Description
Discover the delight of Crispy Korean Spring Onion Pancake (Pajeon), a savory treat that’s easy to whip up and bursting with flavor! This dish combines the vibrant taste of fresh spring onions with a crispy, golden exterior. Perfect as an appetizer, snack, or light meal.
Ingredients
Scale
Spring Onions
- 1 cup, chopped
All-Purpose Flour
- 1 cup
Water
- 3/4 cup
Salt
- 1/2 teaspoon
Vegetable Oil
- 1/4 cup (for frying)
Instructions
- Prepare the Batter: In a mixing bowl, combine the all-purpose flour and salt. Gradually add water, stirring continuously to create a smooth batter. The consistency should be thick yet pourable, similar to pancake batter.
- Add the Spring Onions: Chop the spring onions into bite-sized pieces and fold them gently into the batter until well incorporated.
- Heat the Oil: In a large skillet or frying pan, heat vegetable oil over medium-high heat until it shimmers slightly.
- Fry the Pancake: Pour a portion of the batter into the hot skillet, spreading it evenly to form a round pancake. Let it cook for about 3 to 4 minutes until the bottom turns golden brown.
- Flip and Cook: Gently flip the pancake using a spatula and cook the other side for an additional 3 to 4 minutes. Both sides should be crisp and golden.
- Serve and Enjoy: Once the pancake is cooked, transfer it to a plate, slice it into wedges, and serve immediately with dipping sauce.
Notes
- Use Fresh Onions: Fresh spring onions yield the best flavor and texture; don’t skimp on quality.
- Control the Heat: Ensure that the oil is hot enough to achieve crispiness without burning the pancake.
- Do Not Overmix: Be gentle when mixing the batter; overmixing can lead to a dense pancake.
- Thin is Better: Aim for a thinner pancake to maximize crispiness; adjust your pouring amount accordingly.
- Keep it Warm: If making multiple pancakes, place cooked ones on a baking sheet in a warm oven to keep them toasty.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Pajeon, Korean pancakes, spring onion pancakes