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Korean Dak Pajeon | Crispy Street Food Pancake
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30 min
Quick
Gurkerl Küche
Außen herrlich kross, innen saftig und voller Geschmack: Koreanischer Dak Pajeon ist der Star der Streetfood-Märkte in Seoul. Knuspriger Frühlingszwiebel-Fladen mit zarten Hendlstreifen, goldbraun in der Pfanne gebacken und serviert mit einem pikanten Sesam-Sojasaucen-Dip.
Ingredients
Preparation method
Preparation & marinating
Cut the chicken thighs into thin strips. Peel and finely grate the garlic. In a bowl, mix the chicken strips with half of the grated garlic, 15 ml soy sauce, and 5 ml sesame oil, then let marinate for 10 minutes.
Thoroughly wash the spring onions, pat dry, halve lengthwise, and cut into strips about 8 cm long. Briefly whisk the eggs in a small bowl.
Mixing batter & dip
For the batter base, combine the plain wheat flour, cornstarch, and salt in a mixing bowl. Quickly whisk in about 180 ml of ice-cold water until a smooth, slightly runny batter forms.
Chef's tip
Ice-cold water for the batter is the secret to the distinctive crispiness: the temperature shock in the hot oil makes the starch-flour mixture fry up especially crisp.
Do not skimp on the oil: in Korea's street food stalls, pajeon is fried in plenty of vegetable oil so the edges become wonderfully crispy.
45 min
Quick
