Name: Pajeon (Korean Scallion Pancakes)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: Korean
Ingredients: 1/4 cup soy sauce; 2 teaspoons rice vinegar; 1 scallion, white part only, finely chopped; 1 teaspoon sesame oil; 1 teaspoon sugar; 1/2 teaspoon toasted sesame seeds; 1/2 teaspoon gochugaru, optional; 1 1/2 cups (180g) all-purpose flour; 1/2 cup (75g) rice flour; 1 teaspoon kosher salt; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon baking powder; 1 1/2 cups water, plus more as needed; 1 large egg; 1 teaspoon sesame oil; 6 scallions; 3 tablespoons vegetable oil

1 Line a large baking sheet with paper towels. You will keep the pajeon warm in the oven on the baking sheet while you cook them in batches.

2 In a small bowl whisk together the soy sauce, vinegar, scallion whites, sesame oil, sugar, and sesame seeds. Whisk in the gochugaru if you would like a little heat. Set aside.

3 In a large bowl, whisk together the all-purpose flour, rice flour, salt, garlic powder, onion powder, and baking powder. Add 1 1/2 cups water, egg, and sesame oil, and whisk until evenly combined. The batter should be thin and runny—add more water, 1 tablespoon at a time, as needed. Allow the batter to rest while you prepare the scallions.

4 Cut off and discard the root end of the scallions. Cut them in half crosswise, making 3- to 4-inches pieces. Cut the whites and any thicker green parts in half lengthwise. Separate the scallions into 4 even piles.

5 Place a large nonstick pan over medium-high heat. Add 2 tablespoons oil and 1/4 of the sliced scallions in a single layer into the pan. Pour about 1/2 cup of batter evenly over the scallions, making sure to fill the gaps. Cook for 3 to 4 minutes, until the underside is golden brown and crispy. Scoot a long thin spatula fully under the pajeon and flip. Cook the other side for 3 to 4 minutes, until browned. Transfer the pajeon onto the prepared baking sheet and keep warm the oven while you make the remaining pajeon. Add a couple of teaspoons of oil to the pan before each new batch.

6 Slice the pajeon into wedges or squares and serve with dipping sauce on the side. Cooked rice and kimchi are delicious accompaniments too! Allow leftovers to fully cool and refrigerate wrapped in plastic wrap or in zip top bags for 3 to 4 days. To freeze, separate the pajeon with pieces of parchment paper and store in a freezer bag for up to 1 month. Defrost overnight in the refrigerator before reheating. To reheat, place in a nonstick pan over medium heat until warmed through. Did you love the recipe? Leave us stars below!