Crispy Korean Spring Onion Pancake, also known as Pajeon, is a delightful dish that captures the vibrant essence of Korean cuisine. Imagine a savory pancake that’s crispy on the outside and tender on the inside, bursting with the fresh flavor of spring onions and a touch of saltiness. This dish is not only straightforward to make but it’s also incredibly versatile, serving as a snack, an appetizer, or even a light meal. Whether you’re a seasoned cook or a kitchen newbie, the simplicity of this recipe coupled with its delicious results makes it an absolute must-try. Making a Korean Spring Onion Pancake doesn’t require any exotic ingredients; most items are probably already in your pantry. It’s quick to whip up and can be enjoyed hot or cold. The combination of flour and cornstarch in the batter ensures a perfectly crisp texture, while the use of cold water creates a light and airy consistency. The true star, however, is the fragrant spring onions that infuse the pancake with their distinct sweetness and a pleasant crunch. A simple yet flavorful dipping sauce accompanies the pancake beautifully, balancing its richness with a tangy, spicy kick.
Why You’ll Love This Crispy Korean Spring Onion Pancake
- Simplicity: Easy-to-find ingredients and straightforward preparation make it perfect for any day.
- Flavorful: Each bite offers the perfect blend of sweet onions and savory batter.
- Versatile: Serve as a snack, appetizer, or a light meal — it’s perfect any time of day.
- Quick: Ready in just 20 minutes, it’s a speedy solution for those busy days.
Preparation Phase & Tools to Use
Before you start cooking your Crispy Korean Spring Onion Pancake, it’s essential to prepare your kitchen. Clear your workspace to ensure efficiency and have all your ingredients and tools within reach. You’ll need a medium-sized mixing bowl for the batter, a sharp knife and cutting board for the spring onions, and a good-quality skillet or frying pan. Ensure your pan is non-stick or well-seasoned cast iron to prevent sticking and encourage even browning. Have a measuring cup and tablespoon handy for accuracy. To achieve that delightful crispness, keep your oil and batter cold by preparing them right before cooking. This technique enhances texture and contrasts beautifully with the crunch of the spring onions.
Ingredients
- 1 cup All-Purpose Flour
- 2 tablespoons Cornstarch
- 3/4 cup Cold Water
- 1 large Egg
- 1/2 teaspoon Salt
- 1 bunch Spring Onions, sliced into 3-inch pieces
- 3 tablespoons Vegetable Oil (for frying)
- 2 tablespoons Soy Sauce (for dipping sauce)
- 1 tablespoon Rice Vinegar (for dipping sauce)
- 1 teaspoon Toasted Sesame Seeds (optional for dipping sauce)
- 1/4 teaspoon Red Pepper Flakes (optional for dipping sauce)
Instructions
Step 1: Preheat Your Equipment
Start by heating your skillet over medium-high heat. Add 1 tablespoon of oil and allow it to become hot and shimmering. This step is crucial, as starting with a hot pan ensures the pancake will crisp on contact.
Step 2: Combine Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, cornstarch, salt, egg, and cold water until you achieve a smooth batter. The cold water helps maintain a lighter texture in the pancake, which is key for that sought-after crispness.
Step 3: Prepare Your Cooking Vessel
Ensure your pan is ready for action. The oil should be shimmering but not smoking. Pour the pancake batter into the pan, spreading it evenly and thinly. This allows even cooking and maximum crunch.
Step 4: Assemble the Dish
Scatter the spring onions over the pancake batter in the pan. Press them gently into the batter to ensure they stick and cook evenly as the pancake sets.
Step 5: Cook to Perfection
Fry the pancake for about 4-5 minutes on one side until it’s beautifully golden. Flip it carefully using a spatula and cook the other side for 3-4 minutes. The pancake should be crisp outside yet tender inside.
Step 6: Finishing Touches
Once both sides are golden and crisp, remove the pancake from the pan and let it drain on a paper towel to remove excess oil. Slice it into wedges, which makes it easier to serve and enjoy.
Variations
- Protein: Add shrimp or thinly sliced chicken for extra protein.
- Vegetables: Try adding shredded carrots or zucchini to the batter for additional nutrients.
- Spices: Enhance flavor with a pinch of garlic powder or ground ginger in the batter.
Cooking Notes
- Ensure the batter is as smooth as possible to avoid lumps.
- If you prefer spicier flavors, increase the red pepper flakes in the dipping sauce.
- Maintain medium heat throughout cooking to prevent burning while ensuring the pancake cooks through evenly.
Serving Suggestions
- Serve the pancake hot accompanied by the tangy dipping sauce.
- Pair it with a side of kimchi for an authentic Korean taste.
Tips
- Chill the batter slightly before frying to enhance the crispiness of the pancake.
- Using cold water in the batter is crucial for the best texture. Do not skip this step.
Prep Time, Cook Time, Total Time
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Nutritional Information
- Calories: Approximately 250 per serving
- Protein: 8g per serving
- Sodium: 500mg per serving (including dipping sauce)
FAQs
What is the best way to store leftovers?
Store any leftover pancake in an airtight container in the refrigerator for up to 2 days. Reheat it in a skillet to regain its crisp texture before serving.
Can I make the pancake batter in advance?
Yes, you can prepare the batter a few hours ahead of time. Be sure to keep it chilled, and give it a good stir before using.
What if I am out of rice vinegar?
If you don’t have rice vinegar on hand, you can substitute with apple cider vinegar or white vinegar, although the flavor profile may be slightly different.
Is it possible to bake these pancakes instead of frying?
Baking can achieve a less crispy texture but is healthier. Preheat the oven to 400°F (200°C), lightly oil a baking sheet, and bake for about 10 minutes on each side until golden.
Conclusion
The Crispy Korean Spring Onion Pancake is an easy and satisfying dish that will quickly become a staple in your kitchen repertoire. Its crunchiness, paired with the aromatic flavor of spring onions, creates a culinary harmony that’s hard to resist. Why not experiment by adding your favorite ingredients or spices to make it your own? We’d love to hear your thoughts and see your creative takes on this classic recipe. Feel free to share your experiences and join the community of food enthusiasts who adore Pajeon just as much as you will!
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Crispy Korean Spring Onion Pancake
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
A delightful dish that captures the vibrant essence of Korean cuisine with crispy texture and a burst of spring onion flavor.
Ingredients
- 1 cup All-Purpose Flour
- 2 tablespoons Cornstarch
- 3/4 cup Cold Water
- 1 large Egg
- 1/2 teaspoon Salt
- 1 bunch Spring Onions, sliced into 3-inch pieces
- 3 tablespoons Vegetable Oil (for frying)
- 2 tablespoons Soy Sauce (for dipping sauce)
- 1 tablespoon Rice Vinegar (for dipping sauce)
- 1 teaspoon Toasted Sesame Seeds (optional for dipping sauce)
- 1/4 teaspoon Red Pepper Flakes (optional for dipping sauce)
Instructions
- Start by heating your skillet over medium-high heat. Add 1 tablespoon of oil and allow it to become hot and shimmering.
- In a medium-sized bowl, whisk together the all-purpose flour, cornstarch, salt, egg, and cold water until you achieve a smooth batter.
- Ensure your pan is ready for action. The oil should be shimmering but not smoking. Pour the pancake batter into the pan, spreading it evenly and thinly.
- Scatter the spring onions over the pancake batter in the pan. Press them gently into the batter.
- Fry the pancake for about 4-5 minutes on one side until it’s beautifully golden. Flip it and cook the other side for 3-4 minutes.
- Once both sides are golden and crisp, remove the pancake from the pan and let it drain on a paper towel to remove excess oil. Slice it into wedges.
Notes
Chill the batter slightly before frying to enhance the crispiness of the pancake.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer
Nutrition
- Calories: 250 kcal
- Sodium: 500 mg
- Protein: 8 g