Korean · Starter
Pajeon
- Easy
- 20 min
- roughly 2 of 4 for cost
Leads with fresh herbs arguing happily on top, real fire that builds and stays, closing toasted and warm.
Ingredients
- 1 cup flour + ¼ cup potato starch
- 1 cup ICE water, 1 egg
- Whole bunch of scallions, split lengthwise
- Optional: shrimp, squid (haemul pajeon)
- Dip: soy + vinegar + gochugaru + sesame
The skills inside
The words inside
Cephalopods (Squid, Octopus, Cuttlefish)Gochugaru
Allergen screen
Found: gluten · egg · shellfish · molluscs · soy · sesame
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Whisk a thin batter: lumps are fine, cold is critical.
- Lay scallions in a hot oiled pan like lumber; pour batter over and around.
- Press seafood in; drizzle beaten egg at the edges.
- Flip when deeply crisp; crisp side two. Cut with scissors.
How to tell it is going right
This dish has no standard of its own yet. It is judged on the technique it exercises: checked at the pan, while there is still something to be done about it.
Sautéing & the shallow fry 80 recipes
- Everything sits in a single layer with visible space between the pieces: nothing stacked, nothing touching, or the pan is too small for the quantity.
- The pieces move freely and keep moving, sliding across the pan rather than sticking and tearing when the pan is worked.
- Light even browning arrived at quickly: colour on most faces, not the deep crust of a sear and not grey.
- A thin film of fat with the food glossed by it: no pool left in the pan at the end, and nothing greasy on the fingers or the plate.
- Cooked through but still firm, having spent only a few minutes in the pan: anything that has gone soft has been in there too long.
Where it goes wrong Too much went in at once, the pan cooled, and the food released its water: what was meant to brown in three minutes stews for ten and comes out grey, slack and wet.
At the Table
- The Pour
- Off-dry Riesling (Mosel Kabinett)
- Also Right
- Gewürztraminer or off-dry Chenin
- From the Taps
- Crisp lager or pilsner
- Zero-Proof
- Cold barley tea (boricha)
Sugar, cold, and low alcohol are the fire code: sweetness tames capsaicin while acid resets the palate; tannin would fan the flames.
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