Results tagged scallion from David Lebovitz

Pajeon, p’ajon, pajon, pa jun, pageon, jeon…I’ve seen so many variations on the name that I just decided to go with calling mine—Korean Pancake.

Like the various spellings, recipes vary as well. Some have the egg beaten into the batter, but I prefer it spread on top (or on the bottom), giving me crispy, eggy edges. Other recipes load up on vegetables and other stuff, yet I tend to keep it simple.

This Korean pancake is one of my go-to recipes, especially good when I don’t know what to make for dinner. Sure, you can add prawns, chicken, corn, bits of seaweed, tofu, mushroom slices, kimchi, asparagus slices, or some other cooked or shredded vegetables that you have on hand.

I even have a sweet potato that I’ve lost interest in that I’m eyeballing with great interest. When I bought it at the market, it seemed like a good idea at the time, but if I oven-roast pieces until nicely browned, why not?

Continue Reading Pajeon: Korean Scallion Pancake Recipe…

If it seems to you like I’ve stopped hanging out the chocolate shops of Paris and now spend my days in Korean épiceries, stocking up on gochujang, cochutgaru, and gokchu garu, you’re right. The odd thing is that the Koreans understand me better than the French. They’re always surprised when I speak a few words of Korean and last week, I met some wonderful Korean gals that were pretty shocked to see me filling my basket with chile peppers, fermented shrimp, and garlic-chili paste.

Since the state of recipes—like my French—are always in a state of flux, after my first batch of cabbage kimchi (which came out pretty darn good), I kept thinking of ways to improve it. That, coupled with a newfound addiction to fried rice with kimchi, meant I was going through it at an alarming rate. Plus in my first batch, the color wasn’t as brilliant as I liked—although it made a pretty good bowl of kimchi soondobu jjigae…if I do say so myself.

So I headed over to Ace Mart, loaded up my (reusable) shopping bag, and armed with The World’s Most Expensive Scallions (3.8€, or $5.50 a bunch), I set out to make the penultimate batch of kimchi.

I also bought some very, very thinly-sliced, threadlike dried red peppers since they were too beautiful to pass up.

Continue Reading Kimchi Recipe…