Blistered Spring Onion Korean Pancakes (Vegetable Pajeon)
Updated: Sep 10, 2020
Spring onions are only in season May and June around Seattle but they are such a delicious vegetable to use for this version of Korean vegetable pajeon. They grill really well and I love getting them blistered which brings out a great charred flavor and the onions get sweet and tender. Pajeon (korean pancake) can be made with a variety of things from seafood, kimchee, and leftover veggies. My favorite is normally kimchee but I've been trying to find cool different ways to make these traditional pancakes. Have fun, get creative!
FOR THE PANCAKES: Makes about 12 pieces
3 cups water
2 cups Korean Pancake Mix
¾ teaspoon fine sea salt, plus more as needed
1 bunch of spring onions (4 -6 stems)
2 tablespoons grapeseed or vegetable oil, plus more as needed
FOR THE DIPPING SAUCE:
3 tablespoons soy sauce
2 teaspoons rice wine vinegar, plus more to taste
½ teaspoon sesame oil, plus more to taste
Pinch of granulated sugar
Pinch of gochugaru (korean red pepper)
Pinch of sesame seeds
Prepare the pancakes: In a large bowl, whisk together the Korean pancake mix and water. Make sure the batter is smooth, not too runny but also not clumpy.
Coat the spring onions with olive oil and salt & pepper them. Get the grill hot to about 400 degrees and let the onions grill until they blister. Each side should take about 4 minutes.
3. Add sliced spring onions into the mixed batter.
4. In a large nonstick skillet over medium heat, heat 2 tablespoons oil. Scoop 1/4 cup portions of batter into the skillet. Ideally two at a time but make sure they don't touch. Fry until dark golden and crispy on the bottom, about 4 to 5 minutes. Flip and continue to fry until the other side is browned, 3 to 4 minutes. Transfer to a paper towel-lined plate and sprinkle with a little more salt. Continue with the remaining batter.
5. Before serving, make the dipping sauce: In a small bowl, stir together soy sauce, vinegar, sesame oil, and gochugaru. Serve with dipping sauce on the side.