If you’re craving a snack that’s crispy on the outside, tender on the inside, and bursting with fresh flavors, look no further than the Korean Scallion Pancake: An Amazing Ultimate Recipe. This classic Korean dish, known as pajeon, combines simple ingredients like scallions, flour, and a few spices into a savory delight that everyone will love. It’s not only incredibly easy to make but also wonderfully versatile, making it perfect for everything from a quick appetizer to an enticing side dish. Let me walk you through how to bring this comforting favorite to your table with ease and joy.
Ingredients You’ll Need
The magic of Korean Scallion Pancake: An Amazing Ultimate Recipe lies in its simplicity. Each ingredient is chosen to build layers of taste and texture—from the crispiness the batter yields to the fresh vibrance of the scallions. These essentials come together beautifully, and adding a few extras can elevate the dish even more.
- 1 cup all-purpose flour: The base that creates the crispy yet tender pancake texture.
- 1 tablespoon cornstarch: Helps lighten the batter and adds crispiness when cooked.
- ½ teaspoon salt: Enhances the flavor of the batter without overpowering it.
- 1 cup cold water: Keeps the batter smooth and helps create that perfect crispy edge.
- 1 egg: Acts as a binder and adds richness to the pancake.
- 1 bunch scallions (green onions), trimmed and cut into 2–3 inch lengths: The star ingredient; their fresh, mild oniony flavor defines pajeon.
- 1 small carrot, julienned (optional): Adds a subtle sweetness and delightful color contrast.
- 2 tablespoons vegetable oil (for frying): Essential for achieving the golden, crispy crust.
- Dipping sauce ingredients: 2 tablespoons soy sauce, 1 tablespoon rice vinegar, ½ teaspoon sesame oil, ½ teaspoon sugar, ½ teaspoon red pepper flakes (optional), ½ teaspoon toasted sesame seeds (optional) – all combine for a tangy, savory complement to the pancakes.
How to Make Korean Scallion Pancake: An Amazing Ultimate Recipe
Step 1: Prepare the Batter
Start by whisking together the all-purpose flour, cornstarch, and salt in a large bowl. Adding cold water and the egg gradually, whisk everything until it forms a smooth, slightly runny batter. This consistency is key to getting that perfect crispy bite without being too thick or doughy.
Step 2: Fold in the Vegetables
Gently fold the scallions and julienned carrot into the batter until they’re well coated. The scallions should be evenly dispersed so every bite bursts with that signature green onion flavor. If you’re feeling adventurous, this is the moment to add chopped seafood like shrimp or squid for a tasty twist.
Step 3: Heat the Pan and Fry
Warm 1 tablespoon of vegetable oil in a nonstick skillet over medium-high heat. Pour half of the batter into the skillet, spreading it out into a thin, even circle. Keep an eye on it as it cooks—after about 3 to 4 minutes, the edges will crisp up and turn a lovely golden brown.
Step 4: Flip and Cook the Other Side
Using a spatula, carefully flip the pancake over and cook for another 2 to 3 minutes until the other side is equally golden and crisp. This is where all the delicious texture develops, so resist the urge to flip it too often.
Step 5: Repeat and Serve
Remove the pancake from the skillet and add another tablespoon of oil if needed. Repeat the frying process with the remaining batter. When both pancakes are done, cut them into wedges and serve immediately with the dipping sauce for that perfect balance of savory and tangy flavors.
Step 6: Make the Dipping Sauce
Whisk together soy sauce, rice vinegar, sesame oil, sugar, and, if you like a bit of heat, red pepper flakes and toasted sesame seeds. This sauce is simple but brings a punch of umami that complements the crispy pancakes superbly.
How to Serve Korean Scallion Pancake: An Amazing Ultimate Recipe
Garnishes
Adding just a few simple garnishes can elevate your Korean Scallion Pancake: An Amazing Ultimate Recipe to new heights. Sprinkle some extra toasted sesame seeds or finely sliced fresh chili for a bit of heat and vibrant color. Fresh herbs like cilantro or a drizzle of extra sesame oil can add an elegant touch as well.
Side Dishes
This pancake pairs beautifully with a variety of dishes. Serve alongside a steaming bowl of kimchi jjigae (spicy kimchi stew) or a refreshing cucumber salad to balance the richness. The pancake’s savory crunch contrasts perfectly with lighter, tangier sides, making for a well-rounded meal experience.
Creative Ways to Present
If you’re feeding a crowd, arrange the pancakes on a long platter garnished with scallions and sesame seeds, and place the dipping sauce in small bowls for easy sharing. You might even try stacking smaller pancakes for bite-sized portions, perfect for parties or casual snacking.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover Korean Scallion Pancake: An Amazing Ultimate Recipe in an airtight container in the refrigerator for up to two days. To maintain some crispness, place a paper towel between the layers to absorb excess moisture.
Freezing
If you want to prepare these pancakes in advance, they freeze well. Stack cooled pancakes with parchment paper between them and freeze in a sealed bag or container. They’ll keep in the freezer for up to a month without losing much texture or flavor.
Reheating
For the best reheating results, warm the pancakes in a nonstick skillet over medium heat until heated through and crisp again. Avoid microwaving, as it tends to make the pancakes soggy and less enjoyable. A little patience here preserves that irresistible crunch.
FAQs
Can I make Korean Scallion Pancake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend and ensure your soy sauce is gluten-free as well. The texture may vary slightly, but it will still be delicious.
Is it possible to make this recipe vegan?
Absolutely. Simply omit the egg or replace it with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for binding, and make sure your dipping sauce ingredients are vegan-friendly.
Can I use other vegetables besides scallions and carrots?
Feel free to experiment! Thinly sliced zucchini, bell peppers, or mushrooms can all be tasty additions. Just keep the slices thin to ensure even cooking.
How do I make the pancakes extra crispy?
Using cold water in the batter helps with a crispy texture, as does cooking over medium-high heat with enough oil. Don’t overcrowd the pan, and flip only once to develop a golden crust.
What seafood options can I add?
Chopped shrimp, squid, or even small pieces of crab meat are fantastic when added to the batter. Make sure they are prepped and cut into small pieces to cook quickly and evenly.
Final Thoughts
Nothing beats the joy of sharing Korean Scallion Pancake: An Amazing Ultimate Recipe with friends and family. Its crispy texture, fresh scallion flavor, and savory dipping sauce come together in a way that’s simply irresistible. Whether you’re a seasoned cook or just starting in the kitchen, this recipe is approachable and endlessly rewarding. So grab those scallions and give this delightful dish a try—you’ll wonder where it’s been all your life!
Print
Korean Scallion Pancake: An Amazing Ultimate Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 large pancakes (4 servings)
- Category: Appetizer, Side Dish
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegetarian
Description
This Korean Scallion Pancake recipe offers a crispy, savory delight featuring a light batter loaded with fresh scallions and optionally julienned carrots. Served with a tangy dipping sauce made of soy sauce, rice vinegar, and sesame, it is a perfect appetizer or side dish that captures authentic Korean flavors. Easy to prepare on the stovetop, these pancakes are golden, flavorful, and versatile enough to include seafood variations.
Ingredients
Batter
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon salt
- 1 cup cold water
- 1 egg
- 1 bunch scallions (green onions), trimmed and cut into 2–3 inch lengths
- 1 small carrot, julienned (optional)
- 2 tablespoons vegetable oil (for frying)
Dipping Sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- ½ teaspoon sesame oil
- ½ teaspoon sugar
- ½ teaspoon red pepper flakes (optional)
- ½ teaspoon toasted sesame seeds (optional)
Instructions
- Prepare the Batter: In a large mixing bowl, whisk together the flour, cornstarch, and salt. Add cold water and the egg, then whisk until a smooth batter forms.
- Add Vegetables: Fold in the scallions and carrots (if using) until they are evenly coated in the batter, ensuring an even distribution for flavor and texture.
- Heat the Skillet: Place a nonstick skillet over medium-high heat and heat 1 tablespoon of vegetable oil until hot but not smoking.
- Cook the Pancakes: Pour half the batter into the skillet, spreading it evenly into a thin, round pancake shape. Cook for 3–4 minutes until the bottom turns golden brown and crispy.
- Flip and Finish Cooking: Carefully flip the pancake and cook the other side for another 2–3 minutes until golden and cooked through.
- Repeat for Remaining Batter: Remove the cooked pancake from the skillet and repeat the process with the remaining batter, adding more oil if needed for frying.
- Slice and Serve: Cut the pancakes into wedges and serve hot alongside the prepared dipping sauce.
- Make the Dipping Sauce: In a small bowl, combine soy sauce, rice vinegar, sesame oil, sugar, red pepper flakes, and toasted sesame seeds. Stir until the sugar dissolves. Serve alongside the pancakes for dipping.
Notes
- For a seafood variation, add chopped shrimp or squid to the batter before cooking.
- The batter can be prepared ahead of time and refrigerated for up to 4 hours before cooking.
- Adjust the amount of red pepper flakes in the dipping sauce to control heat level.
- Use a nonstick skillet for best results in cooking pancakes evenly and preventing sticking.
- Serve immediately for optimal crispiness; pancakes can become slightly soggy if left out too long.
