Korean Scallion Pancakes
Pajeon (파전)
Servings: 4
Calories: 320kcal
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
- Vegetable oil for frying
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:
- Mix flour, starch, salt, and pepper
- Add egg and cold water
- Whisk until just combined (small lumps okay)
Prepare Green Onions:
- Clean and cut into 3-inch lengths
- Pat dry thoroughly
- Cook Pancake:
- Heat large skillet over medium-high heat
- Add generous amount of oil
- Pour batter and arrange onions
- Cook 3-4 minutes until golden
- Flip and cook 2-3 minutes more
Make Sauce:
- Combine all sauce ingredients
- 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
Calories: 320kcal | Carbohydrates: 42g | Protein: 8g | Fat: 14g | Sodium: 600mg | Fiber: 3g
