Korean Pancake (Pajeon)
A crispy-edged savory Korean pancake packed with green onion - perfect with a soy dipping sauce on a rainy day.
- ⏱ 20 min
- 📊 easy
- 🍽 For Two
Ingredients
- 150 g flour
- 180 ml ice water
- 1 bunch green onions
- 1 egg
- 3 tbsp oil for frying
Instructions
- Whisk flour, egg and ice water into a thin batter.
- Lay green onions in a hot oiled pan and pour batter over.
- Fry until the edges are crisp and golden, then flip.
- Cut and serve with a soy-vinegar dipping sauce.
💡 Chef's tip
Press the pancake flat and resist flipping too early - let one side fully crisp before turning.
Using ice-cold batter and a generous amount of hot oil is the trick to lacy, crispy edges rather than a soft, doughy pancake.
Nutrition (per serving)
- Calories: 290 kcal
- Protein: 8 g
- Carbs: 34 g
- Fat: 14 g
