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To make a great Pajeon, you need some key ingredients: - 1 cup all-purpose flour - 1 cup water - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 1 cup scallions (green onions), chopped into 1-inch pieces - 1/2 cup grated carrots (optional for sweetness) - 1/2 cup bean sprouts (optional for crunch) - 2 tablespoons sesame oil (for frying) - Soy sauce (for dipping) All-purpose flour is the base that holds everything together. The scallions add a fresh, oniony taste. You can use grated carrots for a hint of sweetness and bean sprouts for a nice crunch. For this dish, you'll need a few essential tools: - Mixing bowl - Non-stick skillet - Whisk and spatula A mixing bowl helps combine the batter smoothly. A non-stick skillet ensures your pancakes cook evenly without sticking. Use a whisk for blending and a spatula for flipping. For the full recipe, check out the instructions in the main article. First, grab a large mixing bowl. You will mix the dry and wet ingredients here. Add 1 cup of all-purpose flour. Then, pour in 1 cup of water. Now, sprinkle in 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Whisk the mixture until it is smooth. Make sure there are no lumps left. Next, it’s time to fold in the scallions. Chop 1 cup of scallions into 1-inch pieces. You can also add 1/2 cup of grated carrots for sweetness. For added crunch, toss in 1/2 cup of bean sprouts. Gently mix these into the batter. You want to coat them evenly without over-mixing. The batter should be thick but pourable. Now, let’s heat up the skillet. Pour 1 tablespoon of sesame oil into a non-stick skillet. Set the heat to medium-high. Once the oil is hot, pour in half of the batter. Spread it out evenly to form a pancake. Cook it for about 3-4 minutes. Watch the edges turn golden brown. The top should look slightly set. When it’s ready, carefully flip the pancake with a spatula. Cook the other side for another 3-4 minutes. Both sides should be crispy and golden brown. When done, take it out and place it on a paper towel. This helps absorb extra oil. Repeat this with the rest of the batter, using more sesame oil if needed. To serve your Pajeon, slice it into wedges. This makes it easy to share and dip. Serve it warm with soy sauce on the side. This sauce adds a nice salty flavor that pairs perfectly with the pancake. You can also try other dipping sauces if you like! Enjoy your savory delight with friends or family. For the full recipe, reference the previous section. To get a crispy outside, use a hot skillet. Preheat your non-stick skillet before adding oil. Sesame oil adds a rich flavor and helps crisp the pancake. Pour the batter in a thin layer. This helps it cook evenly and stay light. For a soft and flavorful inside, don’t overmix the batter. Gently fold in the scallions and any optional ingredients. This keeps air in, making the pancake fluffy. Cook until the edges are golden brown. This shows it’s time to flip. You can add different ingredients for variety. Try adding shrimp for a seafood twist. Kimchi adds spice and a tangy flavor. Grated carrots bring a natural sweetness. Bean sprouts add a nice crunch. Adjust seasoning to your taste. Add more salt or pepper if you want. A splash of soy sauce in the batter adds depth. Remember, the batter should have a good balance of flavors. For the full recipe, check out the complete instructions. {{image_2}} You can make seafood pajeon by adding shrimp, squid, or fish. These ingredients enhance the flavor and texture. When using seafood, choose fresh options for the best taste. To adapt the cooking process, chop the seafood into small pieces. Mix it into the batter with scallions. When cooking, ensure the skillet is hot enough to cook the seafood fully. Watch the cooking time; seafood cooks faster than vegetables. If it’s pink or opaque, it’s done. Adding kimchi to the batter gives pajeon a spicy twist. Kimchi adds flavor and a bit of heat. Use well-fermented kimchi for the best results. When adding kimchi, chop it finely. This helps it mix well with the batter. Be mindful of the salt; kimchi can add extra saltiness to the dish. You might want to reduce the added salt in your batter. Both variations offer a fun twist on the classic pajeon recipe. For the full recipe, check out the details above. After enjoying your pajeon, you might have some left. Store leftovers in an airtight container. Make sure to cool them to room temperature first. Place a paper towel at the bottom to absorb moisture. This keeps the pancakes crispy. You can store them in the fridge for up to three days. When it’s time to eat again, reheat the pancakes. I recommend using a skillet for the best results. Heat a little sesame oil in the pan. Cook over medium heat for about 2-3 minutes on each side. This warms them up and keeps them crispy. If you want to save pajeon for later, freezing is a great option. First, let the cooked pancakes cool completely. Then, stack them with parchment paper in between each pancake. This prevents them from sticking together. Place the stack in a freezer bag, squeezing out as much air as possible. You can freeze them for up to two months. To thaw, simply leave them in the fridge overnight. For a quick method, use the microwave. Heat them in short bursts, checking often. After thawing, reheat in a skillet as mentioned before. This keeps the flavor and texture just right. For more details, check the Full Recipe. Pajeon is often served with soy sauce for dipping. You can add some vinegar for a tangy kick. Some people enjoy it with a sprinkle of sesame seeds. For drinks, try pairing it with traditional Korean beverages like makgeolli or soju. These drinks complement the savory flavors well. You can also serve Pajeon as an appetizer or a main dish. Yes, you can use gluten-free flour for Pajeon. Almond flour or rice flour works well as an alternative. You might need to adjust the water amount for the right batter consistency. Start with less water and add more if needed. This change keeps the texture light and crispy. You can tell Pajeon is done when the edges turn golden brown. The top should look slightly set and not wet. When you flip it, both sides should be crispy and golden. If you poke it, it should feel firm, not soft. Cooking times can vary, so keep an eye on it. This ensures you get that perfect texture every time. In this post, we explored Pajeon, a delicious Korean pancake. We discussed key ingredients, tools, and step-by-step instructions for making it. You learned tips for achieving the perfect texture and flavor enhancements, plus unique variations like seafood and kimchi Pajeon. Don't forget about storing leftovers and freezing. With these insights, you'll create tasty Pajeon at home. Enjoy sharing this dish with family and friends, and let your cooking adventure begin!

Pajeon: Korean Scallion Pancake

Savor the delightful flavors of savory Pajeon with this easy recipe! Whip up crispy pancakes loaded with scallions, carrots, and bean sprouts, perfect for a quick snack or a unique appetizer. Follow our step-by-step guide to achieve golden, delicious results every time. Get ready to impress your family and friends with this savory treat!
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Ingredients
  

1 cup all-purpose flour

1 cup water

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup scallions (green onions), chopped into 1-inch pieces

1/2 cup grated carrots (optional for sweetness)

1/2 cup bean sprouts (optional for crunch)

2 tablespoons sesame oil (for frying)

Soy sauce (for dipping)

Instructions
 

In a large mixing bowl, combine the flour, water, salt, and black pepper. Whisk until the batter is smooth and there are no lumps present.

    Fold in the chopped scallions, grated carrots, and bean sprouts gently into the batter, ensuring they are evenly coated.

      Heat 1 tablespoon of sesame oil in a non-stick skillet over medium-high heat.

        Once hot, pour half of the batter into the skillet, spreading it evenly to form a pancake.

          Cook for about 3-4 minutes or until the edges turn golden brown and the top appears slightly set.

            Carefully flip the pancake using a spatula, and cook the other side for an additional 3-4 minutes until both sides are crispy and golden brown.

              Remove from the skillet and place on a paper towel to absorb excess oil. Repeat the process with the remaining batter, adding more sesame oil as needed.

                Slice the pancakes into wedges and serve warm with soy sauce for dipping.

                  Prep Time, Total Time, Servings: 15 min | 25 min | Serves 4