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Pajeon (Korean Scallion Pancake)
August 22nd, 2011Recipes, 30-Minute Recipes, Recipes, Korean Recipes, Recipes33 Comments
Are you one of those who love eating Korean food because of the many side dishes served? I love Korean food because of the banchan served along with rice and the main dish. Banchan are full of surprises and there are always something new to look forward t0: kimchi, stewed potato, Korean rice cake, spicy anchovy, Korean scallion pancake (pajeon), omelet, and more. Sometimes, I stuff myself eating the banchan so much that by the time the main entree comes, I am already full…
In the Korean restaurant near my house, the ones that we often go to, pajeon or Korean scallion pancake is always served as a banchan. I love their pajeon because they are mini in shape, slightly orange in color because kimchi juice is added. I can’t get enough of the mouthwatering pajeon and often ask for more.
This is my pajeon recipe, based on the ones I have at my favorite Korean restaurant. I also made a spicy soy-vinegar sauce to go with the pajeon.
(Click Page 2 for the Pajeaon/Korean Scallion Pancake Recipe)
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I LOVE THOSE! :D My mom makes the best ones with either ground beef or Bulgogi and with extra spicy Kimchi. Mmmmm mmmm. Thems good eatin!
Yum ~ one of my favorites!
I’m always ordering this when we dine at a korean restaurant..hmm… maybe is time for me to try it out at home as it’s looks pretty easy. Thanks for sharing!
Yes, it’s pretty easy to make pajeon at home, do try it. :)
NOM
Love it
I love Bulgogi, I must try it with Bulgogi next time.
i LOVE this~! thanks for the recipe! =D
Ohhh…they look so crispy! Yum…. can i substitute the kimchi juice with something else though?
You can do without the kimchi juice.
do you have Bulgogi recipe on your blog?
Not yet, but coming soon.
Looks lovely! I love 30-mins meal like this one!
Those look great. I have always love those pancake.
Hi. My daughter lives in Tustin, Orange county and it will be great if you can give me the name of your favorite Korean rest. and some recommendations of good Thai, Chinese, Vietnamese rests. it will be much appreciated. We visit her quite often and we go to the `China Garden` for dim sums. Thanks again.
Aileen
Hi Aileen – here are my recommendations:
1) Chinese – China Garden and Sam Woo (BBQ Express section).
2) Korean – Korean Restaurant (the name of the restaurnat) at Heritage Square.
3) Japanese – Honda-ya, Kitayama, Shinsengumi (for Yakitori)
4) Vietnamese – Thanh
5) Thai – Thai Cafe.
Korean food is one of my all time favorites, and yes partially for all the amazing sides! These look awesome, thanks for the recipe!
The batter seemed to be too thick… I added more water, used 2 small eggs but the color isn’t yellow.. more of a pale yellow
Did you add kimchi juice?
This happened to me as well. Too thick. How should the consistency of the batter?
If it’s too thick, add some water. It’s should be somewhat thick and not watery.
Hi Ann, Jan – I double check the recipe and realized that I made a mistake in the recipe writing. It was 1/2 cup water instead of 1/4 cup. So sorry.
Love it, I made this with congee…it’s the best combination! So simple and quick.
One of my favorite Korean dishes! Never knew it was so easy to make at home…
I tried this because it looked delicious but the batter was way too thick – no way it would spread like a pancake. I added milk to loosen, but are the recipe proportions correct?
I tried it too, and it was too thick. I added nearly another 1/2 of water to thin it. My Korean student said that it was too thin, but they cooked up just fine! if anything, I would make it thinner still and more crepe like. That is how my Korean friend cooks them.
Hi, I did not add the kimchi juice but substituted with water. I think I will halve the amount of flour and see what happens… thanks!
Hi Ann – I double check the recipe and realized that I made a mistake in the recipe writing. It was 1/2 cup water instead of 1/4 cup.
Hi! Made this last night. Very yummy, add shrimps to it. How did you made them so orange? Mine turn out pale color and i added more kimchi juice to it. Thanks Bee!
That’s great that you like this pajeon recipe. I guess my kimchi juice is very red. :)
I added kimchi juice, but also added some red pepper paste. Yummo
Thank u so much I was looking for this recipe everywhere…
The nicest thing about Pajeon is that the choice of its ingredients are very flexible. It can be as simple as just throwing in chopped scallions and onions, or be as extensive as seafood-veggie combo. In addition, it lends itself well as an introduction dish to those who are not familiar with Korean cuisine. On the down side, expect to stay busy in the kitchen for a while.