Recipe Directions

1. Mix everything in a bowl except water, green onions and shallots. Mix well. Add 1/4 cup of water and mix. Make sure the consistency is like a soft bread batter. Add more water one tablespoon at a time if needed until consistency is achieved. Soft bread batter where you can still spread the batter into the Teflex sheets about 1/8 inch thick.

2. Spread with a butter knife in a Teflex sheet. Dehydrate for about 4-6 hours. It should still be soft in the middle and pliable to cut into 2 by2 inch squares.

3. Serve right out of the dehydrator with salad. Enjoy!

Cheflandria's Thoughts

By Cheflandria

I love this pajon bread.

Pajon is a Korean onion pancake served as an appetizer.

It’s delicious and finally got to eat a raw version of it.

It is so good with a big salad with a sweet oriental dressing.

A great compliment. If you try this, let me know what you think!

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Comments

Top voted

17 votes
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This looks fantastic! I love green onion pancakes at Chinese restaurants. Never had the cooked Korean version, but I'm eager to try this lovely looking raw version. Thanks for the recipe!

16 votes
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wow it looks great!!!

13 votes
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Angie, I don't use whole flaxseeds because it doesn't digest well in my stomach. But I can see that it is possible but I would soak it in a little water so it will get that binding gelatin to help bind the bread. The grounded flax will suck the water I put in much faster. So, yes you can but with a different process. Hope that helps!

All

12 votes
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Wow! Looks good ~ are you going to share your sweet Oriental dressing recipe with us?

Smiles ~ thanks!

11 votes
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Off to the grocery this morning for green onions and a shallot! I'm going to make these tomorrow, and share them with the owners of the Vietnamese restaurant we've adopted!

17 votes
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This looks fantastic! I love green onion pancakes at Chinese restaurants. Never had the cooked Korean version, but I'm eager to try this lovely looking raw version. Thanks for the recipe!

Top Voted
13 votes
+
Vote up!
-
Vote down!

Angie, I don't use whole flaxseeds because it doesn't digest well in my stomach. But I can see that it is possible but I would soak it in a little water so it will get that binding gelatin to help bind the bread. The grounded flax will suck the water I put in much faster. So, yes you can but with a different process. Hope that helps!

Top Voted
12 votes
+
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Vote down!

This sounds so good! Can I use whole flaxseed?

16 votes
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wow it looks great!!!

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