Spring Onion Broccoli Pajeon

“ネギとブロッコリのパジョン”

Jeon is a Korean savoury pancake, and Pajeon is the version made with green onions.

I often make this as a side dish when cooking Korean food because it’s easy and versatile. You can freestyle it with other ingredients like vegetables, mushrooms, seafood, kimchi, or even with cheese—the possibilities are endless!

It’s served with a tangy soy dipping sauce, where flavourful onions and chilli add a nice kick to the dish.

Ingredients (serves 2)

Spring onion   50g

Tenderstem broccoli   150g (Slice in halves lengthwise)

Sesame oil

Batter

Palin flour   100g

Cornstarch   6tbsp

Egg   1

Water   200ml

Salt   a pinch

Dipping sauce

Sesame   2tbsp

Soy sauce   3tbsp

Rice vinegar   3tbsp

Sugar   2tsp

Sesame oil   1tsp

Chopped chive   1tbsp(chopped)

Chopped onion   2tbsp(diced)

Red chilli   to taste

1. Mix the batter ingredients and let it sit for 30 minutes.

2. Combine the ingredients for the dipping sauce and set aside.

3. Heat 2 tbsp of sesame oil in a pan. Coat the vegetables with the batter and cook over low heat with the lid on.

4. When the bottom of the pancake turns golden, flip it over and pour 1 tbsp of sesame oil around the edge. Cook until crisp and golden.

5. Cut into bite-sized pieces and serve hot with the dipping sauce.