How to Make Crispy Scallion Pancakes (Pajeon) | Recipe | Food52

Pajeon are thin savory scallion pancakes traditionally served with makgeolli (a Korean rice wine). This delicious dish is crispy on the outside and soft on the inside. For an even heartier version feel free to add 6 ounces of raw squid or shrimp into the batter cut into small bite-sized pieces. GET THE RECIPE ►► https://f52.co/3I9nYDl

PREP TIME: 20 minutes
COOK TIME: 12 minutes
MAKES: 4 or 5 pancakes and 1 cup sauce

INGREDIENTS

Pajeon
2 cups all-purpose flour
1/2 cup cornstarch
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon doenjang (Korean fermented soybean paste)
1/2 teaspoon freshly ground black pepper
2 cups ice-cold club soda
1 medium egg yolk
2 teaspoons minced garlic
3 bunches scallions, cut into 2-inch batons (if the scallions are thick, cut the white parts lengthwise in half before cutting into batons)
5 tablespoons grapeseed or canola oil for frying

Pajeon sauce
2 tablespoons water
1/4 teaspoon minced ginger
2 tablespoons rice vinegar
6 tablespoons soy sauce
1 tablespoon gochugaru (Korean red chili flakes)
2 garlic cloves, minced
1 teaspoon toasted sesame oil

Reprinted with permission from My Korea: Traditional Flavors, Modern Recipes by Hooni Kim with Aki Kamozawa. Photography by Kristin Teig.

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