Korean 15 min

Pajeon (Korean Scallion Pancake)

Name: Pajeon (Korean Scallion Pancake)
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 cup all-purpose flour; 1/2 cup rice flour; 1.25 cups ice cold water; 1/2 teaspoon salt; 2 bunches green onions (about 20 stalks), trimmed and halved lengthwise; 4 oz raw shrimp, peeled, deveined, and halved (optional); 1 red chili, thinly sliced; 4 tablespoons vegetable oil; 3 tablespoons soy sauce (dipping sauce); 1 tablespoon rice vinegar (dipping sauce); 1 teaspoon sesame oil (dipping sauce); 1 teaspoon gochugaru (dipping sauce)

seafooddairy-freequick

Ingredientsfor 2

280

Cal

10g

Protein

38g

Carbs

10g

Fat

11 cup all-purpose flour
21/2 cup rice flour
31.25 cups ice cold water
41/2 teaspoon salt
52 bunches green onions (about 20 stalks), trimmed and halved lengthwise
64 oz raw shrimp, peeled, deveined, and halved (optional)
71 red chili, thinly sliced
84 tablespoons vegetable oil
93 tablespoons soy sauce (dipping sauce)
101 tablespoon rice vinegar (dipping sauce)
111 teaspoon sesame oil (dipping sauce)
121 teaspoon gochugaru (dipping sauce)

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Instructions

1
Whisk flour, rice flour, salt, and ice cold water until just combined — a few lumps are fine, and the cold water keeps the batter light and crispy. Do not overmix or the gluten will develop and make the pancake chewy rather than crispy.
2
Heat 2 tablespoons oil in a 10-inch non-stick skillet over medium-high heat until shimmering. Pour in half the batter. Lay green onions across the batter in a single direction. If using shrimp, press them into the batter along with the chili slices.
3
Cook 3–4 minutes until the bottom is golden and crispy and the edges are set. Press gently with a spatula. Flip with a confident motion (using a plate to assist if needed) and add 1 more tablespoon oil around the edges. Cook 3 more minutes until this side is equally crispy.
4
Flip once more for 1 minute to ensure maximum crispiness on the original bottom. Cut into wedges. Serve with dipping sauce made from soy sauce, rice vinegar, sesame oil, and gochugaru.