Crispy PAJEON! 파전
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.
Mode Masak
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.
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