Easy 15-min. Pajeon (Korean Scallion Pancake)
A crispy, savory Korean scallion pancake served with a delicious dipping sauce. This quick and easy pajeon recipe is made with simple ingredients - ready in 15-minutes! A great snack, side dish, or appetizer that's restaurant-quality!
Ingredients
- 5 tablespoon vegetable oil or any neutral oil
Pancake Batter:
- 1 cup green onions packed
- ¼ cup all-purpose flour
- ¼ cup potato starch or cornstarch
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ½ teaspoon chicken bouillon powder
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup water very cold
Dipping sauce:
- 2 tablespoon regular soy sauce or light soy sauce
- 2 tablespoon rice vinegar or white vinegar
- ½ tablespoon sesame oil
- 1 tablespoon green onion finely chopped
Instructions
- Wash green onions and pat dry with paper towels. Trim off the roots, split it vertically and chop into 2-inch-long pieces. Transfer into a large mixing bowl.
- Add the remaining batter ingredients into the bowl and mix just until combined. Do not over mix.
- Heat 2.5 tablespoon of vegetable oil in a large non-stick pan on medium-high heat and give it a swirl. Add green onions from the batter first and evenly spread across the pan. Then scrape out the remaining batter to fill in any holes.
- Reduce to medium heat and fry until the bottom is crispy and golden, with slight charring on the onions, about 4-5 minutes.
- Flip over with a large spatula and pour remaining oil around the pancake. Occasionally swirl the pancake around and press down on it.
- Transfer the pancake to a cutting board and slice with a sharp knife into small pieces.
- In a small bowl, combine the dipping sauce ingredients and enjoy with the pancake.
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Nutrition
Calories: 202kcal | Carbohydrates: 37g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 0.1mg | Sodium: 2155mg | Potassium: 432mg | Fiber: 3g | Sugar: 2g | Vitamin A: 536IU | Vitamin C: 11mg | Calcium: 300mg | Iron: 3mg