Pajeon is a popular Korean appetizer or side dish that can be easily customized to your taste. Generally, it is made with scallion or green onion, but other variations including adding kimchi, other vegetables, or seafood. Pajeon is a savory Korean pancake that is often made using buchimgaru, which is a Korean pancake mix commonly found in the pantry of Korean households. Buchimgaru makes it super easy to make pajeon, as it includes a mixture of ingredients that compose the batter, but I know not everyone will have access to this pancake mix. The recipe below is made using a homemade mixture for buchimgaru so you can easily make pajeon at home today.
INGREDIENTS
- scallions or green onions
- for the batter: all-purpose flour, cornstarch, baking powder, salt, sugar, garlic powder, onion powder
- carbonated water – the carbonation makes the batter extra light and crispy, but you can use regular cold water instead
- egg – lightly beaten
- vegetable oil for cooking
- for the dipping sauce: soy sauce, rice vinegar, toasted sesame seeds, sesame oil, sugar, gochugaru (Korean red pepper flakes)
HOW TO MAKE PAJEON
STEP 1: MAKE DIPPING SAUCE
In a small bowl, mix soy sauce, vinegar, sesame oil, sugar, sesame seeds, and Korean red pepper flakes. Set aside.
STEP 2: MAKE BATTER
In a separate mixing bowl, combine flour, salt, cornstarch, baking powder, onion powder, and garlic powder. Add club soda and whisk gently. The batter consistency should be slightly thin and runny, but thick enough to coat the back of a spoon. Fold in the scallions.
STEP 3: COOK PAJEON
Heat 2 tablespoons of oil in a pan on medium heat. Ladle 1 cup of the batter onto the pan. Spread batter evenly. Add a few slices of red chili pepper on top. Pour half of the egg and spread. Cook for 2 to 3 minutes, or until the edges start to brown.
Flip pancake and cook on the other side for 2 to 3 minutes. Add more oil to the pan, as needed. The oil helps the pajeon get crispy and not stick to the pan, so be generous with the oil! Both sides should be cooked until golden brown and crispy.
STEP 4: SERVE
You can serve the pajeon whole and break it up as you eat. Or you can cut it into bite-size pieces. Serve warm alongside dipping sauce.
Pajeon (Korean Scallion Pancake)
Ingredients
- 10 to 12 scallions cut into 2 to 3-inch pieces
- 1 red chili pepper sliced, optional
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 1 cup carbonated water or club soda
- 1 egg lightly beaten
- 4 tablespoons vegetable oil plus more as needed
For dipping sauce
- 2 tablespoons soy sauce
- 2 teaspoons rice vinegar
- ½ teaspoon toasted sesame seeds
- ¼ teaspoon gochugaru Korean red pepper flakes, optional
- ½ teaspoon sesame oil
- ¼ teaspoon sugar
Instructions
- MAKE DIPPING SAUCE: In a small bowl, mix all dipping sauce ingredients together. Set aside.
- MAKE BATTER: In a mixing bowl, combine flour, salt, cornstarch, baking powder, onion powder, and garlic powder. Add club soda and whisk gently. The batter consistency should be slightly thin and runny, but thick enough to coat the back of a spoon. Fold in scallions.
- COOK PAJEON: Heat 2 tablespoons of oil in a pan on medium heat. Ladle 1 cup batter onto the pan. Spread batter evenly. Add a few slices of red chili pepper on top. Pour half of the egg and spread. Cook for 2 to 3 minutes, or until the edges start to brown. Flip pancake and cook on the other side for 2 to 3 minutes. Add more oil to the pan, as needed. Both sides should be cooked until golden brown and crispy.
- SERVE: Cut pajeon into pieces or leave as whole pajeon. Serve warm alongside dipping sauce.
Notes
- Cut scallions in half for thinner pieces. This will help the scallions get crispier. Make sure they are dry before adding to your batter. Wet vegetables can make your pancake soggy!
- To make yachae pajeon (vegetable scallion pancake) you can try adding thinly sliced onion, mushroom, bell pepper, shredded carrot, or grated zucchini. Other popular pajeon in Korea include kimchi pajeon (just add chopped kimchi to the batter) or haemul pajeon (add seafood such as oyster, shrimp, scallop, octopus, mussels, or imitation crab sticks).
- To reheat pajeon, heat a skillet with a small amount of vegetable oil. Cook pajeon for 1 to 2 minutes on each side.
