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Pajeon (Korean Scallion Pancakes) Recipe

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★★★★★

4.4 from 76 reviews

Pajeon, Korean scallion pancakes, are crispy and savory pancakes made with a light batter of flour, cornstarch, and sparkling water, filled with fresh green onions and garlic. Served hot with a flavorful dipping sauce made of soy, rice vinegar, honey, and sesame, these pancakes make a perfect appetizer or snack with a delightful crispy texture and a hint of umami.

Ingredients

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Pancake Batter

  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 3/4 teaspoon salt
  • 2 teaspoons fish sauce or soybean/miso paste (optional)
  • 1 large egg
  • 1 cup very cold sparkling water (can substitute with regular water)
  • 1 clove garlic, minced
  • 1 bunch green onions/scallions, ends trimmed
  • 2 tablespoons oil for frying, divided

Dipping Sauce

  • 2 tablespoons tamari or light soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon water
  • 2 teaspoons honey
  • 1/2 teaspoon sesame oil
  • 1 clove garlic, minced
  • 1/2 teaspoon toasted sesame seeds
  • Red pepper flakes (optional for heat)

Instructions

  1. Prepare the dipping sauce: In a small bowl, combine tamari or light soy sauce, rice vinegar, water, honey, sesame oil, minced garlic, toasted sesame seeds, and red pepper flakes if using. Stir well to blend all flavors and set aside to allow the sauce to meld.
  2. Make the batter: In a medium bowl, whisk together the all-purpose flour, cornstarch, and salt. In a separate small bowl, lightly beat the egg and mix in cold sparkling water and fish sauce or miso paste if using. Pour the wet ingredients into the dry mixture and stir gently until just combined; avoid over-mixing for a tender, crispy pancake.
  3. Cook the scallions and garlic: Heat 1 tablespoon oil in an 8-inch seasoned cast iron or non-stick skillet over medium-high heat. Add half of the minced garlic and quickly sauté until fragrant. Then add half of the scallions and cook for about 30 seconds, arranging them neatly in the pan to form the base for the pancake.
  4. Cook the pancake: Pour half of the batter evenly over the scallions, tilting the pan to spread and smooth the batter. Fry the pancake until the bottom is golden brown and crispy, about 3-4 minutes. Carefully flip and cook the other side until browned and cooked through, about 2-3 minutes more.
  5. Repeat for the second pancake: Remove the first pancake to a plate and repeat the cooking process with the remaining oil, garlic, scallions, and batter.
  6. Serve: Cut each pancake into wedges and serve hot with the prepared dipping sauce. Enjoy as a main dish for two or as a flavorful snack or side for four.

Notes

  • Using sparkling water in the batter adds extra crispiness but regular water can be used as a substitute.
  • Fish sauce or miso paste enhances umami but can be omitted for a vegetarian version.
  • Arrange scallions in a single layer for an even, visually appealing pancake.
  • Use a well-seasoned cast iron or non-stick pan to prevent sticking and achieve good crispness.
  • Adjust red pepper flakes in the dipping sauce according to your preferred heat level.

Keywords: Pajeon,Korean scallion pancakes,scallion pancakes,Korean appetizer,crispy pancakes,dipping sauce,pan-fried Korean pancakes

Find it online: https://mjrecipe.com/pajeon-korean-scallion-pancakes-recipe/