Pajeon Korean Scallion and Seafood Pancake
Crispy, savory, and bursting with flavor, Pajeon—Korean Scallion and Seafood Pancake—is a must-try dish that brings traditional Korean cuisine to your table. Made with a mix of all-purpose and rice flour for the perfect chewy-yet-crispy texture, this pancake is generously packed with fresh scallions and tender mixed seafood like shrimp, squid, and clams. Pan-fried to golden perfection, it's served with a tangy soy dipping sauce accented by sesame oil and optional red pepper flakes for a spicy kick. Ready in just 25 minutes, this easy yet impressive recipe is perfect as an appetizer, snack, or light meal. Whether you're a fan of Korean street food or just looking to try something new, this Pajeon is sure to deliver on bold flavors and satisfying textures.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Rice flour
- 1.25 cups Cold water
- 1 large Egg
- 0.5 teaspoon Salt
- 8 Scallions (green onions), cut into 4-inch pieces
- 0.75 cup Mixed seafood (shrimp, squid, clams), chopped
- 3 tablespoons Vegetable oil (for frying)
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 0.5 teaspoon Sesame oil
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
In a medium bowl, mix the all-purpose flour, rice flour, cold water, egg, and salt until you get a smooth batter. Be careful not to overmix.
Prepare the scallions by cutting them into 4-inch pieces. Set them aside.
If using fresh seafood, ensure it is clean and chopped into bite-sized pieces. Pat it dry to remove excess moisture.
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat.
Pour half of the batter into the skillet, spreading it out evenly to form a thin layer.
Arrange half of the scallions and seafood evenly over the batter.
Drizzle a little more batter over the top to help the toppings stick. Gently press everything down with a spatula.
Cook for 3-4 minutes until the bottom is golden brown and crispy, then carefully flip the pancake using a spatula or plate technique.
Add an additional tablespoon of oil if needed, and cook the other side for another 3-4 minutes until golden and fully cooked.
Repeat the process with the remaining batter, scallions, and seafood to make the second pancake.
For the dipping sauce, mix the soy sauce, rice vinegar, sesame oil, and red pepper flakes (if using) in a small bowl.
Cut the pancakes into wedges and serve warm with the dipping sauce on the side. Enjoy your Pajeon!
Nutrition Facts
Calories |
732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 1356 mg | 59% | |
| Total Carbohydrate | 87.1 g | 32% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 1.9 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 115 mg | 9% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 535 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
