I first had pajeon, what I know as “chijimi”, in Japan. There seems to be internet debate that chijimi and pajeon are different, but for what I ate, it was the same. I am only recently getting into Korean food, so feel free to enlighten me! (Also let me apologize for the crummy pictures. I was too busy messing with the sriracha tofu!)
Makes 4 pancakes
Ingredients for pancake:
- 2 C all-purpose flour
- pinch of turmeric for color
- 1 tsp salt
- 2 1/2 C cold water
- one bunch of scallions (spring onions), cut into 2″ pieces
- oil for frying
*You can add other ingredients like kimchi, chillis, corn, cabbage, etc to your pancakes. This is the basic recipe only.
- 1/3 C soy sauce
- 1/3 C rice vinegar
- 1 T sesame oil
- Garnish ideas: Scallions, chilli oil or flakes, roasted sesame seeds.
- Mix dry ingredients together. Add cold water and mix to form batter.
- Heat a medium sized frying pan on medium with a little oil.
- Add a small handful of scallions to pan, to cook and becoming a little crispy.
- Slowly pour about a cup of batter over the scallions to make a thin pancake. *If you do this too fast, all the scallions will be pushed to the edge of the pancake. Doing it slowly keeps them evenly distributed.
- Cook, about 3 minutes, or until golden brown on each side.
- Repeat with the rest of the batter. Should make 4 pancakes.
- Cut pancakes into slices, like a pizza.
- Serve hot or at room temperature.
- Mix all dipping sauce ingredients. Add garnishes to top, if desired.