Korean Scallion Pancake Recipe Kit Recipe

About this recipe

Discover the rich flavors of Korea with our Korean Scallion Pancake (Pajeon) Recipe Kit, designed to help you create crispy, savory pancakes right in your own kitchen. This kit includes high-quality ingredients like plain flour, cornstarch, baking powder, sesame oil, and soy sauce, along with fresh garlic and eggs to ensure authentic taste and texture. The recipe is simple to follow: mix the dry ingredients, whisk together the wet ingredients, and combine them to form a batter that cooks into golden, flavorful pancakes. Perfectly paired with a tangy dipping sauce, these scallion pancakes are a versatile dish that can be enjoyed as a snack, appetizer, or side. Whether you're sharing with friends or indulging solo, this kit makes it easy to bring a taste of Korea to your table. Order now through AnyFeast and start cooking a dish that’s sure to impress!

Ingredients

• 6 Each Golden Yolk Eggs 6 Pack
• 100 G Jumbo Garlic 100g
• 160 Ml Cj Bibigo Sesame Oil
• 1 Bunch Spring Onions 1 Bunch
• 160G Getpro Strawberry High Protein Yoghurt
• 450G Rose Rice Flour, 450G
• 750 G Top-Op Table Salt Drums
• 1.5 Kg Best In Plain Flour 1.5 Kg
• 500 Ml Haday Signature Dark Soy Sauce, 500Ml

Instructions

1. 1. Make the pancakes:
2. 2. In a medium bowl, combine the flour, rice flour, baking powder, sugar, salt, and ground white pepper; stir to blend.
3. 3. In a separate small bowl, add the dark soy sauce, garlic, doenjang, and egg yolks; whisk to combine. Add this mixture and the club soda into the dry ingredients. Whisk about 10 times, then transfer to the freezer and let rest 10 minutes (this will help any remaining clumps incorporate).
4. 4. Meanwhile, make the dipping sauce: In a medium bowl, whisk the dark soy sauce, mirin, rice vinegar, and sesame oil. Set aside.
5. 5. Retrieve the batter and fold in the scallion pieces. If the batter is too thick, add more club soda, 1/4 cup at a time, and mix well.
6. 6. Line a baking sheet with paper towels, and set it next to the stove.
7. 7. In a 10-inch nonstick skillet, heat 1/2 cup of cooking oil over high heat. Once shimmering, carefully add 1 cup of the batter to the center of the pan. Using a spatula, spread to form a 7-inch pancake; avoid letting the batter touch the sides if possible (to prevent the edges from burning before the center is cooked through).
8. 8. Lower the heat to medium and cook until the bottom of the pancake has set, 2-3 minutes. Gently slide a spatula under the edge of the pancake and lift it, tilting the pan so some of the hot oil runs underneath the pancake. Cook until the bottom is crispy and deep golden brown, 2-3 minutes more. Carefully flip the pancake, being careful not to let the oil splash, and cook on the remaining side until golden brown and cooked through, 3-4 minutes.
9. 9. Transfer to the prepared baking sheet, letting the paper towels absorb any excess oil.
10. 10. Place the pan back over high heat, and add 2-3 tablespoons more cooking oil if needed. Repeat the process until all the batter is used. To keep the finished pancakes warm and crispy, set them in a single layer on a baking sheet and place in a low (200°) oven.
11. 11. Cut each pancake into pieces and serve with the dipping sauce on the side.