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Korean Dak-Pajeon | Crispy Spring Onion Pancake
(0)
30 min
Quick
Knuspr-Küche
Authentisches koreanisches Street Food: Knusprig ausgebackener Frühlingszwiebel-Pfannkuchen mit zarten Hähnchenbruststreifen und einer aromatisch-würzigen Soja-Sesam-Dipsauce.
Ingredients
Preparation method
Preparation & Marinating
Pat the chicken breast fillet dry and cut into thin, bite-sized strips. Peel and finely chop the garlic cloves. In a bowl, mix the chicken strips with half of the chopped garlic, 10 ml soy sauce, 5 ml sesame oil, fine table salt, and ground black pepper, then leave to marinate for 10 minutes.
Trim, wash, and cut the spring onions in half lengthwise, then cut into pieces about 6–7 cm long. Wash the red chili pepper and cut into thin rings. For the dipping sauce, stir together the remaining soy sauce (30 ml), rice vinegar (20 ml), brown cane sugar, remaining sesame oil (10 ml), the remaining garlic, and half of the sesame seeds in a small bowl.
Mixing the Batter & Shaping the Pancake
In a mixing bowl, combine the wheat flour, cornstarch, and a pinch of salt. Add the egg and approx. 160 ml ice-cold water. Whisk briefly until a viscous pancake batter forms (do not overmix).
Chef's tip
For maximum crispiness, be sure to use ice-cold water (ideally chilled with ice cubes). The combination of ice-cold batter and hot oil creates the signature street-food crust.
For effortless flipping: Slide the pancake onto a large flat plate, place the pan upside down over it, and flip with a quick motion.
30 min
Under an hour
