This traditional scallion pancake, known as pajeon haemul, features fresh whole scallions embedded in a savory pancake batter. It’s topped with shrimp, calamari, and red chiles, set with a beaten egg, and served up with soy ginger and chili garlic dipping sauces for a simple, yet satisfying, snack!
Ingredients
- 12 ounces baby red potatoes, halved
- 1 tablespoon olive oil, divided
- 12 ounces baby red potatoes, halved
- 1 tablespoon olive oil, divided
- 12 ounces baby red potatoes, halved
- 1 tablespoon olive oil, divided
- 12 ounces baby red potatoes, halved
- 1 tablespoon olive oil, divided
- 12 ounces baby red potatoes, halved
- 1 tablespoon olive oil, divided
How to Make It
Step 1
Preheat oven to 450°
Step 2
Place potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 12 minutes or until tender. Drain.
Step 3
Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken and thyme sprigs to pan; cook 5 minutes or until chicken is browned. Turn chicken over. Place pan in oven; bake at 450° for 10 minutes or until chicken is done. Remove chicken from pan.
Step 4
Return pan to medium-high heat. Add remaining 2 teaspoons oil. Add potatoes, cut sides down; mushrooms; and 1 table spoon thyme; cook 3 minutes or until browned, stirring once.
Nutritional Info
This traditional scallion pancake, known as pajeon haemul, features fresh whole scallions embedded in a savory pancake batter. It’s topped with shrimp, calamari, and red chiles, set with a beaten egg, and served up with soy ginger and chili garlic dipping sauces for a simple, yet satisfying, snack!
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Snacks topped with shrimp, calamari, and red chiles, set with a beaten egg, and served up with soy ginger and chili garlic dipping sauces for a simple, yet satisfying, snack!
