Pajeon is the crispy, savory pancake you didn’t know you were missing.
Scallions take center stage here, suspended in a light, chewy batter and fried until golden and lacy. Dip it in the simple soy sauce and prepare to make this weekly. No special skills. Big rewards.
Ingredients
Serves 2-4 (makes 2 pancakes).
For the Pancake:
- 1 cup (120g) all-purpose flour
- 1 cup (240ml) ice cold water
- 1 egg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8-10 scallions (green onions), cut into 2-inch lengths
- ½ cup fresh or thawed seafood (shrimp, squid, or mussels – optional)
- 2 tablespoons vegetable oil (for frying)
For the Dipping Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
- 1 green onion, thinly sliced
Step-by-Step Instructions
Step 1: Make Dipping Sauce
- Mix all sauce ingredients in a small bowl. Set aside.
Step 2: Make Batter
- In a bowl, whisk flour, salt, pepper, and egg. Slowly add ice cold water while whisking until smooth (don’t overmix).
- Batter should be thin like pancake batter.
Step 3: Heat the Pan
- Heat 1 tablespoon of oil in a large non-stick skillet over medium-high heat.
Step 4: Cook First Pancake
- Scatter half the scallions (and seafood if using) in the pan.
- Pour half the batter over the scallions, spreading evenly.
- Cook for 3-4 minutes until bottom is golden and crispy. Flip carefully. Cook another 2-3 minutes.
Step 5: Repeat
- Cook second pancake with remaining oil, scallions, and batter.
Step 6: Serve
- Cut into wedges. Serve hot with dipping sauce.
Summary
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Yield: 2 pancakes (2-4 servings)
Difficulty: Easy
Storage Notes
Best fresh: Pajeon loses its crispiness within hours. Eat immediately.
Reheat (if you must): Skillet with a little oil over medium heat for 2-3 minutes per side. Never microwave.
Make ahead tip: Mix batter up to 4 hours ahead. Keep in fridge. Cook fresh.
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