Traditionally these Korean pancakes – pajeon - are served simply with a soy dipping sauce. We’ve added some spicy vegetables and a fried egg to make the meal more substantial.
This dish would make an easy dinner or alternative brunch option!
Advertisement - Continue Reading Below
Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
35 mins
Total Time:
1 hr 5 mins
Cal/Serv:
449
Ingredients
For the pancakes
175g
self-raising flour
3Tbsp.
rice flour
5
medium eggs
2tsp.
soy sauce
10
spring onions, trimmed, shredded and cut into short lengths
6tsp.
vegetable oil
2tsp.
black sesame seeds
For the gochujang vegetables
1
large red onion, thickly sliced
2
carrots, thinly sliced
150g
shiitake mushrooms, torn if large
3
cm piece fresh root ginger, peeled and finely chopped
250g
savoy cabbage, core removed, roughly chopped
2
-3tbsp gochujang, to taste
Directions
Step 1Preheat oven to 130°C (110°C fan) mark 1/2. For the pancakes, put the flours into a large bowl with 1/2tsp fine salt. Make a well in centre. Add 1 egg, the soy sauce and 200ml ice-cold water to the well and gradually whisk into the flours to make a smooth batter. Whisk in the spring onions.
Step 2Heat 1tsp oil in a large frying pan over medium-high heat. Add 4 heaped dessert spoonfuls of batter to pan, spacing apart. Cook for 21/2-3min per side, until golden. Transfer to a baking tray, cover loosely with foil and put in the oven to keep warm. Continue with remaining batter, adding 1tsp oil between batches, to make 12 pancakes.
Step 3Meanwhile, heat 2tsp oil in a second large, deep frying pan or wide pan over medium heat. For the gochujang vegetables, add the onion, carrots, mushrooms and stir-fry for 3-4min, until slightly softened. Add the ginger, fry for 1min, then add the cabbage, gochujang, 100ml water and some seasoning. Bubble for 5min, or until the vegetables are just tender.
Step 4Wipe out the pancake pan and heat remaining 1tsp oil over high heat. Crack in 4 eggs and fry until crisp on the bottom and just set on top, about 3-4min.
Step 5Divide the pancakes between 4 plates and top each stack with a fried egg. Sprinkle with sesame seeds. Serve with the vegetables.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
