The (green onion and mussel) pajeon experiment

One of the many great things about traveling is the opportunity to encounter and develop a great liking for different kinds of food. Even in the age of globalization that make the accessibility and availability of dishes from around the world much easier, there’s still nothing quite like the experience of eating delicious fares while in their countries of origin.

Pajeon, or what was introduced to me as Korean pizza, was one of the best treats I’ve had from a recent trip.

Pajeon savored somewhere in Mungyeong, South Korea

For those who shy away from vegetables, it may not be particularly appealing at first glance. But it’s one of those foods certainly worth a try if you want to enjoy an umami rush.

An overwhelming craving for pajeon had me preparing one today using the following recipe:

Ingredients

10 stalks of normal green onion
1/2 cup flour
1/2 cup water
1 tsp soybean paste (I didn’t have this so I used oyster sauce instead)
1/2 tsp sugar

*optional
1/4 cup chopped mussels (leftover from lunch)

For the sauce:

2 tbs soy sauce
1 tbs vinegar
1 tsp sugar or honey
chopped onion
choppen green or red chili peppers
1 tsp roasted sesame seeds

Directions:

Clean, wash, and drain a handful of wild green onions (or about 10 stalks of normal green onion).
Cut them into 5 inch long pieces.
Make batter by mixing ½ cup flour, ½ cup water, 1 ts soybean paste, and ½ ts sugar in a bowl. Mix well until the batter is smooth.
Place a non-stick pan on the stove and heat it up.
Add about 3 tbs vegetable oil to the heated pan.
Put the green onion on the pan parallel to each other, in the shape of a rectangle.
Pour the batter over the green onion evenly.
*tip: If you want some seafood (chopped squid, mussels or  fresh oysters) in your pancake add it on top of the green onion before pouring the batter.
While the pancake is being cooked, keep patting it, pressing it slightly, and keeping it in a nice shape with your spatula.
A few minutes later, when the bottom of the pancake turns crispy and golden brown, turn it over.
Cook a few more minutes until the bottom of the pancake turns crispy and golden brown again, and flip it or turn it over.
Cook another minute and transfer it to a serving plate.
Serve hot with sauce.

Sauce:
Mix these ingredients in a small bowl:
2 tbs soy sauce, 1 tbs vinegar, 1 ts sugar or honey, chopped onion, chopped green or red chili peppers, and 1 ts roasted sesame seeds. (Source: Maangchi.com)

I’m happy to share that today’s pajeon experiment turned out well. Delicious, healthy, and easy to prepare. This dish can be addicting.

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2 thoughts on “The (green onion and mussel) pajeon experiment

  1. I seriously love your site.. Excellent colors & theme. Did you
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    1. Thanks! I didn’t create the site from scratch. I just used one of the WordPress.com themes available although I’m using my own photo/image for the header. The theme’s The Morning After by WooThemes. Hope this helps!

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