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Korean Dak Pajeon | Crispy Street Food Chicken Pancake
(0)
30 min
Quick
Gurkerl Küche
Außen herrlich kross ausgebacken, innen saftig und voll aromatischem Geschmack: Koreanisches Dak Pajeon ist die herzhafte Streetfood-Sensation aus Seoul! Knackige ganze Jungzwiebeln und zart mariniertes Hendlfleisch werden in einem leichten, knusprigen Teig mit Speisestärke goldbraun in der Pfanne gebraten. Dazu gibt es einen pikant-würzigen Dip aus Sojasauce, Reisessig, feiner Chili und nussigem Sesamöl. Perfekt zum Teilen und im Handumdrehen fertig!
Preparation method
Preparation & Slicing Ingredients
Cut the boneless chicken thighs into thin, bite-sized strips. Briefly marinate with 1 tbsp of the prepared soy sauce and a pinch of pepper.
Thoroughly wash the spring onions, pat dry, trim off the root ends, and cut in half lengthwise (or cut into pan-sized lengths). Slice the fresh red chilli into thin rings and finely chop the garlic.
Mixing Batter & Dipping Sauce
For the dipping sauce: In a small bowl, mix the remaining soy sauce (approx. 25 ml), rice vinegar, sesame oil, chopped garlic, chilli rings, and toasted sesame seeds, then set aside.
Chef's tip
Ice-cold water (or sparkling mineral water) and cornstarch are the secret to the incomparably crispy texture of Korean pancakes.
For extra crispiness, gently press the pancake flat against the bottom of the pan with the spatula every now and then while frying.
45 min
Quick
