PROMOTE BRENDAN PANG’S CLASS: “COOK LIKE A STAR, WITH A STAR: BRENDAN PANG IN MAY”

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Kimchi pa-jeon Korean Pancake

Servings
2
Prep
10 m
Cook
10 m

Recipe By: Chef Ha Nguyen

This Korean spring onion pancake (pa jun) recipe is easy to make and is always a winner. It works as a hearty snack, a canape, or a side dish for your meal.

Ingredients

50 g marinara mix (mussels, prawns, squid)
60 g chopped kimchi
2 pcs spring onions, cut into 3cm batons
. . THE BATTER
100 g cold club soda
70 g tempura flour
2 tablespoons egg
1 tablespoon cornstarch
1 teaspoon salt
1 tablespoon vegetable oil

Directions

1

Combine all ingredients together in a bowl using chopsticks.
2

Heat a pan over medium-low heat. Add the vegetable oil.
3

Once the oil is hot, add the spring onions and cook for a minute or 2 until the begin to take on some colour. Add the seafood and cook for another minute or so.
4

When the sesame oil heats up, pour half of the batter into the pan.
5

Cook for 2 minutes, until the edges set and you can begin to lift a spatula under the pancake.
6

Once the bottom side of the pancake has browned a little, flip it over and cook until the other side browns.