• Spinach1 bunch
• Egg2
• All-purpose flour4 tbsp
• Dashi or water2 tbsp
• Sugar1/2 tsp
• Bonito flakes2 mini packs (about 6g)
• Cheese (sliced, melting, or pizza blend)to taste (about the same amount as for pizza)
• ★Vinegar1 tbsp
• ★Sugar1 tsp
• ★Gochujang (Korean chili paste)1 tsp
• ★Soy sauce1-1.5 tbsp (adjust to taste and salt content)
• ★Sesame oil1 tsp
• ★Ground sesame seeds1 tbsp

1. 1

   Boil 1 bunch of spinach in salted hot water, rinse in cold water to remove bitterness, squeeze out excess moisture thoroughly, and cut into 1 cm pieces.

2. 2

   In a bowl, beat 2 eggs, then add 2 tbsp dashi or water, 1/2 tsp sugar, and 4 tbsp all-purpose flour. Mix well until smooth.

3. 3

   Add the spinach and mix thoroughly until the batter is smooth. Gently fold in 2 mini packs of bonito flakes.

4. 4

   Heat oil generously in a frying pan. Before turning on the heat, spread half the batter thin on the pan bottom. Top with cheese to taste.

5. 5

   Cover with a lid and cook over medium-low heat until golden brown. Flip, remove the lid, and cook over low heat until the cheese becomes crispy.

6. 6

   Prepare the ★ sauce: In a microwave-safe container, combine 1 tbsp vinegar, 1 tsp sugar, and 1 tsp gochujang. Heat in the microwave for about 15 seconds. Then add 1-1.5 tbsp soy sauce, 1 tsp sesame oil, and 1 tbsp ground sesame seeds. Mix well.

7. 7

   Pour the ★ sauce over the cooked pajeon and serve.

Prepare the sauce before cooking the batter to streamline the cooking process. Spreading the batter thin will give you a more beautiful finish. Be careful with the heat as the cheese burns easily.

• Calories280 kcal
• Protein11 g
• Fat16 g
• Carbs22 g
• Sodium1.5 g