Description
This Easy 15-minute Pajeon recipe is a delicious and crispy Korean scallion pancake made with a simple batter of flour, potato starch, and aromatic spices. Perfect as a snack or appetizer, it features a crispy exterior with tender scallions inside, paired with a tangy and savory soy-vinegar dipping sauce. Quick and straightforward, this recipe yields one serving of authentic Korean street food you can make at home in no time.
Ingredients
Batter and Pancake
- 5 tbsp vegetable oil (or any neutral oil)
- 5 green onions
- 1/4 cup all-purpose flour
- 1/4 cup potato starch (or cornstarch)
- 1 tsp baking powder
- 1/8 tsp salt
- 1/2 tsp chicken bouillon powder
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 cup very cold water
Dipping Sauce
- 2 tbsp regular soy sauce (or light soy sauce)
- 2 tbsp rice vinegar (or white vinegar)
- 1 tsp sesame oil
- 1 tbsp green onion (finely chopped)
Instructions
- Prepare the Green Onions: Wash the green onions thoroughly and pat them dry with paper towels to remove excess moisture. Trim off the root ends, then vertically split each stalk down the middle. Chop the scallions into 2-inch-long pieces and transfer them into a large mixing bowl.
- Mix the Batter: Add the all-purpose flour, potato starch, baking powder, salt, chicken bouillon powder, garlic powder, onion powder, and very cold water to the bowl with the green onions. Mix gently just until combined, being careful not to overmix to keep the batter light and crispy.
- Heat the Oil and Cook the Pancake (First Side): Heat 2 1/2 tablespoons of vegetable oil in a large non-stick pan over medium-high heat. Swirl the oil to coat the pan evenly. Spread the green onions from the batter evenly across the pan first, then pour the remaining batter over to fill the gaps, ensuring an even layer. Reduce the heat to medium and cook until the bottom is crispy and golden with slight charring, approximately 4-5 minutes.
- Flip and Cook the Second Side: Carefully flip the pancake over using a large spatula. Pour the remaining 2 1/2 tablespoons of vegetable oil around the edges of the pan. Swirl the pancake gently in the oil to coat and occasionally press down on it to ensure even cooking. Cook until the second side is also crispy and golden.
- Slice and Plate: Transfer the cooked pancake to a cutting board. Using a sharp knife, slice the pancake into small, bite-sized pieces for easy serving.
- Make the Dipping Sauce and Serve: In a small bowl, combine soy sauce, rice vinegar, sesame oil, and finely chopped green onion to create the dipping sauce. Serve the dipping sauce alongside the sliced pajeon for dipping.
Notes
- Use very cold water to ensure a crispy texture in the pancake batter.
- Do not overmix the batter; a light mix prevents a dense pancake.
- Swirling oil and pressing the pancake helps achieve even crispiness.
- You can substitute potato starch with cornstarch if unavailable.
- Adjust seasoning in the dipping sauce to your taste, adding chili flakes if you prefer some heat.
- Serve immediately for best texture; the pancake can become soggy if left to sit too long.
