When I need something easy and quick, I usually go to my favorite pajeon (literally scallion pancake) recipe and add whatever vegetables and seafood I have available in the fridge. This time I thought shiitake mushrooms would be a good match and it certainly was. I love shiitake mushrooms for its awesome texture (soft and spongy) and its inviting, woody scent that goes well with practically any dish. For pajeon, you can choose ingredients to your liking (or just cook them with scallions) and enjoy them in a matter of minutes. In Korea, this dish is very popular and eaten as an anju (drinking side dish) with some soju and beer. It is also a “rainy day” food.
Servings: Makes 2 pancakes
Prep time: 5 minutes
Cook time: 10 minutes
- 2 cups all-purpose flour
- 2 cups ice-cold water
- 1/2 teaspoon salt
- 1 egg, lightly beaten
- 1 bunch of scallions, cut into strips
- 4, 5 pyogo beosut (shiitake mushrooms)
- 1 cup rice flour or cornstarch (substitute for 1 cup of flour for extra crispiness)
- 2, 3 tbsp vegetable oil, for frying
For the dipping sauce:
- 2 tbsp of soy sauce
- 1 tsp brown sugar
- 1 tsp rice vinegar or cider vinegar
- sprinkle of sesame seeds
- sprinkle of red chili pepper flakes (optional)
- Mix dry ingredients (minus the dipping sauce) together in a mixing bowl until a thick batter is created. It should be similar thickness as regular pancake batter.
- Heat a non-stick frying pan over medium-high heat and add a generous amount of olive oil. When hot, pour half of the batter evenly over the pan. Add the scallion and mushroom strips by slightly pressing them into the batter. Cook for about 7, 8 minutes or until the bottom and its edges are browned. Carefully flip over and cook for about 5 more minutes or until browned.
- Meanwhile, mix the ingredients for the dipping sauce and set aside.
- Transfer to a serving plate whole or cut pancakes into desired pieces with the dipping sauce.