Pajeon (Korean Scallion Pancakes)
By Alyna O'Hanlon
May 20, 2020
Regrowing vegetables is one trend that I became aware of and happily joined in on this quarantine. Specifically regrowing green onions. You just place the cut ends in a jar with some water and change out the water every day. This has become a small ritual: each morning as my coffee percolates, I change out the green onion water and admire the growth that has taken place overnight.
This little practice is so easy. And the onions regenerate so quickly! It truly is a joy to witness.
I wanted to honor these onion buddies in a dish and again decided to revisit a favorite from my time in Korea: Pajeon, a savory pancake made with green onions (aka scallions).
I loved this dish for many reasons. It was simple and filling and packed with flavor! I also love that it married something new I learned this quarantine with my past experience from Korea. Growing, harvesting, regenerating. Things are changing. Things are circular.
Here is my photo:
1 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 teaspoon sesame seed oil
1 ½ teaspoons sugar, optional
Pinch of hot red pepper flakes
Mix altogether in a serving dish
2 teaspoons vegetable oil (for frying)
4 large eggs
1 cup rice flour (or all-purpose flour)
½ teaspoon salt
½ cup very finely chopped carrots
1/2 bunch green onion cut long and halved
1 cup ice water
Whisk the eggs until frothy. Add flour and salt and mix together. Next add the carrots and then ice water.
Heat oil on pan over medium heat. Using a measuring cup (one cup size), pour a cup of the mix into pan.
Cook for about 2 minutes and then flip over and cook for 2 minutes on the other side.
Serve right away. This made 3 large pancakes.