Scallion Pancake (Pajeon) Recipe

• Level: Easy
• Yield: 6 servings
• Nutritional Analysis Per Serving Serving Size 1 of 6 servings Calories 324 Total Fat 11 g Saturated Fat 1 g Carbohydrates 48 g Dietary Fiber 2 g Sugar 3 g Protein 7 g Cholesterol 61 mg Sodium 721 mg

• Total: 45 min
• Active: 30 min

Discover Chef Kim's irresistible twist on the classic Scallion Pancakea beloved starter bursting with fresh greens wrapped in a light, crunchy batter. Unlock the secret to fluffy perfection: ice-cold club soda and expert technique that will inspire you to master this dish at home!

Scallion Pancake

• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 2 teaspoons sugar
• 1/2 teaspoon freshly ground black pepper
• 2 large egg yolks
• 2 cups club soda or seltzer, ice-cold
• 2 tablespoons soy sauce
• 5 cloves garlic
• 2 bunches scallions
• 6 stems Chinese chive blossoms, available at Asian markets
• 1/4 cup grapeseed or canola oil, divided

Dipping Sauce

• 2 tablespoons soy sauce
• 1/4 teaspoon toasted sesame oil
• 2 teaspoons mirin
• 2 teaspoons rice vinegar

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1. Batter: In a spacious bowl, combine flour, cornstarch, baking powder, salt, sugar, and pepper. Stir thoroughly and reserve. In a separate bowl, mix egg yolks, club soda, and soy sauce. Crush and peel the garlic cloves, then mince finely. Press the garlic flat with the knife blade to smash it more, then chop further. Add the minced garlic to the liquid ingredients. Pour the wet mixture into the dry ingredients and whisk lightly until just blended. (Avoid excessive mixing to prevent developing too much gluten, which would make the batter chewy like dough.) Cover with plastic wrap and chill in the fridge for 10-15 minutes, letting any tiny lumps settle and integrate.
2. Remove the tough roots and tips from the scallions, discarding them. Chop the green tops into 1-inch pieces; slice the thicker white bases a bit shorter, around 1 inch. Cut the Chinese chives into 1-inch lengths. Toss the scallions and chives together in a bowl.
3. Dipping sauce: In a small bowl, whisk soy sauce, sesame oil, mirin, and rice vinegar until combined. Set aside at room temperature for serving. Yields about 1/4 cup. (Tip: The sauce can be prepared days in advance, kept in a sealed container in the fridge. Allow it to warm to room temp before serving.)
4. Place a skillet over high heat. Take the batter from the fridge and give it a swift stir for about 10 seconds. Pour sufficient batter over the scallions and chives to bind them; use your hands to mix until all greens are evenly coated. (You'll have some batter left over.) Add half the oil to the heated skillet, creating a thin coating over the base. Once the oil shimmers, add the pancake blend: distribute it evenly across the pan, keeping it away from the edges. (This prevents the borders from overcooking before the middle sets.) Drizzle another 1/4-cup batter over the top surface and cook until the underside turns golden brown, 2-3 minutes. Reduce heat if browning happens too fast.
5. Carefully insert a spatula (or two if needed) beneath the pancake and flip it, watching for hot oil splashes. Cook for another 2-3 minutes, pressing down the top with the spatula and gently tilting the pan to let hot oil flow underneath. Add more oil if needed to keep a thin layer. Once the bottom achieves a rich golden hue, flip once more and cook for 2 additional minutes.
6. Lift the pancake from the skillet and place it on stacked paper towels to absorb extra oil. Slice into 6 pizza-like wedges and serve right away alongside the dipping sauce. (Extra batter keeps well in a sealed container in the fridge for days; use it to make more pancakes with scallions or other fresh greens in season.)

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