Pajon is a popular dish in Korea, eaten on its own as a main dish or together with other dishes. Koreans tend to spend a very long time eating, talking a lot amongst themselves during mouthfuls which often draws the meal out to several hours. Pajon tends to hold its heat well, so can be left standing untouched without any worry. The combination of potato starch and regular flour gives this savoury pancake a wonderful texture.
Pajon is packed full of vegetables, so is a great dish to feed your kids. The sauce makes it very moreish, so the little ones won’t even realise how many vitamins they’re munching on! I have chosen to add pork strips and prawns, but for vegetarians, the dish is also delicious without any meat at all.
Pa in Korean means spring onion, and Jon is a fried dish with flour and eggs.
150g Sliced pork belly
150g raw prawns
2tbs potato starch
1 tsp salt
1 cup water
1tbs Fish powder
Handful of spring onions
3 tablespoons soy sauce
1 tablespoon rice vinegar
Few drops sesame oil
Chop the onion, spring onions and carrot into thin slices of roughly the same length. Then, using a fine grater, grate the peeled potato completely. Place all the veggies in a bowl and add one tbs fish powder, a drizzle of sesame oil, 1tbs sake and a couple of ice cubes. Then top with the grated potato.
Slice the pork belly and prawns, then fry in some sesame oil until cooked through.
Add one egg, a cup of water, 2tbs flour and 2tbs potato starch to the veggies and mix well using your hands. Add a sprinkle of white pepper.
Drizzle some vegetable oil into the pan and add the mixture so it coats the entire frying pan like a thick pancake. Heat on medium heat for 15 – 20 minutes, then using a plate, flip over to cook the other side. Combine all the sauce ingredients together, mix well and then drizzle generously over your pajon to serve.