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Korean Scallion Pancake

Crispy on the outside and chewy on the inside, these Korean Scallion Pancakes, also known as Pajeon, are a savory treat bursting with fresh scallion flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: Korean
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Batter
  • 1 cup all-purpose flour
  • 1 cup water
  • 1/2 teaspoon salt
For the Filling
  • 1 cup scallions (green onions), chopped
For Frying
  • Oil Oil for frying Use enough to coat the skillet

Method
 

Preparation
  1. In a mixing bowl, whisk together 1 cup of all-purpose flour, 1/2 teaspoon of salt, and 1 cup of water until you achieve a smooth batter.
  2. Fold in the chopped scallions into the batter, ensuring they are evenly distributed.
Cooking
  1. In a non-stick skillet, pour in enough oil to coat the bottom and heat it over medium heat.
  2. Pour about half of the batter into the hot skillet and spread it out gently to form a circle.
  3. Cook for 3-4 minutes until the bottom is golden brown and crispy. Flip the pancake carefully and cook for an additional 2-3 minutes until the other side is also golden.
  4. Transfer the pancake to a plate and let it cool slightly. Repeat the process with the remaining batter, adding more oil to the skillet as needed.
Serving
  1. Slice the pancakes into wedges and serve immediately with your favorite dipping sauce.

Notes

For a gluten-free option, try using rice flour or a gluten-free all-purpose blend. Make sure not to overload the batter with scallions to avoid soggy pancakes. Experiment with additional fillings like carrots or bell peppers to add variety.