Pajeon

Pajeon: The Korean Scallion Pancake for Rainy Days

Byorevia
Prep10 minutes
Cook10 minutes
Makes2
Total20 min
2 min readJump to Recipe ↓

Pajeon is a crisp, chewy Korean pancake loaded with spring onions. In Korea, it is a rainy day tradition: people say the sound of rain is similar to the sizzle of the pancake on the pan. It takes ten minutes to make and uses simple pantry ingredients.

In This Guide
  1. Did You Know?
  2. Ingredients
  3. Dipping Sauce
  4. Method
  5. Common Mistakes to Avoid
  6. Storage and Reheating
  7. Quick Answers

Did You Know?

Pajeon is a Korean pancake made with plenty of spring onions (pa) and pan-fried (jeon). It is popular as a snack and is often associated with rainy days in Korean food culture. Very cold water in the batter helps give crisp edges.

Ingredients

  • 1 cup all purpose flour, 2 tbsp cornflour or rice flour (for crispness)
  • 1 cup ice cold water, 1/2 tsp salt
  • 1 egg (optional)
  • 8 to 10 spring onions, cut in 5 cm lengths
  • 1/4 cup sliced carrot or mushrooms, 1 green chilli (optional)
  • Oil for frying

Dipping Sauce

  • 3 tbsp soy sauce, 1 tbsp vinegar, 1 tsp sugar, 1 tsp sesame oil, 1 tsp sesame seeds, a little chilli flakes

Method

  1. Whisk the flours, salt, egg and cold water into a thin batter, about the thickness of pouring cream.
  2. Heat 2 tbsp oil in a pan on medium high. Lay the spring onions in a single layer, side by side.
  3. Pour the batter evenly over the onions so it just covers them.
  4. Cook for 3 to 4 minutes until the bottom is golden and crisp. Add a drizzle of oil around the edges.
  5. Flip and press gently. Cook for another 3 minutes. Cut into pieces and serve with the sauce.

A heavy tawa gives good crisping. Browse our cast iron tawas. Also see our okonomiyaki.

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Common Mistakes to Avoid

  • Using a thick batter. It should be thin enough to spread, so the pancake stays crisp.
  • Skipping the oil. A generous amount of oil gives the golden, crisp edges.
  • Flipping too early. Wait until the underside is set and golden.

Storage and Reheating

Pajeon is best fresh and hot. Leftovers can be crisped in a dry pan.

Quick Answers

What do I dip it in?

A simple dipping sauce of soy sauce, vinegar and a pinch of chilli flakes.

Can I add other vegetables?

Yes. Thinly sliced carrot, kimchi or zucchini all work.

Written byorevia

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