Green Onion Pancakes (Pajeon)
Green Onion Pancakes, also known as Pajeon, are a popular Korean dish that combines the savory flavors of green onions and an optional kick from fresh chilies in a crispy, golden-brown pancake. These pancakes are made from a simple batter of flour, corn starch, and water, with optional additions like garlic powder and soybean paste for extra flavor. Cooked to perfection in a non-stick pan, Pajeon is traditionally served hot with a tangy and slightly sweet dipping sauce made from soy sauce, rice vinegar, and agave syrup or sugar. Ideal as a quick snack or appetizer, this dish is both delicious and easy to prepare.
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
Adjust the thickness of the batter with more water if necessary.
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.
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.
Nutrition
Calories: 225kcal