Pajeon (Korean Scallion Pancakes)
User Reviews
5
Pajeon (Korean Scallion Pancakes)
Description
This recipe for Pajeon creates a savory Korean pancake using a batter of all-purpose flour, cornstarch, salt, egg, and sparkling water, which contributes to a lighter, crisper texture. Fish sauce or miso paste adds a subtle umami depth. Garlic and scallions are briefly sautéed in oil before the batter is poured over, allowing the scallions to be infused into the pancake. Cooking on medium-high heat yields golden brown, crispy pancakes with tender interiors.
The dipping sauce combines tamari or soy sauce with rice vinegar, water, honey for sweetness, toasted sesame seeds, minced garlic, sesame oil, and optional red pepper flakes for heat. This sauce balances salty, sweet, tangy, and nutty flavors to complement the savory pancakes. Pajeon is typically served hot and sliced into wedges, suitable as a main dish for two or as a side or snack for up to four people.
The recipe emphasizes not over-stirring the batter to maintain lightness and recommends dividing the batter to create two pancakes. The dipping sauce can be prepared in advance and set aside while cooking the pancakes to enhance convenience.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 3/4 teaspoon salt
- 2 teaspoons fish sauce optional, or soybean/miso paste
- 1 egg large
- 1 cup sparkling water sparkling creates a crispier texture but you can substitute use regular water, very cold
- 1 clove garlic minced
- 1 green onions ends trimmed, bunch, aka scallions
- 2 tablespoons cooking oil divided, for frying
- For dipping sauce:
- 2 tablespoons tamari or light soy sauce
- 1 tablespoons rice vinegar
- 1 tablespoons water
- 2 teaspoons honey
- 1/2 teaspoon sesame oil
- 1 clove garlic , minced
- 1/2 teaspoon sesame seeds toasted
- red pepper flakes (optional for heat)
Instructions
- For the dipping sauce, combine all the sauce ingredients in a small bowl and stir to combine. Set aside.
- Combine the flour, cornstarch, and salt in a medium bowl. In a small bowl, lightly beat the egg, water, fish sauce/miso paste and stir the wet mixture into the dry mixture just until blended. Be careful not to over-stir.
- Heat 1 tablespoon of the oil in a non-stick pan over medium-high heat and briefly sauté half of the garlic. Add half of the scallions and sauté for about 30 seconds. Arrange scallions according to desired shape. Pour 1/2 of the batter over the scallions and tilt the pan to smooth out the mixture. Fry until the pancake is golden brown and crispy on the bottom and then flip over and cook the other side until also browned. Repeat this process for the other pancake. Cut each pajeon into wedges and serve hot with the dipping sauce.Serves 2 as a main dish; serves 4 as a side dish or snack.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 41mg | 14% |
| Sodium | 1043mg | 43% |
| Potassium | 94mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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