Description
Pajeon, or Korean scallion pancakes, are a delightful savory dish featuring crispy golden pancakes made from a simple batter of flour, cornstarch, and sparkling water, studded with fresh scallions and garlic. Served with a flavorful dipping sauce combining soy, vinegar, honey, sesame, and garlic, these pancakes are perfect as a snack, appetizer, or side dish that brings authentic Korean flavors to your table.
Ingredients
Scale
Pancake Batter and Filling
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 3/4 teaspoon salt
- 2 teaspoons fish sauce or soybean/miso paste (optional)
- 1 large egg
- 1 cup very cold sparkling water (can substitute with regular water)
- 1 clove garlic, minced
- 1 bunch green onions/scallions, ends trimmed
- 2 tablespoons oil for frying, divided
Dipping Sauce
- 2 tablespoons tamari or light soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 2 teaspoons honey
- 1/2 teaspoon sesame oil
- 1 clove garlic, minced
- 1/2 teaspoon toasted sesame seeds
- Red pepper flakes (optional for heat)
Instructions
- Prepare Dipping Sauce: In a small bowl, combine tamari or light soy sauce, rice vinegar, water, honey, sesame oil, minced garlic, toasted sesame seeds, and red pepper flakes if using. Stir until well blended and set aside to let flavors meld.
- Make Batter: In a medium bowl, whisk together all-purpose flour, cornstarch, and salt. In a separate small bowl, lightly beat the egg with very cold sparkling water and fish sauce or miso paste if using. Pour the wet mixture into the dry ingredients and stir gently just until combined; avoid overmixing to keep the batter light and crispy.
- Sauté Aromatics: Heat 1 tablespoon oil in an 8-inch seasoned cast iron or non-stick pan over medium-high heat. Add half the minced garlic and sauté briefly until fragrant but not burnt, about 30 seconds. Then add half the scallions and sauté for another 30 seconds, arranging them evenly in the pan to create the pancake shape.
- Cook First Pancake: Pour half of the batter over the scallions in the pan, tilting the pan to spread it evenly. Fry the pancake until the bottom is golden brown and crispy, about 3-4 minutes. Carefully flip the pancake and cook the other side until also golden and crisp, about 2-3 minutes more. Remove and set aside.
- Cook Second Pancake: Repeat the sauté and cooking process with the remaining garlic, scallions, batter, and oil, making a second pancake.
- Serve: Cut each pancake into wedges and serve hot accompanied by the dipping sauce.
Notes
- Using sparkling water creates a lighter, crispier texture, but regular water can be used as a substitute.
- Fish sauce or miso paste is optional but adds umami depth to the batter.
- Adjust the amount of red pepper flakes in the dipping sauce for desired spice levels.
- For extra crispy pancakes, ensure the pan and oil are hot before adding the batter.
- This recipe can serve 2 as a main dish or 4 as a side or snack.
Keywords: Pajeon, Korean scallion pancakes, Korean pancakes, scallion pancakes, savory pancakes, Korean appetizer, fried pancakes