How to make Pajeon, Korean Scallion Pancakes

Ingredients

• 1 bunch Scallions (roughly chopped, about 8‑10 scallions)
• 2 cups All-Purpose Flour (sifted)
• 1/2 cup Potato Starch (helps create a crisp texture)
• 1 1/2 cups Water (cold)
• 1 tsp Salt (pinch of salt for seasoning)
• 1 cup Frozen Sliced Peppers (thawed slightly; adds color and mild heat)
• 1/4 cup Vegetable Oil (for pan‑frying; use a high‑smoke‑point oil)
• 2 tbsp Soy Sauce (for dipping sauce)
• 1 tbsp Rice Vinegar (for dipping sauce)
• 1 tsp Granulated Sugar (balances the dipping sauce)

Instructions

1. Chop Scallions

   Rinse the scallions, trim the root ends, and roughly chop them into 1‑inch pieces.

   Time: PT5M

2. Make the Batter

   In a mixing bowl combine the all‑purpose flour, potato starch, salt, and water. Whisk until smooth; the batter should be slightly thinner than pancake batter.

   Time: PT5M

3. Incorporate Scallions

   Add the chopped scallions to the batter and toss gently until they are evenly coated.

   Time: PT2M

4. Heat the Pan

   Place a non‑stick skillet over medium heat and add enough vegetable oil to coat the bottom (about 2‑3 mm). Let the oil heat until it shimmers.

   Time: PT2M

   Temperature: Medium heat

5. Spread the Pancake Base

   Using a ladle or spoon, pour a generous amount of the scallion‑batter into the pan. Quickly spread with the back of the ladle to form a thin, even layer.

   Time: PT2M

   Temperature: Medium heat

6. Add Peppers and Glue

   Scatter the frozen sliced peppers over the batter. If the peppers look loose, drizzle a thin line of extra batter over them to act as glue.

   Time: PT2M

   Temperature: Medium heat

7. Fry First Side

   Let the pancake cook undisturbed for about 10 minutes, or until the edges turn golden brown and the bottom is crisp.

   Time: PT10M

   Temperature: Medium heat

8. Flip and Fry Other Side

   Using tongs and a spatula, carefully flip the pancake. Cook the second side for another 10 minutes until equally golden and crisp.

   Time: PT10M

   Temperature: Medium heat

9. Prepare Dipping Sauce

   In a small bowl combine soy sauce, rice vinegar, and sugar. Stir until the sugar dissolves.

   Time: PT3M

10. Serve

    Transfer the pancake to a cutting board, cut into wedges, and serve immediately with the dipping sauce.

    Time: PT0M

Nutrition Facts

Calories

210

Protein

4 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g