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Pajeon (Gangwon-do Style)
Gangwon-do — Mother recipe · ar de en es fr it ja pt ru zh
This crispy and flavorful Pajeon originates from the Gangwon-do region, where it is prepared with a rich variety of local vegetables.
⏱️ 30 min prep + 15 min cottura · 4 porzioni · facile
Ingredients
- 250g rice flour
- 150ml cold water
- 2 medium eggs
- 300g zucchini sliced into thin rounds
- 150g cucumber cut into thin strips
- 1 yellow bell pepper cut into thin strips
- 2 green onions cut into thin strips
- cooking oil as needed
- salt to taste
Method
- In a large bowl, mix the rice flour with cold water until you have a smooth batter. Let it rest for at least 30 minutes.
- Add the eggs and stir well to incorporate them into the batter. Season with salt.
- Pour a thin layer of the batter in a non-stick pan and cook over medium-high heat until a golden crust forms. Add the sliced vegetables when the crust starts forming.
- Cook until the other side is golden brown and the vegetables are tender, carefully flipping the pajeon to avoid breaking it.
- Cut the freshly cooked pajeon into triangular or rectangular pieces and serve hot.
The story
The Pajeon in Gangwon-do style is an evolution of the classic Korean pajeon. This version incorporates ingredients and cooking techniques specific to the region, giving the dish a unique twist that reflects the rich culinary culture of Gangwon-do.
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