Pajon
Pajon is a classic: in Seoul city centre markets,
at rest stops high in the mountains, or at popular venues such as the Korean
Folk Village, there will always be somebody on hand, poised over a hot,
well-greased griddle, making these delicious spring onion pancakes to eat
as a snack, or to accompany frothy mugs of carafes of tong dong jug. And
in Korean homes, too, this is something which everybody always loves.
2 eggs, beaten together by hand.
1/2 pound flour
1 tablespoon vegetable oil
About 1/3 pint water (enough to make a medium batter)
About 10 large spring onions or 20 small ones split lengthwise and
cut into 4 inch pieces.
1 large carrots, peeled, and cut into 4 inch matchsticks
1/4 pound shrimp
A handful of fresh-snipped chives
4 eggs, beaten by hand
Mix the eggs, flour, vegetable oil, and sufficient water together
to make a medium batter. Allow to rest for about 15-20 minutes.
Heat a large frying pan or griddle with just enough oil to coat the
bottom. Ladle enough batter to make a large, round or oblong pancake.
Lay about half or a third of the spring onions, carrot matchsticks, shrimp,
and chives in a line on the batter.
Cook for about 5-7 minutes over a medium-hot heat. When the egg has
set and the pancake bottom is well browned, flip over. Don't worry too
much if the pancake breaks up as it will be torn into small pieces before
eating. Cook for a further 5-7 minutes, pressing down with a spatula to
ensure that the batter cooks through.
Remove from the frying pan, drain on kitchen paper, and either serve
whole to be torn up at the table, or else cut into small squares. Use
remaining batter and vegetables to make one or two more pancakes.
