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Crispy Korean Spring Onion Pancake (Pajeon)

Crispy Korean Spring Onion Pancake (Pajeon) Your New Favorite Snack

Experience the joy of Crispy Korean Spring Onion Pancakes (Pajeon), a delightful snack that's crispy on the edges and soft in the center.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: APPETIZERS
Cuisine: Korean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 1 cup Water Adjust for desired thickness.
  • 1 teaspoon Salt Adjust to taste.
  • 1 tablespoon Gochugaru (or red chili flakes) Omit for a milder version.
For the Pancakes
  • 1 cup Spring Onions Can swap with scallions or chives.
  • 2-3 tablespoons Oil (neutral) Use vegetable or canola oil for frying.
Add-Ins (Optional)
  • Vegetables (like julienned carrots or zucchini) Customize for extra nutrition and flavor.
  • Kimchi Incorporate for a tangy twist.

Equipment

  • mixing bowl
  • Pan

Method
 

How to Make Crispy Korean Spring Onion Pancakes
  1. In a mixing bowl, combine all-purpose flour, water, salt, and gochugaru (if using) until smooth.
  2. Gently fold in the chopped spring onions into the batter.
  3. Heat 2-3 tablespoons of oil in a pan over medium heat. Pour in a ladleful of batter to form a round pancake.
  4. Fry the pancake for about 3-5 minutes, or until the edges become crispy and the bottom is golden brown.
  5. Continue cooking the remaining batter, adding more oil as needed.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 300mgPotassium: 150mgFiber: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Serve with a soy dipping sauce for added flavor. Make sure to keep leftovers in an airtight container in the fridge for up to 2 days.

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