Pajeon [??]

Korean Scallion Pancakes – 파전

Pajeon is a crispy, savory Korean pancake made primarily with scallions (pa, 파) and a simple flour-based batter. It’s one of Korea’s most popular banchan (side dishes) and is often enjoyed with a flavorful soy-based dipping sauce. Whether served as a light snack, appetizer, or alongside a meal, Pajeon is loved for its crispy edges, soft center, and rich umami flavors. Perfect for rainy days, this golden, pan-fried delight pairs exceptionally well with Makgeolli (Korean rice wine) or a comforting bowl of soup.

Key Ingredients

For the Pancakes:

• 1 cup all-purpose flour – The base of the batter, creating a crisp yet chewy texture.
• ¾ teaspoon fine sea salt – Enhances the flavors.
• ½ cup ice water or normal water – Ice-cold water makes the batter light and crispy.
• 1 ½ cups chopped scallions or spring onions – The star ingredient, giving the pancake its signature flavor.
• 2 tablespoons oil – For frying, ensuring golden brown crispiness.

For the Dipping Sauce:

• 2 tablespoons soy sauce – A salty, umami-rich base.
• 1 teaspoon rice wine vinegar – Adds a slight tang to balance flavors.
• 1 teaspoon finely grated fresh ginger or garlic (optional) – For added warmth and depth.
• 1 teaspoon gochugaru – Korean red pepper flakes for mild heat.
• ½ teaspoon sesame oil – Adds nuttiness and aroma.
• Pinch of granulated sugar – A subtle hint of sweetness to round out the sauce.

How to Make Pajeon

Step 1: Make the Batter

1. In a mixing bowl, combine flour and salt.
2. Gradually add ½ cup ice-cold water, stirring gently until a smooth batter forms. The batter should be slightly thick but pourable.
3. Fold in the chopped scallions, ensuring they are well coated in the batter.

Step 2: Cook the Pancakes

1. Heat 2 tablespoons of oil in a non-stick or cast-iron pan over medium-high heat.
2. Pour the batter into the pan, spreading it evenly into a thin layer.
3. Cook for 3–4 minutes until the bottom turns golden and crispy.
4. Flip carefully and press the pancake lightly with a spatula to ensure even cooking. Cook for another 3–4 minutes.
5. Once crispy and browned on both sides, remove from the pan and let it rest on a wire rack for 1–2 minutes before slicing.

Step 3: Make the Dipping Sauce

1. In a small bowl, mix soy sauce, rice wine vinegar, gochugaru, sesame oil, and sugar.
2. Add grated ginger or garlic (if using) and stir well.
3. Serve alongside the warm Pajeon.

Tips and Variations

• Extra Crispy Texture: Add 1 tablespoon of cornstarch or potato starch to the batter for a crunchier result.
• Seafood Pajeon: Add shrimp, squid, or oysters for a seafood twist.
• Kimchi Pajeon: Mix in chopped, well-fermented kimchi for a tangy, spicy kick.
• Spicy Option: Increase the gochugaru in the dipping sauce or add a dash of gochujang to the batter.

Tips for Success

• Use Ice-Cold Water: This prevents the batter from becoming too thick and results in crispier pancakes.
• Don’t Overmix: A few lumps in the batter are fine—it keeps the pancakes light.
• Press the Pancake: Gently pressing it with a spatula ensures even cooking and a crisp texture.
• Adjust Oil as Needed: If making multiple pancakes, add a little extra oil between batches.

Customizable Variants

• Gluten-Free Pajeon: Use rice flour or a gluten-free flour blend instead of all-purpose flour.
• Vegan Version: Simply omit any seafood and use a vegan dipping sauce with tamari instead of soy sauce.
• Cheesy Pajeon: Sprinkle shredded mozzarella or cheddar over the pancake before flipping.

Pro Tips for Meal Prep

• Pre-Make the Batter: Store the mixed batter in the fridge for up to 24 hours for a quick meal.
• Chop Scallions in Advance: Pre-chopped scallions keep well in an airtight container for 3–4 days.

••Batch Cooking: Cook multiple pancakes, cool them completely, then store in the fridge for up to 3 days. Reheat in a pan for a fresh, crispy texture.