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Pajeon (Scallion Pancake)
Savory, crispy pancake loaded with green onions and optional seafood.
🛒Ingredients
Authentic Pajeon uses whole, long scallions to create a 'raft' for the batter.
👨🍳How to Cook
- 1
Mix the pancake flour with ice-cold water to make a thin batter.
- 2
Cut scallions into long strips (don't chop them too small).
- 3
Place a generous amount of oil in a pan and lay the scallions down first.
- 4
Pour the batter over the scallions and add seafood on top.
- 5
Flip carefully once the bottom is golden brown and crispy.
Frequently Asked Questions
Q: Why use ice-cold water?
A: Cold water prevents the gluten from developing too much, making the pancake crispier instead of bread-like.
Q: Can I make it gluten-free?
A: Yes, use a mix of rice flour and potato starch for an even crispier GF version.
Q: Is it a meal or a side dish?
A: In Korea, it's often a snack or appetizer, traditionally enjoyed with Makgeolli (rice wine) on rainy days.