Vegan Pajeon Korean Scalliongreen Onion Pancakes Recipes

KOREAN GREEN ONION PANCAKES [PAJEON]

Korean Green Onion Pancakes [Pajeon] image

I travel to Seoul often and this is one of my favorite dishes!

Provided by TROY RAY

Time 20m

Number Of Ingredients 15

Ingredients

PAJEON PANCAKES
14 to 20 stick green onion [scallion] stalks
1/2 c all purpose flour
1/2 c water
1 Tbsp miso paste [fermented soybean paste]
3/4 tsp sugar
1/2 tsp sea salt
vegetable oil [for frying]
PAJEON SAUCE
2 Tbsp soy sauce, dark
1 Tbsp rice wine vinegar
1 Tbsp honey
1 Tbsp finely chopped shallot
1 Tbsp finely chopped baby chives
1 tsp toasted sesame seeds

Steps:

1. Cut the green section of the scallions into 5" to 6" sections. [Pancakes look more lovely when the stalks are somewhat uniform].
2. Prepare the batter by combining the flour, water, miso paste, sugar and salt and whisking until smooth.
3. Heat vegetable oil in a skillet. Place onion on hot oil in a square that looks like a "picket fence".
4. Pour batter evenly over onions. Fry for a few minutes until bottom of pancake is golden brown. Using a large spatula, carefully flip pancake and repeat process.
5. Serve hot [with Pajeon Sauce]!
6. For Pajeon Sauce, simply combine soy sauce, vinegar, honey, shallots, baby chives and sesame seeds. Enjoy!

VEGETABLE PAJEON (KOREAN SCALLION PANCAKES WITH VEGETABLES)

Vegetable Pajeon (Korean Scallion Pancakes With Vegetables) image

Crisp at the edges, soft at the center and filled scallions and other vegetables, these irresistible, comforting pancakes (adapted from Sohui Kim of Insa and the Good Fork restaurants in Brooklyn) make for a quick dinner that you can throw together on any given weeknight. It's extremely forgiving, so feel free to use whatever vegetables you have on hand. Ms. Kim recommends finely shredded raw vegetables, or even leftover cooked vegetables. And if you don't have the bandwidth to make a dipping sauce, a drizzle of soy sauce and squirt of Sriracha adds verve without any work. Serve pajeon by itself or topped with a fried egg or two, if you want to add protein.

Provided by Melissa Clark

Categories dinner, weekday, pancakes, vegetables, main course

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 15

Ingredients

1/2 cup all-purpose flour
1/2 cup potato starch (or 1/4 cup each white rice flour and cornstarch)
3/4 teaspoon fine sea salt, plus more as needed
1/2 teaspoon baking powder
3/4 cup ice water
1 large egg
1/4 cup finely chopped kimchi
4 cups finely chopped or grated mixed vegetables (carrots, zucchini, bell peppers, kale, whatever you've got)
4 scallions, cut into 2-inch-long sections and thinly sliced lengthwise
2 tablespoons grapeseed or peanut oil, plus more as needed
3 tablespoons soy sauce
2 teaspoons rice wine vinegar, plus more to taste
1 teaspoon finely grated fresh ginger or garlic (optional)
1/2 teaspoon sesame oil, plus more to taste
Pinch of granulated sugar

Steps:

Prepare the pancakes: In a large bowl, whisk together all-purpose flour, potato starch, salt and baking powder.
In a medium bowl, combine water, egg and kimchi. Whisk kimchi mixture into flour mixture, and whisk until smooth. Fold in vegetables and about three-quarters of the scallions. (Save the rest for garnish.)
In a large nonstick skillet over medium heat, heat 2 tablespoons oil. Scoop 1/4 cup portions of batter into the skillet, as many as will fit while not touching, flatten, and fry until dark golden on the bottom, about 2 to 3 minutes. Flip and continue to fry until other side is browned, 2 to 3 minutes. Transfer to a paper towel-lined plate and sprinkle with a little more salt. Continue with remaining batter.
Before serving, make the dipping sauce: In a small bowl, stir together soy sauce, vinegar, ginger or garlic (if using), sesame oil and sugar. Sprinkle sliced scallion over pancakes, and serve with dipping sauce on the side.

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