Vegan Korean Scallion Pancakes (Pajeon)
Total time35 min
Prep time15 min
Cook time20 min
4.5(12)
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Learn more →Ingredients
4 servings
For the batter
- 1 cup all-purpose flour
- ¼ cup rice flour
- ½ tsp salt
- 1 cup cold water
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 8 scallions, trimmed and cut into 3-inch lengths
- 4 tbsp neutral oil (such as vegetable or canola oil), divided
For the dipping sauce
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sugar
- ½ tsp gochugaru (korean red pepper flakes)
For serving
- 1 tsp toasted sesame seeds (optional)
Instructions
- 1
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, and gochugaru until the sugar dissolves. Set aside.
- 2
In a large bowl, whisk together the all-purpose flour, rice flour, and salt. Add the cold water and egg and whisk until a smooth, thin batter forms — it should be slightly thicker than heavy cream and pour easily off the whisk.
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