Crispy Korean Scallion Pancakes with Dipping Sauce
Indulge in the delightful crunch of these traditional Korean scallion pancakes, known as Pajeon. Perfectly crispy on the outside and chewy on the inside, these pancakes celebrate the fresh flavors of scallions while serving as a canvas for various delicious fillings like shrimp, squid, or garlic chives. Best enjoyed with a refreshing glass of makgeolli, these pancakes are great as a snack, appetizer, or even a light meal. The key to achieving maximum crispiness lies in using a very cold batter and a hot pan, ensuring every bite is a crispy delight. Dip these golden-brown delights into a savory soy-based sauce for that extra burst of flavor that complements the scallions beautifully.
N/A
Servings
300
Calories
17
Ingredients
Ingredients
All-Purpose Flour
2 cups (none)
Cornstarch
1/2 cup (none)
Baking Powder
2 teaspoons (none)
Sugar
2 teaspoons (none)
Kosher Salt
1 teaspoon (none)
Fresh Ground Black Pepper
1 1/2 teaspoons (none)
Soy Sauce
2 tablespoons (none)
Minced Fresh Garlic
2 teaspoons (from about 3 cloves)
Korean Fermented Soybean Paste (Doenjang)
1 tablespoon (none)
Egg Yolks
2 large (beaten)
Ice-Cold Club Soda
2 cups (none)
Thin Scallions
3 bunches (7 cups) (green and white parts cut into 2-inch batons)
Grapeseed or Canola Oil
1 cup (for frying)
Dipping Sauce Soy Sauce
4 1/2 tablespoons (none)
Mirin
1 tablespoon (none)
Rice Vinegar
1 tablespoon (none)
Sesame Oil
1/2 teaspoon (none)
Instructions
1
To prepare the pancake batter, begin by mixing the dry ingredients in a medium bowl: all-purpose flour, cornstarch, baking powder, sugar, kosher salt, and freshly ground black pepper. Stir well to combine.
2
In a separate small bowl, whisk together the liquid ingredients: soy sauce, minced garlic, doenjang (fermented soybean paste), and beaten egg yolks until smooth. Gradually mix this into the dry ingredients, followed by the ice-cold club soda. Stir with a whisk about 10 times until combined and slightly lumpy, then place the bowl in the freezer for 10 minutes to enhance the batter's texture.
3
While the batter is chilling, prepare the dipping sauce by whisking together soy sauce, mirin, rice vinegar, and sesame oil in a medium bowl. Set this aside.
4
Once the batter has chilled, gently fold in the chopped scallions. If the batter appears too thick, adjust the consistency by adding club soda, 1/4 cup at a time, until it's at your desired thickness.
5
Prepare your cooking area by lining a baking sheet with paper towels and placing it next to the stove for draining the pancakes.
6
Heat 1/2 cup of grapeseed or canola oil in a nonstick skillet over high heat until shimmering but not smoking. Carefully pour 1 cup of batter into the center and spread it gently with a spatula to form a 7-inch round pancake, ensuring the batter doesn’t touch the sides of the pan.
7
Lower the heat to medium and cook for 2–3 minutes until the bottom is set. Carefully lift the edge to check for a golden-brown color. Tilt the pan and allow some hot oil to flow under the pancake. Continue cooking for another 2–3 minutes until the bottom is crispy and golden.
8
Flip the pancake with care, taking care to avoid oil splashes, and cook the other side for an additional 3–4 minutes until done. The pancake should have a uniform golden color.
9
Once cooked, transfer the pancake to the paper towel-lined baking sheet to absorb excess oil. Repeat the cooking process with the remaining batter, adding more oil as needed, and keeping the cooked pancakes warm in a 200°F oven until serving.
10
Cut each pancake into bite-sized pieces and serve alongside the prepared dipping sauce for a delicious taste experience.
Nutrition Information
6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the traditional name for these Korean pancakes?
These traditional Korean scallion pancakes are known as Pajeon.
What is the secret to making these pancakes extra crispy?
The key to maximum crispiness is using a very cold batter and a hot pan.
How should the scallions be prepared for the recipe?
Both the green and white parts of the scallions should be cut into 2-inch batons.
What ingredients are in the dipping sauce?
The dipping sauce is made by whisking together soy sauce, mirin, rice vinegar, and sesame oil.
What is Doenjang and why is it used?
Doenjang is a Korean fermented soybean paste used in the batter to provide a savory, umami flavor.
How long should the batter be chilled?
The batter should be placed in the freezer for 10 minutes to enhance its texture before cooking.
What type of oil is best for frying Pajeon?
Grapeseed or canola oil is recommended for frying these pancakes.
What is the purpose of using club soda in the batter?
Ice-cold club soda is used to create a light, crispy texture in the pancake batter.
Can I add other ingredients to the scallion pancakes?
Yes, you can add various fillings like shrimp, squid, or garlic chives to the batter.
What should the consistency of the batter be?
The batter should be combined until slightly lumpy; if it is too thick, adjust it with extra club soda.
What drink pairs well with Korean scallion pancakes?
These pancakes are best enjoyed with a refreshing glass of makgeolli.
How large should each pancake be?
Pour 1 cup of batter into the pan and spread it to form a 7-inch round pancake.
How do you prevent the pancakes from being too greasy?
Transfer the cooked pancakes to a paper towel-lined baking sheet to absorb any excess oil.
How do you keep the pancakes warm while cooking more?
Keep the cooked pancakes warm in an oven preheated to 200°F.
How long do you cook each side of the pancake?
Cook the first side for 4-6 minutes (total) until crispy, and the second side for 3-4 minutes.
Is this recipe considered vegetarian?
Yes, this recipe is tagged as vegetarian.
What are the dry ingredients used in the batter?
The dry ingredients include all-purpose flour, cornstarch, baking powder, sugar, kosher salt, and black pepper.
How much protein is in one serving?
Each serving of these pancakes contains 6g of protein.
What is the calorie count for this recipe?
There are 300 calories per serving in this recipe.
Should I use whole eggs or just the yolks?
This specific recipe calls for 2 large egg yolks, beaten.
How much oil is used for frying the first pancake?
Start by heating 1/2 cup of oil in the skillet for the first pancake.
What is the role of cornstarch in the batter?
Cornstarch helps the pancakes achieve a perfectly crispy exterior.
How many bunches of scallions do I need?
You will need 3 bunches of thin scallions, which is approximately 7 cups when chopped.
What heat level should I use to cook the pancakes?
Start on high heat to shimmer the oil, then lower to medium once the batter is added.
How do you ensure the oil reaches the center of the pancake?
Tilt the pan to allow hot oil to flow under the pancake as it cooks.
How many times should the batter be whisked?
Whisk about 10 times until just combined; do not overmix.
What is the best way to serve these pancakes?
Cut them into bite-sized pieces and serve them alongside the savory dipping sauce.
What flavor profile does the dipping sauce have?
The dipping sauce is a savory soy-based blend with tang from vinegar and nuttiness from sesame oil.
Can I use minced garlic from a jar?
The recipe recommends using 2 teaspoons of freshly minced garlic from about 3 cloves for the best flavor.
What is the texture of the inside of the pancake?
While the outside is crispy, the inside should remain chewy.