My sister recently provided me with some feedback from one of her coworkers about my blog. One of the things she pointed out was that there were no posts under the food link. I’m so sorry, but there’s a perfectly reasonable explanation for that. Here’s food for thought.
You see, my parents did not encourage or should I say enforce cooking when we were growing up. They would wake up at 5 and 6 am to prepare breakfast and lunch. No need to ask what me and my siblings were doing at that ungodly hour. So basically, we just rolled out of bed and ate. As a result, i’m notoriously know for only being able to cook a traditional, Trinidad Sunday meal, and very little else. To be honest, i’ve never really cared for cooking, and that translates into, I eat out a lot. But, that’s about to STOP!
Change is coming. Starting this summer, i’ll be cooking. Rather, i’ll be learning to cook great meals. In preparation, the food and wine magazines are already being delivered to my mailbox. The future also includes, food shows, cooking channel, new pots, pans and utensils. Seriously, I’m going in and getting dirty in the kitchen. You’ll see, because i’ll be posting my efforts right here on this blog. So stay tuned for my food adventures. Coming to you this summer!!!
In the mean time. Here is a recipe of one of my favorite foods, which I had for breakfast this morning, Korean pancakes. It is so darn delicious. I always eat mine without the spicy soy dipping sauce. I love to savor the taste of good food, and too spicy interrupts my savoring. The recipe and all information below are from, A spicy perspective blog.
Click Below For The Recipe And More Pictures
Korean Pancakes, known as Pajun (Pajeon) are made from a standard savory pancake batter mixed with various fresh vegetables, then are pan-fried to perfection.
There are no “unique” or “exotic” combinations here, unless you find the soy and sesame seeds in the dipping sauce exotic.
This is actually a very simple recipe.
You whisk up the soy dipping sauce. Beat the pancake batter. Then let the batter rest while you chop up the veggies.
Assuming you might not own a mandoline, I also used pre-shredded carrots and hash browns, instead of whole potatoes and carrots to cut down on the prep-work.
Then mix in the veggies and fry up the pajun, 4-5 minutes per side.
This is a great make-ahead that can be warmed up in the oven.
They are also really good as leftovers.
YIELD: 8 SERVINGS
PREP TIME: 20 MINUTES
COOK TIME: 20 MINUTES
Korean Pancakes – Pajun
For the Pajun (Pajeon):
- 2 cups all-purpose flour
- 1 1/2 cups water
- 1 large egg
- 1 1/2 tsp. sea salt
- 2 cups frozen hash browns, completely thawed
- 1 cup shredded carrots
- 1 red bell pepper, seeded and sliced julienne
- 1 small zucchini, sliced julienne
- 1 bunch green onions, cut in 1 in. sections
- Pepper to taste
- Vegetable oil for cooking
For the Dipping Sauce:
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 1 Tb. rice vinegar
- 2 Tb. sugar
- 1 Tb. sesame oil
- 1 minced garlic clove
- 1 tsp. sesame seeds
- 1/4 tsp. crushed red pepper
- Place all the dipping sauce ingredients in a microwave-safe bowl. Whisk and warm in the microwave for 1-2 minutes, just long enough for the sugar to dissolve. Whisk again and set aside.
- In a large bowl, beat the flour, water, egg and salt. Set the batter aside to rest.
- Preheat two non-stick skillets to medium high heat. Slice all the veggies julienne (long thin strips) and mix into the batter. Pepper to taste. If the batter still seems very thick, after the veggies are mixed in, add 2-3 tablespoons of water and mix well.
- Now add a little oil to each skillet and swirl around. Ladle enough veggie batter into each skillet to completely cover the bottom. Fry for 4-5 minutes, per side.
- Repeat with remaining batter. *Using two 12 inch skillets, you should have enough batter to make 4 large pancakes.
- Cut the Korean pancakes into wedges and serve warm with the dipping sauce.
This is for Allie’s coworker!!! Thank you!