If you’re looking for a savory snack that’s both delicious and easy to make, look no further than Green Onion Pancakes, or Pajeon. This traditional Korean dish is a fantastic way to enjoy the fresh, vibrant flavors of green onions wrapped in a crispy, golden-brown pancake. Whether you’re new to Korean cuisine or a seasoned fan, Pajeon is a must-try. It’s perfect for a quick bite, a fun appetizer at gatherings, or even a light meal. The best part? You can customize it to your liking with optional ingredients like fresh chilies or a hint of garlic. Serve it hot with a tangy soy dipping sauce, and you’ve got a dish that’s sure to impress.
Ingredients
For the Pancakes:
- Green onions: Cleaned, washed, and cut into 5-inch long pieces.
- Flour, corn starch, and water: Mixed to create a smooth batter.
- Vegetable oil: For frying.
- Optional: Fresh red or green chilies, garlic powder, salt and pepper, soybean paste (doenjang).
For the Dipping Sauce:
- Soy sauce and rice vinegar: The base of the sauce.
- Agave syrup or sugar: Adds sweetness.
- Chili flakes and sesame seeds: For heat and nutty flavor.
Instructions
Prepare the Green Onions
- Clean, wash, and drain the green onions.
- Cut them into 5-inch long pieces.
(Optional) Prepare the Chilies
- If using, thinly slice the fresh red or green chilies.
Make the Batter
- In a bowl, mix flour, corn starch, and water to achieve a smooth batter consistency.
- Add garlic powder, salt and pepper, and soybean paste if using. Stir well until the batter is smooth.
Cook the Pancake
- Heat a non-stick pan on the stove.
- Add vegetable oil to the heated pan.
- Arrange the green onion pieces on the pan and add a little extra batter.
- If using, distribute the sliced chilies evenly over the green onions.
- Pour the batter evenly over the green onions (and chilies, if using).
Cook and Flip
- While the pancake is cooking, gently pat and press it with a spatula to maintain its shape.
- After a few minutes, when the bottom of the pancake turns crispy and golden brown, carefully flip it over.
- Cook for a few more minutes until the other side turns crispy and golden brown.
- Flip or turn the pancake as needed to ensure both sides are evenly cooked.
Make the Dipping Sauce
- In a small bowl, mix soy sauce, rice vinegar, agave syrup or sugar, chili flakes, and sesame seeds.
Serve
- Transfer the cooked pancake to a serving plate.
- Serve hot with the prepared dipping sauce.
Why It’s a Great Recipe
This Pajeon recipe is a wonderful way to enjoy the savory and vibrant flavors of Korean cuisine. The crispy texture of the pancake combined with the fresh taste of green onions and the tangy dipping sauce makes for a satisfying and delicious dish. It’s perfect for a quick snack, a light meal, or an appetizer.
Tips and Hacks
- Crispy Perfection: Ensure the batter is smooth and not too thick for the best crispy texture.
- Make Ahead: You can prepare the batter and dipping sauce in advance to save time.
- Storage: Store leftovers in the refrigerator for up to 2 days and reheat in a pan to restore crispiness.
Origin of Pajeon
Pajeon is a traditional Korean dish that highlights the use of green onions in a simple yet flavorful way. It’s commonly enjoyed as a street food and is a staple in Korean households, celebrated for its combination of crispy texture and savory taste.
Green Onion Pancakes (Pajeon)
Equipment
- Non-stick pan
- Mixing bowl
- Spatula
Ingredients
For the Pancakes:
- 2 tbsp corn starch
- 10 stalks normal green onions
- 1 cup flour
- 1 cup water add more water if needed
- 3 tbsp vegetable oil
- 1-2 fresh red or green chilies Optional, thinly sliced
- ½ tsp : ½ garlic powder Optional
- Salt and pepper to taste Optional
- 1 tsp soybean paste Optional, doenjang
Dipping Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon agave syrup or sugar
- ½ teaspoon chili flakes
- ½ teaspoon sesame seeds
Instructions
Prepare the Green Onions:
- Clean, wash, and drain about 10 stalks of normal green onions.
- Cut them into 5-inch long pieces.
(Optional) Prepare the Chilies:
- If using, thinly slice 1-2 fresh red or green chilies.
Make the Batter:
- In a bowl, mix 1 cup flour, 1 cup water, and 2 tablespoons corn starch. Add more water if needed to achieve a smooth batter consistency.
- If using, add ½ teaspoon garlic powder, salt and pepper to taste, and 1 teaspoon soybean paste.
- Stir well until the batter is smooth.
Cook the Pancake:
- Place a non-stick pan on the stove and heat it up.
- Add about 3 tablespoons of vegetable oil to the heated pan.
- Arrange the green onion pieces on the pan parallel to each other, forming a rectangle shape.
- If using, evenly distribute the sliced chilies over the green onions.
- Pour the batter evenly over the green onions (and chilies, if using).
Cook and Flip:
- While the pancake is cooking, gently pat and press it with a spatula to maintain its shape.
- After a few minutes, when the bottom of the pancake turns crispy and golden brown, carefully flip it over.
- Cook for a few more minutes until the other side turns crispy and golden brown.
- Flip or turn the pancake as needed to ensure both sides are evenly cooked.
Make the Dipping Sauce:
- In a small bowl, mix 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon agave syrup or sugar, ½ teaspoon chili flakes, and ½ teaspoon sesame seeds.
Serve:
- Transfer the cooked pancake to a serving plate.
- Serve hot with the prepared dipping sauce.
Notes
Soybean paste (doenjang) adds a unique flavor but can be omitted.
Use a generous amount of oil to ensure the pancake is crispy.
Serve immediately for the best texture and flavor.