From christieathome.com

Easy 15-Min Korean Pajeon (Pan Fried Scallion Pancake)

1 serving · 10 min prep · 5 min cook

Ingredients

For the pancake

• 5 tbsp vegetable oil
• 5 green onions
• 1/4 cup all-purpose flour
• 1/4 cup potato starch
• 1 tsp baking powder
• 1/8 tsp salt
• 1/2 tsp chicken bouillon powder
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 cup water, very cold

For the dipping sauce

• 2 tbsp regular soy sauce
• 2 tbsp rice vinegar
• 1 tsp sesame oil, toasted
• 1 tbsp green onion, finely chopped

Steps

1. Prep your 5 green onions by washing and thoroughly drying them with paper towels to prevent steaming. Trim roots, split stalks vertically down the middle, cut into 2-inch pieces, and place in a large mixing bowl.
2. Add the remaining batter ingredients directly into the bowl with the scallions, stirring just until combined to prevent gluten development. Stop mixing as soon as the dry ingredients disappear.
3. Heat 2 ½ tbsp of oil in a 12-inch nonstick pan over medium-high heat until glistening. Swirl the oil to coat the pan. Layer the scallions evenly across the pan first, pour the remaining liquid batter over the gaps, reduce heat to medium, and fry until the bottom is golden and crisp with minor charring on the scallions, about 4 to 5 minutes.

   4-5 min

4. Turn the pancake over carefully with a wide spatula and drizzle 2 ½ tbsp around the pan edges. Swirl the pan to distribute the 5 tbsp oil underneath, press down lightly with your spatula, and cook until the second side is golden and crunchy with slight charring on the scallions, about 4 to 5 minutes.

   4-5 min

5. Transfer the finished pancake onto a clean cutting board and cut into bite-sized squares using a sharp knife.
6. Whisk the listed dipping sauce ingredients together in a small ramekin until the sugar dissolves and serve immediately alongside the hot pancake.

Nutrition

Per serving

kcal

362

protein

12 g

carbs

69 g

fat

5 g

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