Long scallions soften inside thin skillet pancakes with crisp edges, ready to dip into sharp soy and rice vinegar sauce.
A loose batter spreads around the scallions in Pajeon instead of hiding them inside a thick cake. Moderate heat gives the vegetables time to soften while the bottom turns golden.
Use cold water and avoid beating the batter smooth; a few small lumps are fine. Make two pancakes in a 10-inch skillet so each is thin enough to flip and cook through.
Method
Mix all-purpose flour, cornstarch and salt. Whisk egg with water, then stir into the dry ingredients just until combined; fold in scallions.
Heat half the vegetable oil in a 10-inch skillet over medium heat. Spread half the batter thinly and cook for per side until golden and the center is set with no wet batter.
Repeat with remaining oil and batter for . Mix soy sauce, rice vinegar and sesame seeds for dipping; cut the pancakes into wedges.
Forkue tips
- Press lightly with a spatula after flipping to bring the second side into contact with the hot pan.
Storing and reheating
Refrigerate for 2 days. Re-crisp in a dry skillet over medium heat, turning once; microwaving makes the edges soft.
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Nutrition per serving, estimated
Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.
Pajeon: FAQ
Why is the middle gummy?
The pancake was too thick or the heat too high. Spread a thinner layer and let both sides brown while the center sets.
Can I add other vegetables?
A small handful of thin carrot strips works well. Avoid watery vegetables that loosen the batter and prevent crisping.
How do I store and reheat Pajeon?
Refrigerate for 2 days. Re-crisp in a dry skillet over medium heat, turning once; microwaving makes the edges soft.
How long does Pajeon take?
About 31 min in total: 15 min prep and 16 min cooking.
What do I need to make Pajeon?
The key ingredients are all-purpose flour, cornstarch, egg, scallions, soy sauce and rice vinegar, plus pantry basics.
Any tips for Pajeon?
Press lightly with a spatula after flipping to bring the second side into contact with the hot pan.
