Pajeon
Green onion pancake
Pajeon (파전) is a crispy pancake packed with green onions. With seafood it is called haemul pajeon (해물파전). In Korea it is a classic for rainy days.
Ingredients
10 ingredientsCan’t find a Korean ingredient? Use the substitute we suggest.
- Green onions1 bunch (about 150 g)
At your store: Regular green onions or spring onions, mostly the green part. Split thick bulbs lengthwise.
- Buchimgaru (부침가루), Korean pancake mix1 cup
At your store: 1 cup all-purpose flour, 2 tbsp cornstarch, 1/2 tsp baking powder, 1/2 tsp salt and 1/4 tsp garlic powder.
- Ice-cold water3/4 to 1 cup
- Egg1
- Chopped shrimp or squid (optional)150 g
- Red or green chili (optional)1, thinly sliced
At your store: A seeded serrano or jalapeño in Mexico, or dedo-de-moça in Brazil.
- Vegetable oil4 to 6 tbsp
- Soy sauce, for dipping2 tbsp
- Rice or apple vinegar, for dipping1 tbsp
- Toasted sesame seeds1/2 tsp
Steps
- Step 1:
Wash the green onions and cut them to the length of your pan, about 15 to 20 cm.
- Step 2:
Mix the flour, cold water and egg into a thin, crepe-like batter. A few small lumps are fine.
- Step 3:
Heat 2 tbsp oil in a pan over medium-high heat. Lay half the green onions in one layer and cover with just enough batter.
- Step 4:
Scatter half the seafood and chili on top and drizzle a little more batter to hold them in place.
- Step 5:
Cook for 3 to 4 minutes until the bottom is golden and crisp. Flip, add 1 tbsp oil around the edge and press down with the spatula. Cook 3 more minutes.
- Step 6:
Flip once more and give it 1 minute to crisp up. Repeat with the rest.
- Step 7:
For the dipping sauce, mix the soy sauce, vinegar, 1 tbsp water and sesame seeds. Cut the pajeon into squares and serve hot.
Ice-cold water and a thin layer of batter make the crispiest pajeon. People say the sizzle of the oil sounds like rain, which is why it is a rainy day favorite.