Korean
Pajeon
Crisp, scallion-laden Korean pancakes with tender centers and deeply browned edges, served hot with a bright sesame soy-vinegar dip.
4 servings · 20 minutes prep · 16 minutes cook
Ingredients
Soy-vinegar dipping sauce
- 2 tbsp, Use Korean soup soy sauce or naturally brewed soy sauce.
- 1½ tbsp
- 1 tbsp
- 1 tsp
- 1 tsp
- ½ tsp
- ¼ tsp
Pancakes
- 7 oz, About 2 medium bunches.
- ⅞ cup
- ¼ cup
- ½ tsp, Diamond Crystal kosher salt.
- 1 large egg
- 1 cup, Keep ice-cold until the batter is mixed.
- ¼ cup, Use grapeseed, canola or sunflower oil; divided.
Directions
Make the dipping sauce
- In a {{tool:mixing-bowl}}, whisk the korean soy sauce, rice vinegar, water, granulated sugar, toasted sesame oil, toasted sesame seeds and gochugaru together with a {{tool:whisk}} until the sugar dissolves. Set aside while you cook the pancakes.
Prepare the scallions and batter
- On a {{tool:cutting-board}}, use a {{tool:chef-knife}} to trim away the roots and any wilted tips from the scallions. Cut them into 8-inch (20 cm) lengths, splitting thick white portions lengthwise so all the pieces cook at roughly the same rate. Wash thoroughly, especially where the green leaves branch, then dry well; surface water encourages spattering and weakens the batter's grip.
- In a {{tool:mixing-bowl}}, whisk the all purpose flour, rice flour and kosher salt with a {{tool:whisk}}. In a second mixing bowl, beat the egg with the ice water. Pour the liquid into the flour mixture and whisk just until no dry pockets remain, about 15 seconds. The batter should run easily from the whisk and only lightly coat a scallion. Do not beat it smooth; a few small lumps are preferable to an overworked, cakey pancake.
Fry the pancakes
- Heat a well-seasoned 10-inch (25 cm) {{tool:10-inch-cast-iron-skillet}} over medium-high heat for 2–3 minutes. The pan is ready when a drop of water sizzles vigorously and evaporates promptly. Add 1 tbsp (15 ml) of the neutral oil and swirl to coat the bottom.
- Pour in one-quarter of the batter and quickly spread it into a very thin 9-inch (23 cm) round. Arrange half the scallions snugly over the batter in a single parallel layer, alternating the white and green ends so the pancake has an even thickness. Spoon another quarter of the batter over the scallions, filling gaps without burying them.
- Cook over medium-high heat until the underside is deep golden and the batter on top has lost its wet shine, 3–4 minutes. Shake the skillet occasionally; once the crust has set, the pancake should move as one piece. Drizzle 1 tbsp (15 ml) of the neutral oil around the edge, lift the pancake with a wide {{tool:spatula}} and flip decisively.
- Press the pancake firmly with the spatula so the scallions contact the pan. Cook until the second side is richly browned and crisp, 2–3 minutes. Flip once more and cook for 30–60 seconds if the first side needs additional crisping. The finished pancake should feel thin and rigid at the edges, with no wet batter visible between the scallions.
- Transfer the pancake to a {{tool:wire-rack}} for no more than 1 minute; leaving it on a plate or stacking it will trap steam. Repeat with the remaining scallions, batter and oil, allowing the skillet to reheat before assembling the second pancake. Stir the batter briefly before using because the rice flour settles.
Serve
- Slide each pancake onto the {{tool:cutting-board}}, cut into bite-size squares and serve immediately with the dipping sauce.
