Korean Pancakes with Scallions and Dipping Sauce (Pajeon or Pa Jun)
User Reviews
0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
8 mins
-
Total Time
18 mins
-
Servings
4 servings
-
Calories
250 kcal
-
Course
Main Course
-
Cuisine
Asian
Korean Pancakes with Scallions and Dipping Sauce (Pajeon or Pa Jun)
Report
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.
Share:
Ingredients
Pancake Ingredients
- 1 scallion washed, with the ends trimmed and cut in half lengthwise if thick, bunch
- 3/4 cup all-purpose flour
- 2 Tablespoons cornstarch
- 1 clove garlic minced
- 1/2 teaspoon salt
- 3/4 cup water ice
- 1 egg lightly beaten, divided, large
- 4-6 Tablespoons vegetable oil
Dipping Sauce
- 1 Tablespoon soy sauce
- 1 Tablespoon water
- 1 teaspoon rice vinegar
- 1 teaspoon scallions thinly sliced
- 1 clove garlic minced
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon sesame seeds toasted
- Pinch red pepper flakes
- black pepper freshly ground
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
Show Details
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.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
