Korean Pancakes with Scallions and Dipping Sauce (Pajeon or Pa Jun)
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
18 mins
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Servings
4 servings
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Calories
250 kcal
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Course
Main Course
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Cuisine
Asian
Korean Pancakes with Scallions and Dipping Sauce (Pajeon or Pa Jun)
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This recipe for Korean Pancakes (called Pajeon or Pa Jun) with Scallions and Dipping Sauce is wonderful for a snack, appetizer or light lunch. The tender scallions impart a fresh, mild bite without making the pancake too onion-y, and the slightly sweet and savory dipping sauce is the perfect compliment to the crispy, fried pancake.
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Ingredients
Pancake Ingredients
- 1 bunch scallions washed, with the ends trimmed and cut in half lengthwise if thick
- 3/4 cup all-purpose flour
- 2 Tablespoons cornstarch
- 1 clove garlic minced
- 1/2 teaspoon salt
- 3/4 cup ice water
- 1 large egg lightly beaten, divided
- 4-6 Tablespoons vegetable oil
Dipping Sauce
- 1 Tablespoon soy sauce
- 1 Tablespoon water
- 1 teaspoon rice vinegar
- 1 teaspoon thinly sliced scallions
- 1 clove garlic minced
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon toasted sesame seeds
- Pinch of red pepper flakes
- freshly ground black pepper
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Instructions
Pancake
- Cut off ends of scallions and slice in half lengthwise, if the scallions are thick, and in the middle if they are too long to fit in the pan.
- In a large bowl, mix the flour, cornstarch, salt, garlic, and half of the egg with the ice water. If the batter seems too thick, add a little more water (about 1 teaspoon at a time) until the batter is runny, but still slightly thick.
- Heat 2 tablespoons of the oil in a non-stick pan over medium heat, then pour half of the pancake batter into the pan, swirling it into a thin pancake similar to how you would form a crepe. Immediately arrange half of the scallions on top of the batter in a single layer.
- Drizzle with half of the remaining beaten egg, then cook until the bottom is golden brown (about 3 to 4 minutes), then flip over and cook another 3 to 4 minutes, add more oil, if necessary, until the pancake is crisp and golden brown.
- Repeat with remaining batter and ingredients, then serve hot with dipping sauce.
Dipping Sauce
- Combine all of the ingredients for the dipping sauce in a small bowl and whisk together.
Notes
- Receipe adapted from Korean Bapsang.
Nutrition Information
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Calories
250kcal
(13%)
Carbohydrates
23g
(8%)
Protein
4g
(8%)
Saturated Fat
11g
(55%)
Cholesterol
40mg
(13%)
Sodium
562mg
(23%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 40mg | 13% |
| Sodium | 562mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
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