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Pajeon (Korean Scallion Pancakes)

Name: Pajeon (Korean Scallion Pancakes)
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 large bunches (about 350g) scallions; 3/4 cup (90g) King Arthur Unbleached All-Purpose Flour; 1/4 cup (28g) cornstarch; 1 teaspoon granulated sugar; 1/2 teaspoon baking powder; rounded 1/2 teaspoon table salt; 1 cup (227g) sparkling water cold; about 6 tablespoons (75g) neutral oil such as vegetable oil for frying; divided; 2 tablespoons (28g) soy sauce; 1 tablespoon rice wine vinegar; 1 teaspoon toasted sesame oil; 1 teaspoon granulated sugar; 1/2 teaspoon gochugaru (Korean red pepper flakes)

4 servings

khẩu phần

40 minutes

thời gian hoạt động

1 hour

tổng thời gian

Bắt đầu Nấu ăn

Nguyên liệu

2 large bunches (about 350g) scallions

3/4 cup (90g) King Arthur Unbleached All-Purpose Flour

1/4 cup (28g) cornstarch

1 teaspoon granulated sugar

1/2 teaspoon baking powder

rounded 1/2 teaspoon table salt

1 cup (227g) sparkling water cold

about 6 tablespoons (75g) neutral oil such as vegetable oil for frying; divided

2 tablespoons (28g) soy sauce

1 tablespoon rice wine vinegar

1 teaspoon toasted sesame oil

1 teaspoon granulated sugar

1/2 teaspoon gochugaru (Korean red pepper flakes)

Hướng dẫn

Trim the root ends off the scallions and slice thinly on the bias; you should have between 3 and 4 cups of sliced scallions. , In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, and salt. Add the cold sparkling water and whisk to combine. Using a flexible spatula, fold in the scallions — it will look like a lot of scallions for the amount of batter.  , In a medium nonstick skillet, heat 1 1/2 tablespoons of the oil over medium heat until hot. Ladle about 1/2 cup of batter into the pan (a scone and muffin scoop works well here) and use a spatula or the back of a spoon to evenly spread the batter into a thin circle between 6" and 8" in diameter. Cook the pajeon until the bottom is golden brown and crispy, about 3 to 4 minutes. , Flip the pajeon and cook the other side until crispy, another 3 to 4 minutes. If necessary, turn the heat up towards the end of the cooking time to finish crisping the bottom. Transfer the pancake to a paper towel-lined cooling rack or plate, and cook the remaining batter, adding more oil between batches. , While the pajeon cook, make the dipping sauce: In a small bowl, combine the soy sauce, rice vinegar, sesame oil, sugar, and gochugaru. Serve with the pancakes. , Pajeon are best served immediately after cooking. Store in an airtight container in the refrigerator for up to 2 days; reheat in an oven or toaster oven on a wire rack set on a baking sheet.

Dinh dưỡng

Kích thước Khẩu phần

1 pancake (208g)

Calo

320

Tổng Chất béo

20g

Chất béo bão hòa

Chất béo không bão hòa

Chất béo chuyển hóa

Cholesterol

0mg

Natri

1040mg

Tổng Carbohydrate

34g

Chất xơ

Tổng Đường

Chất đạm