Korean Scallion Pancake

Pajeon

Ingredients

• 8–10 stalks Green onion (scallions)
• 1 cup All-purpose flour
• 2 Eggs
• ¾ cup Cold water
• ½ teaspoon Salt
• 4 tablespoons Vegetable oil
• 2 tablespoons Soy sauce (for dipping sauce)
• 1 tablespoon Rice vinegar (for dipping sauce)
• 1 pinch Gochugaru (for dipping sauce) (optional)
• ½ teaspoon Sesame oil (for dipping sauce) (optional)

Instructions

1. Make the dipping sauce: mix 2 tablespoons soy sauce with 1 tablespoon rice vinegar and optionally a pinch of gochugaru and ½ teaspoon sesame oil. Set aside.
2. Wash the green onions. Trim the roots and any wilted tops. Leave them whole or cut in half to fit your pan.
3. In a bowl, whisk together 1 cup flour, 2 eggs, ¾ cup cold water, and ½ teaspoon salt until a smooth batter forms. It should be slightly thinner than pancake batter — about the consistency of heavy cream.
4. Heat 2 tablespoons oil in a large non-stick skillet over medium-high heat. Pour in half the batter to form a thin round pancake. Lay the green onions on top in a single layer, pressing them gently into the batter.
5. Cook for 3–4 minutes until the edges are set and the bottom is golden brown. You can peek by gently lifting with a spatula.
6. Add another tablespoon of oil around the edges of the pancake. Flip carefully. Press down with the spatula and cook another 3–4 minutes until crispy and golden.
7. Slide onto a cutting board. Cut into squares or wedges. Repeat with remaining batter. Serve with the dipping sauce.

From K-Kitchen — koreanhomecook.com