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Crispy Korean Pancakes (Pajeon) with Scallions Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 35 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. Add Scallions and Seafood: Gently fold the scallions and optional seafood into the batter, ensuring they are evenly coated and distributed.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://slsrecipes.com/crispy-korean-pancakes-pajeon-with-scallions-recipe/