Description
Crispy Korean Spring Onion Pancake (Pajeon) is a savory Korean favorite with golden edges and soft centers, filled with fragrant green onions and served with a tangy dipping sauce. Perfect for a quick snack, appetizer, or light meal that feels both cozy and satisfying.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup rice flour
- 1 cup cold water
- 1 egg
- 1/2 teaspoon salt
- 6–8 green onions, cut into 2-inch pieces
- 3 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon sesame seeds
Instructions
- In a mixing bowl, combine all-purpose flour, rice flour, salt, and cold water. Add the egg and mix until just combined.
- Heat a non-stick skillet over medium-high heat and add enough oil to coat the surface.
- Pour a ladleful of batter into the pan and spread it evenly. Scatter green onions on top and gently press them into the batter.
- Cook for 3–4 minutes on one side until golden brown, then flip carefully and cook another 3–4 minutes until crisp.
- In a small bowl, mix soy sauce, rice vinegar, sesame oil, and sesame seeds to make the dipping sauce.
- Slice the pancake into wedges and serve hot with dipping sauce.
Notes
- Use ice-cold water in the batter for extra crispiness.
- Do not overmix the batter; small lumps are fine.
- Reheat leftovers in a skillet to restore crispiness.
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 1g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg