Scallion Pancakes (Pajeon - 파전 )
Make this crispy and chewy Korean scallion pancake at home in 20 minutes! The pajeon dipping sauce is sooo delicious!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 cup all-purpose flour
- 1/2 cup rice flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1 cup water
- 1 large egg
- 2 garlic cloves, minced
- 200g scallions, sliced into thin sticks
- Vegetable or peanut oil for frying
- 3 tablespoons soy sauce
- 1 1/2 tablespoon rice vinegar
- 1/2 teaspoon sugar or honey
- 1 scallion, finely chopped
- 1/2 teaspoon gochugaru (Korean pepper flakes), optional
Instructions
- 1
Whisk all the ingredients for the dipping sauce in a bowl and set aside.
- 2
In a mixing bowl, add all-purpose flour, rice flour, baking powder, salt, sugar, water, egg, and garlic, and stir well to combine.
- 3
Stir in scallions.
- 4
In a pan over high heat, brush or spray the bottom of the pan with a little oil.
- 5
Using a ladle, scoop about a quarter of the batter and pour it into the pan, quickly spreading the batter to create a thin pancake. Cook for about 4-5 minutes, until the edges of the pancake are golden brown and the center looks almost dry. Flip the pancake over and cook for another 4-5 minutes, until golden brown.
- 6
Transfer the pancake to a plate and repeat the same step (remembering to add a little oil in the pan for each pancake) until all the batter has been used.
- 7
Cut the pancakes into triangles and serve with dipping sauce.