When Your Wilted Produce Needs New Life, Make This Pajeon

The one factor higher than a superb recipe? When one thing’s really easy to make that you do not even want one. Welcome to It is That Easy, a column the place we speak you thru the method of creating the dishes and drinks we are able to make with our eyes closed.

In my household we reside by a couple of key meals guidelines: Chew your meals, clear up after your self, and most significantly, by no means, ever waste meals. It’s why my mother would hover over me till I ate the final kernel of rice from my plate, or how she was capable of whip up scrumptious meals reborn from leftover knobs of produce from the fridge. This no-waste tenet has been burned into my mind. Each time I’ve veggies wilting away in my crisper drawer, my no-waste spidey senses spring into motion and I flip to at least one recipe time and time once more: pajeon, considered one of my favourite childhood dishes.

Pajeon can take many kinds. In its broadest definition, it’s a savory Korean pancake with a wide range of greens, meat, and/or seafood. It has a very cravable texture that’s each chewy and crispy because it’s shallow-fried in a pan till the perimeters are golden brown.

As a result of the ratio of batter greens typically stays the identical, you’ll be able to simply swap them for what you might have on-hand. I’ve made kimchi pancakes, scallion pancakes, zucchini pancakes, kale pancakes—the checklist is fairly near infinite. Scour the again of your crisper drawer and fry up your individual model.

Right here’s how one can make pajeon

Seize the vegetable of your alternative and chop. It’s a choose-your-own-adventure recipe from right here.

For scallions, slice one stalk in half lengthwise and chop into inch lengthy items. For zucchini, shred one complete zucchini on a field grater and squeeze out as a lot of the liquid as potential. For broccoli or kale, chop up half a head into bitsy, quick-cooking items. For kimchi, chop a cup or two into chew sized items and save about 1 Tbsp. of kimchi juice for the batter.

With no matter vegetable I select, I make certain so as to add a few ⅓ cup of one thing allium-y—thinly sliced white onion, scallions, and so forth.

It’s best to have round 1 ⅓ cups of your chopped vegetable combination. For the batter, mix ½ cup of flour, ½ cup chilly water, 1 tsp of salt, and 1 tsp of sugar. Whisk collectively till no lumps stay. Add within the vegetable combination and fold collectively.

Warmth a non-stick skillet over medium excessive warmth and add 1 Tbsp. of vegetable oil. As soon as the pan is scorching, pour within the batter and unfold it right into a flat layer to make one giant pancake—it’ll get the very best texture when it is skinny. Cook dinner on one aspect till golden brown, then flip the pancake. Let totally cook dinner after which transport the pancake to a plate.

To serve, use kitchen shears or a knife to chop up the pancake into triangles, like the way you’d slice a pizza. Make a fast dip of soy sauce with a splash of rice wine vinegar. Serve the pajeon scorching with the dipping sauce, and revel in a cleared conscience absolved of meals waste.

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