Pajeon
Crispy Korean Pajeon
Bahan
Dipping sauce:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur tepung protein sedang, maizena, garam, lada, dashi powder, dan baking powder di dalam wadah.
- Tuang air dingin lalu aduk sampai adonannya licin, sedikit lebih encer daripada adonan bakwan.
- Untuk saus cocolannya, campur kecap asin, cuka beras, minyak wijen, gula, cabai bubuk, dan wijen sangrai, lalu aduk sampai rata.
- Cuci bersih daun bawang lalu potong bagi tiga mengikuti diameter panci, pisah-pisahkan dan belah dua yang terlalu tebal.
- Bersihkan cabai merahnya dan potong-potong udangnya.
- Panaskan teflon lalu tuang minyak secukupnya sampai seluruh permukaannya terlapisi, masak di api sedang cenderung kecil.
- Celupkan daun bawang ke adonan lalu tata berjejer rapat di dalam panci.
- Siram adonan lagi di atas daun bawangnya supaya semuanya menyatu.
- Tata cabai dan potongan udang di atasnya, lalu siram adonan lagi supaya semuanya menempel.
- Tuang sedikit kocokan telur sampai menutupi permukaannya.
- Balik pajeon-nya kalau bagian bawahnya sudah garing dan berwarna.
- Tambahkan sedikit minyak lalu pan fry sisi satunya sampai garing.
- Angkat, potong-potong, lalu langsung sajikan dengan saus cocolannya.
Ingredients
Dipping sauce:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the medium protein flour, cornstarch, salt, pepper, dashi powder, and baking powder in a bowl.
- Pour in the cold water and stir until the batter is smooth, a little thinner than a fritter batter.
- For the dipping sauce, combine the soy sauce, rice vinegar, sesame oil, sugar, chili powder, and toasted sesame seeds, then stir until even.
- Wash the spring onions and cut them into thirds to fit the diameter of your pan, separating them and halving the thick ones.
- Clean the red chilies and cut the shrimp into pieces.
- Heat a non stick pan and pour in enough oil to coat the whole surface, keeping the heat medium to low.
- Dip the spring onions in the batter and lay them side by side in the pan in a tight layer.
- Spoon more batter over the spring onions so they hold together.
- Arrange the chilies and the shrimp on top, then pour more batter over so everything sticks.
- Drizzle over a little beaten egg to cover the surface.
- Flip the pajeon once the bottom is crisp and golden.
- Add a little more oil and pan fry the other side until crisp.
- Slide it out, cut it into pieces, then serve it right away with the dipping sauce.
Cook Mode
Pajeon
Crispy Korean Pajeon
Crispy PAJEON! 파전
Crispy PAJEON! 파전
Bahan
Dipping sauce:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur tepung protein sedang, maizena, garam, lada, dashi powder, dan baking powder di dalam wadah.
- Tuang air dingin lalu aduk sampai adonannya licin, sedikit lebih encer daripada adonan bakwan.
- Untuk saus cocolannya, campur kecap asin, cuka beras, minyak wijen, gula, cabai bubuk, dan wijen sangrai, lalu aduk sampai rata.
- Cuci bersih daun bawang lalu potong bagi tiga mengikuti diameter panci, pisah-pisahkan dan belah dua yang terlalu tebal.
- Bersihkan cabai merahnya dan potong-potong udangnya.
- Panaskan teflon lalu tuang minyak secukupnya sampai seluruh permukaannya terlapisi, masak di api sedang cenderung kecil.
- Celupkan daun bawang ke adonan lalu tata berjejer rapat di dalam panci.
- Siram adonan lagi di atas daun bawangnya supaya semuanya menyatu.
- Tata cabai dan potongan udang di atasnya, lalu siram adonan lagi supaya semuanya menempel.
- Tuang sedikit kocokan telur sampai menutupi permukaannya.
- Balik pajeon-nya kalau bagian bawahnya sudah garing dan berwarna.
- Tambahkan sedikit minyak lalu pan fry sisi satunya sampai garing.
- Angkat, potong-potong, lalu langsung sajikan dengan saus cocolannya.
Ingredients
Dipping sauce:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the medium protein flour, cornstarch, salt, pepper, dashi powder, and baking powder in a bowl.
- Pour in the cold water and stir until the batter is smooth, a little thinner than a fritter batter.
- For the dipping sauce, combine the soy sauce, rice vinegar, sesame oil, sugar, chili powder, and toasted sesame seeds, then stir until even.
- Wash the spring onions and cut them into thirds to fit the diameter of your pan, separating them and halving the thick ones.
- Clean the red chilies and cut the shrimp into pieces.
- Heat a non stick pan and pour in enough oil to coat the whole surface, keeping the heat medium to low.
- Dip the spring onions in the batter and lay them side by side in the pan in a tight layer.
- Spoon more batter over the spring onions so they hold together.
- Arrange the chilies and the shrimp on top, then pour more batter over so everything sticks.
- Drizzle over a little beaten egg to cover the surface.
- Flip the pajeon once the bottom is crisp and golden.
- Add a little more oil and pan fry the other side until crisp.
- Slide it out, cut it into pieces, then serve it right away with the dipping sauce.
Cook Notes
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