Vegan food from my crap kitchen

Pajeon (Scallion Pancakes)

Sorry I am a terrible blogger. I spend a lot of time being a mediocre student, a passable employee and a moderate socialiser. I also spend a vast quantity of my life eating things so quickly I have little chance to photograph them. Also soz re. phone pics.

Because I’m a cool dude, I ate some Korean street food in a market in Kreutzberg recently and then made some this evening as I found it rather enjoyable.

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Ingredients (Makes 2)

For the pajeon
1 1/4 cups plain flour
1 cup water
3 Tbsp. aquafaba
pinch of salt
2-3 bunches of scallions/spring onions (1/2 a cup), chopped
Neutral flavoured oil for frying

1. In a large bowl, beat together the flour, aquafaba, salt and water to form a batter,
2. Fold in the chopped scallions and set aside to rest for a few minutes while you mix up the dipping sauce (recipe below).
3. After making the dipping sauce, heat some oil in a small frying pan (about 8-10 inches) over a medium-high heat.
4. Pour in half the batter and allow to fry for 3-4 minutes until golden, then flip over and fry for a further 3-4 minutes so both sides are lightly browned and crispy.
5. To serve, cut into rectangles and dip in a generous amount of the sauce.


Dipping sauce


2 Tbsp. soy sauce
2 Tbsp. rice wine vinegar
2 Tbsp. water
1 Tbsp. brown sugar
Small clove of garlic, finely chopped
pinch of chilli flakes, to taste

1. Mix together all the ingredients in a small bowl. Microwave for 30 seconds, then stir and return for another 30 seconds. whisk until all the sugar has dissolved.


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