Pajeon (Korean Scallion Pancakes) Recipe - The Daring Gourmet (2024)

FAQs

What is the difference between Jeon and pajeon? ›

Pajeon (Korean: 파전, Korean pronunciation: [pʰa. dʑʌn]) is a variety of jeon with scallion as its prominent ingredient, as pa (파) means scallion.

But all too often, cooks end up with a soggy kimchijeon rather than the crispy version you know and love. The main reason? Not using enough oil. To get the right amount of oil in the pan, think of this cooking process as a kind of deep fry rather than a saute.

If you have a lot of extra scallions laying around, make Korean pajeon since it uses the whole scallion. On the other hand, when you're craving a flaky and chewy texture, Chinese scallion pancakes are the way to go.

Pa jun is made with a batter of flour, eggs, salt, and water. It works as a hearty snack, appetizer, or a side dish for a Korean meal. As with many recipes and dishes, you can tweak it to your taste—many people have their own delicious versions of pa jun.

What Do You Eat With Korean Pancakes? Korean Pancakes are usually served as a side dish or appetizer. To make an Asian side dish spread try making spring rolls, kimchi, potstickers, and/or Asian Stir Fried Mushrooms.

Kimchi Pancakes can be served in many ways! It can be an appetizer to your Korean BBQ, a side dish in your bento box, a snack on its own, or simply served with a bowl of freshly steamed rice. It can go with a soy-based dipping sauce or mayonnaise, or if seasoned well, it can be good on its own!

They're served with a sweet soy-ginger-Sriracha dipping sauce and paired with a lightly dressed red cabbage-cucumber salad for a classic Chinese treat you won't be able to get enough of.

Commercially available pancake mix (buchim garu, 부침가루) is a pantry staple in Korean homes. The mix is seasoned and typically includes wheat flour and other ingredients such as corn starch, rice flour and sometimes baking powder. Koreans look for a slightly chewy and crispy texture in savory pancakes.

Ley Grand Scallion Pancake (1 serving) contains 11g total carbs, 10g net carbs, 3g fat, 2g protein, and 81 calories.

The batter should have the same consistency as a typical Western breakfast pancake batter; if it's too thick, add a little more water. Drizzle a little oil into a large nonstick skillet and place over medium-high heat.

How to eat pajeon? ›

Pajeon are served hot and cut into wedges. They are commonly served with a dipping sauce made from soy sauce (I prefer tamari), vinegar, sesame oil, and other seasonings. They are eaten both as a main course (larger portion) as well as a snack (smaller portion).

Scallion pancakes have long been part of the culture in China and Taiwan, where the flatbreads are commonly eaten as a street food snack.

Jeon (Korean: 전, 煎) is a fritter in Korean cuisine made by seasoning whole, sliced, or minced fish, meat, vegetables, etc., and coating them with wheat flour and egg wash before frying them in oil.

Unlike traditional pancakes, Japanese versions often incorporate soufflé-like qualities, creating a unique sensory experience. The key lies in using egg whites, whipped to stiff peaks, and abundant eggs in the batter. This meticulous approach results in a texture that is light, airy, and almost ethereal.

Despite its distinct name, Bindaetteok is, in fact, a type of Jeon. It is a savory mung bean pancake made by grounding mung beans and adding various ingredients such as pork, kimchi, onions, and bean sprouts, all pan-fried in the shape of a pancake.