Crispy Korean Scallion Pancakes
A traditional Korean savory pancake, Pajeon boasts a crispy exterior and a chewy interior, filled with fresh green onions and served with a tangy soy dipping sauce. It's quick to prepare and can be made vegan or gluten-free.
Ingredients
- 1 cup all-purpose flour
- 1 cup cold water
- 1 bunch scallions thinly sliced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons vegetable oil for frying
- 0.25 cup soy sauce for dipping sauce
- 1 tablespoon rice vinegar for dipping sauce
- 0.5 teaspoon red pepper flakes for dipping sauce or to taste
Instructions
- In a medium bowl, whisk together the all-purpose flour, cold water, salt, and black pepper until just combined. Do not overmix; a few lumps are fine.
- Stir in the thinly sliced scallions, ensuring they are evenly distributed throughout the batter.
- Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium-high heat until shimmering.
- Pour half of the batter into the hot pan, spreading it evenly to form a thin, round pancake.
- Cook for 3-5 minutes on one side until the edges are crispy and golden brown.
- Flip the pancake and cook for another 3-4 minutes until the other side is golden and the pancake is cooked through.
- Transfer the cooked Pajeon to a cutting board. Repeat with the remaining batter and oil.
- While the pancakes are cooking, prepare the dipping sauce by combining soy sauce, rice vinegar, and red pepper flakes in a small bowl.
- Cut the Pajeon into bite-sized wedges or serve whole. Serve immediately with the dipping sauce on the side.
Notes
For an authentic touch, use Korean chives instead of scallions. For a seafood variation, add chopped shrimp and squid to the batter to make Haemul Pajeon. Ensure your pan is hot with enough oil to achieve a truly crispy crust. Serve immediately with the dipping sauce.