Korean Pajeon (pancake) with Wild Garlic (Bärlauch) from scratch

  Korean Pajeon (pancake) with Wild Garlic (Bärlauch) from scratch  

Sunday hiking in Aargau

春天終於到了! 這段期間在樹林和朋友的花園長滿「野蒜葉」。朋友給我一大袋,用來做什麼好呢?剛巧見到一位瑞士的部落格朋友提意 用來做韓式薄餅,又幾好喎,就試試看,反正近排很久沒有見到有韭菜賣。我呢次用了野蒜葉,翠玉瓜,紅蘿蔔和小墨魚做薄餅。

今次最主要就是和大家介紹原來薄餅槳係可以自己調教,以後都不用買韓式薄餅粉了。做出來效果很好,做到佢應有嘅少少煙靭。前陣子做蘿蔔糕剩下來的粘米粉,澄麵;和湯圓的糯米粉,現在大派用場。

星期天,我哋到  Veltheim, Aargau, 短程行山,沿途P 指出一大片長滿野蒜草的地方,我都是第一次在大自然接觸咋。
Spring is here! In the woods and some friends backyards, you can find wild garlic (also known as ramps? ) growing here and there.(in German, it’s called Bärlauch). I got a bag from a friend, what should I do with them? I have made pesto last year but took ages to finish and the taste is rather strong. Then I saw a Swiss-based blogger Cooking at Hinterberg who has suggested to use to make Korean Pajeon, I thought this is a great idea so I gave a go. Koreans normally use chives, spring onions or kimchi and with or without seafood, I use some calamari this time.

The beauty of this recipe is that you don’t have to buy the commercial pajeon mix anymore, guaranteed no additives and you can make from scratch at home. I have all different types of flours at home, leftover from the Chinese radish cake and glutinous rice balls making . The pajeon turned out to have a slight chewy texture just what you would expect from the authentic ones!!!

Two Sundays ago , we had a short hike in the forest in Veltheim, Aargau and P pointed to me a large area covered with Bärlauch, it was actually the first time I see how they really look like in nature.

How about you? How would you use the wild garlic in your cooking?

 

Pajeon in action

Pajeon in action

 

Flours for batter

Flours for batter

 

Pajeon prep, all set!

Pajeon prep, all set!

 

Done, ready to serve!

Done, ready to serve!

 

Baerlauch in the woods

Baerlauch in the woods

 

Baerlauch in the woods.

Baerlauch in the woods

 

Ingredients

餡料:

  • 野蒜葉  ……………….1大把 (可用菲菜代替)
  • 蔥 ……………………….1把, 切至長段
  • 中形翠肉瓜…………..1個, 刨成幼條
  • 細紅蘿蔔 ……………..1個, 刨成幼條
  • 小魷魚 …………………200克, 切成小圈子

 

薄餅漿材料:

  • 白麵粉 ………….. 100克
  • 糯米粉 ………….. 2 湯匙
  • 澄麵 …………….. 1/2 湯匙
  • 粘米粉 …………….. 1/2 湯匙
  • 蒜蓉 ………………. 4粒
  • 雞蛋 ………………. 2 隻
  • 已烘芝麻 ………… 1 湯匙
  • 麻油 ……………….. 1 湯匙
  • 鹽和胡椒粉 ……… 少許
  • 冷清水 …………….. 150 毫升
  • 植物油供煮食用

 

沾用醬汁:

  • 生抽 ………………..2 湯匙
  • 米醋 ……………….. 1 茶匙
  • 麻油 ……………….. 1 茶匙
  • 已烘芝麻 …………..1/2 茶匙
  • 韓國辣椒粉 ……….1/2 茶匙

 

Fillings:

  • a large handful of Wild garlic (Baerlauch, in German)
  • handful of spring onion, cut into long pieces
  • 1 medium size zucchini, julienne
  • 1 small carrot, julienne
  • 200g small squid cut into rings or small pieces (I used small calamari this time)

 

Batter:

  • 100g plain flour
  • 2 tbsp glutinous rice flour
  • 1/2 tbsp wheat flour
  • 1/2 tbsp rice flour
  • 4 cloves of garlic crushed
  • 2 eggs
  • 1 tbsp toasted sesame seeds
  • 1 tbsp roasted sesame oil
  • salt and black pepper
  • 150ml ice cold water
  • sunflower or olive oil for cooking

 

Dipping sauce:

  • 2 tbsp soy sauce
  • 1 tsp rice vinegar
  • 1 tsp roasted sesame oil
  • 1/2 tsp toasted sesame seeds
  • 1/2 tsp Korean chili flakes

 

Directions

做法:

  1. 將墨魚清理好, 抹乾, 切成小圈子, 放在小碗內, 加上少許鹽, 胡椒粉及蔴油, 備用。
  2. 將野蒜葉, 蔥, 翠肉瓜和胡蘿蔔跟以上形容的預備好。
  3. 預備薄餅漿:用大碗, 將所有粉, 少許鹽, 蛋, 蒜蓉, 芝蔴和蔴油拌勻, 然後續少打入冷水, 以避免有粒狀形成, 繼續拌勻至滑身的漿狀液體。
  4. 用中火燒熱不黏底的大平鑊, 加入煮食用的植物油, 夠熱的時候倒上三份之二的粉槳, 將鑊旋轉, 令漿液鋪平底面。接著舖上一半餡料, 再倒上剩餘的薄餅漿。將薄餅燒上大概四至五分鐘, 至底部見凝固。
  5. 放一隻大圓碟蓋在薄餅上, 快速的用手反轉, 然後將薄餅轉回平鑊中, 以至另一面可煎至金黃色及帶些少脆, 大概需時四、五分鐘左右便完成。
  6. 切成小片, 加上先前備用的醬汁拌食, 趁熱享用。

 

  1. Wash the squid, pat dry and cut into thin rings, put into a small bowl, add a pinch of salt, pepper and, a dash of sesame oil and set aside.
  2. Prepare the wild garlic, spring onion, zucchini and carrots as described.
  3. Prepare the batter: In a large mixing bowl, mix the flours, with pinch of salt, eggs, garlic, sesame seeds and sesame oil, gradually whisk in the cold water, add a bit at a time to avoid clumps. At the end, you will get a thick but not super thick creamy batter.
  4. Heat up a large non-stick frying pan in medium heat, add in some cooking oil, and then pour in 2/3 of the batter, give it a swirl to cover the bottom of pan. Then scatter and place the vegetable and calamari on top, and then pour in the rest of the batter. Let it cook for a few minutes, until the pancake is set, shake the pan, so the pancake doesn’t stick.
  5. Place a large plate over the pan and flip the pancake over, and then slide it back to the pan so the other side can be cooked. Leave for another 4-5 mins until it is cooked thoroughly, a little crispy on top.
  6. Cut into small pieces as desired, serve while hot with the dipping sauce.

Enjoy!

Other Info

  Recipe Type : Appetizer, Snack, Starters
  Preparation Time : 00:30
  Cooking Time : 00:20
  Total Time : 00:50
  Yield : 2
  Rating :      

5 Responses

  1. Hey Janet, you’re back 🙂
    Not a fan of (wild) garlic, but I love your posts! The Asian letters / signs, your personal note including your son and the beautiful food pictures! Do you live near Veltheim? I am in the Lenzburg area.

  2. walkingonmom

    wow, I’ve never seen anything like that. looks great 🙂

  3. this looks really delicious! We love Asian food. I’d like to try this, and we have so much wild garlic near us. When I open the windows I can smell it!

  4. Beautiful photos, dear Janet! I love wild garlic, we have it in our garden too, growing in the shade. Now, I have another new recipe for me to try! MMMMM,…It seems a lot of work to get your dinner ready but worth it, I suppose! xxx

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