Name: Korean Savory Pancakes (Pajeon)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: Korean
Ingredients: 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

Looking for an easy dinner idea? Make this Pajeon recipe: combine carrots and green onions with a simple batter and fry up some Korean Savory Pancakes with a delicious honey, garlic, soy sauce for dipping!

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 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 of this Korean scallion pancake recipe totally hits home.

Also, we all know that the dipping sauce is what it’s all about.

I’ve been making this Korean Pajeon recipe for quite a while now, but it’s taken me a long time to take pictures of it because the sauce smells so 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 some photos and take a video to share with you this time.

How to Make Pajeon

Here is the quick and easy process to make these Korean scallion pancakes.

Assemble the ingredients for the dipping sauce. Please note that ingredient amounts can be found in the recipe card at the end of this post.

Next, gather the ingredients for the pancakes.

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 combined (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.

Serve with the warm dipping sauce.

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 veggies into warm, Korean pancakes!

Here’s the Recipe!

Korean Savory Pancakes (Pajeon)

Looking for an easy dinner idea? Make Pajeon: combine carrots and green onions with a simple batter and fry up some Korean Savory Pancakes with a delicious honey, garlic, soy sauce for dipping!

Yield: 2 main servings or 4 servings as a side

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients

For the Dipping Sauce

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)

For the Savory Pancakes

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 combined (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.