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Korean Scallion Pancakes (Pajeon)
Pajeon, a beloved Korean dish, offers a delightful balance of crispy and chewy textures. Made with tender scallions and a savory batter, these pancakes are perfect as a snack, appetizer, or side dish. Traditionally enjoyed on rainy days, Pajeon brings warmth and comfort to the table, embodying the essence of Korean home cooking. Serve with a tangy dipping sauce to elevate the flavors and enjoy this culinary gem with friends and family.
Ingredients
- All-purpose flour
- 1 cup
- Cold water
- 3/4 cup
- Eggs
- 2 large
- Salt
- 1/2 teaspoon
- Black pepper
- 1/4 teaspoon
- Vegetable oil
- 3 tablespoons (for frying)
- Scallions
- 1 cup, thinly sliced
- Soy sauce
- 1/4 cup (for dipping)
- Rice vinegar
- 1 tablespoon (for dipping)
- Sesame oil
- 1 teaspoon (for dipping)
- Sesame seeds
- 1 teaspoon (for garnish, optional)
Instructions
- In a large bowl, whisk together the flour, cold water, eggs, salt, and black pepper until smooth and lump-free.
- Fold in the sliced scallions, ensuring they are evenly distributed throughout the batter.
- Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Once hot, pour a ladleful of the batter into the skillet, spreading it evenly to form a pancake.
- Cook for 3-4 minutes, or until the bottom is golden brown and crispy. Adjust the heat if necessary to avoid burning.
- Carefully flip the pancake and cook for another 3-4 minutes on the other side until golden brown.
- Transfer the cooked pancake to a plate and keep warm. Repeat with the remaining batter, adding more oil to the skillet as needed.
- To make the dipping sauce, combine the soy sauce, rice vinegar, and sesame oil in a small bowl. Stir well and garnish with sesame seeds if desired.
- Serve the pajeon hot with the dipping sauce on the side.
Tips
- Feel free to add other ingredients such as shrimp, kimchi, or bell peppers to the batter for added flavor and texture.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- To achieve an even crispier pancake, use a bit more oil when frying.
Dietary Information
Servings: 4 Dish Type: Appetizer Prep Time: 15 minutes Cook Time: 20 minutes Calories: 220 Fat: 10g Carbs: 28g Protein: 6g Sodium: 450mg Sugar: 1g
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