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Korean Scallion Pancakes (Pajeon) and Dipping Sauce from Chef Butler

April 8, 2014 by Valerie Lugonja 7 Comments

Korean Scallion Pancakes: 50% off your first Order to Chef Butler

Korean Scallion Pancakesand Dipping Sauce

Korean Scallion Pancakes: what are they? Well…who doesn’t like a Chinese Onion Cake? I could be addicted except that I know they are layered with lard like puff pastry is layered with butter… so, they are only eaten as a treat. However, this little ditty: the Korean Scallion Pancake, or Pajeon, is actually nutritious, delicious and economical! It is fried in fat, but there is no fat in the batter and scrumptious just doesn’t cut it where these redolent morsels are concerned.

Korean Scallion Pancakesand Dipping Sauce

No dipping sauce required, though the Chef Butler box includes the ingredients and recipe for one. I received a box from The Chef Butler which I have explained and highly recommend. Usually, the Chef Butler box will include a main, an appetizer and a small dessert. This was the appetizer of this month’s Korean box. All I contributed were the fresh green onions. I have been obsessed with learning how to make onion cakes for a couple of years, now. However, the opportunity hasn’t yet presented itself, though I do know the master teacher! I did not expect these pancakes to be so reminiscent of the onion cake, yet they absolutely are. My hard to please, picky eating husband’s eyes lit up after his first bite. He uttered a gutteral. “mmmmmm” and reached for more. “These are excellent. I hope you plan to make them more than just this once! I could eat them every weekend.” And so, it shall be. Thank you, Chef Butler, for introducing a new family favourite recipe to our home!

Korean Scallion Pancakes: Making the Dipping Sauce

Korean Scallion Pancakesand Dipping Sauce

Above, the mis en place for the dipping sauce. Holy Moly. I only used 1/4 of the chili flakes and it still set our palates on fire. The recipes do say, “to taste”. The sauce wasn’t a hit, but that wasn’t the point. It offered a base to whatever you wanted to add – which I had fully intended to do, but after tasting the pancakes, there was no need to bother. None. At all.

Korean Scallion Pancakes: Making the Batter

Korean Scallion Pancakesand Dipping SauceKorean Scallion Pancakesand Dipping Sauce

Above, the mis en place for the batter and the pancakes. So simple. Seriously? Flour, garlic powder, salt, pepper and sugar is all she wrote. Add water. That is where consistency is important. These need to pour over top of the scallions distributed evenly in the skillet. Therefore, the batter needs to be runny. Not too runny, but runny. You will figure it out. I did.

Korean Scallion Pancakesand Dipping SauceKorean Scallion Pancakesand Dipping SauceKorean Scallion Pancakesand Dipping Sauce

Korean Scallion Pancakesand Dipping SauceKorean Scallion Pancakesand Dipping SauceKorean Scallion Pancakesand Dipping Sauce

It didn’t even dawn on my over confident self that I could be in a little trouble in a minute or two. I can flip palachinka, after all! (Serbian Crepes). However, these are heavier, and some of the onions did stick to the bottom of the pan. I did not expect that. I loosened the pancake and tried to turn it, yet it was too heavy. Fortunately for me, I had another pot exactly the same size, so I heated it up and flipped the pancake over into it to fry the other side. You can see, it broke. That did not impede any on the flavour, let me tell you.

Korean Scallion Pancakes or Pajeon: Serving this Treat

Korean Scallion Pancakesand Dipping Sauce

I will confess, though you may have already guessed, that the second pancake didn’t even look this good. It didn’t. For two reasons. One: there wasn’t enough batter left to make a full second one. My skilled was probably too huge. Two: I added more water to make it work. It did actually work, in that the product was delicious and edible. But the structure of the pancake was compromised and it came out of the pan in pieces and had to be turned over in pieces. Again, that is part of the point of the Chef Butler. You learn new skills and solve problems in the kitchen. You figure it out if you are motivated enough. And I certainly am!

Korean Scallion Pancakesand Dipping Sauce

Above is a piece from the second pancake. Next time, I will use a much smaller skillet and make three. Or, I could use my individual skillet and make individual ones. The sky is the limit! Chef Butler does recognize, however, that most kitchens do not have the equipment an old gal like me has and writes the instructions for one pot and one pan which I sincerely appreciate, as a mom.

Korean Scallion Pancakesand Dipping Sauce

I did not expect the olive oil to permeate the batter as it did. There were only 2 tablespoons carefully measured, yet there was still oil left in the pan and enough to flavour and colour these scallion pancakes beautifully.

Korean Scallion Pancakes LONG

Korean Scallion Pancakes or Pajeon: My Pitch to you….

That is the beauty of the Chef Butler subscription. Subscribe to Chef Butler for 35 dollars a month and receive a carefully curated box shipped on the 10th each month, delivered to you door, filled with the highest quality of non-perishable ingredients for two to three unique recipes. This was a Korean box with a recipe for each of the following.

  • Sujeonggwa: Korean Cinnamon and Ginger Punch
  • Pajeon: Korean Scallion Pancakes and Dipping Sauce
  • Bibimbap

All prices include shipping and taxes, so there aren’t any surprise charges. For me, the big sell is that I can get a box monthly to make a global meal that will widen my culinary horizon and still use my own fresh local ingredients! And, let’s not forget the mis en place. It is all done for you!

Use the coupon code “canadianfoodie” for 50% off your first box if you subscribe. NOTE: this cannot be applied to gifts.

Korean Scallion Pancakesand Dipping Sauce
Print

Korean Scallion Pancakes (Pajeon) and Dipping Sauce

Katie Sokalsky's brilliant new Canadian business, "Chef Butler" sends participants a box a month to cook: Korean Scallion Pancakes (Pajeon) and Dipping Sauce as well as Bibimbap and Sujeonggwa (Cinnamon & Ginger Punch) are featured in this meal.
Course Appetizer
Cuisine Korean
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Valerie Lugonja VIA Katie Sokalsky and Chef Butler

Ingredients

Ingredients for dipping sauce:

  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon chili flakes
  • 1 teaspoon sesame seeds

Ingredients for scallion pancakes:

  • 8 green onions , thinly chopped
  • 1 cup flour
  • 1 tablespoon garlic powder
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 teaspoon sugar
  • 1 cup water
  • ¼ cup cooking oil

Instructions

Instructions for dipping sauce:

  1. Combine all ingredients in a small dish; stir until well-combined, and serve with scallion pancakes (vary chili flakes based on desired level of spice)

Instructions for scallion pancakes:

  1. In a large bowl, mix together: flour, garlic powder, salt, pepper, and sugar
  2. Add water; stir until combined
  3. Heat 2 tablespoons (or half) of cooking oil in large skillet over medium-high heat; when oil is hot, add half of green onions to the pan, spreading evenly throughout the pan
  4. Immediately cover with half of batter to forming a pancake
  5. Cook approximately 4 minutes, until edges are browned and crispy; flip and cook approximately 3 minutes until browned
  6. Remove from the pan; set aside and cook second pancake
  7. Cut both pancakes into bite-size pieces and serve with the dipping sauce

Recipe Notes

The pancakes can be made in advance and kept warm in the oven. Cover with a damp towel to keep from drying out.

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Filed Under: Appetizers, Bread Buns and Flatbread, Paid Promotion, Spring Tagged With: Chef Butler, Green Onions, Katie Sokalsky, Rice Vinegar, Sesame Seeds, Soy Sauce

About Valerie Lugonja

Like what you see? SUBSCRIBE TO A CANADIAN FOODIE
Educator, Writer, Gardener and Traveler who believes in buying and eating locally, and most importantly cooking at home! As a brand new Gramsy, so be prepared to hear a lot about this new role in her life!
Please connect with Valerie to buy a Thermomix Machine!

« Chef Butler’s Sujeonggwa: Korean Cinnamon and Ginger Punch
Chef Butler: Bibimbap »

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Comments

  1. Brenda says

    April 8, 2014 at 6:56 pm

    I’m looking forward to trying these pancakes soon. They look delicious. I also love Korean food, so I hope you blog about your Bul-go-gi recipe soon (or have you and did I miss it?)

    Reply
    • Valerie Lugonja says

      April 11, 2014 at 9:42 pm

      Hey, Brenda
      I have not written about the bulgogi recipe and absolutely must! But that will have to wait until Barbeque season. I do barbeque now – true – but I will wait until the grass is green for this one.
      🙂
      Valeire

      Reply
  2. Bridget says

    April 9, 2014 at 5:20 am

    Yum! I have been experimenting with Korean pancake recipes so I’m happy to have a new recipe that looks to have a lovely texture. Korean pancakes are our Saturday morning breakfast treat at our local farmer’s market and we miss them during winter when the market is closed. Also, I have been experimenting with adding molasses to the dipping sauce since I find soya sauce and vinegar a bit harsh for my palate. My son has been asking for these so maybe I’ll try this new recipe tonight!

    Reply
  3. Elyse says

    April 9, 2014 at 11:48 am

    These kits look pretty darn cool!

    Reply
    • Valerie Lugonja says

      April 11, 2014 at 9:34 pm

      Elsyse, If you don’t buy for the year, at least buy one. It was simply too much fun – but I would definitely suggest the year!
      🙂
      Valerie

      Reply
  4. Karen o says

    August 9, 2020 at 12:45 pm

    Two Comments: Do you have the volume measurements for the flour etc..? Also I am amazed at the amount of garlic powder – 1 TABLESPOON!!. I am a good Ukrainian girl and love my garlic!

    Reply
    • Valerie Lugonja says

      August 9, 2020 at 3:17 pm

      All I have are in the recipe. I am sure your phone will offer conversion – yup. That was the recipe – 1 tablespoon!
      HAHA
      Let me know if you enjoy it!
      :
      Valerie

      Reply

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