Pajeon (Korean Scallion Pancake)
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
2 servings
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Calories
671 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Korean
Pajeon (Korean Scallion Pancake)
Description
This Pajeon recipe combines all-purpose flour and potato starch with salt, garlic and onion powders to build a flavorful base batter. Cold water and an egg are mixed in to create the pancake batter which is then folded with a generous amount of chopped green onions. Pan-fried in a nonstick pan with neutral oil, each pancake cooks to a golden crispness that provides crunch while the interior remains soft.
The accompanying dipping sauce melds low-sodium soy sauce with water, mirin, sugar for sweetness, toasted sesame seeds, minced garlic, and sesame oil. This sauce complements the pancakes with salty, sweet, nutty, and aromatic elements, enhancing the scallions' fresh onion flavor.
Pajeon is typically served as an appetizer, snack, or side dish and makes 3 to 4 pancakes depending on size, suitable for sharing. The recipe’s flexibility allows serving as a main dish for two or an appetizer for four. Its crispy exterior and balanced seasoning deliver a satisfying texture and flavor profile.
Calorie counts do not include the dipping sauce. The recipe suggests using cold or bubbly water for the batter to improve texture. Adjust oil per pancake for even frying and optimal crispiness.
Ingredients
For the Pajeon
- 1 cup all-purpose flour
- 1 tbsp potato starch or cornstarch
- 1 tsp salt
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 cup water or cold bubbly water, icy cold
- 1 large egg
- ½ tsp gochugaru
- 1 bunch green onions washed and cut into 2-3 inches pieces, roots removed
- 6 to 8 tbsp neutral cooking oil generic cooking oil
For the Pajeon Dipping Sauce
- ½ cup soy sauce low sodium
- ¼ cup water
- 1 tbsp mirin
- 1 tbsp sugar or more
- 2 tbsp sesame oil
- 1 clove garlic minced
- 1 tsp sesame seeds toasted
Instructions
- In a large bowl, combine the flour, potato starch, salt, garlic powder, onion powder, water, and egg.
- Add the green onions to the batter and mix until fully coated.
- In a non-stick pan over medium heat, add around 2 tablespoons of oil and allow it to heat up. Add between half a cup to one cup of the batter, depending on the size of your pan. The pancake batter should sizzle when added. Working quickly, try to spread the batter out as thinly as possible, making sure the green onions are in a single layer.
- After 3 to 4 minutes, or when the bottom of the pancake turns crispy and golden brown, flip the pancake. Add more oil to the edge of the pan if needed.
- Pan fry for another 3 to 4 minutes. Then transfer the pajeon onto a plate or a cutting board as you repeat the process with the rest of the batter.
Notes
- This recipe yields 3 to 4 pancakes, suitable as a main dish for two or an appetizer for four.
- The batter benefits from using cold or carbonated water to achieve a lighter texture.
- Adjust oil amount when frying to maintain a crispy exterior without excess greasiness.
- Calorie estimate excludes the dipping sauce, which adds additional flavor and moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 671 kcal
% Daily Value*
| Calories | 671kcal | 34% |
| Carbohydrates | 56g | 19% |
| Protein | 11g | 22% |
| Fat | 45g | 69% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 28g | 140% |
| Trans Fat | 1g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 1215mg | 51% |
| Potassium | 240mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 403IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 47mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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