Savory Pancakes

Pajeon (Scallion Pancake)

Name: Pajeon (Scallion Pancake)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings (2 medium pancakes)
Cuisine: Korean
Ingredients: scallions 150 g; all-purpose flour 120 g (200 ml); egg 1; water 150 ml; salt 1/4 tsp; cooking oil 3 Tbsp

Lay the scallions in one direction over a flour batter and fry slowly over medium-low heat. Once one side is golden, flip and cook through to the center, then serve with a vinegar soy dipping sauce.

Prep 10 min · Cook 15 min · Total 25 min · 2 servings (2 medium pancakes) · Medium

한국어로 보기 (Korean version)

Steps

1
Trim the roots of the scallions, rinse, and shake off the water, keeping them long to match the length of the pan.
Too much water thins the batter, so pat them once with paper towels.
2
In a bowl, mix the flour, egg, water, and salt until smooth with no lumps.
Aim for a batter that pours but doesn't spread out immediately in the pan.
3
Heat 2 Tbsp oil in a pan over medium-low heat for 1 minute, spread half of the batter thinly, and lay the scallions on top in one direction.
4
Drizzle the remaining batter over the scallions and fry for 4 minutes until the bottom is golden, then flip, add more oil, and cook 4 minutes more.
If the heat is too high, the outside burns while the inside stays undercooked.
5
Make one more pancake the same way, cut into bite-size pieces, and serve with vinegar soy dipping sauce.

Substitutions

Instead of	Use	How
scallions	white parts of 2 Korean leeks (daepa)	Split the leeks in half lengthwise before laying them down so they're about the same thickness.
all-purpose flour	200 ml Korean pancake mix (buchim garu)	If using pancake mix, use a little less salt.

Storing leftovers

As it cools, the pancake turns soggy and the scallions release water. Cool, store in an airtight container in the refrigerator, and eat within 1 day; reheat in a dry pan over low heat for 2 minutes per side so it's hot to the center and crisp again. Freezing makes it watery and tough, so don't freeze it.

Serve with

Doenjang jjigae (soybean paste stew), rice, and kimchi. Vinegar soy dipping sauce goes well with it.

Making more or less

If you add more scallions, increase the batter in the same proportion.

Questions

How do I make pajeon crispy?

If the batter is thick or there's too little oil, it turns chewy like a rice cake instead of crisp. Spread just enough batter to hold the scallions together, and after flipping, drizzle a little more oil around the edges. Mixing the batter with cold water makes it crispier.