This basic pajeon recipe comes together so quickly, youll be making them again and again.
Its just sliced scallions and an easy batter using pantry staples.
Simply Recipes / Cynthia Christensen
Pajeon are savory Korean scallion pancakes that can be enjoyed any time of day.
Simply Recipes / Cynthia Christensen
Pajeon are a staple appetizer or snack in Korea.
Pa is the Korean word for scallion and jeon means battered and pan fried.
It’s usually served with a soy dipping sauce.
Simply Recipes / Cynthia Christensen
Its best served hot right off the pan, but I also enjoy leftovers for breakfast the next morning.
How to Make Pajeon
There are as many ways to make pajeon as there are Korean cooks.
My mom used a store-bought dry batter mix, much like an American pancake mix.
Simply Recipes / Cynthia Christensen
Simply keep it in the fridge until ready to use.
This is a quick and easy batter made with all-purpose flour and a bit of rice flour.
This will also help the pajeon hold together.
Simply Recipes / Cynthia Christensen
Flip only when golden brown on the bottom.
All you’re gonna wanna do is slice, dip, and enjoy!
Savory Pancakes Galore!
Simply Recipes / Cynthia Christensen
You will keep the pajeon warm in the oven on the baking sheet while you cook them in batches.
Whisk in the gochugaru if you would like a little heat.
Add 1 1/2 cups water, egg, and sesame oil, and whisk until evenly combined.
Simply Recipes / Cynthia Christensen
The batter should be thin and runnyadd more water, 1 tablespoon at a time, as needed.
Allow the batter to rest while you prepare the scallions.
Cut off and discard the root end of the scallions.
Simply Recipes / Cynthia Christensen
Cut them in half crosswise, making 3- to 4-inches pieces.
Cut the whites and any thicker green parts in half lengthwise.
Separate the scallions into 4 even piles.
Simply Recipes / Cynthia Christensen
Place a large nonstick pan over medium-high heat.
Add 2 tablespoons oil and 1/4 of the sliced scallions in a single layer into the pan.
Pour about 1/2 cup of batter evenly over the scallions, making sure to fill the gaps.
Simply Recipes / Cynthia Christensen
Cook for 3 to 4 minutes, until the underside is golden brown and crispy.
Scoot a long thin spatula fully under the pajeon and flip.
Cook the other side for 3 to 4 minutes, until browned.
Simply Recipes / Cynthia Christensen
Transfer the pajeon onto the prepared baking sheet and keep warm the oven while you make the remaining pajeon.
Add a couple of teaspoons of oil to the pan before each new batch.
Slice the pajeon into wedges or squares and serve with dipping sauce on the side.
Simply Recipes / Cynthia Christensen
Cooked rice and kimchi are delicious accompaniments too!
Defrost overnight in the refrigerator before reheating.
To reheat, place in a nonstick pan over medium heat until warmed through.
Simply Recipes / Cynthia Christensen
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Simply Recipes / Cynthia Christensen
Simply Recipes / Cynthia Christensen
