Pajeon (Korean Scallion Pancakes with Pork)

On Rainy Spring Days, Make Korean Pancakes

Pajeon are savory, chewy-crisp, and packed with bright green scallions—and whatever else you like. I distinctly remember the mouthwatering sizzling sound the pancakes made as they cooked—much like the sound of rain, which is how it’s thought that the Korean tradition of eating pajeon on rainy days came about. The savory aromas of caramelizing onions and pork would always make my stomach rumble, and I would wait anxiously as my mom flipped the pancakes, using chopsticks and a large spatula. Read more about Pajeon here

Ingredients

Serves 2 pancakes

For the batter, I like to use a combination of all-purpose flour, cornstarch, and rice flour to get the right balance of crispiness and chewiness. The pork complements the scallions perfectly, but feel free to use any other protein of your choice, or none to make it vegetarian. Serve as an appetizer or lunchtime meal.

For the Dipping Sauce

  • 6 tablespoons soy sauce
  • 2 1/2 tablespoons rice vinegar
  • 1 tablespoon thinly sliced red chillies
  • 4 1/2 tablespoons toasted sesame oil
  • 2 teaspoons sesame seeds
  • 2 scallions, very thinly sliced on a bias

For the Pajeon

  • 1/3 cup all-purpose flour
  • 1/3 cup cornstarch
  • 1/3 cup white rice flour (not sweet or glutinous rice flour)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon white sugar
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1 teaspoon doenjang
  • 2/3 cup water
  • 12 scallions, roots only trimmed and sliced lengthwise, divided into two portions
  • 1 cup zucchini, julienned, divided into two portions
  • 7 ounces ground pork
  • 1 fresh red chilli, thinly sliced on a bias, seeds removed, if you like, and divided into two portions
  • 2 large eggs
  • Vegetable oil for cooking

Method

  1. In a small bowl, stir together all of the ingredients for the dipping sauce and set aside.
  2. In a large bowl, mix together the all-purpose flour, cornstarch, rice flour, salt, baking powder, sugar, onion powder, and garlic powder. Whisk until well incorporated.
  3. In a small bowl, using a fork, mix together the doenjang and the water until dissolved. Pour into the flour mixture, and mix together until a smooth batter forms. The batter should have the same consistency as a typical Western breakfast pancake batter; if it’s too thick, add a little more water.
  4. Drizzle a little oil into a large nonstick skillet and place over medium-high heat. Tip in the ground pork and sauté until cooked through. Remove the pork from the pan, leaving behind the drippings, and place into a bowl.
  5. Drizzle more oil into the same pan, then arrange half of the scallions on the pan in a row. Top with half of the zucchini, and then scatter on about half of the cooked pork. Finish by sprinkling on half of the sliced red chile.
  6. Using a large spoon, ladle half of the batter onto the pan, over the vegetables and pork, taking care to include the edges.
  7. Crack 1 egg on top of the batter and break the yolk, using a spoon spread the egg out over the vegetables. Drizzle in more oil if necessary. Flatten with a large spatula and fry until dark golden brown on the bottom, about 2 to 3 minutes. Flip carefully and cook for another 2 to 3 minutes. Remove and place on a rack or paper towel-lined plate to drain. Repeat for a second pancake.
  8. Serve immediately with dipping sauce on the side.

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Social media

@judyjoochef Instagram profile imageWhip up these Mung Bean Pancakes for a traditional savoury treat. I have so many memories eating these totally addictive pancakes in Gwangjang market in Seoul. 

Packed with flavours from finely chopped cabbage kimchi, spring onions, and red chilli, these pancakes are a classic in Korean cooking. I like to add some pork for extra savouriness, and it’s all held together with blended mung beans for a crispy yet soft texture.

The accompanying dipping sauce, a blend of soy sauce, vinegar, sesame oil, and gochugaru, adds the perfect tangy and spicy kick to complement the pancakes.

Serve these pancakes hot with the special dipping sauce for a delicious fusion of flavours.

Check out the full recipe and add a Korean twist to your pancake game – link in bio!

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#JudyJooKitchen #MungBeanPancake #KoreanFood #SavouryPancake #Kimchi #ChefLife #FoodBlog #InstaFood #FoodStagram #CookingAtHome #Homemade #RecipeOfTheDay #CulinaryJourney #FoodInspiration #Gourmet #AsianCuisine #Foodie #FoodLover #FoodPhotography59 minutes ago via Instagram
@judyjoochef Instagram profile imageDive into my latest cooking video where I blend the rich flavours of Korea with the classic French mussel dish, introducing my fusion creation: Doenjang and Gochujang Mussels.

Starting with the French tradition, I kick off with sautéed lardons (or bacon) to create a sumptuously rich base. Next, a generous amount of garlic and shallots join the mix, followed by the unique twist of sake and mirin for fragrance. 

Chicken stock creates the perfect broth, setting the stage for the stars of the dish: doenjang (Korean fermented soybean paste) and gochujang (Korean fermented chilli paste), bringing an unmissable Korean flair and umami to the mussels. So tasty and the broth is so yummy to soak up with a piece of crusty French bread. 
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#JudyJooKitchen #FusionCuisine #Mussels #Doenjang #Gochujang #CookingVideo #ChefLife #FoodBlog #InstaFood #FoodStagram #CookingAtHome #Homemade #RecipeOfTheDay #CulinaryJourney #FoodInspiration #Gourmet #KoreanFlavours #FrenchCuisine #Foodie #FoodLover #FoodPhotography2 days ago via Instagram
@judyjoochef Instagram profile image#whatsnewatcitifield ⚾

IT’S OFFICIAL! We are opening in @citifield 🙌

Making our mark on the New York map once again, you can now experience Seoul Bird at the home of the @mets Citi Field!

Find us on the promenade level right behind home plate alongside the Hudson Whisky Bar.

Enjoy one of the best views of the game while eating the best korean fried chicken!

#SeoulBirdNYC #KoreanFriedChicken #CitiFieldEats #EntrepreneurshipJourney #Foodpreneurs #NYCFoodScene #SeoulInNewYork #seoulbird
#seoulfood #seoulbirduk4 days ago via Instagram
@judyjoochef Instagram profile imageHappy to announce our new venue @citifield home of @mets. Seoul Bird will be on the Promenade level right behind home plate. @seoulbirduk @seoulbirdusa 
Joining me this year in the stellar line up are the amazingly talented @chefanneburrell and @adamrichman. 
So great to be back in New York and serving up our Korean fried chicken in Flushing! 
Let’s go Mets! 
#mets #citifield #citifieldeats #baseball #chefs #chefsofinstagram #judyjoo #newyork #seoulbird4 days ago via Instagram
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