Best 9 Korean Scallion Pancakes Pa Jun Recipes

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Korean scallion pancakes, also known as pa jun, are a crispy and savory dish that is perfect for a quick and easy meal. This traditional Korean dish has been enjoyed for centuries and has become a staple in Korean cuisine. Made with a combination of wheat flour, rice flour, scallions, and other vegetables, pa jun is often served with a dipping sauce such as soy sauce or vinegar. The pancakes can be prepared in a variety of ways, from simple to elaborate, and can be enjoyed as an appetizer, main course, or snack. This article will explore the best recipes for making Korean scallion pancakes, providing step-by-step instructions and helpful tips to ensure a delicious and authentic dish.

Here are our top 9 tried and tested recipes!

KOREAN SCALLION PANCAKES (PAJEON)



Korean Scallion Pancakes (Pajeon) image

These crispy fried scallion pancakes are traditionally paired with makgeolli, or Korean rice beer, and can be a vehicle for any number of ingredients. Instead of, or in addition to, the scallions, you can fill pajeon with garlic chives, ramps, small squid, shrimp, thin slices of Korean chile, or julienned carrots. To get the pancakes as crispy as possible, make sure the batter is very cold and the pan smoking hot and slicked with plenty of oil.

Provided by momaphet

Categories     < 4 Hours

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 21

for the pancake
2 cups all-purpose flour
1/2 cup cornstarch
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon kosher salt
1 1/2 teaspoons fresh ground black pepper
2 tablespoons soy sauce
2 teaspoons minced fresh garlic (from about 3 cloves)
1 tablespoon korean fermented soybean paste, doenjang
2 large egg yolks, beaten
2 cups ice-cold club soda
3 bunches thin scallions, green and white parts cut into 2-inch batons (7 cups)
1 cup grapeseed oil or 1 cup canola oil, for frying
dipping sauce
4 1/2 tablespoons soy sauce
1 tablespoon mirin
1 teaspoon mirin
1 tablespoon rice vinegar
1 teaspoon rice vinegar
1/2 teaspoon sesame oil

Steps:

  • Make the pancakes:.
  • In a medium bowl, combine the flour, cornstarch, baking powder, sugar, salt, and pepper; stir to blend.
  • In a separate small bowl, add the soy sauce, garlic, doenjang, and egg yolks; whisk to combine. Add this mixture and the club soda into the dry ingredients. Whisk about 10 times, then transfer to the freezer and let rest 10 minutes (this will help any remaining clumps incorporate).
  • Meanwhile, make the dipping sauce: In a medium bowl, whisk the soy sauce, mirin, rice vinegar, and sesame oil. Set aside.
  • Retrieve the batter and fold in the scallion pieces. If the batter is too thick, add more club soda, 1⁄4 cup at a time, and mix well.
  • Line a baking sheet with paper towels, and set it next to the stove.
  • In a 10-inch nonstick skillet, heat 1⁄2 cup of the oil over high heat. Once shimmering, carefully add 1 cup of the batter to the center of the pan. Using a spatula, spread to form a 7-inch pancake; avoid letting the batter touch the sides if possible (to prevent the edges from burning before the center is cooked through).
  • Lower the heat to medium and cook until the bottom of the pancake has set, 2-3 minutes. Gently slide a spatula under the edge of the pancake and lift it, tilting the pan so some of the hot oil runs underneath the pancake. Cook until the bottom is crispy and deep golden brown, 2-3 minutes more. Carefully flip the pancake, being careful not to let the oil splash, and cook on the remaining side until golden brown and cooked through, 3-4 minutes.
  • Transfer to the prepared baking sheet, letting the paper towels absorb any excess oil.
  • Place the pan back over high heat, and add 2-3 tablespoons more oil if needed. Repeat the process until all the batter is used. To keep the finished pancakes warm and crispy, set them in a single layer on a baking sheet and place in a low (200°) oven.
  • Cut each pancake into pieces and serve with the dipping sauce on the side.

Nutrition Facts : Calories 586.3, Fat 38.8, SaturatedFat 4.2, Cholesterol 61.5, Sodium 1654.1, Carbohydrate 52.1, Fiber 3.9, Sugar 4, Protein 9.1

KOREAN SCALLION PANCAKES -- PA JUN



Korean Scallion Pancakes -- Pa Jun image

Korea is not officially part of the Silk Road, but East-West trade extended there, and as a result, Korea's cuisine influenced and was influenced by the travelers on the Silk Road. Pa Jun is a Korean pancake that can be served as a snack, appetizer, or side dish and is commonly found in Korean street markets. It's a crispy scallion pancake that is chewy and moist on the inside, with fillings of carrots, mung beans and seafood. Today you can find it made in many different variations in most Korean restaurants, where it is served as a starter with a dipping sauce. Though Pa Jun is typically made with a pancake like batter, my Pa Jun is gluten free, made with rice flour. It's speckled with zucchini and carrots and served with a ginger-soy dipping sauce--all together, a sure recipe for no leftovers. These pancakes can be eaten alone without the dipping sauce, just make sure to add some salt to taste to the batter.

Provided by Vegetarian Hostess

Categories     Onions

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 13

1/4 cup rice flour
2 eggs, lightly beaten
2 tablespoons vegetable oil
1/4 cup water
5 scallions, green parts only, cut into 3-inch lengths on the bias
1 medium carrot, grated
1 small zucchini, trimmed and grated
3 tablespoons gluten-free soy sauce or 3 tablespoons regular soy sauce
2 tablespoons water
1 tablespoon rice vinegar
1 teaspoon minced fresh ginger
1 teaspoon red pepper flakes
1 teaspoon granulated sugar

Steps:

  • In a medium-sized bowl, whisk the flour, eggs and 1 tablespoon of the oil with the water until a smooth batter is formed. Stir in the scallions, carrot, and zucchini and mix to combine. Chill in the refrigerator for 30 minutes to allow the rice flour to swell.
  • Coat the bottom of an 8-inch nonstick skillet with the remaining oil. Set over medium heat. When the pan is hot, ladle in about a quarter of the batter and spread it out into a circle, tilting the pan slightly to spread it evenly. Cook for about 8 minutes, or until the bottom is browned and you see holes in the pancake. With a spatula, flip the pancake and press firmly on the top to squeeze out any remaining batter that is not cooked.
  • Cook for another 8 minutes, or until the batter is cooked thoroughly and the pancake is browned. Repeat with the remaining batter.
  • In a small bowl, whisk together the soy sauce, water, vinegar, ginger, red pepper flakes and sugar.
  • Cut the pancakes into small triangles and serve with the dipping sauce.

SCALLION PANCAKE (PAJEON)



Scallion Pancake (Pajeon) image

Chef Kim's version of this popular appetizer is full of greens held together by a crisp matrix of batter. He'll share the secrets to making a light, airy pancake: ice cold club soda and good technique.

Provided by Hooni Kim

Categories     appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 17

2 cups all-purpose flour
1/2 cup cornstarch
2 teaspoons baking powder
1 teaspoon kosher salt
2 teaspoons sugar
1/2 teaspoon freshly ground black pepper
2 large egg yolks
2 cups club soda or seltzer, ice-cold
2 tablespoons soy sauce
5 cloves garlic
2 bunches scallions
6 stems Chinese chive blossoms, available at Asian markets
1/4 cup grapeseed or canola oil, divided
2 tablespoons soy sauce
1/4 teaspoon toasted sesame oil
2 teaspoons mirin
2 teaspoons rice vinegar

Steps:

  • Batter: In a large bowl, add flour, cornstarch, baking powder, salt, sugar, and pepper. Mix well and set aside. In another bowl, add egg yolks, club soda, and soy sauce. Smash and peel the garlic, then finely chop. Use the flat part of your knife to press down on the garlic to further break it down, then continue to mince. Place garlic in the bowl with the wet ingredients. Add the wet ingredients to the dry and gently whisk, just enough to combine. (Do not over-whisk, or you will form extra gluten in the batter, making it too doughy.) Cover with plastic and let rest in the refrigerator, allowing any small lumps in the batter to dissolve, 10-15 minutes.
  • Trim and discard scallion roots and the very tips of the greens. Slice scallion greens into 1½-inch batons; cut the denser white parts slightly shorter, about 1 inch. Chop the Chinese chives into 1-inch batons. Combine chives and scallions in a bowl.
  • Dipping sauce: In a small bowl, add soy sauce, sesame oil, mirin, and rice vinegar. Stir to blend. Reserve at room temperature until ready to use. Makes about ¼ cup. (Note: Dipping sauce can be made several days ahead and stored in a lidded container in the refrigerator. Bring to room temperature before using.)
  • Heat skillet over high heat. Remove batter from refrigerator and quickly whisk, about 10 seconds. Ladle just enough batter into the scallions and chives to hold them together; mix with your hand until every scallion and chive is coated with batter. (You will have leftover batter.) Add ¾ of the oil to the hot skillet, enough to cover the bottom in a thin layer. When the oil is rippling, add the pancake mixture: spread it in an even layer across the skillet, without letting it touch the sides of the skillet. (Otherwise, the edges will burn before the center is cooked through.) Ladle another ½-cup batter across the top of the pancake and cook until it's golden brown on the bottom, 2-3 minutes. Lower the temperature if the pancake is browning too quickly.
  • Gently slide a spatula (or two, if necessary) under the pancake and flip it, using caution to avoid oil splatter. Cook 2-3 more minutes, flattening the top with spatula, and occasionally shaking the skillet so some of the hot oil runs underneath the pancake. Add more oil as necessary to maintain a thin layer in the skillet. When the bottom is a deep golden brown, flip one more time and cook another 2 minutes.
  • Remove pancake from skillet and transfer onto several layers of paper towels to drain excess oil. Cut pancake into 6 wedges, like a pizza, and serve immediately with dipping sauce. (Note: Extra batter can be stored in an airtight container in the refrigerator for several days; make another pancake using scallions or any seasonal leafy green.)

KOREAN PANCAKES (PA JUN)



Korean Pancakes (Pa Jun) image

Provided by Leslie Kaufman

Categories     dinner, easy, quick, main course

Time 20m

Yield 2 to 4 appetizer servings (3 pancakes)

Number Of Ingredients 9

3 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 1/2 teaspoons sugar, optional
Pinch of hot red pepper flakes
2 teaspoons vegetable oil
2 large eggs
1/2 cup all-purpose flour or rice flour
1/2 teaspoon salt
1/2 cup very finely chopped vegetables asparagus, broccoli, green beans, scallions or chopped cooked leftover meat chicken, beef, pork or both

Steps:

  • For dipping sauce: In a small bowl, combine vinegar, soy sauce, sugar (if using) and red pepper flakes. Mix well and set aside.
  • For pancakes: Fill a pitcher or glass with ice and 1/2 cup or more cold water; set aside. Place a small (6- to 8-inch) nonstick or well-seasoned skillet over medium-low heat. Coat bottom with vegetable oil and allow to heat.
  • In a medium bowl, whisk eggs just until frothy. Add flour and salt and whisk to combine. Add vegetables or meat and stir to blend. Add 1/2 cup ice water and mix again to blend.
  • Fill a 1/2-cup measuring cup with batter; pour into hot pan. Allow to sit until browned and crispy on bottom, about 2 minutes. Flip pancake and cook another 2 minutes. Place on a serving plate and keep warm (or set aside to serve at room temperature). Repeat with remaining batter. Serve with dipping sauce, tearing or cutting off pieces of pancake to dip in sauce with fingers or chopsticks.

Nutrition Facts : @context http, Calories 167, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 7 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 1 gram, Sodium 928 milligrams, Sugar 1 gram, TransFat 0 grams

VEGETABLE PAJEON (KOREAN SCALLION PANCAKES WITH VEGETABLES)



Vegetable Pajeon (Korean Scallion Pancakes With Vegetables) image

Crisp at the edges, soft at the center and filled scallions and other vegetables, these irresistible, comforting pancakes (adapted from Sohui Kim of Insa and the Good Fork restaurants in Brooklyn) make for a quick dinner that you can throw together on any given weeknight. It's extremely forgiving, so feel free to use whatever vegetables you have on hand. Ms. Kim recommends finely shredded raw vegetables, or even leftover cooked vegetables. And if you don't have the bandwidth to make a dipping sauce, a drizzle of soy sauce and squirt of Sriracha adds verve without any work. Serve pajeon by itself or topped with a fried egg or two, if you want to add protein.

Provided by Melissa Clark

Categories     dinner, weekday, pancakes, vegetables, main course

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 15

1/2 cup all-purpose flour
1/2 cup potato starch (or 1/4 cup each white rice flour and cornstarch)
3/4 teaspoon fine sea salt, plus more as needed
1/2 teaspoon baking powder
3/4 cup ice water
1 large egg
1/4 cup finely chopped kimchi
4 cups finely chopped or grated mixed vegetables (carrots, zucchini, bell peppers, kale, whatever you've got)
4 scallions, cut into 2-inch-long sections and thinly sliced lengthwise
2 tablespoons grapeseed or peanut oil, plus more as needed
3 tablespoons soy sauce
2 teaspoons rice wine vinegar, plus more to taste
1 teaspoon finely grated fresh ginger or garlic (optional)
1/2 teaspoon sesame oil, plus more to taste
Pinch of granulated sugar

Steps:

  • Prepare the pancakes: In a large bowl, whisk together all-purpose flour, potato starch, salt and baking powder.
  • In a medium bowl, combine water, egg and kimchi. Whisk kimchi mixture into flour mixture, and whisk until smooth. Fold in vegetables and about three-quarters of the scallions. (Save the rest for garnish.)
  • In a large nonstick skillet over medium heat, heat 2 tablespoons oil. Scoop 1/4 cup portions of batter into the skillet, as many as will fit while not touching, flatten, and fry until dark golden on the bottom, about 2 to 3 minutes. Flip and continue to fry until other side is browned, 2 to 3 minutes. Transfer to a paper towel-lined plate and sprinkle with a little more salt. Continue with remaining batter.
  • Before serving, make the dipping sauce: In a small bowl, stir together soy sauce, vinegar, ginger or garlic (if using), sesame oil and sugar. Sprinkle sliced scallion over pancakes, and serve with dipping sauce on the side.

SCALLION PANCAKES



Scallion Pancakes image

This is some gorgeous finger food, I got the recipe from some food magazine ages ago. Would go well as a apetizer to a Chinese or maybe Mexican dinner. I would suggest using small tortillas, but if you only have bigger ones you also need a bigger frying pan.

Provided by kolibri

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 large egg
1 tablespoon toasted sesame oil
4 flour tortillas
1/2 cup scallion, finely chopped
2 tablespoons fresh cilantro
2 tablespoons vegetable oil, for frying
4 tablespoons soy sauce
2 tablespoons rice vinegar
1/4 tablespoon sesame oil
1 dash Tabasco sauce
1/2 tablespoon sesame seeds

Steps:

  • In a small bowl, whisk together the egg and the sesame oil.
  • Put the tortillas on a flat surface and brush one side liberally with the egg-oil mixture.
  • In a small bowl, mix the scallions and the cilantro.
  • Divide the mixture between two tortillas, spread even but leave 1 inch border.
  • Pour reminder of the mixture on the scallions, but make sure you don't overdo it and it doesn't flood.
  • Top the filled tortillas with the remaining ones, brushed side down and press edges to seal. You might need to do this while frying too.
  • Heat the oil in a pan, add one pancake and cook until crispy and golden brown, about 2-3 minutes per side. Transfer to a plate and repeat with the other tortilla.
  • Cut pancake into six wedges and serve with a dipping sauce.

Nutrition Facts : Calories 230.5, Fat 15.2, SaturatedFat 2.5, Cholesterol 46.5, Sodium 1216.8, Carbohydrate 17.7, Fiber 1.6, Sugar 1.2, Protein 6.4

PAJEON (파 전 / SCALLION PANCAKES)



Pajeon (파 전 / Scallion Pancakes) image

While this recipe features scallions, Korean pancakes can be filled with almost anything: garlic chives, ramps, chrysanthemum leaves. If you want something a little more substantial, add squid or shrimp cut into bite-sized pieces.

Provided by Hooni Kim

Categories     Dinner     Pancake     Green Onion/Scallion     Pan-Fry     Peanut Free     Tree Nut Free     Vegetarian

Yield Makes 4 or 5 pancakes

Number Of Ingredients 12

2 cups all-purpose flour
½ cup cornstarch
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon doenjang (Korean fermentedsoybean paste)
½ teaspoon freshly ground black pepper
2 cups ice-cold club soda
1 medium egg yolk
2 teaspoons minced garlic
3 large bunches scallions, cut into 2-inch batons (if the scallions are thick, cut the white parts lengthwise in half before cutting into batons)
About 5 tablespoons grape seed or canola oil, for frying
Pajeon Sauce

Steps:

  • To make the batter, combine the flour, cornstarch, baking powder, sugar, doenjang, and pepper in a medium bowl and mix well to blend. Add the club soda, egg yolk, and garlic and mix gently using a whisk. Do not whisk too much, or extra gluten will form in the batter, making it too thick and doughy. Whisk about 10 times, then let the batter rest for 10 minutes in the freezer so any remaining small clumps of flour can dissolve and blend into the mixture by themselves.
  • When you're ready to make the pancakes, line a sheet pan with paper towels and set aside. Place scallions in a medium bowl and fold in just enough cold batter to hold the scallions together.
  • Set a 10-inch nonstick sauté pan over high heat and add about 1 tablespoon of the oil. When the oil begins to shimmer and just barely smoke, add 1 cup of the scallion batter to the center of the pan. Using a spatula, spread it out to form a 7-inch pancake. (You don't want the pancake to touch the sides of the pan, or the edges may burn before the center is cooked through.) Reduce the heat to medium and cook for 4 to 5 minutes, until the bottom of the pancake has set. Once it has set, gently slide your spatula under the edges of the pancake and lift them, tilting the pan, so some of the hot oil runs underneath the pancake. Then cook for 2 to 3 minutes more, until the bottom is a deep golden brown and crisp. You can check the color by gently lifting an edge of the pancake with your spatula. Flip the pancake and cook on the other side for 3 to 4 minutes, until it is golden brown on the second side and cooked through. Transfer to the prepared sheet pan to drain. Wipe out the pan, set it back over high heat, add another tablespoon or so of oil, and repeat until all of the pancakes are cooked. The finished pancakes can be kept in a low (200°F) oven on a clean sheet pan while you cook the remaining batches, but it's best to eat them right away.
  • Cut each pancake into quarters and serve with small bowls of the Pajeon Sauce and ice-cold makgeolli (Korean rice wine).

KOREAN SEAFOOD SCALLION PANCAKES RECIPE BY TASTY



Korean Seafood Scallion Pancakes Recipe by Tasty image

This traditional scallion pancake, known as pajeon haemul, features fresh whole scallions embedded in a savory pancake batter. It's topped with shrimp, calamari, and red chiles, set with a beaten egg, and served up with soy ginger and chili garlic dipping sauces for a simple, yet satisfying, snack!

Provided by Tikeyah Whittle

Categories     Dinner

Time 35m

Yield 2 servings

Number Of Ingredients 24

2 tablespoons rice vinegar
2 tablespoons sugar
1 clove garlic, grated
¼ cup korean chili paste
6 tablespoons soy sauce
2 teaspoons toasted sesame oil
2 ½ teaspoons rice vinegar
1 tablespoon sugar
2 scallions, white and light green parts, very thinly sliced
2 cloves garlic, grated
1 teaspoon sesame seed
1 cup cake flour
¼ teaspoon baking powder
1 ½ teaspoons kosher salt, divided
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
1 cup ice water, plus 2 tablespoons
20 scallions, about 2 bunches, root trimmed
2 tablespoons vegetable oil, plus 2-4 teaspoons
¼ lb shrimp, peeled, deveined, and halved lengthwise (butterflied)
¼ lb calamari bodies, sliced into ¼-inch rings, rinsed, and patted dry
2 large eggs
1 red chili, thinly sliced

Steps:

  • Make the chili dipping sauce: In a medium bowl, whisk together rice vinegar, sugar, garlic, and gochujang until smooth. Set aside until ready to use. The sauce will keep in an airtight container in the refrigerator for up to 1 week.
  • Make the sesame soy garlic dipping sauce: In a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, and sugar until the sugar dissolves. Add the scallions, garlic, and sesame seeds and whisk until well combined. Set aside until ready to use. The sauce will keep in an airtight container in the refrigerator for up to 1 week.
  • Make the pancake batter: In a large bowl, whisk together the flour, baking powder, 1 teaspoon salt, garlic powder, onion powder, and black pepper. Stream in the ice water and whisk until the batter is smooth, about 1 minute.
  • Place the scallions in a large nonstick skillet to measure, then remove from the pan and trim so the scallions will lie flat in the bottom of the pan.
  • Add 1 tablespoon vegetable oil to the skillet and heat over medium-low heat for 1-2 minutes. Arrange half of the trimmed scallions in a single layer in the skillet and cook for 1-2 minutes, until softened. Slowly pour about ½ cup batter over the scallions, ensuring that the batter gets between each scallion and to hold everything together.
  • Immediately arrange half of the shrimp and half of the squid over the batter, distributing evenly. Pour another ¼ cup of the batter over the seafood, and let cook for 2-5 minutes, until the batter is starting to set. Carefully slide a spatula under the edge of the pancake and lift up to see if the underside of the pancake is turning golden brown. If it is starting to burn, reduce the heat to low.
  • Add each egg to a small bowl with ¼ teaspoon salt each. Whisk with a fork to combine.
  • When the pancake is mostly set on top, sprinkle with half of the red chile, then pour 1 beaten egg over the pancake. Cook for 2-4 minutes more, until the egg is mostly set.
  • Quickly flip the pancake, then drizzle 1-2 teaspoons of vegetable oil around the edges of the pan to prevent sticking. Cook the pancake for 2-3 minutes more, until the egg is fully cooked and the bottom of the pancake is golden brown and crispy. Set a plate over the skillet and quickly invert the pancake onto the plate. Repeat with the remaining ingredients to make another pancake.
  • Slice the pancakes and serve with the dipping sauces.
  • Enjoy!

Nutrition Facts : Calories 941 calories, Carbohydrate 121 grams, Fat 32 grams, Fiber 8 grams, Protein 41 grams, Sugar 34 grams

KOREAN PANCAKES (PA JUN)



Korean Pancakes (Pa Jun) image

This came from the February 11, 2009 edition of the New York Times, describing several immigrants in the area and their weeknight "go-to" staples. Ji Yoon Yoo suggested a Korean savory pancake. A tasty and easy way to use up leftover veggies. If you want, try a little sesame oil in the dipping sauce.

Provided by Kumquat the Cats fr

Categories     Vegetable

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 9

3 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 1/2 teaspoons sugar (optional)
1 pinch hot red pepper flakes
2 teaspoons vegetable oil
2 large eggs
1/2 cup all-purpose flour or 1/2 cup rice flour
1/2 teaspoon salt
1/2 cup vegetables, finely chopped (asparagus, broccoli, green beans, scallions)

Steps:

  • In a small bowl, combine vinegar, soy sauce, sugar (if using) and red pepper flakes. Mix well and set aside.
  • Fill a pitcher or glass with ice and 1/2 cup or more cold water; set aside. Place a small (6-8 inch) non-stick or well seasoned skillet over medium-low heat. Coat bottom with vegetable oil and allow to heat.
  • In a medium bowl, whisk eggs just until frothy. Add flour and salt and whisk to combine. Add vegetables and stir to blend. Add 1/2 cup ice water and mix again to blend.
  • Fill a 1/2 cup measuring cup with batter and pour into hot pan. Allow to sit until browned and crispy on bottom, about 2 minutes. Flip pancake and cook another 2 minutes. Place on a serving plate and keep warm (or set aside to serve at room temperature). Repeat with remaining batter. Serve with dipping sauce.

Tips:

  • Use the right flour. All-purpose flour is the most common type of flour used for Korean scallion pancakes, but you can also use a combination of all-purpose and rice flour for a crispier texture.
  • Don't overmix the batter. Overmixing the batter will make the pancakes tough. Be sure to mix the batter just until the ingredients are combined.
  • Use plenty of scallions. Scallions are the star of the show in these pancakes, so don't be shy about using a lot of them.
  • Heat your pan over medium-high heat. This will help the pancakes to cook evenly and prevent them from sticking to the pan.
  • Cook the pancakes in small batches. Don't overcrowd the pan, or the pancakes will not cook evenly.
  • Flip the pancakes carefully. Use a spatula to carefully flip the pancakes when they are golden brown on the bottom.
  • Serve the pancakes hot. Korean scallion pancakes are best served hot, right out of the pan.

Conclusion:

Korean scallion pancakes, also known as pa jun, are a delicious and easy-to-make appetizer or side dish. They are perfect for a quick and easy meal, and they are also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can make these delicious pancakes at home.

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