Description
Pajeon, the popular Korean scallion pancakes, are crispy, flavorful, and perfect as a main course, appetizer, or snack. Made with a light batter of flour, cornstarch, eggs, and sparkling water for crispiness, combined with fresh green onions and a savory dipping sauce, these pancakes offer a delicious taste of Korean cuisine that’s easy to prepare in under 15 minutes.
Ingredients
Pancakes
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 3/4 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 but regular water can be substituted)
- 1 clove garlic, minced
- 1 bunch green onions/scallions, ends trimmed
- 2 tablespoons oil for frying, divided
Dipping Sauce
- 2 tablespoons tamari or light soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 2 teaspoons honey
- 1/2 teaspoon sesame oil
- 1 clove garlic, minced
- 1/2 teaspoon toasted sesame seeds
- Red pepper flakes (optional for heat)
Instructions
- Prepare the dipping sauce: Combine all sauce ingredients including tamari, rice vinegar, water, honey, sesame oil, minced garlic, toasted sesame seeds, and optional red pepper flakes in a small bowl. Stir well to mix and set aside for flavors to meld.
- Make the batter: In a medium bowl, mix together the flour, cornstarch, and salt. In a separate small bowl, lightly beat the egg with sparkling water and fish sauce or miso paste if using. Gently stir the wet ingredients into the dry mixture until just combined; avoid over-mixing to keep the batter light.
- Sauté garlic and scallions: Heat 1 tablespoon of oil in a non-stick pan over medium-high heat. Add half of the minced garlic and sauté briefly to release flavor. Add half of the scallions and sauté for about 30 seconds until slightly softened.
- Cook the pancake: Arrange the scallions evenly in the pan. Pour half of the batter over the scallions, tilting the pan to smooth the batter into an even layer. Cook until the bottom is golden brown and crispy, about 3-4 minutes. Carefully flip and cook the other side until browned and crispy, about 3 minutes more.
- Repeat for second pancake: Remove the cooked pancake, add the remaining tablespoon of oil, and repeat the sautéing and cooking process with remaining garlic, scallions, and batter.
- Serve: Cut each pancake into wedges and serve hot alongside the dipping sauce. Enjoy as a main dish serving 2 people, or as a side/snack for 4.
Notes
- Using sparkling water in the batter helps achieve a lighter, crispier texture, but plain cold water works as a substitute.
- If fish sauce or miso paste is omitted, the pancake will be less savory but still tasty.
- Adjust red pepper flakes in the dipping sauce based on your preferred spice level.
- Serve immediately for the best crispness; pancakes tend to soften if left standing.
- Pajeon can be customized with additional ingredients like seafood or vegetables if desired.
