Pajeon (Korean Scallion Pancakes)
The popular crispy Korean scallion pancakes! Tasty and satisfying as a main course, appetizer, or snack.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 3/4 teaspoon salt
- 2 teaspoons fish sauce or soybean/miso paste (optional)
- 1 large egg
- 1 cup very cold sparkling water (sparkling creates a crispier texture but you can substitute use regular water)
- 1 clove garlic minced
- 1 bunch green onions/scallions , ends trimmed
- 2 tablespoons oil for frying , divided
- For dipping sauce:
- 2 tablespoons tamari or light soy sauce
- 1 tablespoons rice vinegar
- 1 tablespoons water
- 2 teaspoons honey
- 1/2 teaspoon sesame oil
- 1 clove garlic , minced
- 1/2 teaspoon toasted sesame seeds
- Red pepper flakes (optional for heat)
Instructions
- For the dipping sauce, combine all the sauce ingredients in a small bowl and stir to combine. Set aside.
- Combine the flour, cornstarch, and salt in a medium bowl. In a small bowl, lightly beat the egg, water, fish sauce/miso paste and stir the wet mixture into the dry mixture just until blended. Be careful not to over-stir.
- Heat 1 tablespoon of the oil in a non-stick pan over medium-high heat and briefly sauté half of the garlic. Add half of the scallions and sauté for about 30 seconds. Arrange scallions according to desired shape. Pour 1/2 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. Repeat this process for the other pancake. Cut each pajeon into wedges and serve hot with the dipping sauce.Serves 2 as a main dish; serves 4 as a side dish or snack.
Nutrition
Calories: 233kcalCarbohydrates: 32gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 41mgSodium: 1043mgPotassium: 94mgFiber: 1gSugar: 3gVitamin A: 90IUVitamin C: 1mgCalcium: 22mgIron: 2mg
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