PaJeon - Korean Green Onion Pancake

Basic Pa-Jeon Recipe

Here are the ingredients you will need:

Batter Ingredients:

Dry Mix:
1     cup Wheat Flour (OR 1/2 cup Rice Flour & 1/2 cup All Purpose Flour*)
1     teaspoon Corn Starch (Optional)
1     teaspoon Salt

1 1/4   cup Iced Cold Water
2        cups Green Onions (4 Green Onions)
4        Eggs
1/4     cup Vegetable Oil
*you can use 1 cup All Purpose Flour if you have neither Wheat or Rice Flour

1. Mix the dry ingredients in a mixing bowl.  Add 1 cup (save the 1/4 if needed) ice cold water and fold in the flour. The batter should be a slight runny consistency, add more ice water if needed. Set batter aside in a refrigerator. Batter can be made ahead of time of left overnight.

2. Slice green onions in 4' length wise. Use only the green stems for the pajeon. Save some of the white bulb stem can be used for the dipping sauce.

3. Heat a skillet/griddle on high, add a tablespoon of oil to a large non stick skillet/griddle. Lay a layer of green onion onto the skillet/griddle.

4. As soon as the pan starts to smoke or get hot, add a thin layer of the batter. About 3/8' inch thick, depending on personal preference.

5. Cook the pancake on one side till golden brown, check by lifting the bottom with a rubber spatula. Then flip the pancake over and drizzle a little vegetable oil around the edges of the pancake.

6. Once the pancake is turned over, crack the egg over the pancake. With a fork or spatula break the yolk and smear the egg over the entire top of the pancake.

7. Cook pancake on low to medium heat until the other side achieves your desired doneness.

8. Cut in wedges similar to a pizza and serve with the following dipping sauce.  

Tips:-

When mixing the batter, don't be concern if your batter is lumpy. Little lumps are preferable to over mixing the batter. The more you mix the more you develop the gluten in the flour. The more gluten, the more bread like and doughy your pancake is going to be. You want a light and crispy pancake NOT a dinner roll.

Resting the batter several minutes, or even overnight, before cooking is encouraged. Rest in the refrigerator. This resting period allows the gluten in the flour to relax so the pancakes will be tender. When you rest batters, you’ll notice that the batter gets thicker. This is a sign that the dry ingredients are continuing to soak up water from the wet ingredients. The result will be a finer texture. If you find that the batter is too thick you can add a couple of tablespoon of ice water. And remember NOT to mix the dough. But slowly fold the water.

There are no fail proof measurements in recipes for the home cook! As humidity, temperature, flour composition or even the water you use will effect the end result. Best to learn from your own experience. Or in the word of the old Nike slogan, " Just Do It!".

Dipping Sauce:

1/2 cup Soy Sauce (light)
1/4 cup Apple Cider Vinegar (OR Distilled or Rice Vinegar)
Scallions (White Bulbs), chopped
1 teaspoon Dry Chili Flakes (OR Sliced Fresh Chili or Sambal Olek)
1 teaspoon Sugar
1 teaspoon Sesame Oil

In a bowl mix all the ingredients together. Whisk together for a minute. Serve with your favorite Jeon.