Pajeon |

Posted on

17 September 2012


James Kang, Chef in Sonamu, Asiana Hotel



Bu Chim Powder - 200g
Spring Onion - 80g
Assorted Seafood - 100g
Water - 300ml
Eggs – 2
Sliced Red Pepper - 5g
Sliced Green Pepper - 5g
Chili Soy Sauce - 20ml


  • Mix bu chim powder (or flour) with water, regulating the density
  • Place spring onions in the pan coated with oil, and then pour the buchim mixture onto it
  • Put seafood and chili over the top, and then cook the bottom part of Pancake first
  • Pour egg mixture onto it, and then turn it over
  • Cook it thoroughly until the pancake gets golden brown
Cooks Note

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