High Fructose Corn Syrup Free Gluten Free Korean Scallion Pancakes (Pajeon)
Total time35 min
Prep time15 min
Cook time20 min
4.9(29)
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Learn more →Ingredients
4 servings
For the batter
- ¾ cup rice flour
- ¼ cup tapioca starch
- ½ tsp fine salt
- ½ tsp sesame oil
- 1 large egg
- ¾ cup cold water
For the pancakes
- 8 scallions (green parts only), cut into 3-inch lengths
- 4 tbsp neutral oil (such as avocado or canola oil), divided
For the dipping sauce
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp gochugaru (korean red pepper flakes)
For serving
- 1 tsp toasted sesame seeds (optional)
Instructions
- 1
In a large bowl, whisk together the rice flour, tapioca starch, and salt. Add the egg, cold water, and sesame oil, and whisk until a smooth, thin batter forms — it should be pourable and slightly thinner than pancake batter.
- 2
In a small bowl, stir together the tamari, rice vinegar, sesame oil, and gochugaru until combined. Set the dipping sauce aside.
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