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.
Servings: 4
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:
- 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:
- In a large bowl, mix together: flour, garlic powder, salt, pepper, and sugar
- Add water; stir until combined
- 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
- Immediately cover with half of batter to forming a pancake
- Cook approximately 4 minutes, until edges are browned and crispy; flip and cook approximately 3 minutes until browned
- Remove from the pan; set aside and cook second pancake
- Cut both pancakes into bite-size pieces and serve with the dipping sauce
Notes
The pancakes can be made in advance and kept warm in the oven. Cover with a damp towel to keep from drying out.