Korean Scallion Pancakes

Not sure what specifically about these pancakes, but I’ve wanted to try them for a little while. I just love green onions and thought it would be so tasty in a savoury pancake. The Korean name for them is ‘Pa Jun’ or ‘Pa Jeon’. They are supposed to be served with a soy dipping sauce but I made one with peanut butter instead. I made them less traditional with that, but I loved the addition of the creamy sauce. You can use this sauce as a dip for fresh spring rolls or chicken fingers, or as a dressing for coleslaw. The recipe for this sauce will be down below.

The pancakes came from TheSpruceEats website (link here). It was a fairly simple recipe with only 6 ingredients. Just have to mix everything (except oil) in a bowl then fry it up almost like regular pancakes. The only difference from normal pancakes is that these ones are the full size of the pan (~7″) so they take a couple minutes to cook on each side. To serve, you cut these large pancakes into quarters/wedges.

They turned out so good. They got a little brown on the outside but they were nice and soft inside. I like the big pieces of green onion all throughout. I drizzled the peanut sauce over everything which gave good creaminess and bit of spice. It was well balanced. These are great as an appetizer or side dish for any Korean meal.

I love cooking ethnic foods. I’m just not a big fan of boring “American” foods, so I always try to make foods from different cuisines. It’s more fun when you’re eating a variety of good dishes, it’s also more fun for me to cook a wide variety of things. I hope to continue my ethnic journey in the kitchen.

Peanut Sauce:

1 tbsp peanut butter
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp honey (vegan: use maple syrup)
1/2 tsp sriracha

  1. Mix all ingredients in bowl. Recipe can easily be doubled or tripled. Store in fridge for up to 3 days.

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