Korean Scallion Pancakes (called Pajeon) are very easy to make appetizers, snacks, or side dishes for a Korean meal. Although there are many varieties of tasty jeon (Korean pancakes) one can enjoy, these made with fresh scallions are some of the most popular.
2tablespoonsvegetable oilor as needed for pan-frying
2bunchesscallions (about 12 scallions)white and light green parts thinly sliced, dark green parts cut into 1-inch pieces
Instructions
To make the dipping sauce: Whisk together all the ingredients in a small mixing bowl and set aside at room temperature. To make ahead, refrigerate the mixture for up to 1 week. Bring back to room temperature before serving.
To make the pajeon: Combine the flour, cornstarch, beaten eggs, water, garlic, and salt in a bowl and whisk until combined (be careful not to over whisk or your pancakes can become tough). The mixture should be a little thinner than American pancake batter. You should have about 3 ¼ cups of batter. Refrigerate the batter for 10 to 15 minutes to allow it to chill and rest. Cold batter will yield crispier pajeon.
Take the batter out of the fridge and give it a quick whisk. Heat a thin coating of oil (about a ½ tablespoon or so) in a 10-inch non-stick skillet over medium to medium-high heat. When the pan is hot, arrange a quarter of the scallions in the pan, then pour in about a quarter of the batter (about ¾ cup) evenly over the scallions. The pajeon should be about 8 inches in diameter.
Cook on one side until the bottom is golden brown and the top is almost dry, about 4 to 6 minutes. Then flip over the pancake and cook on the other side until it is golden and blistered as well, about 2 to 3 minutes more. Add more oil if the pan seems dry and adjust the heat as needed.
When the pancake is cooked through, and golden brown on both sides, remove to a paper towel-lined tray to blot some of the oil. Repeat with additional oil, and the remaining scallions and batter to make 3 more pajeon.
Cut each of the pancakes into 6 wedges or 9 squares, and serve immediately with dipping sauce.
Notes
Your batter may be a little lumpy at first, but don’t overmix. I find that after it rests in the fridge and the flour hydrates a bit more, the lumps are easier to whisk smooth.
Don’t skimp on the oil when cooking your Korean scallion pancakes. If the pan is too dry, they won’t get as crispy.
Adjust the heat level as needed when cooking your pajeon to ensure they cook evenly. If the heat is too high, your pajeon can burn; too low and they won’t crisp, and instead can end up soggy and greasy.
You can refrigerate or even freeze leftover pajeon. Cool to room temperature first and then layer each pancake between pieces of parchment paper. Seal in a freezer safe Ziploc bag (if freezing or refrigerating) or an airtight container (if refrigerating). You can freeze these scallion pancakes for about 3 months. Thaw in the fridge before reheating.
To reheat leftover pajeon, place into a dry nonstick pan and heat over medium heat, flipping over halfway through, until both sides have crisped back up a bit and the pancake is hot and sizzling.