Vegan Korean Scallion Pancakes (Pajeon)

Total time35 min

Prep time15 min

Cook time20 min

A thin, crisp batter comes together with all-purpose flour and rice flour for that signature lacy, shatter-crisp edge, then gets loaded with whole pieces of scallion so every bite has that sweet, savory bite. Pan-fried in hot oil until deeply golden on both sides, these pancakes hit that perfect balance of crackly exterior and tender, chewy interior. The dipping sauce is where things really come alive — soy sauce, rice vinegar, sesame oil, a touch of sugar, and gochugaru meld into a tangy, slightly spicy counterpoint to the savory pancake. Cut into wedges and scattered with toasted sesame seeds, this is the kind of snack or side that disappears fast at the table. It's an easy, satisfying dish to add to a vegan spread, whether you're serving it alongside soup or just eating it straight off the cutting board.

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Ingredients

4 servings

For the batter

1 cup all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB Arrowhead Mills Organic Unbleached White Flour, 80 oz Arrowhead Mills Organic White All Purpose Flour 22 oz Pkg
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¼ cup rice flour
½ tsp salt
1 cup cold water
1 large egg
Chef's tip
For 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 oil 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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