Pajeon, a savoury korean pancake

Do you feel like a savoury snack and do you love Korean food? Then this pajeon recipe is for you. Enjoy this Korean recipe for lunch, or serve it during a cocktail party, as part of a buffet, or during a Korean BBQ.

INGREDIENTS

FOR THE PANCAKES

2 eggs

400 ml cold water

160 g flour

80 g rice flour

1 tbsp cornflour

8 spring onions

1 red chilli pepper

3 cm fresh ginger

3 cloves of garlic

300 g raw, peeled prawns

12 tbsp sunflower oil

FOR THE DIP

½ red chilli pepper

1 tbsp sugar

6 tbsp soy sauce

6 tbsp vinegar

2 tbsp water

1 tbsp toasted sesame seeds

Pajeon, a savoury korean pancake

Cutting the vegetables

PREPARATION IN ADVANCE

Use a whisk to beat the eggs in a mixing bowl. Add 400 ml cold water and then beat in, little by little, the flour, rice flour and cornflour.

Cut the spring onions, and the red and green chilli peppers into thin rings. Peel and finely grate the fresh ginger and the garlic. Halve the prawns (if you have bought large ones. Leave smaller prawns whole). Fold these ingredients into the batter. Cover and place in the refrigerator.

For the dip, remove the stalk and seeds from the chili pepper and finely slice the flesh. Mix together with the other ingredients for the dip. Cover and keep at room temperature.

Cutting the vegetables

Mix the sauce

Pajeon dip

PREPARATION

Ignite the Premium Organic Lump Charcoal in the Big Green Egg and heat, with the Cast Iron Grid and the lid of the Cast Iron Dutch Oven on top of it (to be used as a baking tin), to a temperature of 180°C. Briefly stir the pancake batter and dip again.

Heat 4 tbsp sunflower oil in the baking tin. Spoon a third of the batter into the pan and close the lid of the EGG. Cook the pancake for 6-8 minutes until the bottom is golden brown and crisp, and the top has congealed.

Use a spatula to flip the pancake. Close the lid and bake for another 4-5 minutes until this side is also golden brown.

Carefully spoon the pancake out of the baking tin and place it on a plate. Allow to cool for a few minutes. Heat another 4 tbsp sunflower oil in the tin and cook a second pancake.

Once it has sufficiently cooled (because otherwise it will be too crumbly), cut the first pancake into triangular slices. Serve with the dip while the second pancake, and later the third, is cooking.

Pajeon in the big green egg