Every time we go to Korean BBQ, we’ll always order some sort of a pajeon – sometimes kimchi, sometimes seafood, but still definitely some sort of a pajeon. It is so good! That floury, (somewhat) gooey and crispy eggy aroma – so yummy!
I really love Korean pajeons (pancakes), and other things that are similar flour-egg omelettes/pancakes like the Taiwanese o-ah-jian (oyster ommelette) and Singapore’s or luak (also oyster omelette). I’ve made a couple of pajeon recipes before – veggie pajeon and haemul pajeon (seafood pancake) and I’ve loved every one of them. My mum’s favorite so far is the kimchi pajeon recipe shared here!
Ingredients (serves 1)
- 1/2 cup flour
- 1/2 cup water
- 1 egg
- 1/2 teaspoon salt
- 2 bunches green onions, cut into 2 inch pieces
- 1/4 cup kimchi, cut into small bits
- 1/4 cup napa cabbage, shredded
- [optional] 1/4 cup pork, shredded
- 2 tablespoons cooking oil
Mix the egg, flour, water and salt in a bowl until evenly combined.
In a heated pan, add oil, then fry the shredded pork until almost cooked.
Add the napa cabbage, kimchi and green onions, and fry for about 30 seconds.
Add the flour/egg mixture to the pan, and fry until the bottom-side of the pancake is golden brown.
Flip the pancake over, and fry until the other side is golden brown as well.
Plate and serve.