Savory pancakes (전 – jeon) are common in Korean cuisine as a banchan or appetizer. Seafood Scallion Pancakes (해물파전 – haemul pajeon) are just one of the many kinds of pancakes out there. They are found in many Korean restaurants where you can share with a group of people. Oftentimes, it is made with the intention of sharing, although my mom makes them smaller and thinner (and without seafood — simply called pajeon, or scallion pancake –, because my sis is a vegetarian) for portioning. They’re just the right mix of sticky, savory, sweet, crispy, and crunchy.
My mom uses the ready-made Korean pancake mix, but I find that it doesn’t fry up as crunchy and crispy. My hubby and I decided to create our own dry mix for the scallion pancakes to make ours crunchier, because who doesn’t like that?
- 56g (⅓-cup) Rice Flour
- 285g (2¼ cup) Unbleached All-Purpose Flour
- 65g (½-cup) Corn Starch
- 9g (2t) Baking Powder
- 8g (½T) Beef, Chicken, or Veggie Bouillon
- 8g (2t) Granulated Sugar
- 6g (2t) Garlic Powder
- 5g (2t) Onion Powder
- 2g (1t) Ground Ginger
- 3 large Scallions
- ½ medium Onion
- 250g (roughly 2-2½ cups) Garlic Chives, or Garlic Chive Flowers
- 6g (2t) Garlic, minced
- 600g (about 2½ cups) Cold Water
- 175g (about 6oz) Mixed Seafood
- 64g (¼-cup) Soy Sauce
- 30g (2T) Rice Vinegar
- 1 small Scallion, chopped
- 2g (1t) Red Pepper Flakes
- Take a small pan, and lightly toast the rice flour, about 5 minutes, on low flame.
- In a large bowl, mix all of the dry ingredients together. Set aside.
- Wash, trim, and cut the scallions to 2 inches in length. Do the same for the garlic chives, remembering to trim and remove the fibrous ends (about 2 inches up from the base). Slice the onion into ¼-inch thickness. Add all the cut greens into a large bowl with the minced garlic. Set aside.
- In a small bowl, wash the mixed seafood under cold running water and drain.
- Empty the dry ingredients into the vegetable bowl, roughly stir together, then pour all of the water into the vegetable and flour bowl. Mix well, but do not overmix.
- Add the seafood medley and mix just until evenly distributed. Let the batter sit for about 10-15 minutes to allow for even hydration.
- Make the dipping sauce by mixing all of the ingredients together. Set aside.
- In a large fry pan, add enough vegetable oil to cover the bottom, about a ½-tablespoon. At medium flame, fry the pancakes until nice and golden brown, about 2-3 minutes on each side.
- Fan them out onto a large plate or wire cooling rack to prevent soggy pancakes.
- Enjoy eating them hot with the dipping sauce!
- Don't be pressured to make a full batch of two dozen scallion pancakes. You can easily cut this recipe in half.
- My hubby and I make a large amount, and cool, package, and freeze them for later consumption. To re-heat: microwave, pan-fry, or bake on a cookie sheet with parchment paper.
- Additionally, the pancakes can be made larger than the 5-inch size, perfect for sharing with friends and family.
- We lightly toast the rice flour to give the pancakes a nice flavor.
- Korean pancake mix is readily available in Korean grocery stores. Instead of my dry mix, you can substitute about 440g (3½ cups) of pancake mix.
- I like my pancakes to have a lot of filling, but you are definitely welcome to add less greens. The above measurements for the vegetables are just a guideline. You can choose to add only scallions or only chives, although having a good mix makes the pancakes tastier.
- The seafood medley is optional. My mom still makes these without seafood and adds sliced green chilies or thinly sliced zucchini.
- If the batter looks thick (it should be slightly thinner than buttermilk pancake batter), add a splash of water. Conversely, if it's too thin, add some all-purpose flour or Korean pancake mix.
- To speed up the process, use a non-stick griddle; utilize the space and make a few scallion pancakes at a time.
- Add a teaspoon of minced ginger or some chopped onion into the dipping sauce to give it a different flavor.
- Total Fat 0.8g1%
- Saturated Fat 0.2g1%
- Trans Fat 0g
- Unsaturated Fat 0.4g
- Polyunsaturated Fat 0.3g
- Monounsaturated Fat 0.1g
- Cholesterol 14mg4.7%
- Sodium 666mg29%
- Total Carbohydrate 27.5g10%
- Dietary Fiber 1.7g6.1%
- Total Sugars 1.6g
- Includes 0.5g Added Sugars1%
- Protein 6.2g12.4%
- Vitamin A 62µg4.1%
- Vitamin C 14mg23.3%
- Vitamin D 0µg0%
- Calcium 95mg9.5%
- Iron 1mg5.6%
- Potassium 184mg5.3%
My hubby loves all kinds of jeon, so this is often on the menu in our home. I’m hoping to test out other kinds of pancakes after the holidays; maybe I’ll try and make some Mung Bean Pancakes (빈대떡/녹두전 – bindaetteok/nokdujeon) with the leftover kimchi…
**Here are some of the ingredients I use for this recipe. Please, feel free to browse and ask questions on anything you see listed below.**