Pajeon or “green onion pancake” is probably one of the easiest, fastest, and most delicious Korean dishes you can make. While the base of the dish is “pa,” green onion, you can add other vegetables or even seafood to the dish, making it a great way to use up leftover produce you may have in your fridge. As usual, I based my recipe off one from this site.
– about 5 bulbs of green onion
– 1/2 cup flour
– 1/2 cup water
– 1 teaspoon soy bean paste
– 1 teaspoon sesame seed oil
– 1 teaspoon sugar (optional)
– additional vegetables (optional)
– soy sauce, apple cider vinegar, and sesame seeds for sauce (optional)
1. Mix water, flour, soybean paste, and sugar together to create batter. (I only used sugar the first time I made this. Never use it anymore. Also, you don’t want watery batter…)
2. Cut green onion into 5 inch long pieces. Add sesame seed oil to pan heated on medium. Arrange green onions in parallel lines in pan.
3. Immediately pour batter over green onions. Press with spatula to help batter seep through vegetables.
4. When batter on perimeter of the pancake is cooked (solid), flip.
5. When second side is thoroughly cooked, cut and enjoy!
(If you’d like, you can eat the pancake with a dipping sauce: 1 part apple cider vinegar, 2 parts soy sauce, sesame seeds and red pepper to taste)