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 Time5minutes
Cook Time15minutes
Total Time20minutes
Servings4
AuthorValerie Lugonja VIA Katie Sokalsky and Chef Butler
Ingredients
Ingredients for dipping sauce:
2tablespoonssoy sauce
1tablespoonrice vinegar
1teaspoonchili flakes
1teaspoonsesame seeds
Ingredients for scallion pancakes:
8green onions, thinly chopped
1cupflour
1tablespoongarlic powder
½teaspoonsalt
⅛teaspoonblack pepper
1teaspoonsugar
1cupwater
¼cupcooking 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
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.