Cuisines : Pajeon- Korean onion pancake - How to make

 

Pajeon is a savory Korean pancake made primarily with scallions (green onions) and a light, crispy batter. The name comes from pa , meaning green onion, and jeon , meaning pancake or fritter. It’s a popular Korean dish often enjoyed as a snack, appetizer, or side dish, especially on rainy days or alongside makgeolli (Korean rice wine).

Pajeon has many variations — some include seafood (haemul pajeon), others feature kimchi (kimchi jeon), but the classic green onion version focuses on the fresh, slightly sweet bite of long scallion stalks encased in a thin, golden-brown batter.

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Ingredients (serves 2–4)

For the pancake batter:

• 1 cup all-purpose flour (or Korean pancake mix if available)
• 2 tablespoons rice flour (optional, for extra crispiness)
• 1 cup cold water (you can substitute with sparkling water for a lighter texture)
• 1 egg
• ½ teaspoon salt

Vegetables & filling:

• 1 bunch scallions (about 6–8 stalks), trimmed and cut in half or thirds
• 1 small carrot, julienned (optional, for color)
• ½ small onion, thinly sliced (optional)
• 1–2 fresh chili peppers, thinly sliced (optional, for spice)
• Seafood like shrimp or squid, chopped (optional, for haemul pajeon variation)

For frying:

• Vegetable oil or neutral oil for pan-frying

For dipping sauce:

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• ½ teaspoon sugar (optional)
• ½ teaspoon sesame oil
• ½ teaspoon sesame seeds
• Pinch of red pepper flakes or thinly sliced chili (optional)
• 1 minced garlic clove (optional)

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How to Prepare

1. Prepare the dipping sauce:
   In a small bowl, mix soy sauce, rice vinegar, sugar, sesame oil, sesame seeds, and optional garlic or chili. Set aside for serving.

2. Make the batter:

   • In a medium bowl, whisk together the all-purpose flour, rice flour, salt, water, and egg.
   • Mix until just combined; the batter should be slightly thin but smooth. If using Korean pancake mix, reduce the salt slightly, as it may already be seasoned.

3. Prepare the vegetables:

   • Rinse and trim the scallions. Cut them into sections roughly the length of your frying pan so they lay neatly in the batter.
   • Julienne the carrot and thinly slice the onion and chili if using.
   • If adding seafood, pat it dry and lightly season with a pinch of salt.

4. Assemble the pancake:

   • Heat a nonstick or cast-iron skillet over medium-high heat and add about 2 tablespoons of oil.
   • When the oil is hot, lay the scallions in the pan in one layer (they should sizzle), then scatter the carrots, onions, and optional seafood or chili on top.
   • Pour the batter evenly over the vegetables, tilting the pan to spread it out. The batter should be thin enough to coat but not drown the vegetables.

5. Pan-fry the pancake:

   • Cook for 4–5 minutes without disturbing, until the bottom is golden brown and crispy.
   • Carefully flip the pancake (you can slide it onto a plate, invert the pan, then slide it back in if it’s too big to flip directly).
   • Cook the other side for another 3–4 minutes until golden and cooked through. Press gently with a spatula to help crisp the surface.

6. Serve:

   • Slide the cooked pancake onto a cutting board and cut into bite-sized squares or strips.
   • Serve hot with the dipping sauce on the side.

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Tips for Success

• Using cold or sparkling water helps create a crispier texture.
• Don’t overload the batter; the goal is a thin, lacy pancake where the vegetables shine.
• If making multiple pancakes, keep them warm in a low oven (about 200°F / 95°C) while you finish the rest.
• Leftovers can be reheated in a pan to regain crispness.