Ingredients with Measurements:
- 1 cup of jatjuk (milled Job's tears)
- 1 cup of all-purpose flour
- 1 egg
- 1 1/2 cups of water
- 1/2 cup of chopped scallions
- 1/4 cup of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk or fork
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine jatjuk, flour, egg, water, salt, and pepper. Mix well until the batter is smooth.
2. Add chopped scallions to the batter and mix well.
3. Heat a non-stick skillet or griddle over medium-high heat. Add vegetable oil and swirl to coat the pan.
4. Pour a ladleful of batter onto the skillet and spread it evenly into a thin circle.
5. Cook the pancake for 2-3 minutes or until the bottom is golden brown and crispy.
6. Flip the pancake using a spatula and cook the other side for another 2-3 minutes.
7. Transfer the pancake to a plate and repeat the process with the remaining batter.
8. Cut the pancake into bite-sized pieces and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 12g
- Carbohydrates: 36g
- Protein: 6g
Substitutions for ingredients:
- Jatjuk can be substituted with rice flour or cornstarch.
- All-purpose flour can be substituted with gluten-free flour or chickpea flour.
- Scallions can be substituted with chopped onions or chives.
Variations:
- Add chopped kimchi, shrimp, or squid to the batter for extra flavor.
- Use different vegetables such as zucchini, carrots, or mushrooms instead of scallions.
Tips and tricks:
- Make sure the skillet or griddle is hot enough before pouring the batter to ensure a crispy texture.
- Use a non-stick pan or add more oil if needed to prevent the pancake from sticking.
- Serve with soy sauce or dipping sauce for extra flavor.
Storage instructions:
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pancakes in a toaster oven or oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the pancakes on a platter with dipping sauce and garnish with chopped scallions or sesame seeds.
Garnishes:
- Chopped scallions, sesame seeds, or red pepper flakes.
Pairings:
- Serve with Korean-style fried chicken or bulgogi for a complete meal.
Suggested side dishes:
- Kimchi, pickled vegetables, or steamed rice.
Troubleshooting advice:
- If the pancake is too thick, add more water to the batter.
- If the pancake is too thin, add more flour to the batter.
Food safety advice:
- Make sure the pancake is cooked through before serving to avoid foodborne illness.
Food history:
- Jatjuk Pajeon is a traditional Korean pancake made with jatjuk, a type of grain that has been used in Korean cuisine for centuries.
Flavor profiles:
- Savory, crispy, and slightly nutty.
Serving suggestions:
- Serve hot as an appetizer or side dish.
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Region: Korean