I’m really loving Korean food at the moment and am noticing myself cook more of it at home lately. It’s simple, it’s very tasty and it’s very adaptive. A traditional Korean may scream at me for what I’ve done to this dish but the outcome is truly delicious.
Traditionally pajeon is served as a large, thick pancake with strips of shallots, potato and not a great deal more. Personally, many I’ve had in restaurants get a bit gluey in the centre. That means too much flour and not enough cooking. In my version I’ve added chicken and made them smaller like rösti, easier to manage and eat in a few bites, and not gluey.
Firstly make the dipping sauce by combining all the ingredients, stirring well. Set aside.
For the potato, squeeze all the moisture from the grated potato.
Combine the beaten eggs and cornflour and mix well, leaving no lumps, until smooth. Pour this into the grated potato and add the shallots and season well.
Heat the oil in a large pan over medium-high heat. Put large tablespoonfuls of the mizture into the pan and flatten slightly. Fry gently for 2-3 minutes, then turn over and cook for a further 2 minutes.
For the choy sam, heat a wok over high heat and add the 2 tbsp oil and quickly fry the ginger and garlic for a couple of minutes. Add the beans and saute for 2 minutes. Add the choy sam, tossing constantly, then add the sesame oil, soy sauce and good sprinkling of sesame seeds.
Serve with rice.