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Scallion Pancakes (Pajeon)

JUMP TO RECIPE

Crisp scallion pancakes get savory depth from Yondu and sesame oil. Serve them as a snack, appetizer or a side to a Korean meal.

PREP TIME 5 mins
COOK TIME 24 mins
SERVES 2
HEAT LEVEL

INGREDIENTS

  • 1 cup all-purpose flour
  • 3/4 cup water
  • 1 Tbsp Yondu
  • 1 Tbsp sesame oil
  • 1 bunch scallions (about 5 oz per bunch), chopped
  • 1 Tbsp olive oil
  • Chopped chili or chives, for garnish (optional)

INGREDIENTS
  • 1 cup all-purpose flour
  • 3/4 cup water
  • 1 Tbsp Yondu
  • 1 Tbsp sesame oil
  • 1 bunch scallions (about 5 oz per bunch), chopped
  • 1 Tbsp olive oil
  • Chopped chili or chives, for garnish (optional)

DIRECTIONS

  1. Whisk the flour, water, Yondu and sesame oil until smooth. Stir in the scallions.
  2. Heat a small nonstick skillet over medium heat and add a little of the olive oil. Add one-quarter of the batter and spread into a pancake.
  3. Cook for about 3 minutes on each side, until golden and cooked through. Repeat with the remaining batter and oil to make 4 small pancakes for the base recipe.
  4. Serve warm, garnished with chopped chili or chives if desired.

DIRECTIONS
  1. Whisk the flour, water, Yondu and sesame oil until smooth. Stir in the scallions.
  2. Heat a small nonstick skillet over medium heat and add a little of the olive oil. Add one-quarter of the batter and spread into a pancake.
  3. Cook for about 3 minutes on each side, until golden and cooked through. Repeat with the remaining batter and oil to make 4 small pancakes for the base recipe.
  4. Serve warm, garnished with chopped chili or chives if desired.

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Scallion Pancakes (Pajeon)

PREP TIME 5 mins
COOK TIME 24 mins
SERVES 2
HEAT LEVEL

INGREDIENTS

  • 1 cup all-purpose flour
  • 3/4 cup water
  • 1 Tbsp Yondu
  • 1 Tbsp sesame oil
  • 1 bunch scallions (about 5 oz per bunch), chopped
  • 1 Tbsp olive oil
  • Chopped chili or chives, for garnish (optional)

DIRECTIONS

  1. Whisk the flour, water, Yondu and sesame oil until smooth. Stir in the scallions.
  2. Heat a small nonstick skillet over medium heat and add a little of the olive oil. Add one-quarter of the batter and spread into a pancake.
  3. Cook for about 3 minutes on each side, until golden and cooked through. Repeat with the remaining batter and oil to make 4 small pancakes for the base recipe.
  4. Serve warm, garnished with chopped chili or chives if desired.