Pajeon Korean Scallion Pancakes
Pajeon are crispy savory Korean pancakes loaded with fresh green onions and often mixed with seafood, pan-fried to a golden crisp exterior with a chewy interior. They are a classic Korean appetizer and snack, traditionally enjoyed on rainy days with a glass of makgeolli rice wine.
Crispy golden Korean scallion pancakes loaded with green onions and savory seafood.
Nutrition per serving
Ingredients
Batter
Main
Protein
Cooking
Instructions
Make the Batter
In a mixing bowl, whisk together flour, cold water, and egg until a smooth, thin batter forms. Do not overmix the batter as this develops gluten and makes the pancakes tough rather than crispy. Season with a pinch of salt.
Prepare Ingredients
Trim the green onions to fit the diameter of your pan and arrange them parallel to each other. Roughly chop the mixed seafood into small bite-sized pieces and fold them into the batter along with the green onions.
Fry the Pancake
Heat vegetable oil in a large skillet over medium-high heat until shimmering. Pour the batter mixture into the pan and spread it evenly into a round pancake shape. Cook for 4 to 5 minutes on the first side until the edges are set and the bottom is deeply golden and crispy.
Flip and Serve
Flip the pancake carefully using a wide spatula and press it down gently to ensure contact with the pan. Cook for another 3 to 4 minutes until the second side is equally golden. Slice into pieces and serve immediately with a dipping sauce of soy sauce, rice vinegar, and a pinch of gochugaru.
Substitutions
Common mistakes
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