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Korean Scallion Pancakes (Pajeon)
The combination of all-purpose flour and potato starch gave these pancakes their signature chewy texture. Ice water encouraged them to puff while cooking and produced slightly crisped edges. Reducing the heat after flipping was necessary to prevent the scallions from burning. If you can find gochugaru, sometimes sold as Korean chili powder, use it in place of the red pepper flakes for a sweeter, smokier flavor. If you have them, two spatulas make for easier flipping of the pancake.
For kimchi pancakes: Substitute ⅔ cup sliced napa cabbage kimchi for the scallions and carrots. Squeeze the kimchi gently before adding to remove excess liquid.
For seafood pancakes: Eliminate the carrot and add ½ cup chopped raw shrimp (peeled and deveined) to the batter with the scallions.
4
Servings
Tip
Don’t use potato flour. Bob’s Red Mill makes potato starch, which is usually available in the baking aisle or natural foods section of your grocer.
30 minutes
Ingredients
-
½
cup all-purpose flour
-
½
cup potato starch
Directions
-
01In a medium bowl, whisk together the flour, potato starch, pepper flakes and salt. Add the water and egg and whisk until smooth. Fold in the scallions and carrots. Set aside. In a small bowl, combine the soy sauce, vinegar, sesame oil and pepper; set aside.
There was no mention of the size of the pan to use. I think mine was too small (8") so the pancakes were a little softer than I've had them at restaurants. Tasted great though, and the kids had no complaints. -elen