Description
Delight in the crispy, savory flavors of Korean Pancakes with Scallions (Pajeon), a quick and easy skillet-fried dish perfect for an appetizer or snack. Made with a simple batter of flour, cornstarch, and eggs, loaded with fresh scallions and served alongside a tangy dipping sauce, this recipe brings authentic Korean street food right to your kitchen.
Ingredients
Pancake Batter
- 1 bunch scallions, washed and trimmed
- ¾ cup all-purpose flour
- 2 tablespoons cornstarch
- 1 garlic clove, minced
- ½ teaspoon salt
- ¾ cup ice water
- 1 large egg, lightly beaten and divided
- 4 to 6 tablespoons vegetable oil
Dipping Sauce
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1 teaspoon rice vinegar
- 1 teaspoon thinly sliced scallions
- 1 garlic clove, minced
- ½ teaspoon sesame oil
- ½ teaspoon sugar
- ¼ teaspoon toasted sesame seeds
- Pinch of red pepper flakes
- Freshly ground black pepper
Instructions
- Prepare Scallions: Trim the ends off the scallions. If they are thick, slice them in half lengthwise and cut into shorter sections if needed to fit your skillet.
- Make Batter: In a large mixing bowl, combine flour, cornstarch, minced garlic, salt, half of the beaten egg, and ice water. Stir until a smooth batter forms, thin enough to spread yet slightly thick. Add extra water if needed.
- Heat Oil: Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium heat.
- Cook Pancakes: Pour half of the batter into the pan, swirling into a thin, even crepe-like layer. Arrange half the scallions evenly over the batter and drizzle half of the remaining beaten egg on top. Cook 3–4 minutes until the bottom is golden and crispy. Carefully flip and cook the other side for another 3–4 minutes until crisp and cooked through. Add more oil if desired for crispier edges.
- Repeat Pancakes: Transfer the cooked pancake to a cutting board and repeat with remaining batter, scallions, and egg.
- Slice and Serve: Slice the pancakes into pieces and keep warm.
- Prepare Dipping Sauce: In a small bowl, whisk together soy sauce, water, rice vinegar, sliced scallions, minced garlic, sesame oil, sugar, toasted sesame seeds, red pepper flakes, and freshly ground black pepper.
- Serve: Serve the warm pancakes alongside the dipping sauce for an authentic Korean experience.
Notes
- For extra crispiness, use more vegetable oil when frying.
- Adjust the water amount in the batter to get the desired thin consistency.
- You can add seafood like shrimp or squid for a variation called Haemul Pajeon.
- Serve immediately to enjoy the best texture and flavor.
- If gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
