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Korean Pajeon (Spring Onion Pancake)
Crispy Korean spring onion pancake with seafood and a soy dipping sauce. Using sparkling water in the batter rather than still gives pajeon its characteristic light crispness, since the bubbles create tiny air pockets as it cooks.
Ingredients
Instructions
Mix flour, sparkling water, egg and salt into a thin batter.
Lay spring onions and seafood in a well-oiled pan.
Pour batter over to cover.
Cook over medium-high 4 minutes until set and golden underneath.
Flip carefully.
Cook 3 more minutes.
Make dipping sauce: soy, vinegar, sesame oil and seeds.
Serve cut into wedges.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
