Pajeon (Scallion Pancake)

Name: Pajeon (Scallion Pancake)
Yield: 4
Cuisine: South Korea
Ingredients: Spring onions or thin leeks, trimmed to pan length — 200 g (7 oz); Plain flour — 150 g (1 1/4 cups); Korean pancake mix or rice flour (for extra crispness) — 50 g (1/3 cup); Egg — 1; Cold water — 250 ml (1 cup); Salt — 1/2 tsp (3 g); Mixed seafood (small shrimp, squid), optional — 100 g (3.5 oz); Vegetable oil, for frying — 3 tbsp (45 ml); Soy sauce, 1 tbsp rice vinegar, 1/2 tsp gochugaru, for dipping sauce — 2 tbsp

The Quirky Foodster Team

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Servings

Ingredients

Spring onions or thin leeks, trimmed to pan length — 200 g (7 oz)
Plain flour — 150 g (1 1/4 cups)
Korean pancake mix or rice flour (for extra crispness) — 50 g (1/3 cup)
Egg — 1
Cold water — 250 ml (1 cup)
Salt — 1/2 tsp (3 g)
Mixed seafood (small shrimp, squid), optional — 100 g (3.5 oz)
Vegetable oil, for frying — 3 tbsp (45 ml)
Soy sauce, 1 tbsp rice vinegar, 1/2 tsp gochugaru, for dipping sauce — 2 tbsp

Method

Whisk the flour, pancake mix, egg, cold water and salt together into a smooth, fairly thin batter.
Lay the spring onions flat and close together in the pan area you'll be frying in, to check they'll fit in roughly one layer.
Heat the oil in a large non-stick pan over medium heat. Arrange the spring onions in the pan in a flat layer, and scatter over the seafood if using.
Pour the batter evenly over the onions so they are fully coated and held together.
Fry for 4–5 minutes until the underside is golden and crisp, then carefully flip (using a plate to help if needed) and cook the other side for another 4–5 minutes, pressing gently with the spatula for even crisping.
Slide onto a board, cut into wedges, and serve hot with the soy-vinegar dipping sauce.

Introduction: Pajeon is a savoury pancake built around a generous bed of whole spring onions, traditionally said to be especially popular on rainy days when the sound of sizzling batter is thought to echo falling rain.

Cultural Background: Pajeon is a savoury pancake built around a generous bed of whole spring onions, traditionally said to be especially popular on rainy days when the sound of sizzling batter is thought to echo falling rain. Busan's seafood-studded haemul pajeon, made with the region's abundant catch, is the most famous regional variation.

Tips: Cold batter and a well-heated pan are the secret to a crisp edge — don't let the batter sit too long before frying. Press the pancake gently with a spatula partway through cooking to help it crisp evenly and hold together when sliced.

Variations: Haemul pajeon: increase the seafood generously (shrimp, squid, mussels) for the classic Busan seafood version. Buchu jeon: substitute garlic chives for spring onions for a milder, fragrant alternative. Omit the seafood and use a plant-based egg replacer or simply omit the egg, adjusting batter thickness with a little extra flour.

Storage: Refrigerate leftovers in an airtight container for up to 2 days.

Reheating: Reheat in a dry or lightly oiled pan over medium heat to restore crispness; avoid the microwave, which makes it soggy.

FAQs:

Q: Why is my pajeon soggy instead of crispy?

A: This is usually from batter that is too thick, a pan that isn't hot enough, or overcrowding — use a thin batter and a well-heated pan, and don't rush the frying.

Q: Can I make pajeon gluten-free?

A: Yes, substitute the plain flour with a gluten-free all-purpose blend or additional rice flour; the texture will be slightly different but still crisp.

Q: What's the best dipping sauce?

A: A simple mix of soy sauce, rice vinegar and a pinch of gochugaru or sesame seeds is the classic, well-balanced accompaniment.