Pajeon is a basic green onion (scallion) pancake served as a snack, ban chan dish, or appetizer in many Korean restaurants. Vegetables are battered and pan fried, cut into either rectangles or triangles, (or served whole) and served warm or hot. This is a basic version, there are many others which include meats, seafood, kimchi, or a larger variety of vegetables.
Pajeon (Pancake) Seafood & Vegetable Ingredients
12 each medium scallions, spring, or green onion
1 small carrot, shredded
2 fresh red chili or jalapeno peppers
6 each garlic cloves
1 each large sweet green pepper
1 each small zucchini
1 3/4 cup flour
1/4 cup corn or potato starch
2 cup ice cold water
1 tablespoon pure roasted sesame seed oil (NOT cold pressed oil)
1/2 teaspoon salt
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon chopped scallion, spring, or green onion
1 teaspoon roasted sesame seed oil
1 teaspoon coarse ground chili powder
1 teaspoon sugar
Vegetable cooking oil as needed for frying
Slice larger scallion/onion in half lengthwise.
Cut scallion/onion to 1 1/2 inch lengths.
Shred the carrot on a bias (at an angle) into strips about 1 to 1 1/2 inches long.
Sliver garlic cloves from top to bottom.
Sliver peppers into thin strips or “threads” from top to bottom.
Slice zucchini into thin strips or “noodles” roughly 1/8 inch thick and wide by 1 1/2 inches long.
In a small bowl, mix all dip ingredients.
Stir well and set aside.
In a small mixing bowl:
Whip egg and sesame oil together with a whisk, fork, or slotted spoon.
In a medium to large mixing bowl:
Mix dry ingredients (flour, starch, salt).
Add egg mixture and water. Stir until well mixed. (Batter should be slightly thinner than standard pancake batter.)
Preheat large flat bottomed skillet (pancake griddle to 350º) over high heat.
Reduce heat to medium and add 1 teaspoon vegetable oil.
Ladle batter into skillet (six to eight inch diameter) and quickly add the tossed ingredients evenly over the batter.
When the underside is lightly browned carefully flip the pancake. (check by slightly lifting one edge with spatula)
Repeat until golden brown on both sides. Edges should be slightly crisp.
Repeat process until all the batter is used. (pancakes may be kept in warm oven until cooking is done).
Cut pancakes into approximately 1 inch by 1 inch sections and serve with dip as a snack or as a side dish with a Korean meal.
To reheat – Wrap in tin foil and place in 350º oven for about 10 minutes. Add 5 minutes for each additional pancake.
Unused cooked pancakes may be frozen for later use.