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Easy
Korean Pajeon
Pancake – A Crispy Savoury Treat

Name: Easy ~Korean Pajeon~ Pancake – A Crispy Savoury Treat
Total time: 30 min
Yield: 1
Cuisine: Korean
Ingredients: For the pancake batter:; 1 cup All-purpose flour (maida); 2 tbsp Cornstarch or corn flour; 1/2 tsp Salt; 1/4 tsp Black pepper; 1/2 tsp Garlic powder or fresh garlic (minced); 1/2 tsp Baking powder; 1 cup Ice-cold water or sparkling soda; 1 Egg; 2-3 cups Spring onions (cut into 7-8 cm lengths, tightly packed); 4-6 tbsp Vegetable oil (for frying); Optional Add-ins:; 1/2 cup Carrots (julienned); 2-3 Green chillies (sliced); 1/2 cup Bell peppers (sliced thin); 1/4 cup Onions (sliced thin); 1/2 cup Mushrooms (sliced); For the dipping sauce:; 3 tbsp Soy sauce; 1 tbsp Rice vinegar or white vinegar; 1 tsp Water; 1/2 tsp Sugar; 1/4-1/2 tsp Red chilli flakes; 1/2 tsp Sesame oil; 1/2 tsp White sesame seeds; 1 clove Garlic (minced); 1 tbsp Spring onions (chopped, optional)

30 mins

Cooking Time

Easy

Difficulty

Ingredients

Veg + Egg

Diet

Pajeon is a popular Korean scallion pancake (‘pa’ means scallion and ‘jeon’ means pancake) and a beloved comfort food. It features an abundance of spring onions held by a light, crispy batter that’s pan-fried until golden. With this simple recipe, you can have this appetiser in the comfort of your home.

Ingredients

UNITSIngredients

For the pancake batter:

1 cupAll-purpose flour (maida)

2 tbsp Cornstarch or corn flour

1/2 tsp Salt

1/4 tsp Black pepper

1/2 tsp Garlic powder or fresh garlic (minced)

1/2 tsp Baking powder

1 cup Ice-cold water or sparkling soda

1 Egg

2-3 cupsSpring onions (cut into 7-8 cm lengths, tightly packed)

4-6 tbspVegetable oil (for frying)

Optional Add-ins:

1/2 cup Carrots (julienned)

2-3Green chillies (sliced)

1/2 cup Bell peppers (sliced thin)

1/4 cupOnions (sliced thin)

1/2 cupMushrooms (sliced)

For the dipping sauce:

3 tbsp Soy sauce

1 tbsp Rice vinegar or white vinegar

1 tsp Water

1/2 tsp Sugar

1/4-1/2 tsp Red chilli flakes

1/2 tspSesame oil

1/2 tspWhite sesame seeds

1 cloveGarlic (minced)

1 tbspSpring onions (chopped, optional)

Follow
Directions

Description - Step 1

Prepare ingredients and make dipping sauce

Wash the spring onions thoroughly and pat them completely dry with paper towels. Trim off the roots and any wilted parts. Cut the spring onions into 7-8 cm long pieces. If using thick white parts, split them lengthwise so they cook evenly. Place in a large bowl. If adding optional vegetables like carrots, bell peppers, or mushrooms, prepare them by julienning or slicing them thinly.

Description - Step 3

Make the pancake batter

Whisk all the dry ingredients – all-purpose flour, cornstarch, salt, black pepper, garlic powder, and baking powder in a large mixing bowl. In a separate bowl, whisk the ice-cold water (or sparkling soda for extra crispiness) and egg until well combined. Pour the wet mixture into the dry ingredients and whisk until you have a smooth batter with no lumps. The batter should coat a spoon and drip off easily. Add all the spring onions (and vegetables) to the batter. Mix thoroughly to coat every piece. The batter should look like there's barely enough to hold the onions well.

Description - Step 4

Pan-fry the first side

Heat a large non-stick frying pan or cast-iron tawa over medium-high heat. Add 2-3 tablespoons of oil and swirl to coat the bottom of the pan. After 30 seconds, pour in half the batter mixture. Immediately use a spatula to spread it out into a thin, even pancake. Using the back of your spatula, press down firmly on the pancake to flatten it. Cook undisturbed for 4-5 minutes over medium-high heat. You should hear a steady sizzling sound. The bottom should turn deep golden brown with some charred bits.

Description - Step 5

Flip and finish cooking

Check that the pancake is ready to flip by sliding a spatula underneath – it should release easily and be golden brown. If it sticks, give it another 30 seconds. Flip the pancake in one smooth motion. Immediately drizzle another 1-2 tablespoons of oil around the edges of the pancake, tilting the pan so the oil reaches underneath. Press down again firmly with the spatula to flatten. Cook for another 4-5 minutes until the second side is equally golden brown and crispy.

Step 1

Prepare ingredients and make dipping sauce

7 minutes

Step 2

Preparing the dipping sauce

3 minutes

Step 3

Make the pancake batter

5 minutes

Step 4

Pan-fry the first side

5 minutes

Plate it up!

Plating Instructions

Place the cut pajeon pieces, or whole ones, on a large plate with a dipping sauce.

Pairing Instructions

Pajeon pairs well with other Korean dishes like kimchi and Korean fried chicken. For drinks, the traditional pairing is makgeolli (milky rice wine) or cold beer.

Garnishing Instructions

Garnish the plated pajeon with extra sliced spring onion greens, white sesame seeds, and red chilli flakes.

Korean Pajeon

Easy
Korean Pajeon
Pancake – A Crispy Savoury Treat

Ingredients

Follow
Directions

Description - Step 1

Prepare ingredients and make dipping sauce

Description - Step 2

Preparing the dipping sauce

Description - Step 3

Make the pancake batter

Description - Step 4

Pan-fry the first side

Description - Step 5

Flip and finish cooking

Description - Step 6

Cut and serve

Plate it up!

Plating Instructions

Pairing Instructions

Garnishing Instructions

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Korean Pajeon

Easy Korean Pajeon Pancake – A Crispy Savoury Treat

Ingredients

FollowDirections

Description - Step 1

Prepare ingredients and make dipping sauce

Plate it up!

Plating Instructions

Pairing Instructions

Garnishing Instructions

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Easy
Korean Pajeon
Pancake – A Crispy Savoury Treat

Follow
Directions

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