Pajeon Korean Pancakes

Based on 3 ratings

20

min

Preparation

20

min

Cook

Med

Difficulty

3

Steps

18

Ingredients

These Korean seafood and spring onion pancakes are sure to be a hit. Here’s a quick recipe for you to try.

Let's start cooking!

Sesame seeds added into bowl

Step 1 - Mix dipping sauce

  • In a small bowl, add diced spring onions, 4 Tbsp soy sauce, 1½ Tbsp rice vinegar, 1 Tbsp roasted sesame oil, sesame seeds, and gochugaru.

  • Mix well and set aside.

Red chilies added to korean pancake batter in bowl

Step 2 - Mix batter

  • For the batter, gently whisk 300 ml water, rice flour, self-raising flour, doenjang, 2 tsp black pepper and 1 tsp salt together in a large bowl until smooth.

  • Add prawns, scallops, julienned spring onions (reserving some for garnish), red chilies (reserving some for garnish), green chilies and grated garlic.

  • Mix to coat evenly.

Pan-fried korean pancake batter in non-stick pan

Step 3 - Cook pancakes

  • In a large non-stick skillet over medium-high heat, heat 3 Tbsp vegetable oil.

  • When hot, spoon in one-third of the batter and spread out evenly to make a round pancake.

To get the pancakes as crispy as possible, make sure the batter is cold and the pan is very hot and generously oiled.
  • Fry until golden brown and crispy on the bottom. This takes about 3 to 4 minutes.

  • Flip over carefully and cook until the other side is golden for another 3 to 4 minutes.

  • Drain on paper towels.

  • Repeat to make 2 more pancakes, adding more oil as necessary.

Garnish and serve!

Korean Pajeon Pancakes garnished with red chilies and served with sesame dip

Cut the pancakes into pieces of desired size and transfer to a serving plate. Garnish with reserved spring onions and red chilies, serving immediately with the dipping sauce.

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