A while ago, I saw the pajeon (파전 aka Korean pancake) mix on sale at a supermarket for $2. I’m not sure if I had started cooking then but I bought it but left it in the cupboard for the longest time ever. I’d been wanting to cook it but held off cos of a persistent cough. And then, I chanced upon some frozen octopus at Song Fish Dealer at jem. I was thrilled because I loveee eating Octopus and fondly remember eating it in mixed rice (like a bibimbab) or pajeon when I was in Korea.
Green onions – the core of pajeon. I only realised I didn’t mind eating them when I first tried Pajeon in Korea. It was impossible to remove so I just ate them. And was surprised to find that they tasted alright because pajeon is delicious!!
Those suckers somehow remind me of Yayoi Kusama. >.<”
I mixed 100g of batter with 170ml of water, as per the instructions on the packet.
A riot of colours and flavours but we did not need so much sauce actually. I wasted quite a bit of soy sauce for the dip that was (perhaps) appreciated but not finished.
- 100g pancake mix
- 170ml water
- 2 baby octopuses
- 4 prawns
- Two thirds a packet of green onions (about 7 bunches)
- Half a chilli for garnish, sliced as thin as you can.
- 1/4 cup soy sauce
- 1 tbsp rice vinegar (I used a touch of balsamic vinegar as a substitute)
- 1 stalk green onion
- 1 clove garlic
- 1/2 tsp sugar
- 1 tsp seasame oil
- Half a chilli, chopped into small pieces (optional)
- 1/8 of an onion (optional but I threw it in cos I’ve seen Korean restaurants do it.)
(You don’t need so much sauce actually!!)
- Heat the pan on high heat and out a generous amount of vegetable oil.
- Place green onions on pan and pour half of the batter on it.
- Place seafood, chilli on top.
- Cover with more batter. Hope and pray everything sticks together.
- When you think it’s time (perhaps 3 min or so), flip it over.
- Fry until golden brown.
Korean pancake (pajeon) tastes great with Makkeoli, drunk from a golden metal bowl. I have fond memories eating it for supper or dinner at night with a group of friends. When I came back to Singapore, the Korean pancakes found in restaurants were of a crispier variety and had fewer ingredients so I never really cared much for them. Here are two photos from 7 years ago!! >.<”
After Action Review:
- I could have used more pancake mix, perhaps 1.5x what I made. That would mean 150g pancake mix and 255ml water.
- Make less dipping sauce. Again, I was flummoxed on how to quarter the amount required by the recipe I found. KIDS, THIS IS WHY YOU STUDY RATIOS! 😛
- The green onions were a little hard to slice through. Could have cut them a little shorter as well as dried them more so they wouldn’t cause the pancake to become soggy.
- The pancake could be crispier on the outside thought I like substantial heft & softness on the inside, chock-full of ingredients.
- While it doesn’t look pretty, it was devoured quickly by my mum, sister and myself. So I guess, marginal pass la huh.
- Green onions – 70 cents at NTUC, $2.05 at Cold Storage
- Frozen octopus – $5
- Chilli – $1.70 for a packet at NTUC
- Prawns – $4 (my estimation, at $3.29 per 100g)
- Korean pancake batter – <$3
- Onion – $1
- Soy sauce, oil and other condiments – unknown