pajeon

Crispy delicious Korean scallion pancakes with seafood!

Haemul Pajeon (Seafood Scallion Pancake)

sesame oil

scallions

red chili pepper

egg (lightly beaten - optional)

flour flour

soy sauce

vinegar

water

black pepper

gochugaru (Korean red chili pepper flakes)

sugar

scallion

onion

Prepare the seafood, scallions and optional pepper, draining excess water. (Wet ingredients will make pajeon soggy.) Cut the scallions in half crosswise. Cut the white part of the scallions lengthwise if thick. Mix the seafood with the sesame oil.

In a large bowl, mix the pancake mix with 3/4 cup icy cold water. You may need a couple more tablespoons but add one tablespoon at a time. The batter should be thinner than a Western breakfast pancake batter and thicker than a crepe batter. (For a crispy pajeon, the batter should be relatively thin.) Mix in 1/2 of the seafood.

Heat 3 to 4 tablespoons of vegetable oil in a non-stick pan over medium high heat, ladle 1/2 of the mixture into the pan and spread it evenly into a thin round shape.

Arrange the scallions in a single layer on top of the batter, pressing them down into the batter. Add 1/2 of the remaining seafood and a few slices of the optional pepper.

Spoon one half of the optional lightly beaten egg on top. Cook until the bottom is golden brown (3 – 4 minutes). Reduce the heat to medium if the pancake is browning too fast.

Turn it over, adding more oil (2 to 3 tablespoons) around the edges. Cook for another 3 – 4 minutes. Repeat the process with the remaining batter and ingredients. Serve hot off the pan with dipping sauce.

Cut the scallions shorter, 2 to 3-inch lengths. You can mix everything with the batter, except the egg. Drizzle the egg over on top, and follow the direction above for pan-frying.

Optional method

Korean Pancakes – Pajeon: This easy Korean Pancake recipe, called Pajun is loaded with vegetables, and served with a spicy soy dipping sauce.

Korean Pancakes - Pajeon

all-purpose flour

sea salt

frozen hash browns, (completely thawed)

carrots

red bell pepper, (seeded and sliced julienne)

zucchini, (sliced julienne)

green onions, (cut in 1-inch sections)

Pepper (to taste)

Vegetable oil (for cooking)

rice vinegar

garlic, (minced)

sesame seeds

red pepper

Place all the dipping sauce ingredients in a microwave-safe bowl. Whisk and warm in the microwave for 1-2 minutes, just long enough for the sugar to dissolve. Whisk again and set aside.

In a large bowl, beat together the flour, water, egg and salt. Mix in the thawed hash browns, then set the batter aside to rest.

Preheat&nbsp;two non-stick skillets to medium high heat. Slice all the veggies julienne (long thin strips) and mix into the batter. Pepper to taste. If the batter still seems very thick after the veggies are mixed in, add 2-3 tablespoons of water and mix well.

Now add a little oil to each skillet and swirl around. Ladle enough veggie batter into each skillet to completely cover the bottom. Fry for 4-5 minutes, per side. Repeat with remaining batter.  Cut the Korean pancakes into wedges and serve warm with the dipping sauce.

https://content.jwplatform.com/videos/iXElmc1H.mp4

This easy Korean pancake recipe, called Pajun is loaded with vegetables, and served with a spicy soy dipping sauce.

Korean Pancakes: Pajun (Pajeon)

Pajeon, which literally translates to green onion/scallion pancakes, are Korean pancakes that can easily be customised to your liking. For my version, I drew inspiration from Haemul Pajeon which are Seafood and Green Onion Pancakes. But of course since this is a vegan pajeon, I used king oyster mushrooms to mimic the texture of squid since it has a rubbery texture. I also added some extra vegetables such as carrot and onion for that extra crunch.  I also made my own dipping sauce to pair with this vegan jeon or pancake.

Vegan Pajeon 파전 (Korean Scallion/Green Onion Pancakes)

all purpose flour (, 130 grams)

tbsp baking powder

tbsp corn starch (or potato starch, 27 grams)

salt

turmeric powder (optional

tbsp sesame oil

carrot

scallions onions

oyster mushrooms (halved then thinly sliced (see notes))

green chiles

Neutral oil (for cooking)

sauce

Vegan kimchi

Sundubu Jjigae (or Korean Soft Tofu Stew)

You can check out the a complete step-by-step on how to make the pajeon in the photos above or in the video below.

In a large mixing bowl, add in all the dry ingredient. Mix well.

Slowly pour in the water while mixing. Mix until you’ve reached a batter consistency. Add the sesame oil and then mix. If the batter is still too thick, you can add 2-4 tbsp more water.

Another option for the batter is to mix in the veggies into the batter and mix evenly to coat. If doing so, you&#039;ll just need to evenly spread the batter with the veggies later on when cooking.

Preparing the pancake batter

Heat a medium/large non-stick pan over medium high heat. Note that the size of your pancake will depend on the size of your pan.IMPORTANT: I highly recomment using a non-stick pan for the best results and so that your pancakes do not stick to your pan.It&#039;s also important that your pan has been preheated well and is hot before you add in the oil and the veggies/batter.

Add enough oil to add to coat the surface of the pan. Once hot, add in the sliced onions,  carrots, scallions, chiles, and mushrooms—basically enough veggies to almost cover the pan. Leave to cook to a tender crisp for 1-2 minutes.Skip this step if you mixed the veggies into the batter.

Scoop around half of batter into the pan and carefully spread to cover the vegetables. Note that the amount you add will depend on the size of your pan.

Place more veggies on the top of the pancake and carefully press down onto the batter. Lower the heat to medium. You can cover the pan to allow the inside of the pancake to cook especially if you’re making a thicker pancake. Cook for 4-5 minutes over medium heat.

Once the sides start to dry up, carefully scrape the sides and the underneath of the pancake with a spatula to ensure it hasn’t stuck to the pan. Once it’s golden brown underneath and crisp to your liking, carefully flip the pancake with a spatula. Cook the other side until golden brown and crisp. Repeat this for the rest of the batter.

Slice your pancakes into small squares or bite-sized pieces. This is best enjoyed with a good dipping sauce but you can enjoy it plain too! See dipping sauce recipe here.I also find it a lot easier to cut the pancakes using a pair of scissors.

How to enjoy your jeon? I love mine with a hearty Sundubu Jjigae (Korean Soft Tofu Stew) or Jjajangmyeon. Best enjoyed with some Vegan Kimchi, too!

Cooking the pancake

Store in an air-tight container and refrigerate. Pan fry the pancakes or pajeon on a pan for 2-3 minutes on each side until crisp.

Storage and reheating tip

https://www.youtube.com/watch?v=uGdAoaYfrSU

Full recipe here: https://thefoodietakesflight.com/korean-scallion-pancakes-pajeon

OTHER KOREAN RECIPES:
Easy vegan kimchi: https://www.youtube.com/watch?v=iIgg9ReGsxQ&t=61s
3 Kimchi recipes: https://www.youtube.com/watch?v=zc2mNH6S2Ck&t=43s
Sundubu jjigae (soft tofu stew): https://youtu.be/QoIRkJEWkes
Jjajangmyeon: https://youtu.be/ETdImlm7MpI

———————————————

TOFU RECIPES:
3 Saucy Tofu: https://youtu.be/AjecKJVGSrY
Tofu Katsu: https://youtu.be/Bzhl1mmeEx4
Stuffed Tofu: https://youtu.be/q1d8OwscC_0
Tofu Wrapped in Nori: https://youtu.be/7DVNJsDoL6o
Braised Tofu: https://youtu.be/_FsN4FwLyvg

🍜MORE NOODLE RECIPES:
TANTANMEN: https://www.youtube.com/watch?v=5su5bRpCfnM&t=54s
3 NOODLE RECIPES: https://youtu.be/F5_nqvYuMc4
GINGER SCALLION NOODLES: https://youtu.be/8UoZ2KqoBqg
EASY CHILI GARLIC OIL NOODLES: https://youtu.be/DTok5yN_gzg
SPICY MISO NOODLES: https://youtu.be/0tpoDD7IY_4
JJAJANGMYEON: https://youtu.be/ETdImlm7MpI

#koreanfood #pajeon #veganrecipe

👉🏼If you’re looking for more recipes and inspiration:

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Pantry staples:
All-purpose flour: https://amzn.to/2t9NEO1
Sesame oil: https://amzn.to/2YxWsZJ
Coconut sugar: https://amzn.to/2qA8Iwk
Curry powder: https://amzn.to/38hJALl
Diced tomatoes: https://amzn.to/2PTeNfM
Dried shiitake mushrooms: https://amzn.to/2YsZmPj
Hoisin sauce: https://amzn.to/2DYTcNu
Nutritional yeast: https://amzn.to/2P0PklC
Peanut butter: https://amzn.to/2RuKsGR
Rice stick noodles: https://amzn.to/2P2c6cw
Corn starch: https://amzn.to/2spWBTe
Coconut cream: https://amzn.to/2s3TiRz
Maple syrup: https://amzn.to/2RBQTYC
Soy milk: https://amzn.to/35rp5KG
Sriracha: https://amzn.to/2s7LwFU
Sweet chili sauce: https://amzn.to/2DSPJQH

My kitchen essentials:
Non-stick pan: https://amzn.to/39KWT74
NutriBullet: https://amzn.to/38z8Ahw
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven): https://amzn.to/35eYG2S
Dumpling/Buns rolling pin: https://amzn.to/2PdwgAB
Cast Iron Pan: https://amzn.to/38tDeZK
Tofu Press: https://amzn.to/2DUsUMo
Wooden chopsticks: https://amzn.to/2PBREi4
Glass measuring cups: https://amzn.to/2Pywqmp
Food processor: https://amzn.to/2Ea45MK
Bamboo chopping boards: https://amzn.to/36qAlam
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Equipment I use:
Camera I use to shoot videos: https://amzn.to/2XlyKl5
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Super handy reflectors: https://amzn.to/2YGhMwd

PAJEON | Korean Savoury Scallion Pancakes with Dipping Sauce (Vegan Recipe)

Looking for an easy dinner idea? Make Pajeon: combine carrots and green onions with a simple batter and fry up some Korean Savory Pancakes with a delicious honey, garlic, soy sauce for dipping!

Korean Savory Pancakes Recipe (Pajeon Recipe)

honey

garlic (peeled and grated)

red pepper flakes (optional)

all purpose flour

cornstarch

egg (lightly beaten)

garlic glove (peeled and grated)

vegetable oil (divided)

Combine the sauce ingredients in a small saucepan set over medium heat. Allow the mixture to come to a boil, then give it a good stir and turn the heat down to medium-low. Simmer for 5 to 7 minutes, until slightly reduced and thickened.

Slice the scallion into 1-inch pieces. Cut the carrots into very skinny matchsticks (or julienne).

In a large mixing bowl, whisk together the flour, cornstarch, sugar, and salt. Make a well in the center and pour in the seltzer, egg, and grated garlic. Stir gently with a spatula until just combined (there will be lumps). Gently fold in half of the scallions and carrots.

Heat two tablespoons of the vegetable oil in a 10&quot; cast iron skillet over medium heat. When the oil is hot and shimmering, pour in half of the batter and use the spatula to spread the batter out toward the edges of the pan. Scatter half of the remaining scallions and carrots over the top of the raw batter. Use the spatula to make sure they are partially submerged in the batter so they won't fall off when you flip the pancake.

Fry for 4 to 5 minutes, until the pancake is golden brown and the vegetables are lightly charred. Flip and cook another 4 to 5 minutes on the other side. Transfer to a paper-towel lined plate.

Add the remaining tablespoon of oil to the pan and repeat the process with the second half of the batter and veggies. Slice the cooked pancakes into pieces and serve with the warm dipping sauce.

https://embed.mediavine.com/videos/oumflzjcauvvxxocmrd6

Looking for an easy dinner idea? Make Pajeon: combine carrots and green onions with a simple batter and fry up some Korean Savory Pancakes and make the honey, garlic, soy sauce for dipping!

Korean Savory Pancakes - Pajeon

This Korean scallion pancake originated from Busan. Traditionally this pancake is made with mixed seafood, but that is optional. Using two different types of flours makes the pancakes very crisp on the outside.

Korean Scallion Pancakes with Seafood (Pajeon)

Korean pancake mix (buchim garu)

+ 2-3 tbsp rice flour

scallion (cut to fit in the skillet)

egg (slightly beaten)

tbsp oil (for pan-frying)

tbsp vinegar

Korean chili flakes (gochugaru)

tbsp finely chopped green onion

Combine pancake mix and rice flour in a mixing bowl, and add ice water. Mix just until the batter is moistened. Adjust the amount of water to mimic the consistency of western pancake batter.

Heat a tablespoon of oil in skillet over medium-low heat. Place scallions to fit in the skillet. If the skillet is bigger than 9-10 inch, try to make the pancakes only 9 to 10-inch in diameter.

Drizzle the pancake batter over the scallion to just barely cover. Shake the pan gently so the pancake batter can sip though the bottom of the skillet to stabilize the green onion.

If using seafood, scatter the seafood pieces on top of scallion, and drizzle 1/3 of the beaten eggs on top.

Pan-fry the pancake for 3-4 minutes over medium heat. Flip to the other side and continue to cook for another 3 minutes. Add a little more oil if the skillet seems dry. You will want the crust to be deep golden brown in color and crisp. Adjust the heat so that you don&#039;t burn the scallions.

Transfer the pancakes onto a cutting board and cut into big bite size pieces. Serve the pancakes immediately with the soy dipping sauce

To make the soy dipping sauce, combine all the ingredients and mix well.

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