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.
Total time
25 min
Prep
10 min
Cook
15 min
Difficulty
medium
Cuisine
Korean
Ingredients
200gplain flour
50grice flour
1egg
300mlvery cold water
2 bunchesspring onions, halved lengthwise
150gmixed seafood (squid, prawn, mussel)
saltto taste
vegetable oilgenerous, for frying
soy sauce and rice vinegarfor dipping
Instructions
1
Mix flours, egg and cold water to a thin batter.
2
Lay spring onions in a well-oiled pan over medium-high heat.
3
Scatter seafood over.
4
Pour batter over to cover.
5
Cook 4–5 minutes until bottom is deep golden and crispy. Flip.
6
Cook 3 more minutes.
7
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.
Calories
248
Protein
7.6g
Fat
1.9g
Carbs
48.8g
Fiber
1.8g
Sodium
20mg
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