Korean Green Onion Pancakes (Pajeon)
Savory Korean pancakes with a green onion batter and umami dipping sauce
Servings: 6
Ingredients
Pancake
- 2 cups ice cold water
- 1 tbsp Doenjang (soybean paste)
- 1 cup all-purpose flour
- 1 cup potato starch
- 1 tsp baking soda
- 2-3 bunches of green onions
- 3-4 tbsp canola oil for frying
Dipping Sauce
- 4 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 1/2 tbsp toasted sesame oil
- 1/2 - 1 tsp Gochugaru (dried Korean chili flakes)
- 1 tsp toasted sesame seeds
- 1-2 tsp green onions sliced
Instructions
Dipping sauce
- Add soy sauce, rice wine vinegar, toasted sesame oil, Gochugaru, toasted sesame seeds, and green onions into a ramekin.
- Stir until well combined and set aside.
Pancakes
- Rinse green onions under cold water and pat dry. Cut into 3 inch pieces. If scallions are thick, cut each piece in half lengthwise.
- Combine flour, potato starch and baking soda in a medium mixing bowl. Whisk to combine.
- In separate large mixing bowl, add water and soybean paste. Whisk until soybean paste is dissolved.
- Gradually add the dry mix to wet mix, stirring the batter in between to ensure the ingredients are thoroughly combined and there are no lumps. Be careful not to overmix the batter.
- Gently fold green onions into batter.
- Heat a large cast iron skillet or non-stick pan over medium heat (you may need slightly higher heat if using a non-stick pan). When the pan is hot, add approximately 1 tbsp of canola oil.
- Ladle approximately 1/3 batter into pan. Use a spatula to shape the batter into a circle and spread green onions throughout pancake.
- Cook for 3-4 minutes or until bottom is golden brown. Flip and cook an additional 3-4 minutes. Remove from the pan and rest on wire rack. Repeat with remaining batter. Pancakes can be kept warm on wire rack in oven while you cook remaining pancakes.
- Cut pancakes into 8 slices and serve warm with dipping sauce.
Video
Notes
Cornstarch can be used in place of potato starch.
White miso can be used in place of soybean paste.