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Korean Scallion Pancake (Pajeon)
Starter

Korean Scallion Pancake (Pajeon)

15 minServes 2Nutri-Score C€
from @christieathome2 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • green onions (trimmed, halved and cut into segments)Produce8 pieces
  • all-purpose flourGrains120 g
  • potato starchPantry30 g
  • baking powderPantry3 g
  • saltSpices3 g
  • garlic powderSpices2 g
  • chicken bouillonPantry3 g
  • onion powderSpices2 g
  • cold waterOther180 ml
  • oil (for frying)Pantry45 ml
  • regular soy saucePantry30 ml
  • rice vinegarPantry15 ml
  • sesame oilPantry10 ml

per serving

Nutrition

488kcal

Carbs
55 g
Proteins
9 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl
  • Whisk
  • cutting board

step by step

Method

  1. Prepare the green onions

    • Trim the green onions, slice in half and cut into segments.
    Step 1

  2. Make the batter

    • Combine the green onions, all-purpose flour, potato starch, baking powder, salt, garlic powder, chicken bouillon, onion powder and cold water.
    • Mix until combined.
    Step 2

  3. Fry the pancake

    • Heat a large pan over medium-high heat, add oil and swirl it around.
    • Add the green onions first and spread them evenly across the pan, then pour in the remaining batter to fill in any holes.
    • Reduce to medium heat and fry until the bottom is golden and slightly charred.
    Step 3

  4. Flip and crisp the second side

    • Flip the pancake over, pour oil around it and tilt the pan to distribute it.
    • Swirl the pancake to prevent sticking and fry until the bottom is crispy and slightly charred.
    Step 4

  5. Slice the pancake

    • Remove the pancake and transfer to a cutting board to slice.
    Step 5

  6. Make the dipping sauce

    • Combine the green onions, regular soy sauce, rice vinegar and sesame oil.
    Step 6
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