Crisp Korean Pajeon Scallion Pancake
Inspired by techniques from America's Test Kitchen and NYT Cooking.
An ice-cold flour and starch batter is folded with lots of spring onion and fried as two thin pancakes, pressed flat until crisp, cut into wedges and served with a chilli-soy dip.
Always check the labels of the products you use.
Method
- 1
Make the dip. Whisk the soy, water, vinegar, sesame oil, chilli flakes and sugar.
- 2
Prepare the onions. Cut the spring onions into 5 cm lengths, halving the white parts.
- 3
Mix the batter. Whisk the dry ingredients with ice water and garlic, then fold in the onions.
- 4
Fry the first side. Spread half the batter in a hot oiled pan and cook 3-5 minutes until golden underneath.
- 5
Flip and press. Flip, add oil round the edge and press flat for 2-4 minutes until crisp.
- 6
Serve. Cut into wedges and serve with the dip.
Storage
Best eaten straight from the pan. Refrigerate leftovers within 2 hours for up to 2 days and re-crisp in a dry frying pan.
Equipment
- 2 small bowls
- medium bowl
- whisk
- 25 cm non-stick frying pan
- spatula
- plate lined with kitchen paper
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 372 kcal |
| Protein | 5.2 g |
| Carbohydrate | 39.2 g |
| of which sugars | 2.5 g |
| of which free sugars | 1.5 g |
| Fat | 21.9 g |
| of which saturates | 1.7 g |
| Fibre | 2.2 g |
| Salt | 1.95 g |
Protein per 100 kcal
1.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
