Today I’m going to be sharing a super duper quick and easy recipe for some delicious Korean pajeon (파전)/ green onion pancakes!
I am absolutely obsessed with all things Korea – especially the food and music. It is my number one dream travel destination and a visit there is definitely on my bucket list. I’m slowly (but surely) trying to teach myself the language and try out more Korean cooking at home. This recipe is one of my favourites along with Soondubu Jjigae (순두부찌개), a soft tofu stew.
The only “specialty” ingredient you will need for this recipe is Korean fermented soy bean paste. It is called “doenjang” or “된장” and can be found at Korean or Asian grocers. Doenjang adds a very specific flavour to the pancake, but it isn’t essential. It tastes earthy and salty, and is almost like a Korean miso paste. If you can’t find it, don’t stress. You can replace the doenjang with 1/2 tsp salt or 1 tsp soy sauce if you want an extra salty kick in your pancake – it will still be delicious!
- 2 tbs soybean oil/ vegetable oil of your choice
- 1 bunch spring/green onions, cut lengthwise into long thin strips
- 1 cup plain flour
- 1.5 – 2 cups water (depending on your desired thickness)
- 1.5 tsp doenjang
- 1 tsp sugar
- Garnish: toasted sesame seeds and chopped spring onion
- Fry the onions in oil in a large frying pan on medium heat until starting to soften.
- Meanwhile, mix the rest of the ingredients together to form a batter.
- Pour the batter over the onions and form a pancake. Fry the pancake until the bottom is golden brown (2 minutes).
- Flip and fry on the other side until cooked through (another 1 or 2 minutes).
- Add garnishes and serve
This pancake is great eaten by itself or served with some rice and soy-vinegar dressing.
Also, if you feel like adding some seafood or other fillings, cook them in the frying pan along with the spring onions in step 1, add the batter on top and just follow the rest of the recipe as it is!