Fragrant Spring Delight: Pajeon with Wild Chives
A Perfect Makgeolli Snack! Enjoy a Generous Portion of Pajeon with Wild Chives
The perfect spring dish when your appetite is lacking! This ‘Pajeon with Wild Chives’ is generously filled with fragrant wild chives and pan-fried until golden brown. The savory flavor from dried shrimp and chewy texture combine to make it an excellent accompaniment for makgeolli (rice wine) or a satisfying meal on its own. Here’s a detailed recipe that anyone can easily follow!
Main Ingredients- 100g fresh wild chives (washed and prepared)
- 2 Tbsp dried shrimp (can be substituted with dried shrimp powder or anchovy powder if unavailable)
- 2 Tbsp potato starch (adds a chewy texture)
- 1 large egg
- 1/4 onion (thinly sliced)
- 1/2 red chili pepper (for color, seeds removed and finely chopped)
- 2 pinches of salt
- 4 Tbsp water (to adjust batter consistency)
Cooking Instructions
Step 1
First, in a large bowl, whisk together the potato starch, salt, and egg. Gradually add the water, about 4 tablespoons in total, until you achieve a pourable batter consistency. It should neither be too thick nor too thin!
Step 2
Add the prepared dried shrimp, thinly sliced onion, and wild chives cut into bite-sized pieces (about 3-4 cm) to the batter. Mix everything together.
Step 3
Wild chives are the quintessential spring vegetable, packed with the aroma of the season! Washing them thoroughly and cutting them into 3-4 cm lengths makes them perfect for mixing into the pancake and easy to eat. The thinly sliced onion adds a touch of sweetness.
Step 4
Finely chop the red chili pepper and add it to the batter. The vibrant color and subtle spiciness will enhance the overall flavor of the pajeon.
Step 5
Once all the ingredients are combined and mixed well with a spoon or spatula, your delicious wild chive pajeon batter is ready. Ensure there are no lumps of ingredients.
Step 6
Now, heat a pan over medium-low heat and generously coat it with cooking oil. Ladle a portion of the batter onto the hot pan and spread it thinly into a round shape. Making it thin ensures it cooks through evenly and becomes crispy.
Step 7
Once one side is golden brown, carefully flip the pajeon. Continue to cook the other side until golden brown as well. Your delicious wild chive pajeon is now complete! I made about 2 pancakes with this batter. Enjoy it warm with a glass of makgeolli!
