Gajijeon with a Northeastern Chinese Twist

Ingredients

In this Northeastern Chinese adaptation of Gajijeon, we incorporate Chinese spices and seasonings to enhance the flavors. The vegetables used are also slightly different, with a focus on ingredients commonly found in Northeastern Chinese cuisine. The cooking technique remains similar, with the pancakes being pan-fried to achieve a crispy texture. We alse have the original recipe for Gajijeon, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 1 cup (240ml) water 1 cup (240ml) water
• 1 large egg, beaten 1 large egg, beaten
• 1 cup (100g) shredded cabbage 1 cup (100g) shredded cabbage
• 1/2 cup (50g) shredded carrots 1/2 cup (50g) shredded carrots
• 1/4 cup (25g) chopped scallions 1/4 cup (25g) chopped scallions
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 32g, 2g
• Protein: 5g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and white pepper.
2. 2.
   Gradually add water to the dry ingredients while whisking continuously to form a smooth batter.
3. 3.
   Stir in the beaten egg, shredded cabbage, shredded carrots, chopped scallions, soy sauce, and sesame oil. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Heat a generous amount of vegetable oil in a non-stick frying pan over medium heat.
5. 5.
   Spoon a ladleful of the batter onto the pan and spread it evenly to form a pancake.
6. 6.
   Cook for 2-3 minutes on each side, or until golden brown and crispy.
7. 7.
   Repeat the process with the remaining batter, adding more oil to the pan as needed.
8. 8.
   Once cooked, transfer the pancakes to a paper towel-lined plate to remove any excess oil.
9. 9.
   Serve the Northeastern Chinese-style vegetable pancakes hot with a dipping sauce of your choice.

Treat your ingredients with care...

• Cabbage — Make sure to shred the cabbage finely to ensure even cooking and distribution throughout the pancakes.
• Carrots — Use a grater or julienne the carrots into thin strips for a pleasant texture.
• Scallions — Chop the scallions finely to add a subtle onion flavor to the pancakes.

Tips & Tricks

• For extra crispiness, you can add a tablespoon of cornstarch to the batter.
• Experiment with different vegetables such as mushrooms or bell peppers to add variety to the pancakes.
• Serve the pancakes with a tangy dipping sauce made from soy sauce, vinegar, and a touch of chili oil for an extra kick.

Serving advice

Serve the Northeastern Chinese-style vegetable pancakes as a main course or as an appetizer. They are best enjoyed hot and crispy, accompanied by a dipping sauce of your choice.

Presentation advice

Arrange the vegetable pancakes on a platter and garnish with a sprinkle of chopped scallions or sesame seeds for an attractive presentation. Serve with the dipping sauce on the side.