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Pajeon (Scallion pancake, Korean style)

One of my favorite side dishes. I could eat these daily. I also get very disappointed when our local BBQ chooses to add these under the foil in the take-out dish.


Batter:

  • 1 cup AP flour
  • 2 Tablespoons cornstarch
  • 1 T sugar
  • 1/2 teaspoon salt
  • 1 teaspoon miso, optional
  • 1 egg
  • 1/4 cup kimchi, chopped
  • water , approx 1 cup


Vegetables:

  • carrots, julienne fine
  • scallions, julienne fine
  • any other vegetables you like! Just make them thin so they cook nicely.

Set your veggies aside.


Heat a cast iron pan on medium high.

Add some vegetable oil to the hot pan and heat. Then add a handful of veggies to the pan, spreading them into a thin layer the size of your intended pancake. Pour batter over the veggies. Add another handful of veggies, on top spreading them over the batter nicely. I like to lay carrots first because they don’t brown too easily, then batter, then scallions. Let the pancake cook until slightly firm, then flip it! Continue to cook the pancake, flipping as needed to prevent burning, until cooked through and browned nicely. This method of putting the batter between layers of veggies allows the veg to touch the pan and get a little flavor, and also allow the veggies to be seen if you have good knife-work to show off.

1 thought on “Pajeon (Scallion pancake, Korean style)

  1. Looking forward to trying these out and more info on when to add the veggies, etc. Will call you once we are on our way to your house. Pickup time is 5:15 🙂 🙂

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