Quick Green Onion Pajeon (Printer-Friendly Version)
# What You'll Need:
→ Base
01 -
5 tbsp cooking oil, any variety
→ Pancake Batter
02 -
1 heaping cup of sliced green onions
03 -
1/4 cup regular flour
04 -
1/4 cup cornstarch or potato starch
05 -
1 tsp baking powder
06 -
1/8 tsp of salt
07 -
1/2 tsp powdered chicken bouillon
08 -
1 tsp granulated garlic
09 -
1/2 tsp powdered onion
10 -
1/2 cup icy cold water
→ Dipping Sauce
11 -
2 tbsp soy sauce
12 -
2 tbsp of rice vinegar
13 -
1/2 tbsp sesame oil
14 -
1 tbsp finely chopped green onion
# Let's Cook:
01 -
Rinse, dry, slice them down the middle, and chop into 1.5-inch pieces.
02 -
Combine all batter ingredients and toss in green onions until mixed, but don’t overwork.
03 -
Heat oil in a big non-stick skillet. Spread green onions evenly, pour batter over them, and cook for roughly 3 minutes—until golden.
04 -
Turn it over, add leftover oil, and crisp up the other side for another 2-3 minutes.
05 -
Cut the pancake into wedges or squares. Stir the dipping sauce together and serve alongside.
# Cook's Notes:
01 -
Colder water makes the pancake crunchier.
02 -
Don’t swap potato starch with rice flour!