Recipe Card 004 · Mains

Kangkung "Kajeon."

Inspired by @thekampungvegan, kangkung's hollow stems give the same textural bite that scallion whites do in a Korean pajeon. A sharing side, or top it with poached chicken for a balanced single-serving meal.

Dietitian Joey // Nutrition, per serving

Calories

Fat

Carbs (fibre 3.5g)

Protein

Estimated. A number, not a verdict.

Dietitian Notes

Nutrition shown includes the poached-chicken topping. Cold water in the batter keeps gluten development low, so the pancake stays crisp rather than chewy.

Total time

15 min

Serves

Equipment

One pan

Skill

—

Make again?

—

Dietitian Joey //

Ingredients

— Batter

All-purpose flour1/2 cup

Cornstarch1 tbsp

Cold water1/2 cup

Saltpinch

Kangkung, cut 1–2in lengths50–60 g

Shallot, thinly sliced1

Neutral oil1 tbsp

— Dipping sauce

Soy sauce1 tbsp

Water1 tbsp

Rice vinegar1 tsp

Fried shallot oil1 tsp

Sugarpinch

7 steps

The method

Whisk together flour, cornstarch and salt. Gradually whisk in cold water until smooth.

Add the kangkung (make sure it's dry) and shallot, then toss until well coated.

Heat oil in a small non-stick pan over medium-high (not low).

Pour in the batter, spread into a thin even layer, and press flat with a spatula.

Cook 3–4 minutes until golden brown underneath, then flip with a firm silicone spatula.

Press down again, cook 2–3 minutes until crispy underneath and the edges lift easily, then flip once more to sear lightly.

Slide onto a plate, cut into wedges, serve hot with the dipping sauce. Optional: top with warmed poached chicken tossed in the dipping sauce.