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Pajeon scallion pancakes

This is one of the most popular "anju" (apps with drinking) in Korea and it's paired best with the ubiquitous Korean spirit, soju.




  • 1 bunch scallions, washed, ends trimmed
  • 3/4 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 3/4 cup ice water
  • 1 egg, lightly beaten, divided in two
  • 4 teaspoons vegetable oil

Dipping Sauce

  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1/2 teaspoon sugar
  • 1/2 teaspoon roasted sesame seeds
  • Pinch of gochugaru (red pepper flakes)



  1. Cut off ends of scallions and slice in half lengthwise.
  2. In a large bowl, mix the flour, cornstarch, salt, garlic, and half the egg with ice water. The batter should be slightly runny. If it is too thick, add a teaspoon at a time to get the right texture.
  3. In a non-stick pan, add two teaspoons of oil over medium heat, then pour half of the pancake batter into the pan, swirling it into a thin pancake. 
  4. Add half the cut scallions to the pancake, arranging them in a single layer. 
  5. Drizzle the remaining half of the beaten egg and cook until the bottom is golden brown (three to four minutes). Flip the pancake and cook another three to four minutes until the pancake is crisp and golden brown. 
  6. Remove from the pan, cut into pizza slices, and plate. 

Dipping Sauce 

  1. Whisk soy sauce, rice vinegar, sesame oil, sugar, roasted sesame seeds, and gochugaru in a small bowl. Set aside.


     Serve dipping sauce with the pancake. Enjoy! 

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