Asparagus and Courgette Pajeon with Soy-Vinegar Dip
In Korean cuisine, vegetables are not mere side dishes but central components that bring balance, nutrition, and colour to everyday meals. Chef Joo Won, co-owner of Calong in London, demonstrates this with a simple yet flavourful pajeon (Korean pancake) featuring asparagus and courgette. The recipe serves two as a starter and takes about 25 minutes from prep to plate.
For the soy-vinegar dip, combine 40ml Korean jin ganjang soy sauce (or light soy sauce), 20ml Korean apple vinegar (or rice vinegar), 10g caster sugar, 1 tablespoon finely diced onion, and half a red chilli finely diced. Mix well and set aside.
Prepare the vegetables: slice 2 large asparagus spears (about 70g) diagonally into 0.5cm-thick pieces, 8-10cm long. Cut 1 large spring onion (15g) into similar lengths. Halve a quarter medium courgette (35g) lengthways, then slice into half-moons. Slice a quarter onion (40g) into 0.5cm-thick strips. A red chilli is optional. Precision is not critical; slight variations in thickness are fine.
In a bowl, mix 80g standard tempura flour (or Korean savoury pancake mix) with 90ml water to form a smooth batter. Add all sliced vegetables and stir to coat. No extra seasoning is needed as tempura flour is pre-seasoned.
Heat vegetable oil in a 22cm nonstick frying pan over medium-high heat. Once hot, pour in the batter mixture—it should sizzle—and spread evenly. Cook for 3 minutes, then flip and cook another 3 minutes. Flip again and cook for 1 minute more. Transfer to a plate. Serve whole or cut into pizza-like wedges or 4-5cm squares, with the dipping sauce on the side.
Green Vegetable and Vermicelli Japchae
Japchae, a classic Korean noodle dish, is versatile and can be adapted with seasonal vegetables. Joo Won’s version uses rice vermicelli and a medley of greens, taking about 25 minutes to prepare and serving two as a starter.
Soak 100g rice vermicelli in boiling water for 10 minutes, then drain and set aside. Meanwhile, cut 30g carrot, 50g chestnut mushrooms, 80g peeled onion, 20g mangetout, 40g hispi cabbage, 40g courgette, and 40g asparagus into thin strips (about 0.5cm).
For the sauce, whisk together 35ml Korean jin soy sauce (or light soy sauce), 50g mushroom stir-fry sauce (or oyster sauce for non-vegetarians), 15g caster sugar, 20ml sesame oil, and a pinch each of salt and black pepper.
Heat 1 tablespoon vegetable oil in a large pan over medium-low heat. Add 20g finely sliced garlic and cook gently for 1 minute. Increase heat to medium-high, add all sliced vegetables, and stir-fry for 1 minute—they should remain crunchy. Turn off heat, add drained noodles and sauce, and toss to combine. Return pan to medium heat and stir for no more than 2 minutes until heated through. If sticking, add a tablespoon of water. Adjust seasoning if needed.
Divide between two bowls, garnish with white sesame seeds and finely sliced red chilli if desired, and serve immediately. According to Joo Won, the choice of vegetables is flexible; these are his preferred ingredients.
