Korean Scallion Pancakes with Scallions (Pajeon or Pa Jun)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy Korean pancakes filled with tender scallions and served with a slightly sweet and savory dipping sauce. Tender inside, crispy outside, and bursting with fresh onion flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 bunch scallions (washed, with the ends trimmed and cut in half lengthwise if thick)
- 3/4 cup all-purpose flour
- 2 Tablespoons cornstarch
- 1 clove garlic (minced)
- 1/2 teaspoon salt
- 3/4 cup ice water
- 1 large egg (lightly beaten, divided)
- 4-6 Tablespoons vegetable oil
- 1 Tablespoon soy sauce
- 1 Tablespoon water
- 1 teaspoon rice vinegar
- 1 teaspoon thinly sliced scallions
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon toasted sesame seeds
- Pinch of red pepper flakes
- Freshly ground black pepper
At a glance
PER SERVING · TIME 18M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 8m
- Sodium
- 531mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 156mg
- Calcium
- 28mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 531MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.