Pajeon Recipe

Flour: The base of the batter, providing structure and texture.

Water: Used to mix with the flour to create a smooth batter.

Scallions: Adds a fresh, onion-like flavor and a bit of crunch.

Soy sauce: Enhances the umami flavor of the pancake.

Sesame oil: Adds a nutty aroma and richness to the batter.

Garlic: Provides a hint of pungency and depth of flavor.

Vegetable oil: Used for frying the pancake to achieve a crispy texture.

When preparing the batter for pajeon, ensure that the water is ice-cold. This helps create a lighter, crispier texture. Additionally, when adding the scallions, make sure they are evenly distributed throughout the mixture to ensure every bite has a balanced flavor.

• all-purpose flour - Substitute with chickpea flour: Chickpea flour provides a similar texture and is gluten-free, making it suitable for those with gluten sensitivities.

• cold water - Substitute with sparkling water: Sparkling water can make the batter lighter and crispier due to the carbonation.

• scallions - Substitute with leeks: Leeks have a similar mild onion flavor and can be cut into similar-sized pieces for a comparable texture.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and provides a similar umami flavor.

• sesame oil - Substitute with olive oil: Olive oil can be used as a substitute for sesame oil, though it will have a different flavor profile. For a closer match, you can add a small amount of toasted sesame seeds.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor compared to garlic and can be minced similarly.

• vegetable oil - Substitute with coconut oil: Coconut oil is a good frying oil with a high smoke point and can add a subtle flavor to the dish.

• Allow the pajeon to cool completely before storing. This prevents condensation, which can make the pancake soggy.

• For short-term storage, place the pajeon in an airtight container. Store it in the refrigerator for up to 3 days.

• To freeze, layer the pajeon pieces between sheets of parchment paper to prevent sticking. Place them in a freezer-safe bag or container.

• Label the container with the date to keep track of freshness. The pajeon can be frozen for up to 2 months.

• When ready to eat, reheat the pajeon directly from the freezer. Preheat your oven to 375°F (190°C) and place the pancake on a baking sheet. Bake for 10-15 minutes or until heated through and crispy.

• Alternatively, you can reheat the pajeon in a skillet. Heat a small amount of vegetable oil over medium heat and cook the pancake for 2-3 minutes on each side until crispy.

• Avoid microwaving the pajeon as it can make it chewy and less crispy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the pan.
  3. Place the pajeon slices in the skillet, ensuring they do not overlap.
  4. Cook for 2-3 minutes on each side, or until they are heated through and regain their crispy texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the pajeon slices on a baking sheet lined with parchment paper.
  3. Lightly brush the tops with vegetable oil to help them crisp up.
  4. Bake for 10-12 minutes, flipping halfway through, until they are hot and crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Lightly spray the pajeon slices with vegetable oil.
  3. Place them in the air fryer basket in a single layer.
  4. Cook for 5-7 minutes, shaking the basket halfway through, until they are heated and crispy.

• Microwave Method:

  1. Place the pajeon slices on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through, until they are heated through. Note: This method may not retain the crispiness as well as other methods.

• Mixing bowl: Use this to whisk together the flour and cold water until smooth and to mix in the scallions, soy sauce, sesame oil, and minced garlic.

• Whisk: Essential for combining the flour and cold water to create a smooth batter.

• Frying pan: This is where you'll cook the batter, turning it into a crispy and golden brown pajeon.

• Spatula: Handy for spreading the batter evenly in the frying pan and for flipping the pajeon to ensure it cooks evenly on both sides.

• Measuring cups: Use these to measure out the flour and water accurately.

• Measuring spoons: Necessary for measuring the soy sauce, sesame oil, and vegetable oil precisely.

• Knife: Needed for cutting the scallions into 2-inch pieces and for mincing the garlic.

• Cutting board: Provides a safe surface for cutting the scallions and mincing the garlic.

• Plate: Use this to place the cooked pajeon on once it's done frying.

• Paper towels: Optional, but useful for draining any excess oil from the pajeon after frying.

Prepare ingredients in advance: Chop the scallions and mince the garlic ahead of time to streamline the cooking process.

Use a non-stick pan: A non-stick pan can help you cook the pajeon more evenly and make flipping easier, saving you time and effort.

Make extra batter: Double the batter recipe and store it in the fridge for a quick meal later in the week.

Preheat the pan: Ensure your frying pan is hot before adding the batter to reduce cooking time and achieve a crispy texture faster.