Description
A crispy and savory Korean scallion pancake, pajeon, made quickly in just 15 minutes. This easy recipe uses simple ingredients including green onions, a light batter with flour and starch, and a flavorful dipping sauce combining soy sauce, vinegar, and sesame oil. Perfect as a family-friendly snack, appetizer, or side dish that outshines takeout and suits busy weeknights.
Ingredients
Pancake Batter
- 5 green onions
- ¼ cup all-purpose flour
- ¼ cup potato starch or cornstarch
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ½ teaspoon chicken bouillon powder
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup very cold water
Cooking Oil
- 5 tablespoon vegetable oil or any neutral oil
Dipping Sauce
- 2 tablespoon regular soy sauce or light soy sauce
- 2 tablespoon rice vinegar or white vinegar
- 1 teaspoon sesame oil
- 1 tablespoon green onion, finely chopped
Instructions
- Prepare Green Onions: Wash the green onions thoroughly and pat them dry with paper towels to remove excess moisture. Trim off the roots, then vertically split each stalk down the middle. Chop the stalks into 2-inch-long pieces and transfer into a large mixing bowl.
- Make the Batter: Add the all-purpose flour, potato starch or cornstarch, baking powder, salt, chicken bouillon powder, garlic powder, onion powder, and very cold water to the bowl with the green onions. Mix just until combined, being careful not to overmix to ensure a light pancake texture.
- Heat Oil and Start Frying: Heat 2 ½ tablespoons (37 ml) of vegetable oil in a large non-stick pan over medium-high heat. Swirl the oil to coat the pan evenly. Add the green onions from the batter to the pan first, spreading them evenly. Then pour the remaining batter carefully over the onions to fill any gaps. Reduce the heat to medium.
- Cook First Side: Fry the pancake until the bottom turns crispy and golden with some light charring, about 4 to 5 minutes. This will give the pancake a delightful texture and flavor.
- Flip and Cook Other Side: Carefully flip the pancake over using a large spatula. Pour the remaining vegetable oil along the edges of the pan to keep the pancake moist and help it crisp up. Swirl the pancake in the oil and occasionally press down gently to ensure even cooking on the second side. Cook until golden and crispy.
- Slice Pancake: Transfer the cooked pancake to a cutting board and slice it into small pieces using a sharp knife to make it easy to serve and eat.
- Prepare Dipping Sauce: In a small bowl, combine soy sauce, rice vinegar, sesame oil, and finely chopped green onion. Mix well to create a tangy and savory dipping sauce that complements the pancake perfectly.
- Serve: Serve the warm pajeon with the dipping sauce on the side for dipping. Enjoy as a snack, appetizer, or side dish.
Notes
- Use very cold water in the batter to help achieve a crispy texture.
- If you prefer a vegetarian version, omit the chicken bouillon powder or substitute with a vegetarian alternative.
- Adjust the thickness of the pancake batter to your liking by adding small amounts of water if too thick.
- Use a non-stick pan to make flipping and cooking easier and to prevent sticking.
- Serve immediately for the crispiest texture, as pajeon tends to soften when cooled.
