Last year, in the 1.0 version of this newsletter that I unceremoniously deleted from the interwebz, I shared a recipe for a sourdough pajeon, or Korean scallion pancake. It was very popular at the time, and many people have asked me to republish it since then. In the interim, two important things have happened.
this is fantastic! Will try this update. I have been making them several times a weeks since your post last year. And like you, I use any vegetables on hand (my favorites are beet stems, mushroom's, or grated carrots. I also really like doing it with left over rice).
I made this twice. Once with extra scallions and kimchi. Second with scallions and seafood mix, haemul pajeon. I served it to other Koreans on a rainy day no less. It was a big hit. Thanks for an inspired recipe.
I made this using grated carrot, turnip, and onion and it’s delicious but no rise and very gummy. I’ve got a lot of these in my future so I’ll keep working on it. Would baking soda lighten it up and allow it to cook through? Could I mix it the night before to allow some rising time?
Thank you for the recipe. Delicious with leftover apple compote. Also delicious out of the pan with no condiment at all.
Can't wait to try these out, and I loved the article from Dr. Chan. Very well done.
Just made this, was really good! I skimped on the oil and didn’t get as crispy of a pancake... lesson learned. Still tasty!
Thanks for this recipe.. I made mine with arrowroot starch cause that’s what I had, and sweet potato and onions. And it was delicious.
this is fantastic! Will try this update. I have been making them several times a weeks since your post last year. And like you, I use any vegetables on hand (my favorites are beet stems, mushroom's, or grated carrots. I also really like doing it with left over rice).
Recipe worked out very well! I felt uncomfortable to make it into a latke though. What’s your take on that sort of adaptation?
The recipe calls for 1 c starter. How much is that in grams?
I made this twice. Once with extra scallions and kimchi. Second with scallions and seafood mix, haemul pajeon. I served it to other Koreans on a rainy day no less. It was a big hit. Thanks for an inspired recipe.
I made this using grated carrot, turnip, and onion and it’s delicious but no rise and very gummy. I’ve got a lot of these in my future so I’ll keep working on it. Would baking soda lighten it up and allow it to cook through? Could I mix it the night before to allow some rising time?
Thank you for the recipe. Delicious with leftover apple compote. Also delicious out of the pan with no condiment at all.