Pancakes

Pancakes

Korean pancakes, jeon in singular form, are amazing mouthwatering delicacies in Korean culinary tradition. Savory, it's crispy outside loaded with flavor inside. They can have a wide variety of fillings throughout a whole spectrum of ingredients-from vegetables to meat, seafood, and, yes-even kimchi. Some of the most popular among the Korean pancake constellation are pajeon (파전) and bindaetteok (빈대떡), variants enjoying popularity in their texture and taste. This edition is all about exploring the varieties of Korean pancakes, their ingredient highlight, and their preparations-from the cheeky pajeon to the filling bindaetteok.

1. Korean Pancakes in a Nutshell- A Very Brief Introduction

Korean pancakes, jeon in singular form, are deep-rooted in Korean history. These savory dishes found their inception many centuries ago to utilize leftovers, seasonal vegetables, and available grains. Their multipurpose usage made them an almost constant in the Korean household, where every celebration, festival, or event could find space for consumption, in addition to being consumed as an ordinary snack or meal.

Basically, Korean pancakes consist of a batter made from flour and water, combined with various things as, well, ingredients, be it vegetables, meats, seafood, and sometimes even beans-on ion mung beans. They would just be pan fried until crispy on the outside but soft and flavorful within. These would usually be served with some soy-sauce-vinegar-sesame-oil dipping sauce.

2. Different Variants of Korean Pancakes

While "jeon" is a general term for all Korean pancakes, it comes in several regional varieties that feature particular ingredients and preparation techniques. Two of the most widely eaten varieties are given below: pajeon and bindaetteok.

Pajeon (파전)

Pajeon is the most famous and adored type of Korean pancake. Pajeon is derived from pa (파), meaning "green onions" (scallions), and jeon (전), meaning any pan-fried form of food. Hence, "pajeon" actually means green onion pancake in which the important flavor and texture of the dish comes from the green onion.

Pajeon is generally made along with other seafood, such as shrimp, squid, or clam; though the vegetable version with only green onions is still savory, it is mostly popular for small snacks or appetizers in Korean set meals, also being commonly shared inimbwa - booze-fueled bashes during makgeolli (막걸리) time.

Bindaetteok (빈대떡) 

Bindaetteok is a heavier, thicker pancake made from mung beans (빈대콩, bindae kong) that has been soaked and mashed into a paste with some meat, vegetables, and sometimes kimchi. Bindaetteok is specifically popular as street food or during traditional Korean celebrations, such as Chuseok. Thanks to the unique mung beans that give a slight nutty taste and the dense texture with a satisfying crunch on the outside, bindaetteok has a flavor profile all to itself.

Bindaetteok can be filled with different ingredients, but traditionally includes pork, kimchi, and then add other vegetables such as mung bean sprouts, onions, and zucchini. The pancakes are fried in oil until they turn golden and crispy, and thus achieve a perfect exterior, crispy, and a soft, savory interior.

3. Ingredients in Korean Pancakes

The ingredients are very simple whether you're making Bindaetteok or Pajeon. Such ingredients are available at most grocery shops or are found at Asian markets. Here are a few basic ingredients:

Pajeon Ingredients:

Flour: Flour is what you would use as the base for making your batter most times; it will be an all-purpose flour.

Water: To make a basic batter.

Green onions: This is the star ingredient for making pajeon; the green onions give distinct flavor-lushness with a slight pungency touch for good measure.

Seafood (optional)- Commonly broods are shrimps, squids, and clams.

Egg: Most times a beaten egg is included in the batter to add to the richness and bind the ingredients.

Sesame oil: For flavoring and enabling the pancake a crisp texture.

Dipping sauce: A simple one-off dipping sauce prepared from soy sauce, vinegar, sesame oil, and sugar is usually served on the side.

Bindaetteok Ingredients: 

Mung Beans: First, these beans are soaked in water and then ground into a paste with water to make the batter. Mung beans have a very rich protein content and are known for their unique taste and texture.

Flour: These two cements a little batter and gives the structure.

Meat: Commonly used is pork, though you can opt for beef or chicken meat.  

Kimchi: Mostly added as an additional taste booster, especially if you want it spicy. 

Vegetables: مقدار القطران من حبوب الفول، الكوسا، والبصل، وبالنسبة للبعض الجزر كم سأضيفه. 

Egg: It would help keep the pancake together.

Sesame oil: For flavor and adds crispness while frying. 

Dipping Sauce: Usually served with a similar soy sauce-based dipping sauce as with pajeon.

4. How to Make Pajeon: A Step-by-Step Guide

Ingredients:

1 cup all-purpose flour

1 cup cold water

1 egg

8-10 green onions (scallions)

½ cup seafood (shrimp, squid, or clams), optional

1 tablespoon sesame oil

1 tablespoon vegetable oil

Salt and pepper to taste

Instructions:

1. Prepare the batter: In a large mixing bowl, whisk together the flour, cold water, egg, and a pinch of salt and pepper. The batter should be thick enough to coat the back of a spoon but still pourable. If you’re using seafood, chop it into small pieces.

2. Prepare the green onions: Cut the green onions into 2-3 inch lengths. If you’re using seafood, stir it into the batter now.

3. Heat the pan: Place a large skillet or frying pan over medium heat and add the vegetable oil and sesame oil.

4. Cook the pajeon: Once the oil is hot, pour the batter into the pan, spreading it out to form a large, round pancake. Cook for about 4-5 minutes on one side until the pancake is golden and crispy.

5. Flip the pancake: Use a spatula to carefully flip the pancake over, pressing it down slightly to ensure it cooks evenly. Cook for another 3-4 minutes until both sides are crispy.

6. Serve: Once cooked, remove the pajeon from the pan and cut it into wedges. Serve with a dipping sauce made from soy sauce, vinegar, sesame oil, and a pinch of sugar.

5. How to Make Bindaetteok: A Step-by-Step Guide

Ingredients:

1 cup dried mung beans

1 cup water (for soaking)

½ pound ground pork (optional)

1 soaking cup water 

�� pound ground pork (optional) 

Abstract only stands with ½ cup kimchi, chopped (optional) 

1 small zucchini, grated 

1 small onion, finely chopped 

1 egg 

1 tablespoon sesame oil 

Vegetable oil for frying 

Salt and pepper to taste. 

Instructions: 

1. Soak the mung beans: Start soaking, preferably in water, for about 4 to 6 hours but most preferably overnight. Drain and rinse under cold water after soaking. 

2. Prepare the batter: Grind the soaked mung beans in a food processor or blender until they are reduced to a smooth paste. Add a little water, if necessary, to the desired consistency. 

3. Prepare the filling: In a bowl, mix the ground pork, if using, with the kimchi; add the zucchini; then the onion; and the egg in a separate bowl. Stir in the mung bean paste and season it with salt and pepper. The mixture should hold a thick pasty consistency. 

4. Heat the pan: Put a big frying pan over medium heat, add a generous amount of vegetable oil to it. 

5. Fry the bindaetteok: Spoon the mung bean mixture into the pan. Flatten with a spatula to small round pancakes. Fry for about 3-4 minutes on either side until golden brown and crispy.

6. Tips for the Perfect Korean Pancakes

Using cold water: Adding cold water when making the batter for pajeon usually makes a crispier pancake batter.

Overcrowding the pan: Whether you make pajeon or bindaetteok, do not overcrowd the pancakes when frying them up so that they should be evenly fried and crispy; otherwise, leave that pajeon or bindaetteok within the pan alone and fry it in smaller batches.

Non-stick frypan: The flip can be done easily through such appliances, and it does not stick to it.

Variety: Use a variety of ingredients. While most traditional ones contain some ingredients like these, you can add anything that you want; be it vegetables, meat, or seafood, go ahead and use it.

Serve fresh: Nothing beats eating homemade Korean pancakes directly from the pan while still hot and crispy.

7. The End

Korean pancakes like pajeon and bindaetteok become more than just delicious recipes when you consider what this occasional preparation embodies within cultures.