Korean Green Onion Pancake (Pajeon)
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5.0
9 reviews
Excellent
Korean Green Onion Pancake (Pajeon)
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Korean Green Onion Pancake, also known as Pajeon or Pa Jun 파전, is one of the most popular Korean side dishes (banchan.) Luckily, it's easy to make at home! Much simpler than the Chinese version, and on the table in 15 minutes!
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Ingredients
- 3 prigs scallions Use the thicker ones, and cut them into pieces slightly shorter than the width of your frying pan.
- 3 Tablespoons vegetable oil I have also made it with olive oil.
- ½ Cup all-purpose flour
- 1 Tablespoon cornstarch Substitute: rice flour or potato starch
- ½ teaspoon white sugar Do not use brown sugar
- ½ teaspoon salt
- ½ Cup cold water Preferably cold soda water for optimal fluffiness, but cold water works too. So does room temperature water- the pancake just won't be as fluffy. For best results, use cold soda water. We want a runny batter- you can add 1 to 3 more Tablespoons of water if needed.
- 1 teaspoon doenjang Or gochujang if you want a bit more spice. I have used my homemade gochujang for this and it was delicious.
- 1 teaspoon sesame oil
For the pancake dipping sauce (Make this first)
- ¼ onion cut in chunks, as they do in Korea! Any color onion works but they usually use white or yellow onions in Korea,
- 1 cloves garlic peel and mince
- 1 Tablespoon soy sauce
- 1 Tablespoon white rice vinegar Substitute: apple cider vinegar or white vinegar
- ¼ Tablespoon sesame oil
- ½ teaspoon Korean gochugaru flakes Optional. Omit if you don't like spice.
- 1 red chili sliced, optional. I add them because I like the heat!
Instructions
- Mix all the dipping sauce ingredients in a small bowl.
For the pancakes
- Whisk the dry ingredients together (all purpose flour, corn flour, salt and sugar) in a large mixing bowl. Stir in the water, Korean gochujang and sesame oil.
- Over medium-high heat, heat 2½ Tablespoons of oil in a frying pan till the oil is rippling but not smoking. (To test if hot enough, drip a bit of batter in, it should sizzle.) Note: Do not reduce the oil or the pancake won't get as crisp! (I also recommend using a non-stick pan to prevent the pancakes from sticking.)
- Add all the batter- the oil will surround the batter (it'll look like you're shallow frying the pancake)- then immediately reduce to medium heat. If the fire is too high, the pancake will stick to the bottom of the pan and burn.Press the scallions into the top of the pancake. Note: some people like to char the scallions first (place them on the pan parallel to each other) before adding the batter, but I don't like mine so charred, so I do it this way. (If you just mix the scallions in the batter then fry, the scallions don't develop that distinctive char that Korean pancakes have.)
- Leave for 4-5 minutes, till you see the edges start to crisp up. (If you turn the pancakes too soon, they won't be as browned, but don't worry we can just flip them and crisp them up.)
- Gently slip your spatula under the bottom of the pancake and turn it over. (Be careful with the hot oil!)
- Cook for 3 minutes on the other side. If you see no more oil, add ½ to 1 more tablespoons around the edges. The pancake is done when it's golden brown and crispy. (If not, turn the heat up, flip again and cook for 1-3 more minutes.) Note: once the pancake has cooked enough to slip easily off the pan, you can turn the heat up to get it crispy.
Notes
- Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its accuracy.
Nutrition Information
Show Details
Calories
738kcal
(37%)
Carbohydrates
66g
(22%)
Protein
11g
(22%)
Fat
51g
(78%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
27g
Monounsaturated Fat
13g
Trans Fat
0.3g
Sodium
2427mg
(101%)
Potassium
368mg
(11%)
Fiber
9g
(36%)
Sugar
9g
(18%)
Vitamin A
1090IU
(22%)
Vitamin C
74mg
(82%)
Calcium
100mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 1pancake
Amount Per Serving
Calories 738 kcal
% Daily Value*
| Calories | 738kcal | 37% |
| Carbohydrates | 66g | 22% |
| Protein | 11g | 22% |
| Fat | 51g | 78% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 27g | 159% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.3g | 15% |
| Sodium | 2427mg | 101% |
| Potassium | 368mg | 8% |
| Fiber | 9g | 36% |
| Sugar | 9g | 18% |
| Vitamin A | 1090IU | 22% |
| Vitamin C | 74mg | 82% |
| Calcium | 100mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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