---
title: Pajeon (Scallion Pancake)
servings: 4
prep time: 10 minutes
cook time: 15 minutes
source: https://mycibora.com/recipes/pajeon
---

Gather @spring onion{2%bunch}, @all-purpose flour{150%g}, @rice vinegar{1%tbsp} and @vegetable oil{4%tbsp}.

Whisk the flour, @potato starch{50%g}, @salt{0.5%tsp} and ice-cold @water{220%ml} into a batter the thickness of heavy cream.

Heat half the oil in a frying pan over medium-high until it shimmers.

Lay the scallions in the pan in a tight raft, then pour the batter evenly over them.

Drizzle the beaten @egg{1} over the top and fry 4 minutes until the underside is deeply golden. ~{4%minutes}

Flip with two spatulas, press down gently, and fry 3–4 minutes more, adding oil around the edges for extra crunch. ~{4%minutes}

Cut into squares and serve hot with a dipping sauce of @soy sauce{3%tbsp}, vinegar and @gochugaru{0.5%tsp}.