Best 3 Pajeon Scallion Pancakes Recipes

Scallion pancakes, also known as pajeon, are a delicious and versatile Korean dish that can be enjoyed for breakfast, lunch, or dinner. They are made with a simple batter of flour, water, and salt, and are filled with scallions, which give them their characteristic flavor. Pajeon can be cooked in a variety of ways, but the most popular method is to pan-fry them until they are golden brown and crispy. They can be served with a variety of dipping sauces, such as soy sauce, vinegar, or chili sauce. If you looking for a quick and easy recipe for scallion pancakes, you've come to the right place. Here, we'll provide you with a step-by-step guide on how to make the perfect pajeon. So, gather your ingredients and let's get started!

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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.

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

Ingredients

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).

PAJEON (SCALLION PANCAKES)

Pajeon (Scallion Pancakes) image

Categories Vegetable Side

Number Of Ingredients 17

Ingredients

1 cups flour
1/4 cup cornstarch
1 teaspoon baking powder
1 teaspoon sugar
1/4 teaspoon black pepper
1 cup club soda
1/2 egg yolk
2 teaspoons garlic, minced
2 bunches scallions, cut into 2-inch batons
3 tablespoons canola oil
1 tablespoon water
1/4 teaspoon ginger
1 tablespoon rice vinegar
3 tablespoons soy sauce
1 teaspoon gochugaru
2 cloves garlic, minced
1/2 teaspoon sesame oil

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. Fold the scallions into the cold batter.
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 sauce

Tips:

Use a well-seasoned cast-iron skillet: This will help the pancakes cook evenly and prevent them from sticking.
Make sure the batter is thin enough: The batter should be about the consistency of heavy cream. If it's too thick, the pancakes will be dense and gummy.
Don't overcrowd the skillet: Cook the pancakes in batches so that they have enough room to spread out and cook evenly.
Flip the pancakes carefully: Use a spatula to gently flip the pancakes when they are golden brown on the bottom. Be careful not to tear them.
Serve the pancakes hot: Pajeon are best served hot out of the skillet. You can top them with a variety of dipping sauces, such as soy sauce, vinegar, or gochujang (Korean red pepper paste).

Conclusion:

Pajeon is a delicious and versatile Korean dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover vegetables and it's also a fun and easy dish to make with kids. Follow these tips to make perfect pajeon every time.