Pajeon (Korean Scallion Pancakes)
Crispy Korean scallion pancakes are a tasty and satisfying main course, appetizer, or snack.
Equipment
- Non-stick pan
Ingredients
Pancake Ingredients
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- ¾ teaspoon salt
- 2 teaspoons fish sauce or soybean/miso paste optional
- 1 large egg
- 1 cup very cold sparkling water sparkling creates a crispier texture
- 1 clove garlic minced
- 1 bunch green onions/scallions ends trimmed
- 2 tablespoons oil for frying divided
Dipping Sauce Ingredients
- 2 tablespoons tamari or light soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 2 teaspoons honey
- ½ teaspoon sesame oil
- 1 clove garlic minced
- ½ teaspoon toasted sesame seeds
- red pepper flakes optional for heat
Instructions
Preparation
- 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.
- 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.
- Pour ½ of the batter over the scallions and tilt the pan to smooth out the mixture. Fry until the pancake is golden brown and crispy.
- Flip over and cook the other side until browned. Repeat this process for the other pancake.
- Cut each pajeon into wedges and serve hot with the dipping sauce.
Notes
Serves 2 as a main dish; serves 4 as a side dish or snack.
Nutrition
Serving: 1pancakeCalories: 233kcalCarbohydrates: 32gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 41mgSodium: 1043mgPotassium: 94mgFiber: 1gSugar: 3gVitamin A: 90IUVitamin C: 1mgCalcium: 22mgIron: 2mg
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