Hot Pajeon Pancakes
Experience a tantalizing twist on traditional Korean cuisine with our Hot Pajeon Pancakes recipe. These savory pancakes are loaded with a medley of red peppers scallions and jalapeños. Served hot and crispy they’re perfect for dipping in a tangy soy-based sauce delivering a bold and satisfying culinary delight.
STEP 1
Marinate Pork Belly and slice vegetables:
Ingredients:
- 8 oz pork belly, chopped into small pieces
- 3 cloves garlic, minced
- 1 Tbsp soy sauce
- 1 Tbsp Gochujang
- ½ tsp salt
- 2 scallions, sliced in 1” pieces
- 1 jalapeño, seeded and sliced
- 2 long red peppers, seeded and sliced
Directions:
1. Place chopped pork belly in bowl with garlic, soy sauce, Gochujang, and salt. Stir to combine.
2. Slice scallions; seed and slice jalapeño and long red peppers; set aside.
STEP 2
Prep and cook pancakes:
Ingredients:
- 1 1/2 cups Krusteaz® Buttermilk Pancake Mix
- 3/4 cup cold water
- Marinated pork belly
- 3/4 of your sliced and seeded scallions, jalapeno, and long red peppers
3. Measure mix by lightly spooning it into measuring cup and leveling it off.
4. Whisk pancake mix and water. Add marinated pork belly and veggies. Stir to combine.
5. Heat sesame oil in skillet over medium heat.
6. Pour/scoop slightly less than ¼ cup batter per pancake onto griddle.
7. Cook 3 minutes per side, or until batter is set and outsides are crispy and golden brown.
STEP 3
8. Prepare dipping sauce to your taste
Ingredients:
- soy sauce
- minced garlic
- chopped scallion
- sesame oil
- sliced peppers
