This Korean dish is a savoury Asian take on pancakes

Each slice is crisp yet chewy, the spring onions softening and sweetening with the heat.

Shallot pancakes by Lennox Hastie. Photo: Nikki To / TWAM

Pajeon are savoury Korean pancakes made from flour, water, eggs and spring onions. Pa means “green onion” and jeon means “pancake”. Cooked on a flat griddle or a hot pan, the pancake develops a crust – crackling, golden, slightly blistered. Each slice is crisp yet chewy, the spring onions softening and sweetening with the heat. It’s Korean comfort food.

Try too my bulgogi recipe.

Sallot pancakes are a comfort food in Korea. Photo: Nikki To / TWAM

Fresh and green, shallots. Photo: Nikki To / TWAM

Korean shallot pancakes (pajeon)

• Ingredients
• 60g flour
• 60g rice flour
• 30g cornflour
• 10g doenjang (fermented soybean paste) or miso paste
• 1 egg
• 250ml cold sparkling water 
• 1 bunch spring onions
• 40ml grapeseed oil

Dipping sauce

• 25ml light soy sauce
• 20ml rice vinegar
• 1 teaspoon toasted sesame seeds
• 1 teaspoon sesame oil
• 1 spring onion, chopped
• 1 red chilli, deseeded, roughly chopped

Method

1. Combine the plain flour, rice flour and cornflour. In a separate bowl, dissolve the doenjang or miso paste in the cold sparkling water, then whisk in the egg. Gradually pour this wet mixture into the dry ingredients, stirring until you have a smooth, slightly runny batter. For the dipping sauce combine the soy sauce, rice vinegar, toasted sesame seeds and sesame oil. Add the spring onion and red chilli.
2. Trim the spring onion into approximately 8cm lengths. Finely slice the green tops of the spring onions and add to the batter. Heat a large frying pan over medium-high heat and add 20ml of grapeseed oil. Place half of the spring onions in the pan in a single layer and cook for 1-2 minutes, allowing them to brown slightly, before pouring half of the batter over the top, tilting the pan slightly to spread it evenly. Cook for 3-4 minutes, pressing down slightly with a spatula.
3. When the bottom is golden and crisp, carefully flip the pancake and cook for another 3-4 minutes, until golden brown and cooked through. Transfer the pancake to a cutting board and slice into bite-sized pieces. Repeat with the remaining spring onions and batter. Serve immediately with the dipping sauce.

Serves 3-4