Pajeon (Scallion Pancake)

Name: Pajeon (Scallion Pancake)
Total time: 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 large bunch scallions (trimmed but left whole); 1/2 cup all-purpose flour; 1/2 cup rice flour; 1 cup icy cold water; 1 tsp salt; 2 large eggs (lightly beaten); 3 tbsp neutral cooking oil; 2 tbsp soy sauce; 1 tbsp rice vinegar (for dipping)

A savory pancake made primarily with a batter of eggs, wheat flour, rice flour, and lots of scallions.

15 minutes

Serves 4

Appetizer/Snack

Contains common allergens

Egg Soy Wheat

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Instructions

6 steps

1
In a large bowl, whisk together the all-purpose flour, rice flour, salt, and icy cold water just until combined (do not overmix; a few lumps are okay).

2
Heat 2 tbsp of cooking oil in a large non-stick skillet over medium-high heat.
3
Lay the whole scallions side-by-side in the skillet, covering the entire base.
4
Immediately pour the thin batter evenly over the scallions, tilting the pan slightly to fill the gaps.
5
Drizzle the beaten eggs evenly over the top of the wet batter.
6
Fry for 3-4 minutes until the bottom is deep golden brown and extremely crispy. Flip carefully, adding the remaining 1 tbsp of oil, and fry for another 3 minutes. Serve hot with soy sauce-vinegar dipping sauce.

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