Pajeon: Korean Scallion Pancakes

Pajeon & sauce, with sriracha tofu & marinade.

I first had pajeon, what I know as “chijimi”, in Japan. There seems to be internet debate that chijimi and pajeon are different, but for what I ate, it was the same. I am only recently getting into Korean food, so feel free to enlighten me! (Also let me apologize for the crummy pictures. I was too busy messing with the sriracha tofu!)

Pajeon

Makes 4 pancakes

Ingredients for pancake:

  • 2 C all-purpose flour
  • pinch of turmeric for color
  • 1 tsp salt
  • 2 1/2 C cold water
  • one bunch of scallions (spring onions), cut into 2″ pieces
  • oil for frying
    *You can add other ingredients like kimchi, chillis, corn, cabbage, etc to your pancakes. This is the basic recipe only.
Ingredients for dipping sauce:
  • 1/3 C soy sauce
  • 1/3 C rice vinegar
  • 1 T sesame oil
  • Garnish ideas: Scallions, chilli oil or flakes, roasted sesame seeds.
What to do:
  • Mix dry ingredients together. Add cold water and mix to form batter.
  • Heat a medium sized frying pan on medium with a little oil.
  • Add a small handful of scallions to pan, to cook and becoming a little crispy.
Add more than this!
  • Slowly pour about a cup of batter over the scallions to make a thin pancake. *If you do this too fast, all the scallions will be pushed to the edge of the pancake. Doing it slowly keeps them evenly distributed.
Make sure the onions spread around more.
  • Cook, about 3 minutes, or until golden brown on each side.
What not to do: Flip before it's nice and brown.
  • Repeat with the rest of the batter. Should make 4 pancakes.
  • Cut pancakes into slices, like a pizza.
  • Serve hot or at room temperature.
  • Mix all dipping sauce ingredients. Add garnishes to top, if desired.
Yum! (Dipping sauce on left)
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5 thoughts on “Pajeon: Korean Scallion Pancakes

  1. coldandsleepy says:

    Ah, your pancakes look wonderful and the sriracha tofu looks great too. Thanks for sharing your pajeon recipe… I can always use another scallion pancake recipe/excuse to make scallion pancakes!

  2. Kimberly says:

    These look great — I’m always on the hunt for vegan Korean recipes (with two children adopted from Korea, I try to incorporate Korean food into our menu when possible — like mandoo).

    1. theveganronin says:

      Funny you should say that! OmniMonkey and I are go to a bibimbap restaurant that serves Chives Mandoo and we just love saying “mandooooooo”! When we talk about having a child in the future, we refer to it as “Chives Mandoo”!

      What other Korean foods do you eat often?

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