Pajeon (pan-fried green onion and seafood)

Pajeon Recipe: Pan-Fried Green Onion and Seafood from Cambodia

Region / culture: Cambodia | Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Pajeon (pan-fried green onion and seafood)

Pajeon is a popular Korean dish made with green onions and seafood, pan-fried to perfection. It is a savory and delicious dish that is perfect for any occasion.

History

Pajeon has been a staple in Korean cuisine for centuries. It is believed to have originated during the Joseon Dynasty, where it was enjoyed by the royal family and commoners alike. The dish has evolved over time, with different variations and ingredients being added to suit different tastes.

Ingredients

100 g of small green onions
50 g of scallions
0.33 cup of clam meat
0.5 cup of oysters
0.5 cup of hard-shelled mussels
4 tbsp of vegetable oil
Ingredients "A"
1.5 cups of flour
0.5 cup of rice flour
1 egg
2 cups of water
Ingredients "B"
4 tbsp of soy sauce
2 tbsp of vinegar
2 tsp of red pepper powder
1 tbsp of finely chopped green onion
0.5 tbsp of minced garlic
2 tsp of sesame seeds
2 tsp of sesame oil
1 tsp of sugar

How to prepare

Trim the small green onions and scallions into 4-inch lengths.
Wash oysters, clams, and hard-shelled mussels in a brine solution (5 cups of water and 1 tsp of salt) and drain on a wicker tray.
Slice oysters, clams, and hard-shelled mussels.
Beat "A" with a whisk to create a light batter, then mix in half of the chopped seafood.
Place the green onions and scallions parallel in an oiled pan over low heat, then ladle a scoop of the batter onto them.
After the patty cooks slightly, sprinkle the seafood on top and spread a little bit of batter again.
Turn the patty and fry until each side becomes appetizingly yellowish brown.
Serve the pan-fried green onion and seafood with a mixture of vinegar soy sauce and "B".

Variations

Vegetarian pajeon: Omit the seafood and add more vegetables such as mushrooms, zucchini, or carrots.
Kimchi pajeon: Add chopped kimchi to the batter for a spicy and tangy twist.
Seafood pajeon: Use a variety of seafood such as shrimp, squid, and octopus in the recipe.

Cooking Tips & Tricks

Make sure to wash the seafood thoroughly before using it in the recipe to remove any grit or sand.

- Use a non-stick pan to prevent the pajeon from sticking and burning.

- Cook the pajeon over low heat to ensure that it cooks evenly and doesn't burn.

- Serve the pajeon hot with the dipping sauce for the best flavor.

Serving Suggestions

Pajeon can be served as an appetizer, side dish, or main course. It pairs well with a variety of Korean side dishes and can be enjoyed with rice or noodles.

Cooking Techniques

Use a gentle hand when mixing the batter to ensure a light and crispy texture.

- Cook the pajeon over low heat to prevent burning and ensure even cooking.

Ingredient Substitutions

You can use any type of seafood in the recipe, such as shrimp, squid, or octopus.

- You can substitute the rice flour with all-purpose flour if needed.

Make Ahead Tips

You can prepare the batter and chop the ingredients ahead of time, but it is best to cook the pajeon just before serving for the best flavor and texture.

Presentation Ideas

Serve the pajeon on a large platter with the dipping sauce on the side. Garnish with sesame seeds and chopped green onions for a beautiful presentation.

Pairing Recommendations

Pajeon pairs well with Korean rice wine (makgeolli) or a light beer. It also goes well with a variety of Korean side dishes such as kimchi, pickled vegetables, and tofu.

Storage and Reheating Instructions

Pajeon is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over low heat until heated through.

Nutrition Information

Calories per serving

Each serving of pajeon contains approximately 300 calories.

Carbohydrates

Each serving of pajeon contains approximately 30g of carbohydrates.

Fats

Each serving of pajeon contains approximately 15g of fats.

Proteins

Each serving of pajeon contains approximately 10g of proteins.

Vitamins and minerals

Pajeon is a good source of vitamin C, vitamin A, iron, and calcium.

Alergens

Pajeon contains seafood, eggs, and wheat, which may be allergens for some individuals.

Summary

Pajeon is a nutritious dish that is high in carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.

Summary

Pajeon is a delicious and savory Korean dish made with green onions and seafood. It is a versatile dish that can be enjoyed as an appetizer, side dish, or main course. With a crispy texture and flavorful dipping sauce, pajeon is sure to be a hit at any meal.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy memory that I will always cherish. It was many years ago, when I was just a young girl living in a small coastal village in South Korea. My grandmother, who was known for her delicious cooking, had invited me into the kitchen to help her prepare a special dish for a family gathering.

As we gathered the ingredients and started to cook, I watched in awe as my grandmother moved effortlessly around the kitchen, adding a little bit of this and a little bit of that to the pot. I asked her what she was making, and she smiled and said that it was a traditional Korean dish called Pajeon – a savory pancake made with green onions and seafood.

I had never heard of Pajeon before, but as my grandmother taught me how to mix the batter and fry the pancakes to perfection, I knew that this would become one of my favorite dishes. The combination of the fresh green onions, the tender seafood, and the crispy batter was simply irresistible.

My grandmother explained to me that she had learned how to make Pajeon from her own mother, who had learned it from her mother before her. The recipe had been passed down through generations of our family, each adding their own twist and secret ingredients to make it truly special.

After that day, I made it a point to learn everything I could about cooking from my grandmother. I would spend hours in the kitchen with her, watching and helping as she prepared all of our favorite dishes. She taught me about the importance of using fresh, high-quality ingredients, and how to balance flavors and textures to create a truly memorable meal.

Over the years, I have continued to make Pajeon for my own family and friends, always thinking back to that first time I discovered the recipe with my grandmother. It has become a staple in our household, a dish that never fails to bring smiles to our faces and warmth to our hearts.

Now, as I sit here in my own kitchen, preparing a batch of Pajeon for my grandchildren, I am filled with a sense of gratitude for the culinary traditions that have been passed down to me. I am proud to carry on the legacy of my grandmother and share this delicious dish with the ones I love.

As I take a bite of the freshly cooked Pajeon, I close my eyes and savor the flavors – the savory green onions, the tender seafood, and the crispy batter. In that moment, I am transported back to that small coastal village in South Korea, where I first discovered the joy of cooking with my grandmother.

The memory of that day will always hold a special place in my heart, a reminder of the love and care that went into every dish my grandmother prepared. And as I watch my own grandchildren enjoy the Pajeon that I have made for them, I know that this recipe will continue to be a part of our family for generations to come.