Pajeon 🥞

Ever found yourself staring into the fridge, wanting something delicious but not wanting a huge fuss? That’s exactly how my 'Korean pizza night' started, and let me tell you, pajeon totally delivered! If you're wondering why I call it 'Korean pizza,' it's because this savory pancake has that perfect crispy edge and a soft, flavorful center, loaded with toppings just like a pizza! It's incredibly satisfying and surprisingly easy to whip up, making it my go-to for a quick, yummy meal. When I first tried making pajeon, I was amazed by how simple the ingredients are. You really just need some basics, many of which you might already have! For the batter, I usually mix all-purpose flour with a bit of cornstarch for extra crispiness, then whisk in water until it's a smooth, pancake-like consistency. The key is not to overmix! Then, for the "pizza" toppings, I go for plenty of thinly sliced onions and scallions – they cook down beautifully and add so much aroma. And of course, kimchi! If you love a bit of tang and spice, chopped kimchi is a game-changer. I always squeeze out some of the liquid from the kimchi to avoid a soggy pajeon. Finally, an egg or two goes into the batter for richness and to help bind everything together. But the beauty of 'Korean pizza' is how customizable it is! While my quick version sticks to veggies and kimchi, if you're feeling adventurous, you can easily turn it into a Haemul Pajeon – a classic seafood pancake. Just toss in some chopped shrimp, squid, or mussels with your veggies. I’ve even seen people add thinly sliced mushrooms or bell peppers for extra color and nutrients. Sometimes, I'll sneak in a handful of shredded carrots. You can totally make it your own! The cooking process is crucial for that perfect 'pajeon pizza' texture. I always heat a good amount of oil in a non-stick pan over medium-high heat. You need enough oil to get those edges nice and crispy—think shallow frying! Pour in a ladle of batter, spread it out a bit, then quickly arrange your toppings evenly. Don't press them down too hard. Once the edges look golden and crispy, and the top is mostly set, carefully flip it over. Let it cook on the other side until it's golden brown and cooked through. I usually give it another flip or two to ensure maximum crispiness on both sides. And what's a 'pizza' without a good dipping sauce? For pajeon, I love a simple mix of soy sauce, a splash of rice vinegar, a drizzle of sesame oil, and a pinch of gochugaru (Korean chili flakes) for a little kick. Sometimes I’ll add a sprinkle of toasted sesame seeds. It really elevates the flavors! This 'Korean pizza' is also fantastic served with a cold beer or a glass of makgeolli (Korean rice wine) – it’s such a comforting and social dish. Trust me, once you try making your own pajeon, you'll understand why it's become my favorite quick meal. It's so much more than just a pancake; it’s a delicious, versatile, and satisfying experience!