Article by Gil "hannaone"
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Image by hannaone: Fresh Chapssaltteok

찹쌀떡

Pajeon has been a popular appetizer served in our restaurants. Pajeon, a Korean pancake made with fresh green onions is a dish that is as delicious as it is iconic.

Pajeon is a basic green onion (scallion) pancake served as a snack, banchan dish, or appetizer in many Korean restaurants. Vegetables are battered and pan fried, cut into either rectangles or triangles, (or served whole) and served warm or hot. This is a basic version, there are many others which include meats, seafood, kimchi, or a larger variety of vegetables.

Recipe Type: Dessert, Holiday, Korean, Recipe, Snack, Street Food

Ingredients:

Pajeon (Pancake)
12 each medium scallions, spring, or green onion
1 small carrot, shredded
2 fresh red chili or jalapeno peppers
6 each garlic cloves
Vegetable oil as needed for frying

Optional Additions:
1 each large sweet green pepper 
1 each small zucchini

Batter Ingredients
1 egg
1 3/4 cup flour
1/4 cup corn or potato starch
2 cup ice cold water 
1 tablespoon pure roasted sesame seed oil (NOT cold pressed oil)
1/2 teaspoon salt

Dip ingredients
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon chopped scallion, spring, or green onion
1 teaspoon roasted sesame seed oil
1 teaspoon coarse ground chili powder
1 teaspoon sugar

Directions to Make Pajeon

Slice larger scallion/onion in half lengthwise.
Cut scallion/onion to 1 1/2 inch lengths.
Shred the carrot on a bias (at an angle) into strips about 1 to 1 1/2 inches long.
Sliver garlic cloves from top to bottom.
Sliver peppers into thin strips or "threads" from top to bottom.
Slice zucchini into thin strips or "noodles" roughly 1/8 inch thick and wide by 1 1/2 inches long.

Dip: 
In a small bowl, mix all dip ingredients.
Stir well and set aside.

Batter:
In a small mixing bowl:
Whip egg and sesame oil together with a whisk, fork, or slotted spoon.
In a medium to large mixing bowl:
Mix dry ingredients (flour, starch, salt).
Add egg mixture and water. Stir until well mixed. (Batter should be slightly thinner than standard pancake batter.)

Cooking: 
Preheat large flat bottomed skillet (pancake griddle to 350º) over high heat.
Reduce heat to medium and add 1 teaspoon vegetable oil.
Ladle batter into skillet (six to eight inch diameter) and quickly add the tossed ingredients evenly over the batter.
When the underside is lightly browned carefully flip the pancake. (check by slightly lifting one edge with spatula)
Repeat until golden brown on both sides. Edges should be slightly crisp.
Repeat process until all the batter is used. (pancakes may be kept in warm oven until cooking is done).
Cut pancakes into approximately 1 inch by 1 inch sections and serve with dip as a snack or as a side dish with a Korean meal.

Tips:
To reheat - Wrap in tin foil and place in 350º oven for about 10 minutes. Add 5 minutes for each additional pancake.
Unused cooked pancakes may be frozen for later use.

Variations and substitutions for the recipe

When it comes to making Pajeon, the possibilities for variations and substitutions are endless. Instead of green onions, you can experiment with adding other ingredients like kimchi, seafood, or thinly sliced vegetables such as zucchini or carrots to create your unique twist on this classic Korean dish.

Feel free to get creative with your toppings as well! Serve your Pajeon with a side of soy sauce mixed with vinegar and sesame oil for dipping. Or try sprinkling toasted sesame seeds or chopped scallions on top for an added burst of flavor and texture.

Serving suggestions and traditional accompaniments for Pajeon

When it comes to serving Pajeon, traditional Korean accompaniments can elevate the dining experience. A side of kimchi adds a tangy kick that complements the savory flavors of the pancake perfectly. The spicy and crunchy radish salad known as "Musaengchae" provides a refreshing contrast to the richness of the dish.

For those who enjoy some heat, dipping slices of Pajeon into a mixture of soy sauce, vinegar, and red pepper flakes is a popular choice. Pairing it with a bowl of steaming hot doenjang jjigae (soybean paste stew) creates a balanced meal bursting with umami goodness.

To round out the meal, serve some pickled cucumbers or seaweed salad on the side for added texture and freshness. Don't forget to brew some fragrant barley tea or soju to wash it all down in true Korean style!

Tips for cooking the perfect Pajeon

Mastering the art of cooking Pajeon takes practice and patience. By following these tips, you can elevate your Korean pancake game to impress friends and family alike. Experiment with different ingredients, adjust seasoning to taste, and don't be afraid to get creative with your toppings. Whether you enjoy it as a snack or a meal, Pajeon is a versatile dish that will surely become a favorite in your culinary repertoire. So go ahead, grab your skillet and start flipping some savory green onion pancakes today!