Pajeon are savory Korean pancakes and green onions are a dominant ingredient. Pa literally translates to “green onion.” Pajeon can be made with other ingredients as well. For example, you can add shrimp, beef, pork, tofu, seaweed, or whatever you like to the pancake mixture. This is the basic and popular scallion version. Tasty and satisfying when you need a quick snack, or want to enjoy it as an appetizer or side dish to a Korean meal. Within 10-15 minutes of prep and cook time you can enjoy a plate of hot Pajeon wedges with a delicious dipping sauce.
Pajeon (Korean Scallion Pancakes)
Prep time
Cook time
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Pajeon are created numerous ways - you can add shrimp, beef, pork, tofu, seaweed, or whatever you like to the pancake mixture. This is the basic version. Tasty and satisfying when you need a quick snack, or want to enjoy it as an appetizer or side dish to a Korean meal.
: The Daring Gourmet, www.daringgourmet.com
Recipe type: Appetizer, Snack
Cuisine: Korean
Serves: 2
Ingredients
- 1 cup all-purpose flour
- ½ tsp salt
- 1 large egg
- 1 cup water
- 1 clove garlic, minced
- 1 bunch scallions
- Vegetable oil for frying
- For dipping sauce:
- 1 tbs rice vinegar
- 2 tbs soy sauce
- ½ tsp sesame oil
- Toasted sesame seeds
- Minced garlic
- Red pepper flakes
Instructions
- Combine the flour and salt in a medium bowl. In a small bowl, lightly beat the egg and water and stir the wet mixture into the dry mixture just until blended. Be careful not to over-stir.
- Heat a thin layer of vegetable oil in a non-stick pan over medium-high heat and sauté garlic for one minute. Add the scallions and sauté for a few seconds. Arrange scallions according to desired shape. Pour ¼ of the batter over the scallions and tilt the pan to smooth out the mixture. Fry until the pancake is golden brown and crispy on the bottom and then flip over and cook the other side until also browned.
- For the dipping sauce, combine all the sauce ingredients in a small bowl and stir to combine.
- Cut each pajeon into wedges and serve hot with the dipping sauce.
Joseph Chaiwhan Kim says
Looks much healthier than what you would get at a Korean restaurant. They tend to use too much oil when they fry these.
The Daring Gourmet says
Yes, these use less oil than some other recipes. I almost always use either extra virgin olive or coconut in my own cooking, depending on the method of cooking involved. Both are an acquired taste but so much healthier than many of the other alternatives. Thanks for visiting, Joseph.