Looking for an easy dinner idea? Make Pajeon: combine leftover vegetables with a simple batter and fry up some Korean Savory Pancakes!
Hands up if you’re obsessed with take-out style scallion pancakes!!
Okay, well, these aren’t the same thing. Sorry.
BUT they are similar in a way that cures the craving and is about four times less work.
I’ve been eyeballing Taiwanese scallion pancake recipes for about a year now, ever since I got back from that trip to China and became obsessed with them.
My travel companions and I discovered them at lunch one day. We ordered ourselves a smorgasbord of food but found ourselves fighting over the scallion pancakes. We had to put in a second order.
Those type of savory pancakes are something of a pain in the ass to make. You have to plan ahead… and do things like roll them out, and fold, and roll… yeah no.
Maybe someday, but today is not that day.
Instead, I vote for KOREAN savory pancakes!
While the texture is different (more of a crispy-fluffy pancake instead of a flakey-layered pancake), the flavor totally hits home.
Also, we all know that the dipping sauce is what it’s all about.
I’ve been making Pajeon for quite a while now, but it’s taken me a long time to take pictures of it because the sauce smells so damn good while it’s cooking. I end up stuffing my face and you end up without a Korean savory pancake recipe.
Tragic, really.
Well, I finally used all my willpower to snap a few quick and dirty photos to share with you this time.
This is a quick and easy recipe that is perfect for lunch or dinner. I always seem to have half a bunch of green onions and a lone carrot in my produce drawer, and I bet that you do, too. Transform those leftover veggies into a warm, savory pancake!
Here’s Your Recipe!
Yields 2 main servings or 4 servings as a side
Looking for an easy dinner idea? Make Pajeon: combine leftover vegetables with a simple batter and fry up some Korean Savory Pancakes!
15 minPrep Time
20 minCook Time
35 minTotal Time
Save RecipeIngredients
- 1/3 cup low sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, peeled and grated
- 1/2 teaspoon red pepper flakes (optional)
- 8 scallions
- 1 carrot
- 1 cup all purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon sugar
- 1/2 teaspoon kosher salt
- 9 ounces cold sparkling water
- 1 egg, lightly beaten
- 1 large garlic glove, peeled and grated
- 3 tablespoons vegetable oil, divided
Instructions
- Combine the sauce ingredients in a small saucepan set over medium heat. Allow the mixture to come to a boil, then give it a good stir and turn the heat down to medium-low. Simmer for 5 to 7 minutes, until slightly reduced and thickened.
- Slice the scallion into 1-inch pieces. Cut the carrots into very skinny matchsticks (or julienne).
- In a large mixing bowl, whisk together the flour, cornstarch, sugar, and salt. Make a well in the center and pour in the seltzer, egg, and grated garlic. Stir gently with a spatula until just combine (there will be lumps). Gently fold in half of the scallions and carrots.
- Heat two tablespoons of the vegetable oil in a 10" cast iron skillet over medium heat. When the oil is hot and shimmering, pour in half of the batter and use the spatula to spread the batter out toward the edges of the pan. Scatter half of the remaining scallions and carrots over the top of the raw batter. Use the spatula to make sure they are partially submerged in the batter so they won't fall off when you flip the pancake.
- Fry for 4 to 5 minutes, until the pancake is golden brown and the vegetables are lightly charred. Flip and cook another 4 to 5 minutes on the other side. Transfer to a paper-towel lined plate.
- Add the remaining tablespoon of oil to the pan and repeat the process with the second half of the batter and veggies. Slice the cooked pancakes into pieces and serve with the warm dipping sauce.
