Anytime Ben and I go out for Korean food, we’re probably definitely grabbing the pajeon. Yeah, we’re pretty much powerless to the pull of a fresh and delicious scallion pancake, surrounded by a table full of banchan (Korean side dishes). This scallion pancake recipe is super simple to prepare at home – and totally delivers in the flavor department.
Korean scallion pancakes (pajeon, pa jun) are thin, crepe-like pan fried cakes made with a combination of rice flour and all purpose flour and filled with thinly sliced scallions. These green onion pancakes have a texture that is both crispy on the outside and around the edges – and chewy on the inside.
Whisk all the ingredients for the dipping sauce in a small bowl and set aside.
Add flours, baking powder, salt, sugar, water, egg, and garlic, and stir well. Stir in your thinly sliced scallion sticks.
Heat pan, ladle mixture, and swirl. Cook and flip. Cut into wedges and serve!