Pajeon | FoodieAtlas

Ingredients

For the Pancake Batter:
1 cup all-purpose flour
1/2 cup rice flour (optional, for extra crispiness)
1 cup cold water
1/4 teaspoon salt
1/4 teaspoon black pepper
1 egg (optional, for extra richness)
For the Filling:
1 bunch green onions, chopped into 2-inch pieces
1/2 cup sliced mushrooms (shiitake or button mushrooms)
1/2 cup julienned carrots
1/2 cup thinly sliced bell peppers (red or green)
1/2 cup cooked seafood (optional, e.g., shrimp, squid, or clams), chopped
For the Dipping Sauce:
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon sesame seeds
1 clove garlic, minced
1-2 green onions, finely chopped

Instructions

Prepare the Pancake Batter

In a mixing bowl, combine the flour, rice flour (if using), cold water, salt, pepper, and egg (if using). Stir until smooth and well combined.

Prepare the Filling

Mix the chopped green onions, mushrooms, carrots, bell peppers, and seafood (if using) into the batter. Stir to coat the vegetables and seafood evenly.

Cook the Pajeon

Heat a non-stick skillet or frying pan over medium-high heat and add a small amount of vegetable oil.

Pour a ladleful of the batter mixture into the skillet, spreading it out into a thin, even layer. You can make one large pancake or several smaller ones, depending on your preference.

Cook for about 3-4 minutes on each side or until golden brown and crispy. Flip carefully to avoid breaking the pancake.

Prepare the Dipping Sauce

In a small bowl, mix together the soy sauce, rice vinegar, sugar, sesame oil, sesame seeds, minced garlic, and chopped green onions.

Serve

Transfer the cooked pajeon to a cutting board and cut into wedges.