How To Make Pajeon Korean Green Onion Pancakes! Savory, quick, easy and delicious! One of my favorite things to munch on. They are so good!
I have fond memories as a kid eating and just gobbling down loads and loads of pajeon as a kid. I loved it so much! I could literally eat several of these. Same thing with daegu-jeon. Basically anything pan fried or battered, I ate. There are different ways to make this. . some recipes call for eggs and some do not. This is my simple recipe for Pajeon.
What’s the Difference Between a Green Onion and a Scallion?
Scallions. Spring onions. Green onions. What’s the deal? Are scallions and green onions the same thing? What about spring onions and green onions? Scallions and green onions are literally the same thing. The only difference is how they’re chosen to be labeled at the store. Spring onions, on the other hand, are a different thing. The bulb of a spring onion is much larger, compared to the small scallion.
So now you know.
How To Make Pajeon
The most common way to make pajeon is to first lay in your green onions into your pan and then pour the batter over them. Some people mix the green onions in the batter and then pour everything in at once. I believe the first way is the authentic way to make pajeon but someone’s umma could argue with me. Either way, make this and enjoy!
Pajeon Korean Green Onion Pancake
- 1/2 cup flour
- 1 tablespoon cornstarch
- 1/2 cup + 2 teaspoons water
- 1 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon vegetable oil
- 5 to 6 green onions cut into 4 to 5-inch pieces
For the dipping sauce:
- 2 tablespoons soy sauce
- 1 teaspoon brown rice vinegar
- 1/2 teaspoon gochugaru
- sesame seeds
- Whisk together all of the ingredients in a large mixing bowl from the flour to the garlic powder. Set aside. Heat the oil in a large non-stick skillet or pan over medium-high heat. Add in the green onions and arrange in the pan in an even layer.
- After a minute or so, pour the batter over the green onions. Form and shape into a circle (or close to it) if desired. Cook until golden brown and flip and let the other side cook as well until golden brown.
- For the dipping sauce: whisk together all of the ingredients. Taste and adjust if needed. Serve with the pajeon and enjoy!