Classics · Asian

Pajeon

Name: Pajeon
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g Spring onions; 150 g Plain flour; 30 g Potato starch; 1 szt Egg; 220 ml Very cold water; 0.5 łyżeczka Salt; 6 łyżka Rapeseed oil; 3 łyżka Soy sauce; 1 łyżka Rice vinegar (or apple cider); 1 łyżeczka Sesame seeds; 0.5 łyżeczka Chili flakes

Time

25'

Diff.

easy

Kcal

320

/ serving

Servings

Gather 11 ingredients before cooking

Scale

Units

01 You'll need check when you have it

02 To finish last minute: ~60 min window

Step 01 of 07

Prep the spring onions

200 g

Wash spring onions (200 g) and dry well. Trim the roots. Halve each onion lengthwise, quarter the thick white ends. Cut into pieces the length of your pan, about 10-12 cm.

Tip

Spring onions must be dry — wet ones will splatter and the pancake won't brown.

Step 02 of 07

Make the batter

150 g

30 g

1 szt

220 ml

0,5 łyżeczka

In a bowl mix plain flour (150 g), potato starch (30 g) and salt (0,5 łyżeczka). Add egg (1 szt) and pour in very cold water (220 ml). Whisk until smooth. The batter should be thin — like crêpe batter, just slightly thicker.

Tip

Water must be ice-cold. Cold batter + hot pan = crispy crust. Lukewarm water makes a rubbery pancake.

Step 03 of 07

Make the dipping sauce

3 łyżka

1 łyżka

1 łyżeczka

0,5 łyżeczka

In a small bowl mix soy sauce (3 łyżka), rice vinegar (or apple cider) (1 łyżka), sesame seeds (1 łyżeczka) and chili flakes (0,5 łyżeczka). Set aside.

Step 04 of 07

Lay the onions on the pan

6 łyżka

200 g

Heat a 26 cm cm pan over medium-high. Add 3 tbsp rapeseed oil (6 łyżka) — generous, this isn't a crêpe. Arrange half the spring onions (200 g) in an even layer, all pieces facing the same direction.

Tip

The oil must be clearly hot before you pour the batter. Test with a wooden spoon — bubbles should appear around it instantly.

Step 05 of 07

Pour the batter and fry

Stir the batter (flour settles), pour half over the onions, covering everything evenly. Fry 4-5 minutes until the bottom is golden-brown and crispy. Edges will release from the pan on their own.

Tip

Don't move the pancake for the first 3 minutes. The crust needs time to form — moving it early will tear it.

Step 06 of 07

Flip and finish

Flip in one confident motion — use a large spatula and support the top with your other hand. Add another tablespoon of oil from the side of the pan and fry for another 3-4 minutes, pressing down with the spatula, until the second side is crispy too. Slide onto a board.

Step 07 of 07

Repeat and serve

Repeat steps 4-6 with the second half of onions and batter. Cut the pancakes into squares or triangles. Serve immediately with the dipping sauce on the side.

Tip

Pajeon is eaten with hands or chopsticks, dipping each piece in the sauce. It loses its crisp when cold — don't save for later.

Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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