Pajeon
파전
A crisp-edged savory pancake loaded with green onions, served with a tangy soy dipping sauce. Great with rainy days.
Serves 3
Prep 10 min
Cook 15 min
Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup rice flour or cornstarch
- 1 1/4 cups cold water
- 1 egg
- 1/2 teaspoon salt
- 8 green onions, cut into 3-inch lengths
- 1/2 cup chopped shrimp or squid, optional
- 3 tablespoons vegetable oil, for frying
- 2 tablespoons soy sauce, for the dipping sauce
- 1 tablespoon rice vinegar, for the dipping sauce
- 1/2 teaspoon gochugaru, for the dipping sauce
- 1 teaspoon toasted sesame seeds, for the dipping sauce
Steps
Step 1. Whisk the flour, rice flour, salt, water, and egg into a thin, smooth batter.
Step 2. Stir the soy sauce, rice vinegar, gochugaru, and sesame seeds together for the dipping sauce.
Step 3. Heat 2 tablespoons of the oil in a large nonstick pan over medium-high heat. Lay the green onions side by side in the pan.
Step 4. Pour the batter evenly over the green onions. Scatter the seafood on top, if using.
Step 5. Cook for 3 to 4 minutes, until the bottom is golden and crisp. Drizzle the remaining oil around the edges, flip, and cook for 3 to 4 minutes more, until the seafood is cooked through and the pancake is crisp.
Step 6. Cut into squares and serve right away with the dipping sauce.
Where this recipe comes from
Yoribang Korean recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of traditional Korean dishes. Gochugaru is Korean red pepper flakes, gochujang is fermented red chili paste, doenjang is fermented soybean paste, and ganjang is Korean soy sauce. Most are sold at Korean and many Asian grocery stores. Spice levels are adjustable: use less gochugaru or gochujang for a milder dish.