Saucepan@saucepan · Shared this recipeFollowKorean · appetizerPajeon (Korean Scallion Pancakes)Crispy Korean scallion pancakes made with a simple batter and served hot with a savory dipping sauce.total15 minprep5 mincook10 minservings4Original recipe on daringgourmet.comKeep this recipeAdd a copy of Pajeon (Korean Scallion Pancakes) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings1 cup all-purpose flour2 tbsp cornstarch0.75 tsp salt2 tsp fish sauce or soybean/miso paste ), (optional1 large egg1 cup very cold sparkling water ), (sparkling creates a crispier texture but you can substitute use regular water1 clove garlic, minced1 bunch green onions/scallions, , ends trimmed2 tbsp oil for frying, , dividedFor dipping sauce:2 tbsp tamari or light soy sauce1 tbsp rice vinegar1 tbsp water2 tsp honey0.5 tsp sesame oil1 clove garlic, , minced0.5 tsp toasted sesame seedsRed pepper flakes ), (optional for heatoptional: 2 tablespoons shredded/julienned carrots ), (added with the green onionsStepsClear checksTap an ingredient or step to check it off.1Step 1: For the dipping sauce, combine all the sauce ingredients in a small bowl and stir to combine. Set aside.2Step 2: Combine the flour, cornstarch, and salt in a medium bowl. In a small bowl, lightly beat the egg, water, fish sauce/miso paste and stir the wet mixture into the dry mixture just until blended. Be careful not to over-stir.3Step 3: Heat 1 tablespoon of the oil in an 8-inch seasoned cast iron or non-stick pan over medium-high heat and briefly sauté half of the garlic. Add half of the scallions and sauté for about 30 seconds. Arrange scallions according to desired shape. Pour 1/2 of the batter over the scallions and tilt the pan to smooth out the mixture. Fry until the pancake is golden brown and crispy on the bottom and then flip over and cook the other side until also browned. Repeat this process for the other pancake.4Step 4: Cut each pajeon into wedges and serve hot with the dipping sauce.getsaucepan.com/r/602631fc-e5ce-4a3f-8393-745b00efd1c3 · Original: https://www.daringgourmet.com/pajeon-korean-pancakes/
