Pajeon (spring onion pancakes). I adore Pajeon, the Korean savoury pancake of spring onions (scallions) that is eaten with a side dip. The word jeon, while often translated as pancake, refers to a variety of foods that have been coated with batter and fried in oil. And the word pa refers to spring onions (scallions).

Pajeon (spring onion pancakes)

I've been meaning to make this pancake since I had a go with Haemul Pajeon. The recipe for this pajeon is adapted from my favorite Korean food blogger Maangchi. Wait till I get my hands on some good kimchi and you bet I'll be making some kimchi jeon. You can have Pajeon (spring onion pancakes) using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of Pajeon (spring onion pancakes)

Prepare 1 bunch of spring onion.
Prepare 1 of egg.
You need 1 of hot chili pepper.
Prepare 1 of onion.
You need 2 cups of seafood (prawns, squid, etc.).
You need 2 cups of flour.
Prepare 1 cup of cold water.
It's 1/2 tbsp of salt.
Prepare of vegetable oil.

Pajeon, those crisp-edged, scallion-filled Korean pancakes, are delectable in any weather. But it's on rainy, blustery days, when the skies seem bleak and the air feels damp, that the chef Sohui. Navigating a Korean supermarket as a newcomer can be intimidating. Aisles of dried fish and seasoned seaweed taunt the timid cook, while the size and variety of the kimchi section rivals that of emporium produce departments back home.

Pajeon (spring onion pancakes) step by step

Chop the spring onions into 5cm pieces. Finely chop the pepper, and slice the onion and seafood into bite-sized pieces..
In a mixing bowl, combine all ingredients except for the vegetable oil and mix well..
Coat a large frying pan with about 3 tbsp vegetable oil on medium-high heat. Add about a quarter of the batter and flatten it into a large pancake..
When the bottom has slightly browned, carefully lift up one side of the pancake and flip it. When both sides have browned, flip once more and remove from heat; the surface should be crispy. Repeat for every pancake..

You could use green onions from a grocery store for this recipe. This recipe for Korean Pancakes (called Pajeon or Pa Jun) with Scallions and Dipping Sauce is wonderful for a snack, appetizer or light lunch. The tender scallions impart a fresh, mild bite without making the pancake too onion-y, and the slightly sweet and savory dipping sauce is the perfect complement to the crispy, fried pancake. Prepare the pancakes: In a large bowl, whisk together all-purpose flour, potato starch, salt and baking powder. In a medium bowl, combine water, egg and kimchi.