Leek and Enoki Pajeon

Brunches happen a bit late in our household. Saturday mornings are usually for powering through a few blog assignments with a few cups of coffee. By the time we actually get to eat, it’s probably 2 or 3pm, which means scrambled eggs or oatmeal might not be enough. Our go-to is usually an Asian-style breakfast, served with rice, soup, veggies, eggs or protein.

You can even do pancakes! Savory pancakes that is… Just last weekend we made Korean leek pajeon (pancakes) with enoki mushrooms that we had in the fridge. You can slice it like pizza and dip each with a bit of soy sauce. It’s a pretty flexible recipe and you can use different vegetables.

Korean-style leek and enoki Pajeon

  • 2 Cups of chopped leek
  • 2 Cups of chopped enoki
  • 2 Eggs
  • Salt to taste
  • ¾ Cup of all-purpose flour 
  • Oil for frying
  • Soy sauce
  • Korean chili flakes – Gochugaru (optional)
  • Sesame oil
  • Sesame seeds

1. In a large bowl, mix veggies with eggs, flour and a pinch of salt.

2. Carefully pour the mix on the hot oil and flatten with the spatula, forming a big pancake. Cover with a lid for about 4 minutes and flip. Cover for another 4 minutes.

3. If it’s still not golden keep flipping the pancake. Let it rest on paper towel.
4. Make a sauce with soy sauce, a couple of drops of sesame oil, a sprinkle of sesame seeds and gochugaru.


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