Korean Pajeon Scallion Pancakes

Pajeon is Korea's great scallion pancake — a savory, crispy pan-fried pancake made from a thin batter studded with whole scallions, often with seafood, and served with a soy-vinegar dipping sauce. According to Wikipedia, *pa* means scallion, and the dish is a variety of *jeon*, the broad Korean family of pan-fried savory pancakes; unlike the Chinese scallion pancake (which is dough-based), pajeon is made from a liquid batter, giving it a lighter, crispier texture. The seafood version, *haemul pajeon*, is the most popular party form. Maangchi provides the definitive home recipe, and My Korean Kitchen a complete seafood version.

For a party, pajeon is the ideal shareable appetizer: a large, crispy pancake cut into wedges, served with the dipping sauce, in a bite that is crisp at the edges and tender in the middle.

About the Ingredients

Scallions are the star — *pa* means scallion, and the pancake should be studded with long, whole scallion pieces. Cut them into 5-inch lengths.

The batter is a thin mix of all-purpose flour, a little rice flour or cornstarch (for crispness), egg, and ice-cold water. The cold water keeps the batter light and crispy; rice flour or cornstarch prevents it from going chewy.

Seafood (for haemul pajeon) — small shrimp, calamari rings, and/or clams — is the classic addition for a party.

The dipping sauce is soy sauce, rice vinegar, sesame oil, a little sugar, and a pinch of gochugaru (Korean chili flakes) or sesame seeds.

Ingredients (makes 2 large pancakes, about 8 wedges each): - 1 cup all-purpose flour - 1/4 cup rice flour or cornstarch - 1 egg - 1 cup ice-cold water - 12 scallions, cut into 5-inch lengths - 1/2 cup small shrimp and/or calamari rings - 3 tbsp vegetable oil - Dipping sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp sugar, 1 tsp sesame seeds, pinch gochugaru

Instructions: Whisk the flours, egg, and ice-cold water into a thin batter.

Heat 1.5 tbsp oil in a nonstick skillet over medium-high. Lay the scallion lengths parallel in the pan. Pour half the batter evenly over the scallions. Scatter half the seafood over the top. Cook 3–4 minutes until the bottom is golden and crisp; drizzle a little beaten egg over if you like. Flip and cook 3–4 minutes more until crisp on both sides.

Slide to a cutting board and cut into wedges. Repeat with the remaining batter. Serve hot with the dipping sauce.

The Mimosa Pairing Logic: The crispy, savory pancake and the bright soy-vinegar sauce want a refreshing, aromatic drink that can lift the scallion and cut the oil. A cucumber mint mimosa is a beautiful choice — the cucumber cools and the mint lifts the scallion, while the wine's effervescence refreshes the palate of the fried batter. A yuzu honey mimosa is equally lovely, the yuzu a bright mirror for the rice vinegar in the sauce. This pairing is, in its way, the brunch equivalent of pajeon and a glass of cold makgeolli — a sparkling toast to the Korean pancake.

Reference Links: - Pajeon (scallion pancake) overview: Wikipedia - Green onion pancake (pajeon) recipe: Maangchi - Korean Seafood and Green Onion Pancakes (Haemul Pajeon): My Korean Kitchen

Make-Ahead: The batter can be mixed up to 1 hour ahead and kept cold (the ice water stays crisp longer if mixed closer to cooking). The scallions can be cut ahead; the seafood prepped ahead. Cook just before serving — pajeon is at its best for only a few minutes off the heat.

Pro Tips: Use ice-cold water in the batter — it keeps the pancake crisp. Add rice flour or cornstarch so the pancake does not go chewy as it sits. Lay the scallions in the pan first, then pour the batter over, so they are visible and char slightly. The pan must be hot; a cool pan makes a soggy pancake. Do not crowd the seafood. Serve immediately with the dipping sauce; cold pajeon is a lesser thing.