Monday's Bread Bowl: Korean Pancakes (aka Pajeon)

The Mixed Stew crew continues to celebrate the Holidays. We hope everyone enjoys a week of yummy repeats. We will be back on January 7 with new and tasty posts.  

 

A hearty Asian appetizer

This dish is a combo between a traditional omelet and hotcake. Enjoy them for dinner instead of breakfast. Here's the recipe:

What you will need:

1 metal fork
1 large spoon
1 cooking spatula
1 fry-pan
1 medium-sized bowl
1 large bowl
Non-stick cooking spray
2 tbspns soy sauce
5 whole eggs, beaten
1/3 cup onion, diced
1 cup imitation crab, diced
1 green pepper, diced small
3 tbspns korean kimchi, sliced
1 garlic clove, minced
1/3 cup all-purpose flour
1/2 cup rice flour
1/2 cup water
Pinch of salt

Cooking and Directions:

Mix water, eggs, and flour in medium-sized bowl until smooth. Combine imitation crab, onion, garlic, green pepper, kimchi, and other sliced veggies in large bowl. Add soy sauce to crab mixture and toss well. Pour egg mixture into large bowl with ingredients. This is the batter for your pancakes. Start up fry-pan on medium-high heat. Grease hot pan with Non-stick cooking spray. Carefully pour or spoon out enough batter to make flat circles to your desired size. You can make many small pancakes or two to three large ones. Let each pancake brown for 3 to 5 minutes on each side. Serve immediately.