My pajeon is perfect for a snack or light lunch. The tender spring onions impart a fresh, mild bite without making the pancake too onion-y, and the coriander and Korean spice blend really give it a lovely savoury flavour. It’s easy, quick and fresh!
1 bunch of spring onions, washed, with the ends trimmed and cut in half lengthwise if thick
2 tablespoons of rice flour plus 1 tablespoon of cornflour
1/2 teaspoon of garlic powder
1/2 teaspoon sea salt
1/2 teaspoon of ground turmeric
1 tablespoon of gochujang or red chilli paste
3 large eggs, lightly beaten
2 tablespoons of coconut oil
1 teaspoon of Niki’s Korean Blend
A light garnish of fresh coriander
Cut off the ends of the spring onions and slice in half lengthwise, if the scallions are thick, and in the middle if they are too long to fit in the pan.
In a large bowl, mix the two types of flour, sea salt, garlic powder, turmeric, and eggs. If the batter seems too thick, add a little more water (about 1 teaspoon at a time) until the batter is runny, but still slightly thick. Once you have the right consistency, set aside for 5 minutes.
Heat 2 tablespoons of the coconut oil in a non-stick pan over medium heat, then pour half of the pancake batter into the pan, swirling it into a thin pancake similar to how you would form a crepe. Immediately arrange the spring onions on top of the batter in a single layer. Drizzle on your gochujang and leave for a couple of minutes until the bottom starts to brown.
Drizzle with half of the remaining beaten egg batter, then cook until the top layer is starting to set (about 3 to 4 minutes), then flip over and cook another 3 to 4 minutes, add more oil, if necessary, until the pancake is crisp and golden brown. Garnish with Niki’s Korean blend and coriander. Eat straight away!