If you have a craving for something crispy, savory, and utterly satisfying, then this Crispy Korean Pancakes (Pajeon) with Scallions Recipe is the answer you’ve been searching for. These delicate yet crispy pancakes are loaded with fresh scallions and, if you like, a touch of seafood, making each bite a perfect balance of texture and flavor. Whether you’re looking for a delicious appetizer or a unique snack, this recipe will quickly become a beloved staple in your kitchen and a crowd-pleaser every single time.
Ingredients You’ll Need
They say simplicity is the ultimate sophistication, and this recipe proves it with straightforward ingredients that come together to create magic. Each ingredient plays a key role, whether it’s the lightness of the batter, the crunch from frying, or the sharp freshness of scallions.
- 1 cup all-purpose flour: The base that holds everything together with just the right structure.
- 1/4 cup cornstarch: Adds extra crispiness and lightness to the pancakes.
- 1 teaspoon salt: Enhances all the subtle flavors and brings balance.
- 1 cup cold water: Keeps the batter perfectly thin for a crisp finish.
- 1 large egg, lightly beaten: Adds richness and helps bind the batter.
- 1 bunch scallions, trimmed and cut into 3-inch lengths: The star ingredient giving flavor and vibrant color.
- 2 tablespoons vegetable oil for frying: Essential for that golden, crispy texture.
- Optional 1/2 cup seafood (shrimp or squid, sliced thin): Adds a delicious umami twist if you want to jazz things up.
How to Make Crispy Korean Pancakes (Pajeon) with Scallions Recipe
Step 1: Mix the Batter
Begin by whisking together the all-purpose flour, cornstarch, and salt in a large bowl. This combination creates the perfect texture to ensure your pancakes will be both chewy and crispy. Slowly add the cold water and beaten egg, continuing to whisk until you get a smooth and slightly thin batter that pours easily but still holds together. This balance is key to the pancake’s signature crunch.
Step 2: Add Flavors
Gently fold your scallions into the batter, ensuring each piece is evenly coated. If you’re feeling adventurous, now’s the time to fold in your thinly sliced seafood, which will add a delicate flavor and extra dimension to your pancakes.
Step 3: Heat the Pan
Preheat a nonstick or cast-iron skillet over medium-high heat and add one tablespoon of vegetable oil. Swirl it around to coat the bottom completely, ensuring even frying and that crisp outer layer we’re aiming for.
Step 4: Cook the Pancakes
Pour half of the batter into the pan, spreading it evenly to form a thin circle. Let it cook without disturbing for 3 to 4 minutes until the bottom turns a lovely golden brown and becomes delightfully crisp. Flip carefully using a spatula and cook the other side for about 3 minutes more until it’s perfectly cooked through and equally crisp.
Step 5: Repeat and Serve
Transfer the pancake to a cutting board and repeat the frying process with the remaining batter and oil. Once all pancakes are cooked, slice them into wedges and get ready to enjoy your Crispy Korean Pancakes (Pajeon) with Scallions Recipe at its best.
How to Serve Crispy Korean Pancakes (Pajeon) with Scallions Recipe
Garnishes
A sprinkle of toasted sesame seeds and a drizzle of soy-based dipping sauce with rice vinegar and a pinch of chili flakes can elevate your pancakes to the next level. Fresh herbs like chopped cilantro or a squeeze of lime add a bright note that cuts through the richness.
Side Dishes
Serve your pancakes with a light, crisp kimchi or a refreshing cucumber salad to add contrast and balance to this rich, flaky dish. They also pair beautifully with a simple bowl of steamed rice or a delicate miso soup for a fuller meal.
Creative Ways to Present
For a stunning appetizer platter, layer the crispy wedges on a wooden board, arrange scallion stalks as garnish, and offer multiple dipping sauces like gochujang mayo or a tangy ponzu. You can even stuff these pancakes with cheese for a fusion twist that will surprise and delight your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftover pancakes in an airtight container lined with parchment paper to prevent sticking. They will keep well in the refrigerator for up to two days, making them perfect for quick snacks or next-day meals.
Freezing
You can freeze these pancakes easily by placing parchment paper between each slice and sealing them in a freezer-safe container or bag. Frozen pancakes stay crisp when reheated and can last up to one month in the freezer.
Reheating
For the best texture after refrigeration or freezing, reheat pancakes in a lightly oiled skillet over medium heat. Avoid microwaving, which can make them soggy. A quick warm-up in the pan will bring back that irresistible crispiness.
FAQs
Can I make Crispy Korean Pancakes (Pajeon) with Scallions Recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend and ensure your cornstarch and other ingredients are gluten-free certified. The texture might vary slightly, but you’ll still enjoy a delicious crispy pancake.
Is it necessary to use seafood in the recipe?
Not at all! The seafood is entirely optional and adds a wonderful umami flavor, but these pancakes are delicious as a vegetarian dish with just scallions or even various vegetables.
How can I make the pancakes extra crispy?
Using very cold water in the batter and frying in a sufficiently hot pan with enough oil is key for crispiness. Also, avoid overcrowding the pan to allow even cooking and crisp edges.
What dipping sauces go best with Pajeon?
A simple mix of soy sauce, rice vinegar, sesame oil, and chili flakes works wonders. You can also experiment with spicy mayo or ponzu sauce for added variety and flavor.
Can I add other vegetables to the batter?
Definitely! Grated carrots, sliced bell peppers, or thinly sliced mushrooms can be folded in for a colorful, nutrient-packed twist on the classic recipe.
Final Thoughts
There’s something truly comforting about making and sharing Crispy Korean Pancakes (Pajeon) with Scallions Recipe. The crisp edges, tender inside, and burst of fresh scallion flavor make this dish a genuine delight for any occasion. I promise once you try it, it will find a forever place in your meal rotation. So grab your skillet, gather your ingredients, and get ready to impress yourself and others with this delightful Korean treat!
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Crispy Korean Pancakes (Pajeon) with Scallions Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
- Diet: Vegetarian
Description
Crispy Korean Pancakes (Pajeon) with Scallions are savory, thin, and golden-brown pancakes featuring a light batter mixed with fresh scallions and optional seafood. Perfect as a delightful appetizer or snack, these pancakes balance crispiness with a tender inside and are best enjoyed hot with a soy-based dipping sauce.
Ingredients
Batter
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon salt
- 1 cup cold water
- 1 large egg, lightly beaten
Add-ins
- 1 bunch scallions, trimmed and cut into 3-inch lengths
- Optional: 1/2 cup seafood (such as shrimp or squid), sliced thin
For Frying
- 2 tablespoons vegetable oil
Instructions
- Make the Batter: In a large bowl, whisk together the all-purpose flour, cornstarch, and salt until well combined. Gradually add the cold water and beaten egg, whisking until the batter is smooth and thin without lumps.
- Add Scallions and Seafood: Gently fold the scallions and optional seafood into the batter, ensuring they are evenly coated and distributed.
- Heat the Pan: Place a nonstick or cast-iron skillet over medium-high heat and add 1 tablespoon of vegetable oil, swirling it around to evenly coat the pan surface.
- Cook the Pancake: Pour half the batter into the skillet, spreading it evenly into a thin layer. Cook the pancake for 3 to 4 minutes until the bottom becomes golden brown and crisp.
- Flip and Finish Cooking: Carefully flip the pancake using a spatula and cook for another 3 minutes until the other side is crisp and the pancake is cooked through.
- Repeat: Transfer the cooked pancake to a cutting board, add the remaining oil to the skillet, and repeat the process with the remaining batter to make the second pancake.
- Serve: Slice the pancakes into wedges and serve hot, ideally accompanied by a dipping sauce made from soy sauce, rice vinegar, sesame oil, and a pinch of chili flakes.
Notes
- Use very cold water in the batter to enhance crispiness of the pancakes.
- Do not overcrowd the pan to ensure even cooking and crisp texture.
- Serve the pancakes with a dipping sauce combining soy sauce, rice vinegar, sesame oil, and chili flakes for authentic flavor.
- Optional addition of seafood like shrimp or squid adds an extra dimension of taste and texture.
