Pajeon (Korean Scallion Pancake) – Carmy

May 2, 2022


Crispy, flavourful, and straightforward to make, this Pajeon recipe is ideal as a part of a meal, appetizer, or snack! All you want are a couple of pantry staples to make this Korean scallion pancake. Pan-fried till crispy, you’ll be able to have restaurant-quality pajeon in a couple of easy steps.

Each time I’ve a bunch of scallions that must be used up, this pajeon is my go-to recipe. Pa interprets scallion, and jeon interprets to pan-fried battered meals which is basically a mixture of two of my favorite issues! It solely takes a couple of minutes to organize and it fries up shortly.

A platter of pajeon with dipping sauce.

Gentle and tender on the within however crispy on the skin, these scallion pancakes are excellent for any event.

Whereas you should purchase a pre-made pancake combine for this inexperienced onion pancake, this recipe makes the batter from scratch. This fashion, you can also make it at dwelling when you can’t discover the combination. Additionally, I like having the ability to season the batter to my liking (in different phrases, additional garlic powder!). See beneath for a photograph of the pre-mix pancake combine.

Korean pancake mix.

Components You’ll Want

Ingredients needed to make pajeon.
  • flour — all-purpose flour is ideal for these Korean inexperienced onion pancakes.
  • potato starch — potato starch will increase the crispiness of the pajeon however when you don’t have any, you need to use cornstarch as a substitute.
  • seasoning — I season the pancake batter with salt, garlic powder, and onion powder.
  • water — I like to recommend icy chilly water or bubbly water.
  • egg — you simply want one egg. Two eggs will make the pancake too eggy.
  • gochugaru — it is a Korean purple chili pepper flake powder. Don’t fear, the quantity added doesn’t make the pancakes spicy.
  • inexperienced onions — I like to chop my inexperienced onions into 2 to three inches lengthy however it’s also possible to minimize them into smaller items.
  • oil — I like to make use of olive oil however you need to use any netural oil of your selection.

Tips on how to Make Pajeon

Batter mixed.
Green onions added to pajeon batter.
  • In a big bowl, mix the flour, potato starch, salt, garlic powder, onion powder, water, and egg.
  • Add the inexperienced onions to the batter and blend till absolutely coated.
Korean green onion pancake batter added to a pan.
Korean scallion pancake in a pan.
  • In a non-stick pan over medium warmth, add round 2 tablespoons of oil and permit it to warmth up. Add between half a cup to 1 cup of the batter, relying on the scale of your pan. The pancake batter ought to sizzle when added. Working shortly, attempt to unfold the batter out as thinly as doable, ensuring the inexperienced onions are in a single layer.
  • After 3 to 4 minutes, or when the underside of the pancake turns crispy and golden brown, flip the pancake. Add extra oil to the sting of the pan if wanted.
  • Pan fry for an additional 3 to 4 minutes. Then switch the pajeon onto a plate or a chopping board as you repeat the method with the remainder of the batter.
Close up of pajeon.

Tips on how to Make a Dipping Sauce

Pajeon is often served with a dipping sauce. Right here’s what you’ll want if you wish to make a dipping sauce. Merely stir to mix after which style to regulate it to your liking.

  • ½ cup low sodium soy sauce
  • ¼ cup water
  • 1 tbsp mirin
  • 1 tbsp sugar, or extra when you choose it sweeter
  • 2 tbsp sesame oil
  • 1 clove garlic, minced
  • 1 tsp sesame seeds

Recipe Suggestions and Notes

  • I take advantage of a big spatula to flip the pancake. You could possibly additionally use tongs to flip the pancakes because the tops of the pancake must be partially cooked.
  • Be beneficiant with the oil because it actually helps make the pajeon crispy, like those you get on the eating places. I’ve tried to make this with much less oil nevertheless it doesn’t crisp up as properly.
  • I like to chop mine into sq. items to make serving and dipping simpler.
Close up of cut pieces of pajeon.

FAQs

Is that this the identical as Chinese language Scallion Pancakes?

To not be confused with Chinese language scallion pancakes (cong you bing), Chinese language scallion pancake is created from dough whereas the Korean scallion pancake recipe requires a liquid batter. This implies you’ll be able to whip up a batch in seconds!

What else can I add to pajeon?

It’s a flexible dish that I really like making as you’ll be able to add so many issues to the batter. Grate up carrots, slice up mushrooms, or thinly minimize some cabbages to enter the batter. Kimchi is one other welcome boost.

Haemul pajeon is the seafood model of this so in case you have shrimp, mussels, oysters, clams, and so forth. be at liberty so as to add that as properly. Simply you should definitely chop them up into bite-sized items.

How do I retailer leftovers?

I retailer leftover pajeon and dipping sauce in particular person hermetic glass containers. When able to eat, I reheat the pajeon within the air fryer in order that they keep crispy! Often, 2 to three minutes is sufficient at 350F.

What’s the distinction between scallions and inexperienced onions?

There’s no distinction between inexperienced onions and scallions! They’re the identical factor however they only have two completely different names. To not be confused with spring onions although as these have bulbs on the backside, not like scallions/inexperienced onions.

A platter of pajeon with dipping sauce.

Pajeon (Korean Scallion Pancake)

Crispy, flavourful, and straightforward to make, this Pajeon recipe is ideal as a part of a meal, appetizer, or snack! All you want are a couple of pantry staples to make this Korean scallion pancake. Pan-fried till crispy, you’ll be able to have restaurant-quality pajeon in a couple of easy steps.


Print
Rate

Prep Time: 10 minutes

Cook dinner Time: 30 minutes

Complete Time: 40 minutes

Servings: 2 servings

Components

For the Pajeon Dipping Sauce

  • ½ cup soy sauce, low sodium
  • ¼ cup water
  • 1 tbsp mirin
  • 1 tbsp sugar, or extra
  • 2 tbsp sesame oil
  • 1 clove garlic, minced
  • 1 tsp toasted sesame seeds

Directions

  • In a big bowl, mix the flour, potato starch, salt, garlic powder, onion powder, water, and egg.

  • Add the inexperienced onions to the batter and blend till absolutely coated.

  • In a non-stick pan over medium warmth, add round 2 tablespoons of oil and permit it to warmth up. Add between half a cup to 1 cup of the batter, relying on the scale of your pan. The pancake batter ought to sizzle when added. Working shortly, attempt to unfold the batter out as thinly as doable, ensuring the inexperienced onions are in a single layer.

  • After 3 to 4 minutes, or when the underside of the pancake turns crispy and golden brown, flip the pancake. Add extra oil to the sting of the pan if wanted.

  • Pan fry for an additional 3 to 4 minutes. Then switch the pajeon onto a plate or a chopping board as you repeat the method with the remainder of the batter.

Notes

  • This recipe makes between 3 to 4 pancakes, relying on the scale of your pan. This serves 2 as a essential or 4 as an appetizer or aspect dish.
  • The calorie estimate doesn’t embody the pajeon dipping sauce.
Tried this recipe?Did you make this recipe? I’m at all times so glad to listen to about it! I’d like to see the way it turned out. Tag me at @CarmysHungry on Instagram so I can see it! When you loved the recipe, I’d actually admire a remark with a 5 star score! ♥

Diet Per Serving

Energy: 671kcal | Carbohydrates: 56g | Protein: 11g | Fats: 45g | Saturated Fats: 4g | Polyunsaturated Fats: 13g | Monounsaturated Fats: 28g | Trans Fats: 1g | Ldl cholesterol: 93mg | Sodium: 1215mg | Potassium: 240mg | Fiber: 3g | Sugar: 1g | Vitamin A: 403IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 4mg

Authour: Carmy

Course: Appetizer, Important Course, Aspect Dish

Delicacies: Korean

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