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Pajeon: Korean Scallion Pancake Made Simple and Easy

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- All-purpose flour: This is the main base for your pancake. It gives the pajeon its chewy texture. You can find it at any grocery store. - Scallions: Scallions are key to flavor. They add a fresh and mild onion taste. Use a bunch of scallions and chop them finely for the best results. - Optional ingredients: You can add carrots for extra sweetness. Grating them makes them mix well. Gochugaru brings heat if you want some spice. Just half a teaspoon will do. - Mixing bowls and whisk: You need these to mix your batter. A bowl will hold your ingredients, and a whisk will blend them smoothly. - Non-stick frying pan: This is crucial to cook your pancakes without sticking. It helps you achieve that golden, crispy outside. - Spatulas: Use one to flip the pancakes and another to serve them. A good spatula can handle the flipping without breaking the pancake. For the complete recipe, check out the Full Recipe section. To make the batter, start with a large bowl. Add 1 cup of all-purpose flour. Pour in 1 cup of water and 1/2 teaspoon of salt. Whisk these together until you see a smooth mixture. It should be free of lumps. A smooth batter helps create a tasty pancake. Next, it's time to add flavor. Chop one bunch of scallions finely. If you want, grate 1/2 cup of carrots for sweetness. You can also add 1/2 teaspoon of gochugaru for heat. Fold these ingredients into the batter carefully. Mixing well ensures that the scallions and carrots spread evenly. Now, heat a non-stick frying pan over medium heat. Add 2 tablespoons of vegetable oil. Wait until the oil shimmers, which takes about two minutes. Carefully pour half of the batter into the pan. Use a spatula to spread it into a flat, round shape. Cook the pancake for 3 to 4 minutes. Look for crispy edges and a golden bottom. When it's ready, gently flip it over using two spatulas. Cook for another 3 to 4 minutes on the other side. When both sides are golden and crispy, transfer the pancake to a plate lined with paper towels. This helps remove extra oil. Repeat with the remaining batter and add more oil to the pan if needed. Cut the pancakes into wedges. Serve warm with soy sauce for dipping. Enjoy your crispy Korean scallion delight! For the full recipe, check out the details above. To make great Pajeon, you need to focus on the oil temperature. Use enough oil to cover the bottom of the pan. Heat it until it shimmers. This helps create a crispy outer layer. Cook each pancake for about 3-4 minutes on each side. You'll know it's ready to flip when the edges turn golden and crisp. This timing is key to achieving the perfect texture. When serving Pajeon, presentation matters. Place the pancakes on a bright platter. You can garnish with sesame seeds or fresh cilantro for color. This not only looks nice but also adds flavor. For dipping, soy sauce is a must. You can enhance it with chopped scallions or a splash of vinegar. This will give your Pajeon a fresh kick. Serve warm for the best experience! Remember, you can find the full recipe above! {{image_4}} You can change up your pajeon by using different veggies. Add bell peppers, zucchini, or even mushrooms for a twist. These swaps can change the taste and texture of the pancake. If you prefer a gluten-free version, use rice flour or a gluten-free flour blend. This makes pajeon tasty for everyone. In Korea, pajeon varies by region. Some places like to add seafood, such as shrimp or squid, for extra flavor. Others might use different herbs or spices for unique tastes. Traditional serving customs also differ. Some people enjoy pajeon with a side of kimchi or pickled vegetables. Others might serve it with a spicy dipping sauce. Each region brings its own flair to this delicious dish. To keep your pajeon fresh, store any leftovers in the fridge. Use an airtight container. This keeps them from drying out. They can last up to three days. When you’re ready to eat, reheating is key. Use a frying pan over medium heat. Add a drop of oil to the pan. This helps the pancake regain its crispiness. Heat for about two minutes on each side. You'll enjoy that crunchy texture again. You can freeze pajeon for later enjoyment. If you freeze uncooked batter, it stays fresh longer. Just mix the batter and pour it into a freezer-safe bag. When you’re ready, thaw it in the fridge overnight. If you freeze cooked pancakes, stack them with parchment paper between each one. This prevents sticking. To thaw, leave them in the fridge or use a microwave. For best results, reheat them in a pan. This keeps them crispy, just like fresh! For the full recipe of crispy Korean scallion delight, refer back to the earlier section. Pajeon is a savory Korean pancake made mainly with scallions. It has roots in Korean history and is often enjoyed during rainy days. This dish brings people together, often served at gatherings. The crispy texture and soft inside make it a favorite. Pajeon is also a popular bar snack, enjoyed with drinks. Yes, you can easily make Pajeon vegetarian! Simply skip any meat and stick to veggies. Use the basic ingredients like flour, water, and salt. Add scallions as the star of the dish. You can also include grated carrots for sweetness. For extra flavor, toss in other vegetables like bell peppers or zucchini. To achieve a crispy Pajeon, focus on the frying technique. Start with a hot pan and enough oil. Use vegetable oil for a higher smoke point. Spread the batter thinly in the pan for even cooking. Cook until the edges turn golden brown, then flip carefully. This helps keep the texture light and crisp. Pajeon is a delicious Korean pancake that blends simple ingredients and techniques. You learned about the key ingredients, like flour and scallions, and the tools needed to make it. I shared step-by-step instructions to ensure perfect texture and taste. Remember, experimenting with vegetables can lead to fun variations. Proper storage keeps your leftovers fresh. Enjoy your cooking and share this tasty dish with others, knowing you can adapt it to fit your tastes easily.
Save It Jump to Recipe

If you crave a tasty snack, let’s dive into Pajeon, the Korean scallion pancake! This simple recipe combines just a few ingredients, like scallions and all-purpose flour, to create a crispy treat you’ll love. I’ll break down easy steps, offer tips for the perfect texture, and suggest fun variations. Whether you’re a cooking pro or a newbie, I promise you’ll enjoy making this delicious dish!

Ingredients

Key Ingredients for Pajeon

– All-purpose flour: This is the main base for your pancake. It gives the pajeon its chewy texture. You can find it at any grocery store.

– Scallions: Scallions are key to flavor. They add a fresh and mild onion taste. Use a bunch of scallions and chop them finely for the best results.

– Optional ingredients: You can add carrots for extra sweetness. Grating them makes them mix well. Gochugaru brings heat if you want some spice. Just half a teaspoon will do.

Recommended Tools

– Mixing bowls and whisk: You need these to mix your batter. A bowl will hold your ingredients, and a whisk will blend them smoothly.

– Non-stick frying pan: This is crucial to cook your pancakes without sticking. It helps you achieve that golden, crispy outside.

– Spatulas: Use one to flip the pancakes and another to serve them. A good spatula can handle the flipping without breaking the pancake.

For the complete recipe, check out the Full Recipe section.

Step-by-Step Instructions

Preparing the Batter

To make the batter, start with a large bowl. Add 1 cup of all-purpose flour. Pour in 1 cup of water and 1/2 teaspoon of salt. Whisk these together until you see a smooth mixture. It should be free of lumps. A smooth batter helps create a tasty pancake.

Adding Vegetables

Next, it’s time to add flavor. Chop one bunch of scallions finely. If you want, grate 1/2 cup of carrots for sweetness. You can also add 1/2 teaspoon of gochugaru for heat. Fold these ingredients into the batter carefully. Mixing well ensures that the scallions and carrots spread evenly.

Cooking the Pancake

Now, heat a non-stick frying pan over medium heat. Add 2 tablespoons of vegetable oil. Wait until the oil shimmers, which takes about two minutes. Carefully pour half of the batter into the pan. Use a spatula to spread it into a flat, round shape.

Cook the pancake for 3 to 4 minutes. Look for crispy edges and a golden bottom. When it’s ready, gently flip it over using two spatulas. Cook for another 3 to 4 minutes on the other side. When both sides are golden and crispy, transfer the pancake to a plate lined with paper towels. This helps remove extra oil. Repeat with the remaining batter and add more oil to the pan if needed.

Cut the pancakes into wedges. Serve warm with soy sauce for dipping. Enjoy your crispy Korean scallion delight! For the full recipe, check out the details above.

Tips & Tricks

Achieving the Perfect Texture

To make great Pajeon, you need to focus on the oil temperature. Use enough oil to cover the bottom of the pan. Heat it until it shimmers. This helps create a crispy outer layer.

Cook each pancake for about 3-4 minutes on each side. You’ll know it’s ready to flip when the edges turn golden and crisp. This timing is key to achieving the perfect texture.

Serving Suggestions

When serving Pajeon, presentation matters. Place the pancakes on a bright platter. You can garnish with sesame seeds or fresh cilantro for color. This not only looks nice but also adds flavor.

For dipping, soy sauce is a must. You can enhance it with chopped scallions or a splash of vinegar. This will give your Pajeon a fresh kick. Serve warm for the best experience! Remember, you can find the full recipe above!

Variations

Common Ingredient Swaps

You can change up your pajeon by using different veggies. Add bell peppers, zucchini, or even mushrooms for a twist. These swaps can change the taste and texture of the pancake. If you prefer a gluten-free version, use rice flour or a gluten-free flour blend. This makes pajeon tasty for everyone.

Regional Variations in Korea

In Korea, pajeon varies by region. Some places like to add seafood, such as shrimp or squid, for extra flavor. Others might use different herbs or spices for unique tastes. Traditional serving customs also differ. Some people enjoy pajeon with a side of kimchi or pickled vegetables. Others might serve it with a spicy dipping sauce. Each region brings its own flair to this delicious dish.

Storage Info

Storing Leftovers

To keep your pajeon fresh, store any leftovers in the fridge. Use an airtight container. This keeps them from drying out. They can last up to three days.

When you’re ready to eat, reheating is key. Use a frying pan over medium heat. Add a drop of oil to the pan. This helps the pancake regain its crispiness. Heat for about two minutes on each side. You’ll enjoy that crunchy texture again.

Freezing Tips

You can freeze pajeon for later enjoyment. If you freeze uncooked batter, it stays fresh longer. Just mix the batter and pour it into a freezer-safe bag. When you’re ready, thaw it in the fridge overnight.

If you freeze cooked pancakes, stack them with parchment paper between each one. This prevents sticking. To thaw, leave them in the fridge or use a microwave. For best results, reheat them in a pan. This keeps them crispy, just like fresh!

For the full recipe of crispy Korean scallion delight, refer back to the earlier section.

FAQs

What is Pajeon?

Pajeon is a savory Korean pancake made mainly with scallions. It has roots in Korean history and is often enjoyed during rainy days. This dish brings people together, often served at gatherings. The crispy texture and soft inside make it a favorite. Pajeon is also a popular bar snack, enjoyed with drinks.

Can I make Pajeon vegetarian?

Yes, you can easily make Pajeon vegetarian! Simply skip any meat and stick to veggies. Use the basic ingredients like flour, water, and salt. Add scallions as the star of the dish. You can also include grated carrots for sweetness. For extra flavor, toss in other vegetables like bell peppers or zucchini.

How to make Pajeon crispy?

To achieve a crispy Pajeon, focus on the frying technique. Start with a hot pan and enough oil. Use vegetable oil for a higher smoke point. Spread the batter thinly in the pan for even cooking. Cook until the edges turn golden brown, then flip carefully. This helps keep the texture light and crisp.

Pajeon is a delicious Korean pancake that blends simple ingredients and techniques. You learned about the key ingredients, like flour and scallions, and the tools needed to make it. I shared step-by-step instructions to ensure perfect texture and taste. Remember, experimenting with vegetables can lead to fun variations. Proper storage keeps your leftovers fresh. Enjoy your cooking and share this tasty dish with others, knowing you can adapt it to fit your tastes easily.

- All-purpose flour: This is the main base for your pancake. It gives the pajeon its chewy texture. You can find it at any grocery store. - Scallions: Scallions are key to flavor. They add a fresh and mild onion taste. Use a bunch of scallions and chop them finely for the best results. - Optional ingredients: You can add carrots for extra sweetness. Grating them makes them mix well. Gochugaru brings heat if you want some spice. Just half a teaspoon will do. - Mixing bowls and whisk: You need these to mix your batter. A bowl will hold your ingredients, and a whisk will blend them smoothly. - Non-stick frying pan: This is crucial to cook your pancakes without sticking. It helps you achieve that golden, crispy outside. - Spatulas: Use one to flip the pancakes and another to serve them. A good spatula can handle the flipping without breaking the pancake. For the complete recipe, check out the Full Recipe section. To make the batter, start with a large bowl. Add 1 cup of all-purpose flour. Pour in 1 cup of water and 1/2 teaspoon of salt. Whisk these together until you see a smooth mixture. It should be free of lumps. A smooth batter helps create a tasty pancake. Next, it's time to add flavor. Chop one bunch of scallions finely. If you want, grate 1/2 cup of carrots for sweetness. You can also add 1/2 teaspoon of gochugaru for heat. Fold these ingredients into the batter carefully. Mixing well ensures that the scallions and carrots spread evenly. Now, heat a non-stick frying pan over medium heat. Add 2 tablespoons of vegetable oil. Wait until the oil shimmers, which takes about two minutes. Carefully pour half of the batter into the pan. Use a spatula to spread it into a flat, round shape. Cook the pancake for 3 to 4 minutes. Look for crispy edges and a golden bottom. When it's ready, gently flip it over using two spatulas. Cook for another 3 to 4 minutes on the other side. When both sides are golden and crispy, transfer the pancake to a plate lined with paper towels. This helps remove extra oil. Repeat with the remaining batter and add more oil to the pan if needed. Cut the pancakes into wedges. Serve warm with soy sauce for dipping. Enjoy your crispy Korean scallion delight! For the full recipe, check out the details above. To make great Pajeon, you need to focus on the oil temperature. Use enough oil to cover the bottom of the pan. Heat it until it shimmers. This helps create a crispy outer layer. Cook each pancake for about 3-4 minutes on each side. You'll know it's ready to flip when the edges turn golden and crisp. This timing is key to achieving the perfect texture. When serving Pajeon, presentation matters. Place the pancakes on a bright platter. You can garnish with sesame seeds or fresh cilantro for color. This not only looks nice but also adds flavor. For dipping, soy sauce is a must. You can enhance it with chopped scallions or a splash of vinegar. This will give your Pajeon a fresh kick. Serve warm for the best experience! Remember, you can find the full recipe above! {{image_4}} You can change up your pajeon by using different veggies. Add bell peppers, zucchini, or even mushrooms for a twist. These swaps can change the taste and texture of the pancake. If you prefer a gluten-free version, use rice flour or a gluten-free flour blend. This makes pajeon tasty for everyone. In Korea, pajeon varies by region. Some places like to add seafood, such as shrimp or squid, for extra flavor. Others might use different herbs or spices for unique tastes. Traditional serving customs also differ. Some people enjoy pajeon with a side of kimchi or pickled vegetables. Others might serve it with a spicy dipping sauce. Each region brings its own flair to this delicious dish. To keep your pajeon fresh, store any leftovers in the fridge. Use an airtight container. This keeps them from drying out. They can last up to three days. When you’re ready to eat, reheating is key. Use a frying pan over medium heat. Add a drop of oil to the pan. This helps the pancake regain its crispiness. Heat for about two minutes on each side. You'll enjoy that crunchy texture again. You can freeze pajeon for later enjoyment. If you freeze uncooked batter, it stays fresh longer. Just mix the batter and pour it into a freezer-safe bag. When you’re ready, thaw it in the fridge overnight. If you freeze cooked pancakes, stack them with parchment paper between each one. This prevents sticking. To thaw, leave them in the fridge or use a microwave. For best results, reheat them in a pan. This keeps them crispy, just like fresh! For the full recipe of crispy Korean scallion delight, refer back to the earlier section. Pajeon is a savory Korean pancake made mainly with scallions. It has roots in Korean history and is often enjoyed during rainy days. This dish brings people together, often served at gatherings. The crispy texture and soft inside make it a favorite. Pajeon is also a popular bar snack, enjoyed with drinks. Yes, you can easily make Pajeon vegetarian! Simply skip any meat and stick to veggies. Use the basic ingredients like flour, water, and salt. Add scallions as the star of the dish. You can also include grated carrots for sweetness. For extra flavor, toss in other vegetables like bell peppers or zucchini. To achieve a crispy Pajeon, focus on the frying technique. Start with a hot pan and enough oil. Use vegetable oil for a higher smoke point. Spread the batter thinly in the pan for even cooking. Cook until the edges turn golden brown, then flip carefully. This helps keep the texture light and crisp. Pajeon is a delicious Korean pancake that blends simple ingredients and techniques. You learned about the key ingredients, like flour and scallions, and the tools needed to make it. I shared step-by-step instructions to ensure perfect texture and taste. Remember, experimenting with vegetables can lead to fun variations. Proper storage keeps your leftovers fresh. Enjoy your cooking and share this tasty dish with others, knowing you can adapt it to fit your tastes easily.

Pajeon: Korean Scallion Pancake

Discover the deliciously crispy Korean scallion pancakes that will delight your taste buds! This easy recipe features a savory batter packed with fresh scallions and optional carrots for a hint of sweetness. Perfect for snacking or serving as an appetizer, these pancakes are quick to make in just 20 minutes. Click through now to explore the full recipe and impress your family and friends with this delightful dish!
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Ingredients
  

1 cup all-purpose flour

1 cup water

1/2 teaspoon salt

1 bunch scallions, finely chopped

1/2 cup grated carrots (optional, for a touch of sweetness)

1/2 teaspoon gochugaru (Korean red pepper flakes, optional, for heat)

2 tablespoons vegetable oil (plus more for frying)

Soy sauce, for dipping

Instructions
 

Prepare the Batter: In a large mixing bowl, whisk together the all-purpose flour, water, and salt until the mixture is completely smooth and free of lumps, forming a batter.

    Incorporate Vegetables: Add the finely chopped scallions and optional grated carrots into the batter. If you choose to include gochugaru for some spice, fold it in at this point. Mix everything thoroughly to ensure even distribution of the ingredients.

      Heat the Pan: Place a non-stick frying pan over medium heat and pour in 2 tablespoons of vegetable oil. Allow the oil to heat up until it’s shimmering, which usually takes a couple of minutes.

        Cook the First Pancake: Carefully pour half of the batter into the hot pan, using a spatula to spread it evenly into a round, flat shape.

          Fry Until Golden: Cook the pancake for approximately 3-4 minutes, or until you see the edges becoming crisp and the bottom turns a lovely golden brown.

            Flip it Over: Gently flip the pancake using two spatulas, ensuring it stays intact, and cook for an additional 3-4 minutes on the other side until it achieves a golden and crispy texture.

              Drain Excess Oil: Once cooked, transfer the pancake to a plate lined with paper towels to absorb any excess oil. Repeat the cooking process with the remaining batter, adding more oil to the pan as needed.

                Slice and Serve: Cut the pancakes into wedges and serve them warm, accompanied by soy sauce for dipping.

                  Prep Time, Total Time, Servings: 15 min | 20 min | Serves 2-4

                    - Presentation Tips: Present the scallion pancakes on a colorful platter, and garnish with a sprinkle of sesame seeds or fresh cilantro to add a pop of color. Include a small dish of soy sauce alongside, perhaps with a few finely chopped scallions scattered on top for a decorative touch. This enhances the visual appeal and entices the taste buds!

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