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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.
How Many Calories per Serving?
This recipe is only 93 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Korean Scallion Pancake (Pajeon)
Ingredients
- 1 cup all-purpose flour (sifted)
- 1 large egg
- 1/2 cup water
- 2-3 tablespoons kimchi juice
- 2 stalks scallion (cut into small rounds)
- 1/2 teaspoon salt
- oil (for pan-frying)
Dipping Sauce:
- 2 tablespoons soy sauce
- 1/4 teaspoon rice vinegar
- 1 pinch red chili flakes
- 1/2 teaspoon sugar
- 1 clove garlic (finely minced)
Instructions
- Mix all the ingredients (except the oil) in a bowl, stir the batter to blend well. Combine all the ingredients of the Dipping Sauce in a saucer.
- Heat up a pan and coat with some oil. Ladle some batter onto the pan to form a mini round pancake. Pan-fry for a couple of minutes until the bottom surface turns slightly brown, flip it over and cook the other side until slight brown. Dish out and repeat the same for the remaining batter.
- Serve the pajeon warm with the Dipping Sauce.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
if no all purpose flour bread would bread and or whole wheat flour works? and what do you recommend, and kimchi juice then what you think if used both kimchi with the juice lmk ty
You can try wheat flour.
Most other recipes said flour and water should be a 1:1 ratio and I found that to be true. With the 1:.5 ratio here, the batter was too thick and I couldn’t get it thin and crispy. I added some bacon and minced onion to jazz up the flavor a little after watching BTS make it that way haha.
How do you get them so crispy? Mine are always soggy.
Always use really cold water. Maybe add a tablespoon of corn starch.
Instead of scallions I added chrysanthemum leaves from the Asian supermarket, red chili and grated ginger, as well one packet of sodium. The batter was thick though it worked out to be perfect, I used cercles to make them look nice, precisely six pieces.
I added a little toasted sesame oil to the dipping sauce and it was fantastic!