Pajeon (Korean Scallion Pancake)

🧂 Ingredients

• 1 cup All-purpose flour(Provides structure to the pancake.)
• 1/2 cup Rice flour(Contributes to the characteristic crispiness. Glutinous rice flour can also be used for extra chewiness.)
• 1 cup Cold water(Using very cold water is key for a crispier pancake.)
• 2 bunches Scallions(Trim off the root ends and cut into 4-5 inch lengths. Keep the white and green parts separate if desired for visual appeal.)
• 150 g Seafood (e.g., squid, shrimp, mussels)(Cleaned and cut into bite-sized pieces. Optional, but adds great flavor and texture. Can be raw or lightly blanched.)
• 1 Egg(Lightly beaten. Acts as a binder.)
• 1/2 teaspoon Salt(To season the batter.)
• 3-4 tablespoons Vegetable oil or other neutral oil(For pan-frying. Use more if needed to maintain crispiness.)
• for serving Soy dipping sauce(Typically a mixture of soy sauce, rice vinegar, water, and sometimes chili flakes or sesame seeds.)

👨‍🍳 Instructions

1. 1

   Prepare the batter: In a medium bowl, whisk together the all-purpose flour, rice flour, and salt. Gradually whisk in the cold water until a smooth, thin batter forms. It should be the consistency of heavy cream. If it's too thick, add a tablespoon more water at a time. If too thin, add a tablespoon more flour. Set aside.

   ⏱️ 5 minutes
2. 2

   Prepare the fillings: Trim the scallions to about 4-5 inches long. If using seafood, ensure it's cleaned and cut into bite-sized pieces. If the pieces are large (like shrimp), consider cutting them in half. Lightly beat the egg in a small bowl.

   ⏱️ 5 minutes
3. 3

   Combine and cook the first side: Heat 1-2 tablespoons of oil in a large non-stick skillet or cast-iron pan over medium-high heat (around 190°C / 375°F). The oil should shimmer but not smoke. Pour about half of the batter into the hot pan, swirling to create a thin, even layer. Immediately arrange half of the scallions and half of the seafood (if using) evenly over the batter. Cook for 4-6 minutes, or until the bottom is golden brown and crispy, and the edges start to lift.

   ⏱️ 6-8 minutes
4. 4

   Flip and cook the second side: Carefully slide a spatula under the pancake and flip it over. If the pancake seems to be falling apart, don't worry; it will hold together. Drizzle another tablespoon of oil around the edges of the pancake. Cook the second side for another 4-6 minutes, until golden brown and crispy. You can gently press down on the pancake with the spatula to ensure even cooking and crispiness.

   ⏱️ 4-6 minutes
5. 5

   Add egg and finish: Once the second side is golden, pour the beaten egg evenly over the top of the pancake. This helps bind everything together and adds a nice finish. Cook for another 1-2 minutes until the egg is just set.

   ⏱️ 1-2 minutes
6. 6

   Repeat and serve: Slide the cooked pajeon onto a cutting board. Repeat steps 3-5 with the remaining batter, scallions, seafood, and oil to make the second pancake. Cut each pajeon into wedges and serve immediately with the soy dipping sauce on the side.

   ⏱️ 10 minutes

💡 Pro Tips

• ✓For extra crispy edges, ensure the pan is hot enough and don't overcrowd it. Add a little more oil around the edges as it cooks.
• ✓Using very cold water for the batter is crucial for achieving a light and crispy texture.
• ✓Don't overmix the batter; a few small lumps are okay.
• ✓Adjust the amount of scallions to your preference. For a more intense scallion flavor, use more.
• ✓The dipping sauce is essential! A simple mix of soy sauce, rice vinegar, and a pinch of sugar is classic. Add gochugaru (Korean chili flakes) for a kick.

🔄 Variations

• Kimchi-jeon: Add chopped kimchi to the batter along with or instead of scallions.
• Haemul-pajeon: Use a variety of seafood like squid, shrimp, mussels, and oysters for a richer flavor.
• Vegetable Pajeon: Add other thinly sliced vegetables like onions, bell peppers, or mushrooms.
• Mung Bean Pajeon: A different style of Korean pancake made primarily with ground mung beans.

🥗 Nutrition

Per serving