Description
Experience the savory goodness of Crispy Korean Spring Onion Pancake (Pajeon), a delightful dish that’s perfect for sharing or a cozy night in. Known for their crispy edges and tender, flavorful center, these pancakes are a beloved staple in Korean cuisine.
Ingredients
Scale
Spring Onions
- 1 cup, chopped
All-Purpose Flour
- 1 cup
Water
- 3/4 cup, cold
Salt
- 1/2 teaspoon
Oil
- 1/4 cup, for frying
Instructions
- Prepare the Batter: In a mixing bowl, combine the all-purpose flour and salt. Gradually add cold water while stirring until you achieve a smooth batter. Make sure there are no lumps. The consistency should be similar to pancake batter.
- Add the Spring Onions: Chop the spring onions into small pieces and fold them into the batter. This will ensure every bite is packed with flavor. If you’re adding any additional ingredients, mix them in at this stage.
- Heat the Pan: In a non-stick skillet, heat a generous amount of oil over medium heat. You want enough oil to cover the bottom of the pan, ensuring a crispy finish.
- Cook the Pancake: Once the oil is hot, pour half of the batter into the pan, spreading it evenly. Cook for about 3-4 minutes on one side until it turns golden brown and crispy, then flip it over and cook the other side for another 3-4 minutes. Repeat with the remaining batter.
Notes
- Use cold water to create a lighter batter which contributes to a crispier pancake.
- Don’t skimp on oil; a generous amount is key to achieving that perfect crispy texture.
- Allowing the batter to rest for a few minutes can improve the texture.
- Cooking at medium heat ensures even cooking without burning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-fried
- Cuisine: Korean
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 0g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Korean Pancake, Pajeon, Spring Onion Pancake, Crispy Pancake