Pajeon Scallion Pancake
A Korean scallion pancake built on whole lengths of scallion in a thin flour-and-cornstarch batter, fried until the edges shatter, with a sharp soy and vinegar dipping sauce.
- 1
Whisk the flour, cornstarch, and salt with the ice-cold water until just smooth. Keep the batter cold and do not overmix it.
- 2
Toss the scallion lengths through the batter so every piece is coated.
- 3
Heat 2 tablespoons of the oil in a 10-inch skillet over medium-high until it shimmers. Lay half the scallions in one flat layer all pointing the same way, then pour over just enough batter to bind them.
- 4
Cook 4 minutes, pressing flat with a spatula, until the underside is golden and crisp at the rim. Flip, drizzle a little oil around the edge, and cook 3 minutes more.
- 5
Repeat with the remaining oil, scallions, and batter to make a second pancake.
- 6
Stir the soy sauce, rice vinegar, sesame oil, gochugaru, and sesame seeds together. Cut the pancakes into squares and serve hot with the sauce.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon salt
- 1 cup ice-cold water
- 8 ounces scallions, trimmed and cut into 3-inch lengths
- 1/4 cup vegetable oil
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon gochugaru
- 1 teaspoon toasted sesame seeds
Instructions
- 1
Whisk the flour, cornstarch, and salt with the ice-cold water until just smooth. Keep the batter cold and do not overmix it.
- 2
Toss the scallion lengths through the batter so every piece is coated.
- 3
Heat 2 tablespoons of the oil in a 10-inch skillet over medium-high until it shimmers. Lay half the scallions in one flat layer all pointing the same way, then pour over just enough batter to bind them.
- 4
Cook 4 minutes, pressing flat with a spatula, until the underside is golden and crisp at the rim. Flip, drizzle a little oil around the edge, and cook 3 minutes more.
- 5
Repeat with the remaining oil, scallions, and batter to make a second pancake.
- 6
Stir the soy sauce, rice vinegar, sesame oil, gochugaru, and sesame seeds together. Cut the pancakes into squares and serve hot with the sauce.