Sweet and Spicy Korean Pancake
I was reading about Japanese street food yesterday and I really wanted to try Okonomiyaki In Korea they call a similar dish Pajeon. Today I went to my favorite Korean / Asian grocery store where I bought Organic Korean Pancake mix and vegetables. The illustration of the vegetable pancake was on the package, so even though it was all written in Korean, I knew I had the right product. This savory pancake is street food and is a popular dish in Korea and Japan. I can see why, this was the tastiest lunch ever.
I don’t usually buy mixes. I guess you could make it yourself. But then you don’t get to see all the cool packaging at the Asian market. This pancake mix contains organic wheat flour, rice flour, corn flour, soybean extract, vitamin B2, and onion powder.
I’m not sure I made it exactly the way they do in Japan or Korea. I read that they garnish with crunchy dried shrimp, and cracklings from tempura. I was too hungry to make tempura cracklings, and I haven’t acquired a taste for dried shrimp yet. So I just made it my way. Here’s how I made this:
Saute your favorite vegetables. I used shiitake mushrooms, onions, carrots, red jalapeños, and kale, torn cilantro and crispy mung bean sprouts, (which I did not saute because I wanted them as crunchy as possible).
Mix 1/4 cup per serving of the Korean pancake mix with a little water, 1 egg and add the sauteed veggies.
Heat a skillet with a couple tblsp of high heat oil like Sunflower or Vegetable oil.
Pour the vegetable pancake batter into the center of the hot skillet. Scoot the stuff into a circle and even it out. You could add cooked shrimp to this. That’s probably the way I’ll make it for my Husband for dinner because I can’t wait to have this again. Let it cook on the bottom and flip. Cook on both sides, about 3 minutes per side.
The sauce on top is Sambaal Oelek mixed with home made plum jam. I finished with a little organic soy Sauce and a few drops of sesame oil to make it extra savory.