Best for: A crisp, savory pancake for a grill-side snack or starter.
Pajeon lays whole scallions in a sizzling pan and pours a thin batter over them, so the greens stay sweet and tender inside a crisp, lacy crust. It is one of Korea’s great rainy-day foods, and the griddle — with its even, wide heat — is the perfect place to make it.
Griddle: Flat-top griddle or large cast-iron skillet over direct medium-high heat; about 400°F surface. Equipment: Griddle or cast-iron skillet, bowl, wide spatula.
Ingredients
Rest: 3 minutes. Total: 25 minutes.
Pancakes
- 1 large bunch scallions (8–10), trimmed and halved lengthwise if thick
- 1 cup all-purpose flour
- 2 tablespoons potato starch or cornstarch
- 3/4 cup cold water
- 1/2 teaspoon fine table salt
- 3 tablespoons neutral oil, divided
Dipping sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame seeds
- 1/2 teaspoon gochugaru (Korean red pepper flakes) (optional)
Directions
Stir the dipping sauce ingredients together and set aside. Cut the scallions to the width of your griddle or skillet, keeping them in long pieces.
Whisk the flour, potato starch, cold water, and salt into a thin batter, just thick enough to coat a spoon.
Heat the griddle to about 400°F and coat it with half the oil. Lay half the scallions in a neat single layer and let them sizzle for 30 seconds.
Pour half the batter evenly over the scallions, tilting the pan so it fills the gaps. Cook for 3–4 minutes, until the bottom is golden and crisp.
Flip in one motion and cook 2–3 minutes more, pressing gently so the scallions make full contact. Slide onto a board to rest for 3 minutes and repeat with the remaining oil, scallions, and batter.
Cut into squares or wedges and serve hot with the dipping sauce.
Grilling tip: Cold water and a thin batter are the difference between crisp pajeon and a doughy one — err on the side of too thin.
