PAJEON (파 전 / SCALLION PANCAKES)
While this recipe features scallions, Korean pancakes can be filled with almost anything: garlic chives, ramps, chrysanthemum leaves. If you want something a little more substantial, add squid or shrimp cut into bite-sized pieces.
Provided by Hooni Kim
Categories Dinner Pancake Green Onion/Scallion Pan-Fry Peanut Free Tree Nut Free Vegetarian
Yield Makes 4 or 5 pancakes
Number Of Ingredients 12
Steps:
- To make the batter, combine the flour, cornstarch, baking powder, sugar, doenjang, and pepper in a medium bowl and mix well to blend. Add the club soda, egg yolk, and garlic and mix gently using a whisk. Do not whisk too much, or extra gluten will form in the batter, making it too thick and doughy. Whisk about 10 times, then let the batter rest for 10 minutes in the freezer so any remaining small clumps of flour can dissolve and blend into the mixture by themselves.
- When you're ready to make the pancakes, line a sheet pan with paper towels and set aside. Place scallions in a medium bowl and fold in just enough cold batter to hold the scallions together.
- Set a 10-inch nonstick sauté pan over high heat and add about 1 tablespoon of the oil. When the oil begins to shimmer and just barely smoke, add 1 cup of the scallion batter to the center of the pan. Using a spatula, spread it out to form a 7-inch pancake. (You don't want the pancake to touch the sides of the pan, or the edges may burn before the center is cooked through.) Reduce the heat to medium and cook for 4 to 5 minutes, until the bottom of the pancake has set. Once it has set, gently slide your spatula under the edges of the pancake and lift them, tilting the pan, so some of the hot oil runs underneath the pancake. Then cook for 2 to 3 minutes more, until the bottom is a deep golden brown and crisp. You can check the color by gently lifting an edge of the pancake with your spatula. Flip the pancake and cook on the other side for 3 to 4 minutes, until it is golden brown on the second side and cooked through. Transfer to the prepared sheet pan to drain. Wipe out the pan, set it back over high heat, add another tablespoon or so of oil, and repeat until all of the pancakes are cooked. The finished pancakes can be kept in a low (200°F) oven on a clean sheet pan while you cook the remaining batches, but it's best to eat them right away.
- Cut each pancake into quarters and serve with small bowls of the Pajeon Sauce and ice-cold makgeolli (Korean rice wine).
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Irshad Malyar Zazai
[email protected]I'm not a big fan of scallions, but I still enjoyed these pancakes. They're crispy and flavorful, and the dipping sauce is delicious.
Lubega Shafick
[email protected]These pancakes are a great way to use up leftover rice. They're also a great option for a vegetarian meal.
Andrew Patrick
[email protected]I'm always looking for new and exciting recipes to try, and these pancakes definitely fit the bill. They're unique, flavorful, and easy to make.
Richard Rice
[email protected]These pancakes are a great way to change up your breakfast routine. They're also a great option for a quick and easy lunch or dinner.
Coraline Hawks
[email protected]I've never made scallion pancakes before, but this recipe was so easy to follow. The pancakes turned out great and they were a big hit with my family.
Chandria Clayton
[email protected]These pancakes are the perfect appetizer or snack. They're crispy, flavorful, and easy to make.
MD Aminur Rana
[email protected]I love these pancakes! They're so easy to make and they're always a hit with my family and friends.
Dan Rayner
[email protected]These pancakes are a great way to use up leftover scallions. They're also a great side dish for any Asian meal.
Sk Nurhosen
[email protected]I made these pancakes for breakfast this morning and they were amazing! They were so light and fluffy, and the scallions added a nice flavor. I will definitely be making these again.
kfir frenkel
[email protected]These pancakes are delicious! I made them for my friends and they loved them. They're so easy to make and they're perfect for a party.
Muskan Hina
[email protected]I've made this recipe several times and it's always a winner. The pancakes are crispy and flavorful, and the dipping sauce is the perfect complement.
palace of smiles and happiness
[email protected]These pancakes are so easy to make and they're always a crowd-pleaser. I love serving them with a dipping sauce made from soy sauce, rice vinegar, and sesame oil.
Hgf Kht
[email protected]I tried making these pancakes for the first time last night and they turned out great! I was worried they would be too greasy, but they weren't at all. They were light and crispy, and the scallions added a nice flavor.
La’Star Collins
[email protected]These scallion pancakes were a hit with my family! They were crispy on the outside and soft and fluffy on the inside. The dipping sauce was also delicious.