A fun appetizer for Korean style meals!
Pajeon are scallion pancakes that originate from Korea. “Pa” means scallion. “Jeon” is a dish where minced, sliced, or whole vegetables, meat, fish etc. are coated in egg wash and wheat flour before frying them in oil. Jeon that were made with poultry and red meat were used in Korean royal court cuisine. While ordinary citizens at jeon with vegetables in them.
I was first introduced to the scallion pancake during a visit to a Korean BBQ restaurant when I was in college. I was hesitant to try pajeon at first because I did not enjoy eating scallions as a child, but my friends encouraged me and I liked it. Now I make it at home whenever we serve Korean BBQ.
Scallion Pancake Pajeon Recipe
Yields 2 six-inch pancakes
Prep Time 3 minutes
Cook Time 12 minutes
3 scallions cut into 2 inch slices
3/4 cup flour
1 tablespoon corn starch
3/4 cup ice water
1 egg, lightly beaten
1 tablespoon oil
Mix all the ingredients, except oil, together in a bowl. Batter will be thin and runny. If the batter is not runny add water in small amounts until it is runny.
Heat up half the oil in a nonstick pan at medium heat. Pour half the batter into the pan. Fry pancake for 3 minutes on each side until golden brown. Repeat with other half of batter.
Cut into slices, so it is easy to pick it up with chopsticks.
Serve hot. Dip into dipping sauce (recipe below).
This dish goes great with bulgogi.
Dipping Sauce Recipe
Yields 4 servings
Prep Time 2 minutes
1 tablespoon soy sauce
1 tablespoon water
1 teaspoon rice vinegar
1 teaspoon sesame oil
1 teaspoon sugar
Pinch red pepper flakes
Mix all the ingredients together in a bowl.
Use with scallion pancakes.
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