Delicious pajeon recipe: Korean scallion pancakes made easy

Ingredients for Pajeon (파전 / Scallion pancakes)

• 240 g plain flour

• 60 g cornflour

• 10 g baking powder

• 10 g caster sugar

• 5 g doenjang (Korean fermented soybean paste)

• 2.5 g freshly ground black pepper

• 480 ml ice-cold club soda

• 1 medium egg yolk

• 10 g minced garlic

• 3 bunches spring onions, cut into 5 cm batons, deseeded if thick

• About 75 ml grape seed oil or canola oil, for frying

• For the Pajeon Sauce:

How to make Pajeon (파전 / Scallion pancakes)

1. Prepare the batter: In a medium bowl, combine the flour, cornflour, baking powder, sugar, doenjang, and pepper. Mix well to combine.

2. Add the wet ingredients: Gently whisk in the club soda, egg yolk, and garlic, taking care not to over-whisk as this may develop extra gluten, resulting in a thick batter. Whisk about 10 times.

3. Rest the batter: Place the batter in the freezer for 10 minutes to allow any remaining small clumps of flour to dissolve and blend into the mixture.

4. Prepare to cook: Line a baking tray with paper towels and set aside. Fold the scallions into the chilled batter.

5. Heat the pan: Set a 25 cm nonstick frying pan over high heat and add approximately 15 ml of oil.

6. Cook the pancakes: Once the oil begins to shimmer and lightly smoke, pour 240 ml of the scallion batter into the centre of the pan. Use a spatula to spread it out into a pancake approximately 18 cm in diameter, ensuring it does not touch the sides of the pan to prevent burning.

7. Adjust the heat: Reduce the heat to medium and cook for 4–5 minutes, until the bottom of the pancake has set.

8. Fry the pancake: Carefully slide your spatula under the edges of the pancake and lift them, tilting the pan so that some hot oil runs underneath. Cook for an additional 2–3 minutes, until the bottom is deep golden brown and crisp. Check the colour by gently lifting an edge with your spatula.

9. Flip and finish cooking: Flip the pancake and cook on the other side for 3–4 minutes, until golden brown and cooked through.

10. Drain and repeat: Transfer the cooked pancake to the prepared baking tray to drain. Wipe out the pan, return it to high heat, add another tablespoon of oil, and repeat the process until all pancakes are cooked.

11. Keep warm (optional): If desired, keep the finished pancakes warm in a low oven (about 90°C) on a clean baking tray while you cook the remaining batches, though they are best served immediately.

12. Serve: Cut each pancake into quarters and serve with small bowls of Pajeon Sauce and ice-cold makgeolli (Korean rice wine).

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.