# Korean Scallion Pancakes

> Pajeon (파전)

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/korean-scallion-pancakes/

- Cuisine: Korean
- Course: Appetizer
- Time: prep 15 min, cook 15 min, total 30 min
- Serves: 4

## Ingredients

### For the Pancake

- 1½ cups flour
- ½ cup potato starch
- 1 egg
- 1¼ cups cold water
- 10 green onion(s) (cut into 3-inch lengths)
- 1 tsp salt
- ¼ tsp black pepper
- 3 tbsp vegetable oil (for pan-frying, about 1 tbsp per pancake)

### For the Dipping Sauce

- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp water
- 1 tsp sesame seeds
- 1 tsp sesame oil
- 1 green onion(s) (finely chopped)
- 1 clove garlic (minced (optional))
- 1 tsp korean red pepper flakes (gochugaru) (optional)

## Instructions

### Make Batter

1. Mix flour, starch, salt, and pepper
2. Add egg and cold water
3. Whisk until just combined (small lumps okay)

### Prepare Green Onions

4. Clean and cut into 3-inch lengths
5. Pat dry thoroughly
6. Cook Pancake:
7. Heat large skillet over medium-high heat
8. Add about 1 tbsp of oil per pancake
9. Pour batter and arrange onions
10. Cook 3-4 minutes until golden
11. Flip and cook 2-3 minutes more

### Make Sauce

12. Combine all sauce ingredients
13. Adjust to taste

## Notes

#### Recipe Tips

- Use cold water for crispier results

- Don't overmix batter

- Ensure oil is hot enough

- Pat vegetables dry

- Use generous oil

- Maintain medium-high heat

#### Serving Suggestions

Serve with:

- Dipping sauce

- Korean drinks (soju/beer)

- As banchan

- Side soup

- Kimchi

- Other Korean side dishes

#### Variations

- Add seafood (haemul pajeon)

- Include kimchi

- Add vegetables

- Make mini versions

- Add mushrooms

#### Storage

- Best eaten fresh

- Store batter separately up to 1 day

- Reheat in pan to restore crispiness

- Don't freeze

- Sauce keeps 1 week refrigerated

## Nutrition per serving

- Calories: 374
- Carbohydrates: 54 g
- Protein: 8 g
- Fat: 14 g
- Saturated fat: 2 g
- Fiber: 3 g
- Sugar: 1 g
- Sodium: 1267 mg