Pajeon (Scallion Pancake)

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Nancy Cho

Ingredients

  • 2
    tablespoons Rice Vinegar
  • 1/4
    cup Soy Sauce
  • 1
    teaspoon Roasted Sesame Seeds
  • 1
    teaspoon Kosher Salt
  • 1
    teaspoon Garlic Powder
  • 1
    cup All-Purpose Flour
  • 1
    teaspoon Baking Powder
  • 1/4
    cup Potato Starch or Cornstarch
  • 1
    teaspoon Onion Powder (optional)
  • 1/2
    teaspoon Sugar
  • 1
    cup Cold Water
  • 1
    Large egg
    beaten
  • 2-3
    Jalapeños (optional)
  • 8-12
    Scallions
    Roots trimmed
  • Vegetable Oil

Instructions

1
1/4 cup Soy Sauce 2 tablespoons Rice Vinegar 1 teaspoon Roasted Sesame Seeds In a small bowl, add soy sauce, rice vinegar, and roasted sesame seeds together and mix well. Set aside.
2
1 cup All-Purpose Flour 1/4 cup Potato Starch or Cornstarch 1 teaspoon Baking Powder 1 teaspoon Kosher Salt 1 teaspoon Garlic Powder 1 teaspoon Onion Powder (optional) 1/2 teaspoon Sugar In a large bowl, whisk together flour, potato starch, baking powd
3
1 Large egg (beaten) 1 cup Cold Water Beat egg. Add egg and water to the flour mixture and use a fork or whisk to combine until the consistency is similar to pancake batter. Do not over-mix. Lumps in batter are okay. Wrap bowl with plastic wrap and place
4
8-12 Scallions (Roots trimmed) 2-3 Jalapeños (optional) Cut scallions into 2 to 3-inch lengths. If scallions are thick, slice them down the middle lengthwise and then cut them into 2 to 3-inch lengths. Slice jalapeños (if using), into thin slices.
5
Place scallions in a bowl and take the batter out of the refrigerator. Gently stir batter with a ladle. Ladle a few scoops of batter onto the scallions and mix until the scallions are coated.
6
Vegetable Oil Heat 2-3 tablespoons of vegetable oil in a medium frying pan over medium heat until the oil is shimmering.  With a ladle or by hand, add batter to the pan and spread the batter evenly in a thin layer. If needed, use the back of the ladle o
7
If using jalapeños, add jalapeños to batter with scallions and mix together. Then follow previous step.
8
Transfer pajeon on cutting board and cut into roughly 2-inch squares. Transfer to a plate and serve pajeon immediately with dipping sauce.
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