Korean Pancakes with Scallions and Dipping Sauce (Pajeon or Pa Jun)
This recipe for Korean Pancakes (called Pajeon or Pa Jun) with Scallions and Dipping Sauce is wonderful for a snack, appetizer or light lunch. The tender scallions impart a fresh, mild bite without making the pancake too onion-y, and the slightly sweet and savory dipping sauce is the perfect compliment to the crispy, fried pancake.
Servings: 4 servings
Calories: 250kcal
Ingredients
Pancake Ingredients
- 1 bunch scallions washed, with the ends trimmed and cut in half lengthwise if thick
- ¾ cup all-purpose flour
- 2 Tablespoons cornstarch
- 1 clove garlic minced
- ½ teaspoon salt
- ¾ cup ice water
- 1 egg lightly beaten, divided
- 4-6 Tablespoons vegetable oil
Dipping Sauce
- 1 Tablespoon soy sauce
- 1 Tablespoon water
- 1 teaspoon rice vinegar
- 1 teaspoon thinly sliced scallions
- 1 clove garlic minced
- ½ teaspoon sesame oil
- ½ teaspoon sugar
- ¼ teaspoon toasted sesame seeds
- Pinch of red pepper flakes
- Freshly ground black pepper
Instructions
Pancake
- Cut off ends of scallions and slice in half lengthwise, if the scallions are thick, and in the middle if they are too long to fit in the pan.
- In a large bowl, mix the flour, cornstarch, salt, garlic, and half of the egg with the ice water. If the batter seems too thick, add a little more water (about 1 teaspoon at a time) until the batter is runny, but still slightly thick.
- Heat 2 tablespoons of the oil in a non-stick pan over medium heat, then pour half of the pancake batter into the pan, swirling it into a thin pancake similar to how you would form a crepe. Immediately arrange half of the scallions on top of the batter in a single layer.
- Drizzle with half of the remaining beaten egg, then cook until the bottom is golden brown (about 3 to 4 minutes), then flip over and cook another 3 to 4 minutes, add more oil, if necessary, until the pancake is crisp and golden brown.
- Repeat with remaining batter and ingredients, then serve hot with dipping sauce.
Dipping Sauce
- Combine all of the ingredients for the dipping sauce in a small bowl and whisk together.
Notes
Receipe adapted from Korean Bapsang.
Nutrition
Calories: 250kcal | Carbohydrates: 23g | Protein: 4g | Saturated Fat: 11g | Cholesterol: 40mg | Sodium: 562mg