Pajeon Pancake
Lahna Son-Cundy
These are a family favorite and make a great appetizer for dinner or served in bite-size pieces for a party.
Lahna Son-Cundy
This is a tasty salad to go with my mother’s Korean pork chops but it also goes well with fish, chicken or on its own for a healthy snack. Salting the cucumber slices is an important step to rid them of excess moisture.
Ingredients
SERVINGS: Makes approximately 1½ to 2 cups.
- 1 English cucumber, sliced in paper-thin rounds
- ½ teaspoon kosher or sea salt, plus more for dusting the cucumber
- 1½ tablespoons toasted sesame seeds
- 3 scallions, white parts minced, green tops set aside for another use
- ¼ teaspoon garlic powder
- 1 teaspoon toasted sesame oil
- 1 tablespoon rice vinegar
Preparation
Layer cucumber rounds in a medium-sized bowl, dusting each layer with a light coating of salt. Let sit for at least 15 minutes, allowing water to drain from cucumbers. Remove, stack slices and wring them out between cupped hands. Set on a paper towel to pat dry, then place slices in a clean bowl. Crush sesame seeds with a mortar and pestle (or crush with the bottom side of a small pan), then add to cucumbers along with scallions and toss thoroughly. Add garlic powder, ½ teaspoon salt, sesame oil and vinegar, tossing until fully incorporated. Refrigerate before serving. Keeps for up to 1 week.
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