Description
Learn how to make a delightful Crispy Korean Spring Onion Pancake, also known as Pajeon. This quick and easy recipe takes only 15 minutes to prepare, making it perfect for a snack or appetizer. It uses simple pantry ingredients and can be customized with your favorite vegetables or dietary needs like gluten-free or vegan options.
Ingredients
Scale
- 1 bunch spring onions, chopped
- 1 cup all-purpose flour
- 1 cup water, chilled
- 1 teaspoon salt
- 1 teaspoon gochugaru or red chili flakes
- 2 tablespoons vegetable or canola oil
- For the Dipping Sauce: 2 tablespoons soy sauce
- Optional Add-ins: 1 medium carrot, grated or julienned; 1 medium zucchini, chopped finely; 1 cup kimchi, chopped
Instructions
- In a mixing bowl, combine all-purpose flour and salt.
- Gradually add chilled water while stirring until a smooth batter forms. Let it sit for 5 minutes.
- Gently fold in the chopped spring onions and any optional vegetables into the batter.
- Heat a non-stick skillet over medium-high heat and pour in enough vegetable oil to cover the bottom. Heat for about 2 minutes until shimmering.
- Pour the batter into the skillet, creating an even layer about half an inch thick.
- Cook for 3-5 minutes until golden brown, then flip.
- Flip the pancake and cook the other side for another 3-5 minutes until golden brown and crispy.
- Remove the pancake from the skillet and cool slightly on a wire rack.
- Serve warm with soy sauce for dipping.
Notes
- For best results, let the batter rest and ensure the skillet is properly heated before frying.
- Cook one pancake at a time for crispiness.
- Can be made gluten-free by using a gluten-free flour blend.
- Naturally vegan, can add mushrooms or bell peppers.
- Add gochugaru or jalapeños for extra spice.
- Add shredded carrots or zucchini for crunch.
- Add sugar to dipping sauce for a sweet-savory contrast.
- Add kimchi to batter for tangy flavor.
- Add cilantro or mint to batter for freshness.
- Serve with side dishes like Crushed Garlic Potatoes or light soup.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 pancake
- Calories: 200 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg