Description
Korean Pancakes (Pajeon) are crispy, savory pancakes traditionally made with scallions, flour, and eggs. This version includes optional seafood and onions for extra flavor, perfect as a delicious appetizer or snack. The batter is pan-fried until golden and crisp, delivering a satisfying texture and taste.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup rice flour
- 1 teaspoon salt
Wet Ingredients
- 1 large egg
- 1 cup cold water
Main Add-ins
- 1 bunch scallions, washed and cut into 4-inch lengths
- 1/2 small onion, thinly sliced (optional)
- 1/2 cup mixed seafood such as shrimp and squid (optional)
For Frying
- 3 tablespoons vegetable oil
Instructions
- Prepare the batter: In a large bowl, whisk together the all-purpose flour, rice flour, and salt until well combined. Add the egg and cold water, then whisk thoroughly until a smooth, pourable batter forms without lumps.
- Add the scallions and other fillings: Gently fold in the scallions along with the thinly sliced onion and mixed seafood if using. Carefully coat all ingredients evenly with the batter without overmixing.
- Heat the skillet: Place a large nonstick skillet over medium heat and add 1 to 2 tablespoons of vegetable oil, allowing it to warm thoroughly but not smoke.
- Cook the first pancake: Pour half of the batter into the skillet, spreading it evenly into a thin, round pancake shape. Cook for 3 to 4 minutes until the bottom is golden brown and crisp.
- Flip and cook the other side: Carefully flip the pancake using a spatula and cook for another 3 to 4 minutes until golden and cooked through. Remove the pancake from the skillet and keep warm.
- Repeat for the second pancake: Add more oil to the pan as needed and repeat the cooking process with the remaining batter.
- Serve: Cut the cooked pancakes into wedges and serve warm with dipping sauce such as soy sauce and vinegar for an authentic experience.
Notes
- For extra crispiness, keep the batter cold before cooking.
- Avoid overcrowding the pan to ensure pancakes fry evenly and become crispy.
- Pajeon is traditionally served with a dipping sauce made from soy sauce and vinegar for balance.
- To make vegetarian, omit the seafood and use only scallions and onion.
