Pajeon | FoodieAtlas

Ingredients

1 cup all-purpose flour
1/2 cup rice flour (optional, for crispiness)
1 teaspoon salt
1 large egg
1 cup cold water
1 bunch green onions, cut into 2-inch pieces
1/2 cup seafood mix (optional, such as shrimp, squid, and clams)
2-3 tablespoons vegetable oil
For the Dipping Sauce:
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon sesame oil
1 clove garlic, minced
1 teaspoon sesame seeds
1 green onion, finely chopped
1/2 teaspoon Korean red chili flakes (gochugaru) or a pinch of red pepper flakes (optional)

Instructions

Prepare the Batter

In a large mixing bowl, combine the all-purpose flour, rice flour (if using), and salt.

Add the egg and cold water to the flour mixture. Mix until smooth and well combined.

Add the Green Onions and Seafood

Gently fold the green onions and seafood mix (if using) into the batter until evenly distributed.

Cook the Pajeon

Heat 1-2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat.

Pour half of the batter into the skillet, spreading it out evenly to form a pancake.

Cook for about 3-4 minutes on each side, or until the pancake is golden brown and crispy.

Remove the cooked pancake from the skillet and drain on paper towels. Repeat with the remaining batter, adding more oil if needed.

Prepare the Dipping Sauce

In a small bowl, whisk together the soy sauce, rice vinegar, sugar, sesame oil, minced garlic, sesame seeds, chopped green onion, and red chili flakes (if using).

Serve

Cut the pajeon into wedges or bite-sized pieces.