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Korean scallion pancakes, known as pajeon, strike the perfect balance between crispy and chewy textures while delivering rich savory flavor. This traditional dish combines fresh green onions with a simple but carefully crafted batter, finished with a complementary soy-based dipping sauce. Originally enjoyed as rainy day comfort food in Korea, pajeon has become a beloved appetizer and snack worldwide.
The key to exceptional pajeon lies in proper technique and temperature control. Using ice-cold water in the batter and maintaining the right oil temperature creates that coveted crispy exterior while keeping the inside perfectly chewy.
Key Ingredients
- Green Onions: Select firm, bright green stalks
- Potato Starch: Essential for authentic texture
- Baking Powder: Creates airy crispness
- Bouillon: Enhances savory notes
- Ice Water: Critical for proper texture
- High-Heat Oil: For proper frying temperature
Step-by-Step Method
- Onion Preparation: Clean and dry thoroughly. Split thick white sections lengthwise, cut into uniform pieces.
- Mix Base: Combine dry ingredients first, then add cold water. Mix minimally to prevent toughness.
- Pan Setup: Heat non-stick pan with generous oil until shimmering.
- Onion Base: Arrange onions first before adding batter.
- Batter Layer: Pour evenly over arranged onions.
- Initial Cook: Maintain medium heat until golden underneath.
- Perfect Flip: Wait for proper set before turning.
- Final Crisping: Press gently while finishing second side.
- Serve Hot: Cut into portions immediately.
- Sauce Preparation: Mix soy sauce base with aromatics.
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Traditional Korean cooks emphasize patience when making pajeon. The pancake should develop a proper golden crust before any flipping attempts.
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Traditional Service
Pajeon holds special significance during wet weather in Korea, traditionally enjoyed with makgeolli rice wine. The combination of hot, crispy pancake with cool rice wine creates a memorable dining experience.
Recipe Adaptations
While green onions form the classic base, pajeon welcomes various additions. Common variations include mushrooms, peppers, and seafood for a heartier haemul pajeon version.
Cultural Significance
This humble pancake represents core values of Korean cuisine - balance, sharing, and transforming simple ingredients through technique. Found everywhere from home kitchens to street markets, pajeon brings people together through shared meals.
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Recipe Notes
Mastering pajeon demonstrates how proper technique elevates basic ingredients. The satisfying process of creation, from the sizzle of the batter to that first crispy bite, makes this dish a rewarding cooking project.
Additional Notes:
- Rice flour works for gluten-free version
- Prepare sauce first for best flavor
- Use air fryer for reheating
- Reserve some onions for garnish
- Freeze extra batter portions
Frequently Asked Questions
- → Why is cold water important?
- Using cold water helps your pancake cook up crisp on the outside.
- → What starch options work here?
- Stick to potato or corn starch; avoid rice and tapioca starch as they don’t work the same.
- → Why dry the scallions?
- Patting them dry keeps the pancake from turning mushy or soggy.
- → Can I prepare this in advance?
- Nope, this is best eaten right away while it’s fresh and crisp.
- → What pan should I use?
- A wide non-stick pan is perfect for even cooking and hassle-free flipping.