Description
Pajeon, Korean scallion pancakes, are a savory, crispy delight featuring a light batter studded with fresh scallions and garlic. Served with a tangy, slightly sweet dipping sauce, these pancakes are perfect as a snack, side dish, or appetizer. The sparkling water in the batter ensures a light, crispy texture that makes these pancakes irresistibly crunchy on the outside while tender inside.
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
- 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)
Instructions
- Prepare the dipping sauce: In a small bowl, combine tamari or soy sauce, rice vinegar, water, honey, sesame oil, minced garlic, toasted sesame seeds, and optional red pepper flakes. Stir well until the honey dissolves and all ingredients are thoroughly mixed. Set aside to allow flavors to meld.
- Make the batter: In a medium bowl, mix together the all-purpose flour, cornstarch, and salt. In a separate smaller bowl, lightly beat the egg, then whisk in the 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, being careful not to overmix to avoid tough pancakes.
- Sauté scallions and garlic: Heat 1 tablespoon oil in an 8-inch seasoned cast iron or non-stick skillet over medium-high heat. Add half of the minced garlic and briefly sauté until fragrant but not browned. Add half of the scallions and sauté for about 30 seconds to soften and release aroma.
- Cook the first pancake: Spread the scallions evenly in the pan, arranging them as desired. Pour half of the batter over the scallions and tilt the pan to create an even layer. Cook until the bottom turns golden brown and crispy, about 3-4 minutes. Carefully flip the pancake and cook the other side until browned and cooked through, about another 3-4 minutes.
- Cook the second pancake: Repeat the sauté and frying steps for the second batch, using the remaining garlic, scallions, oil, and batter.
- Serve: Cut each pancake into wedges and serve hot with the prepared dipping sauce. Enjoy this crispy, savory Korean scallion pancake as a snack, appetizer, or side dish.
Notes
- Using very cold sparkling water in the batter helps create a lighter, crispier pancake texture.
- You can substitute plain water if sparkling water is unavailable; the pancakes will be slightly less crispy.
- Fish sauce and miso paste are optional but add depth of umami flavor; omit them for a vegetarian version.
- Adjust red pepper flakes in the dipping sauce to control heat level.
- Cooking in a non-stick or well-seasoned cast iron skillet prevents sticking and promotes even browning.
- Pajeon is best enjoyed immediately while hot and crispy.
Keywords: Pajeon, Korean scallion pancakes, savory pancakes, Korean appetizer, scallion pancake recipe, crispy pancakes, Korean cuisine