Spring onion pajeon is a Korean pancake that is consumed especially on rainy days with makgeolli, according to popular tradition. Its name derives from pa (scallion) and jeon (battered pancake). It is a vegetarian variant of haemul pajeon, equally crunchy and aromatic.
Asian
Korean scallion pajeon
Korean scallion pajeon: crispy vegetable pancake for rainy days.
- South Korea
- MAIN COURSES
- Vegetarian
- Light
- Low fat
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 245 kcal
- Protein 6 g
- Fiber 3 g
- Carbohydrates 36 g
- Fat 8 g
- Sodium 480 mg
Story behind the dish
Preparation
Korean scallion pajeon is a South Korean preparation with easy difficulty. Set aside about 30 minutes in total (15 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 200 g of wheat flour.
- Have ready: 50 g of rice flour.
- Have ready: 1 egg.
- Have ready: 250 ml of ice water.
- Have ready: 1 large bunch of spring onion, cut into 8 cm pieces.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Mix flours
Mix flours, egg, ice water and salt until light dough with lumps. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time
-
Distribute chives
Distribute chives, carrots and chili in a non-stick frying pan with hot oil.
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Pour the batter covering the vegetables; cook 5 minutes over medium heat
Pour the batter covering the vegetables; cook 5 minutes over medium heat. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time
-
Flip with a helping plate and brown the other side for 4 minutes.
Flip with a helping plate and brown the other side for 4 minutes. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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The pancake should be crispy on the outside and soft on the inside.
The pancake should be crispy on the outside and tender on the inside.
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Cut into triangles and serve with soy sauce and vinegar.
Cut into triangles and serve with soy sauce and vinegar.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with whole wheat pasta or brown rice for greater fiber content.
- Mild version by reducing chilies and hot spices by half.
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