Pajeon (Korean Scallion Pancake)
Pajeon is a popular Korean appetizer or side dish typically made with scallion or green onion, but other variations can include adding kimchi, seafood or other vegetables. Pajeon is a savory pancake that pairs well with a soy dipping sauce.
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.