Lunch · Korean
Scallion Pajeon
A large Korean pancake of light batter full of scallions, pan-fried until golden and served with a sesame soy-vinegar sauce.
- per serving
- 514 kcal
- Protein
- 18 g
- Total time
- 22 min
- Makes
- 1 serving
- Vegetarian
Instructions
Clean the scallions, keeping the bulbs and tender greens, then weigh 100 g. Cut them into 10 to 12 cm lengths and split the thick bulbs so they cook evenly.
Whisk the 60 g of wheat flour and the 15 g of rice flour with 100 ml of cold water and 55 g of raw egg without shell. Mix just until no dry flour remains; the batter stays runny.
Heat a 24 cm nonstick skillet with 7 g of oil over medium-high heat. Lay out the scallions, pour all the batter over and between them and cook for 5 minutes over medium heat. The bottom should be golden and the top almost set.
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