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Pajeon (Korean Scallion Pancakes)
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Prep Time:
15 minutes
15 minutes
Cook Time:
25 minutes
25 minutes
Total Time:
40 minutes
40 minutes
Easy and quick scallion pancake recipe using simple ingredients for delicious results every time.
Ingredients:
- For the pajeon
- For the dipping sauce
- 1/4 cup soy sauce
- 2 teaspoons rice vinegar
- 1 scallion, white part only, finely chopped
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon toasted sesame seeds
- 1/2 teaspoon gochugaru , optional
- 1 1/2 cups (180g) all-purpose flour
- 1/2 cup (75g) rice flour
- 1 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon baking powder
- 1 1/2 cups water, plus more as needed
- 1 large egg
- 6 scallions
- 3 tablespoons vegetable oil
Instructions:
- Preheat the oven to 200°F and line a large baking sheet with paper towels. Use it to keep the pajeon warm while cooking them in batches.
- Prepare the flavorful dipping sauce by combining soy sauce, vinegar, scallion whites, sesame oil, sugar, sesame seeds, and optional gochugaru for a hint of heat. Set aside for later use.
- Prepare the batter by combining all-purpose flour, rice flour, salt, garlic powder, onion powder, and baking powder in a large bowl. Mix in 1 1/2 cups water, egg, and sesame oil until smooth. Adjust consistency by adding water gradually if needed. Let the batter sit as you move on to the scallions.
- Prepare scallions: Trim and discard the root end. Cut into 3- to 4-inch pieces. Halve the whites and thicker greens lengthwise. Divide scallions into 4 equal piles.
- Prepare the pajeon: Heat a large nonstick pan over medium-high heat and add 2 tablespoons of oil. Arrange 1/4 of the sliced scallions in a single layer in the pan. Pour 1/2 cup of batter evenly over the scallions, ensuring even coverage. Cook until golden brown and crispy underneath, about 3 to 4 minutes. Carefully flip the pajeon using a long thin spatula and cook the other side for another 3 to 4 minutes or until browned. Keep the cooked pajeon warm in the oven while you repeat the process for the remaining batches, adding a few teaspoons of oil before each new batch.
- To present the pajeon: Cut it into wedges or squares and offer alongside a flavorful dipping sauce. Enjoy with cooked rice and kimchi as delightful sides! For later, allow to cool, wrap leftovers in plastic or store in a zip-top bag in the fridge for 3 to 4 days. For freezing, separate with parchment paper, store in a freezer bag for up to 1 month. Thaw in the fridge overnight before reheating in a nonstick pan over medium heat. Share your feedback by rating below!