My adventures in the kitchen usually consist of making a big mess, while my husband is running around with a wiping cloth, trying to contain the situation. It might sound like a chaotic ritual, but it’s mostly laughter and a lot of flour flying around.
Our fun for the evening circled around trying a vegetarian version of pajeon, which surprisingly turned out really well. He ate his with the traditional dipping sauce (you can find a recipe for that here), I procrastinated and ate mine with souerkrout.
Here’s how to make the magic happen:
- Cut one carrot, half a bell pepper and two green onions into as small pieces as possible (julienne) – think sushi size
- In a bowl blend two cups of flower, one large egg, one and a half cups of water and a teaspoon of salt.
- Mix vegetables in the pancake dough.
- Pour mixture in a really hot, slightly oiled frying pan until it covers the whole bottom and fry 5 minutes on each side until nice and brown (my mixture made two pancakes).
Ta-daaa! You now have yummy pajeon to enjoy.
By Dora Cruceru
Founder and Editor