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Pajeon (Spring Onion Pancake)
Crispy Korean spring onion pancakes with seafood, perfect with makgeolli. Laying the spring onions directly in the hot oiled pan before the batter goes on gives pajeon its distinctive crispy, lattice-like base.
Ingredients
Instructions
Mix flours, egg and cold water to a thin batter.
Lay spring onions in a well-oiled pan over medium-high heat.
Scatter seafood over.
Pour batter over to cover.
Cook 4–5 minutes until bottom is deep golden and crispy. Flip.
Cook 3 more minutes.
Serve in wedges with dipping sauce.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
