Crispy and Delicious Scallion Pancakes (Pajeon)
Authentic Korean Scallion Pancake Recipe Made with Fresh Scallions
Introducing a special delicacy to enjoy at home as the weather turns chilly: a crispy and delicious scallion pancake made with fresh scallions. Raising a baby can be challenging, but thankfully, I managed to find some time to cook and make these pajeon with care. Aren’t pancakes something we crave on rainy or snowy days? My husband saw these fresh scallions and asked for pajeon, so I made them for him! With a crispy exterior and a tender interior, pajeon is a perfect snack and an excellent accompaniment to makgeolli (Korean rice wine).
Main Ingredients- 1/2 bunch scallions (about 150-200g), washed and trimmed
- 1/2 onion, thinly sliced
- 2 Korean green chilies, finely chopped (adjust quantity for spiciness)
Cooking Instructions
Step 1
First, thoroughly wash the scallions under running water. Trim off the roots and cut the green parts into bite-sized pieces, about 3-4cm long. Cutting them to a manageable length will make them easier to cook and improve the texture.
Step 2
Remove the seeds from the Korean green chilies and finely chop them. If you prefer a spicier taste, increase the amount of chilies or add some regular green peppers. If children will be eating this, omit the chilies or use only a very small amount.
Step 3
In a large bowl, combine the all-purpose flour and pancake mix in a 1:1 ratio. Gradually add the water while mixing until you achieve a thick batter. A slightly thicker batter is better as it helps the scallions clump together, resulting in a tastier pancake. For a crispier texture, reduce the water slightly; for a softer pancake, add a little more water to adjust the consistency. The batter should be thick enough to fall off a spoon in slow drips.
Step 4
Crack one egg into the mixed batter and stir well. Adding an egg helps the batter bind better and adds a richer flavor.
Step 5
Add the cut scallions, sliced onions, and chopped chilies to the batter bowl. Gently toss everything together to ensure the ingredients are evenly coated with the batter. Be careful not to clump the ingredients together.
Step 6
Heat a generous amount of cooking oil in a non-stick pan over medium heat. Once the oil is hot, pour in about one ladleful of the batter and spread it thinly. It’s important to spread the batter thinly so that the pancake cooks through evenly and doesn’t become soggy.
Step 7
Cook until golden brown on both sides. Once one side is golden and crispy, flip the pancake and cook the other side until golden brown. Cooking over medium heat allows the pancake to cook through without burning the outside, ensuring a crispy edge. Add a little more oil as needed for extra crispiness.
Step 8
Transfer the perfectly cooked scallion pancake to a serving plate. Serve immediately with your preferred dipping sauce, such as the soy-vinegar sauce or seasoned soy sauce. Enjoy while it’s hot!
