The textures in this delicious recipe for pajeon, traditional Korean scallion-based pancakes, are manifold: meaty from the squid, crunchy yielding to soft from the fried bits of batter, juicy from the scallion. It came to The Times from Hooni Kim, the chef at Hanjan in Manhattan. One of the secrets to this pancake is waiting for the oil to heat up before mixing the batter. That way, the batter doesn’t sit around and turn gluey. Eat them as hot as you can without burning your fingers. The risk is worth it. Featured in: In Seafood Pajeon, Squid Laced With Crispy Batter.
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|Serving Size: 1 recipe (1540g)|
|Recipe Makes: 1|
|Calories from Fat: 59 (18%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 209.8mg||65 %|
|Sodium 73.7mg||3 %|
|Potassium 4928.8mg||130 %|
|Total Carbohydrate 52.2g||15 %|
|Dietary Fiber 15.2g||61 %|
|Sugars, other 37.1g|
|Protein 28g||40 %|
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Calories per serving: 329
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