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Pa Jeon, also known as Korean Scallion Pancakes, is a popular savory dish enjoyed by many around the world. With its crispy edges and flavorful filling, Pa Jeon is a versatile dish that can be served as an appetizer, snack, or main course. This delightful pancake is perfect for any occasion and can be customized with various ingredients to suit your taste. Whether you’re a seasoned cook or a kitchen novice, this Pa Jeon recipe will guide you through creating an authentic and delicious Korean dish.
The term “Jeon” refers to a wide variety of Korean pancakes, which can be made with different ingredients such as vegetables, seafood, or meat. “Pa” specifically means scallion in Korean, hence Pa Jeon is a scallion pancake. This dish is often enjoyed during rainy days in Korea, paired with Makgeolli, a traditional Korean rice wine. The crispy texture and savory flavor of Pa Jeon, combined with the tangy taste of Makgeolli, make for a comforting and satisfying meal.
Pa Jeon is also a popular dish during celebrations and gatherings. It is often served as an appetizer or side dish in Korean cuisine, and its versatility allows for various ingredients to be added, such as seafood (Haemul Pa Jeon), kimchi (Kimchi Jeon), or mung beans (Bindaetteok).
Pa Jeon
Pa Jeon is a traditional Korean pancake made primarily with scallions and a savory batter. It often includes other ingredients such as seafood, vegetables, and sometimes meat, but the focus remains on the scallions. The batter is made from a combination of wheat flour, rice flour, and water, resulting in a pancake that is crispy on the outside and tender on the inside. Pa Jeon is typically served with a soy-based dipping sauce that complements its savory flavors.
Tools and Equipment
- Mixing bowl
- Whisk
- Large non-stick skillet or frying pan
- Spatula
- Measuring cups and spoons
- Chopping board
- Knife
Ingredients
Dipping Sauce
Step-by-Step Instructions
In a mixing bowl, whisk together the all-purpose flour, rice flour, and cold water until smooth.
- Crack the egg into the batter and whisk until fully incorporated.
- Add salt and black pepper to the batter and mix well.
- Cut the scallions into 2-inch pieces and julienne any additional vegetables. If using seafood, chop it into small pieces.
- Gently fold the scallions, vegetables, and seafood into the batter, ensuring they are evenly distributed.
- Heat a large non-stick skillet or frying pan over medium-high heat and add a generous amount of vegetable oil.
- Pour a ladleful of batter into the skillet, spreading it out evenly to form a thin pancake. Cook until the edges are crispy and golden brown, about 3-4 minutes per side.
- Carefully flip the pancake and cook the other side until golden brown and crispy.
- Transfer the cooked pancake to a paper towel-lined plate to drain excess oil. Allow it to rest for 5 minutes before serving.
- In a small bowl, mix together soy sauce, rice vinegar, sesame oil, sugar, minced garlic, red pepper flakes, and sesame seeds.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 259.55kcal
- % Daily Value *
- Total Fat 4.21g7%
- Saturated Fat 0.85g5%
- Cholesterol 40.92mg14%
- Sodium 1493.35mg63%
- Potassium 207.68mg6%
- Total Carbohydrate 46.01g16%
- Dietary Fiber 2.73g11%
- Sugars 2.73g
- Protein 8.76g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Please note that the nutritional values provided are approximate and may vary depending on the specific ingredients and portion sizes used. It's always best to double-check with your specific ingredients and measurements for accurate nutritional information.
Note
Tips and Variations:
- Seafood Variation: Add a mix of shrimp, squid, or clams to the batter for a seafood version.
- Vegetarian Option: Skip the seafood and add more vegetables like mushrooms, bell peppers, and zucchini.
- Spicy Kick: Add chopped chili peppers or a dash of hot sauce to the batter for a spicy version.
- Dipping Sauce: Customize the dipping sauce with ingredients like chopped scallions, fresh cilantro, or a splash of lime juice for added freshness.
- Crispier Pancakes: For extra crispy pancakes, make the batter slightly thinner and cook over high heat.
Serving Suggestions:
Pa Jeon is best served hot, right off the skillet. Pair it with a refreshing side salad or a bowl of steamed rice. The savory pancakes also make an excellent appetizer for a larger Korean-themed meal. Serve with a side of kimchi and pickled radishes for an authentic touch.
Allergen Information:
- Gluten: Traditional Pa Jeon batter contains wheat flour. For a gluten-free version, use gluten-free flour or a mix of rice flour and potato starch.
- Eggs: The batter usually contains eggs. For an egg-free version, use a flaxseed or chia seed mixture as a substitute.
- Seafood (optional): Some variations include seafood like shrimp, squid, or clams. Ensure these are omitted if there are shellfish allergies.
Wine or Drink Pairing:
Pa Jeon pairs well with various beverages, enhancing its flavors:
- Makgeolli: This traditional Korean rice wine has a slightly sweet, tangy flavor that pairs perfectly with the savory and crispy Pa Jeon.
- White Wine: A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the dish's savory elements.
- Beer: A light beer or lager balances the rich flavors of the pancake.
- Non-Alcoholic: Sparkling water with a slice of lemon or a light herbal tea can refresh the palate.
Storage and Leftovers:
Pa Jeon is best enjoyed fresh, but it can be stored and reheated with good results. Here are some tips:
- Refrigeration: Store leftover Pa Jeon in an airtight container in the refrigerator for up to 2 days. Reheat in a lightly oiled skillet over medium heat to restore its crispiness.
- Freezing: Pa Jeon can be frozen for up to 1 month. Place pieces between layers of parchment paper to prevent sticking and freeze in an airtight container. Reheat from frozen in a skillet or oven until heated through and crispy.
- Make-Ahead Tips: Prepare the batter and scallions separately. Store the batter in the refrigerator for up to 1 day. Combine and cook just before serving to ensure the best texture.
