QiMeal
Pajeon
Pajeon · ready in 28 min · 4 servings · 312 kcal per serving · easy · 11 ingredients
Pajeon is a beloved Korean pan fried scallion pancake, crisp edged and savory, with whole green onions layered through a tender batter.
- Prep
- 12 min
- Cook
- 16 min
- Total
- 28 min
- Serves
- 4
- kcal
- 312
- Difficulty
- easy
Ingredients · 4 servings
- 200 gWhole scallion, roots trimmed
- 240 gFlour batter, plain
- 1Egg, beaten
- 120 mlWater, cold
- ½ tspSalt
- ¼ tspBlack pepper, ground (optional)
- 3 tbspVegetable oil
- 3 tbspSoy sauce
- 2 tspSesame oil
- 1 tspSugar
- 1 cloveGarlic, minced
Equipment
stovetop, mixing bowl, whisk, knife, cutting board, skillet, spatula, small bowl, serving plate, spoon, ladle
Instructions
- Gather Ingredients
Gather all ingredients and set out a mixing bowl, whisk, knife, cutting board, skillet, spatula, small bowl, and serving plate. · 4 min
What to look for: All ingredients are measured and tools are within reach.
- Prepare Scallions
Trim roots and wilted tips from the scallions, then cut them to fit the skillet while keeping the stalks whole. · 3 min
What to look for: Scallions are clean, bright, and kept in long whole pieces.
- Whisk Batter
Whisk flour batter with egg, cold water, salt, and black pepper until smooth enough to coat a spoon in a thin layer. · 3 min
What to look for: Batter is pourable with only small bubbles on the surface.
- Mix Dipping Sauce
Stir soy sauce, sesame oil, sugar, minced garlic, and 1 tbsp water in a small bowl until the sugar dissolves. · 2 min
What to look for: Sauce looks glossy and the sugar grains are no longer visible.
- Start Pancake
Heat vegetable oil in a skillet over medium heat, lay in the whole scallions in one layer, and pour batter over them evenly. · 4 min
What to look for: Oil shimmers and batter spreads around the scallions.
- Fry First Side
Fry the pancake without moving it until the edges look crisp and the underside turns deep golden brown. · 5 min
What to look for: Edges are browned and small bubbles set across the top.
- Flip Pancake
Flip the pancake carefully, press it lightly with the spatula, and fry until the second side is crisp and golden. · 5 min
What to look for: Both sides are browned and the center feels set.
- Serve Hot
Slide the pajeon onto a plate, cut it into pieces, and serve immediately with the soy dipping sauce. · 2 min
What to look for: Pieces are crisp edged and the scallions show through the batter.
Nutrition (per serving)
| kcal | 312 |
|---|---|
| Protein | 8 g |
| Carbohydrates | 37 g |
| of which sugars | 2 g |
| Fat | 16 g |
| of which saturated | 2 g |
| Fibre | 3 g |
| Sodium | 949 mg |
Nutri-ScoreC
Allergens
Contains: gluten, eggs, soybeans, sesame, soy
Storage and reheating
- Fridge: up to 2 days
- Freezer: yes, up to 1 months
- Reheat on a tray at 204°C / 400°F until hot and crisp, about 5 minutes.
Ingredient substitutions
Egg
- Water: The pancake will be less rich and slightly less tender.
Salt
- Soy sauce: Reduce the dipping sauce soy sauce if using this in the batter.
Black pepper
- Garlic: Use only a small amount to keep the scallion flavor clear.
Vegetable oil
- Sesame oil: Use sparingly because the aroma is strong.
Soy sauce
- Salt: Mix with water to make a simple salty dip, though umami will be lower.
Sesame oil
- Vegetable oil: The dipping sauce will lose its toasted sesame aroma.
