Korean Pajeon: Scallion Pancake Recipe

In a large bowl, whisk together the all-purpose flour, rice flour, salt, and black pepper.

In a separate bowl, whisk the beaten egg and cold water until well combined. Gradually pour the wet ingredients into the dry ingredients, mixing until just combined to form a smooth batter. Be careful not to overmix, as this can make the pancake tough.

Gently fold in the chopped scallions into the batter. If adding optional ingredients like seafood, mix them in at this stage.

Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat until shimmering.

Pour about half a ladleful of batter into the hot pan, spreading it out evenly with the back of the ladle to form a thin, round pancake. You may need to adjust the amount of batter depending on your desired pancake size.

Cook for 3-4 minutes per side, or until the Pajeon is golden brown and crispy. Use a spatula to carefully flip the pancake.

Transfer the cooked Pajeon to a wire rack to drain any excess oil. Repeat with the remaining batter and oil, cooking the pancakes in batches.

Serve the Pajeon warm with your favorite dipping sauce.