Adding @good_culture Cottage Cheese into Your Pajeon Batter

• total time: 8 minutes

Ingredients

Pajeon Recipe makes about 7 pajeon

1 cup (140g) all-purpose flour

1/2 cup (60g) rice flour (not sweet or glutinous)

1/4 cup (27g) cornstarch

1 tablespoon kosher salt

1 1/4 cups water

2 tablespoons toasted sesame oil

8 ounces Good Culture cottage cheese

5 dried shiitake mushrooms, rehydrated and sliced thinly

1 small zucchini, julienned (about 1 cup)

2 cups garlic chives or scallions, cut into 2-inch pieces

1 medium carrot, julienned (about 1/2 cup)

1 red finger chile pepper, thinly sliced

1 shallot, thinly sliced

1 cup kimchi, thinly sliced

Neutral-tasting vegetable oil

Directions

Make the batter: In a large bowl, combine the all-purpose flour, rice flour, cornstarch, and salt. Add the water and sesame oil and whisk until combined. The batter is the right consistency when it can lightly coat your finger and run into the bowl. If it’s too dense, add a tablespoon of water.

Whisk in the cottage cheese. Stir in vegetables and kimchi and mix until everything is lightly coated in batter.

Line a large plate with paper towels. In a 10-inch nonstick skillet, heat about 1/4 cup oil over medium heat.

Using a measuring cup and a small spatula, portion out 1 cup batter. Carefully pour batter into pan, using the spatula to spread it into a pancake about 8 inches wide. Let it cook on medium heat for about 4 to 5 minutes on one side. Don’t be tempted to flip it too early or the pancake won’t have a chance to set and could fall apart. Flip the pancake and let it cook on the other side, another 3 to 4 minutes. Remove to a paper-towel lined plate. Repeat with the rest of the batter, adding more oil as needed.

Extra pajeon keeps in a sealed container in the refrigerator for up to 5 days.