Crispy and Fluffy Scallion Pancakes (Pajeon) for Rainy Days
Crispy and Fluffy Scallion Pancakes (Pajeon) for Rainy Days
Easy Homemade Scallion Pancakes
Perfect for those cravings on a rainy day! This recipe features fresh scallions, aromatic perilla leaves, and crisp peppers, making your Pajeon extra delicious. Enjoy a delightfully crispy outside and a tender inside with this easy-to-make recipe.
Main Ingredients- 1 bunch scallions (approx. 5 stalks)
- 2 peppers (e.g., Korean green chili or bell pepper)
- 2 perilla leaves
- 5 Tbsp all-purpose flour
- 2 eggs
- 2 Tbsp frying powder
Seasoning & Others- 2 pinches salt
- 1 pinch MSG or flavor enhancer (like Dashida)
- 1/2 Tbsp gochugaru (Korean chili flakes)
- 2 twists black pepper
- Cooking oil, as needed
- 2 pinches salt
- 1 pinch MSG or flavor enhancer (like Dashida)
- 1/2 Tbsp gochugaru (Korean chili flakes)
- 2 twists black pepper
- Cooking oil, as needed
Cooking Instructions
Step 1
Wash the fresh scallions thoroughly and trim the root ends slightly. Stack the perilla leaves, roll them tightly, and thinly slice them into shreds. Remove the stems from the peppers and thinly slice them diagonally. (If you prefer spicy, you can leave the seeds in.)
Step 2
In a large bowl, combine 5 Tbsp all-purpose flour and 2 Tbsp frying powder and mix well. Crack in 2 eggs, add the prepared scallions, and the sliced perilla leaves and peppers. Sprinkle in 2 pinches of salt, 1 pinch of MSG/flavor enhancer, 1/2 Tbsp gochugaru, and 2 twists of black pepper. Mix everything together until well combined. If the batter is too thick, gradually add 1/2 to 1 cup of water (approx. 100-200ml) until you reach a pourable consistency. The batter should flow smoothly when lifted with a spoon, not too watery.
Step 3
Heat a non-stick pan over medium-low heat and add a generous amount of cooking oil. Ladle about two spoonfuls of batter onto the pan and spread it out into a thin, round shape. Once the edges begin to turn golden brown, carefully flip the pancake using a spatula. Flip back and forth, cooking until both sides are golden brown and crispy. (Adjust the heat to prevent burning.)
Step 4
Once the pancake is fully cooked, cut it into bite-sized pieces using kitchen scissors. Arrange them nicely on a plate. Your delicious scallion pancake is ready!
Step 5
You can also add thinly sliced zucchini to the same batter to make zucchini pancakes! On a rainy day, these are perfect served with kimchi or a soy dipping sauce, perhaps alongside a glass of makgeolli (Korean rice wine). Enjoy your delicious homemade pancakes and have a wonderful time!
