Crispy Korean Scallion Pancakes (Pajeon)
A popular Korean savory pancake featuring a crispy exterior, soft interior, and abundant green onions, served with a tangy soy dipping sauce.
Ingredients
- 1 cup all-purpose flour
- 0.5 cup water cold
- 1 large egg lightly beaten
- 0.5 teaspoon salt
- 1 cup green onions chopped into 2-inch pieces
- 0.5 cup mixed julienned vegetables e.g.
- 2 tablespoons hash browns optional
- 2 tablespoons vegetable oil for frying
- 2 tablespoons soy sauce for dipping sauce
- 1 tablespoon rice vinegar for dipping sauce
- 1 teaspoon sugar for dipping sauce
- 0.5 teaspoon sesame oil for dipping sauce
- 0.5 teaspoon sesame seeds for dipping sauce
- 0.25 teaspoon red pepper flakes optional
Instructions
- In a large bowl, whisk together the flour, cold water, egg, and salt until a smooth batter forms. Do not overmix; a few lumps are fine.
- Gently fold in the chopped green onions, julienned vegetables, and hash browns (if using) into the batter.
- Heat 1 tablespoon of vegetable oil in a non-stick skillet or frying pan over medium-high heat. Once hot, pour about half of the batter into the pan, spreading it evenly to form a thin pancake.
- Cook for 3-5 minutes per side, or until golden brown and crispy. Add more oil as needed during cooking. Repeat with the remaining batter.
- While pancakes are cooking, prepare the dipping sauce: combine soy sauce, rice vinegar, sugar, sesame oil, sesame seeds, and red pepper flakes (if using) in a small bowl. Mix well.
- Remove pancakes from the pan, slice into wedges, and serve immediately with the prepared dipping sauce.
Notes
For extra flavor, consider adding seafood like shrimp or squid, or a pinch of kimchi. You can substitute green onions with Korean chives (buchu) for a stronger garlic flavor, or regular chives for a milder taste. Thinly sliced leeks or spring onions (mostly green parts) also work well. Ensure the oil is hot and the pan isn't overcrowded for the crispiest results.