Pajeon (Korean Scallion Pancakes)
Crispy, savory, veggie pancakes. A one-skillet breakfast perfect for camping. Fresh cabbage and scallions are mixed with a light batter and fried until golden. Customize to your liking and use whatever veg you have on hand - carrot, bell pepper, zucchini, etc.
Serves 2
Ingredients
1 Cup All-Purpose Flour
2 Tablespoons Cornstarch
3/4 Teaspoon Salt
1 Large Egg
1 Cup Cold Water
1 Bunch Scallions, ends removed, thinly sliced
3 Cups Cabbage, very thinly sliced
2 Tablespoons Olive Oil for frying
Serve with
Cilantro
Fried Chili Oil
Preparation
In a bowl, mix together flour, cornstarch, and salt, set aside.
In a large bowl, lightly beat the egg and water together.
Add the flour mixture to the egg mixture and whisk until smooth. Fold in the cabbage and onion. Reserve a little onion for garnish.
In a large skillet over medium heat, heat 1 tablespoon of oil. Scoop 1/2 of the batter into the skillet and fry until dark golden on the bottom, about 2 to 3 minutes. Flip and continue to fry until the other side is browned, 2 to 3 minutes. Transfer to a plate and sprinkle with a little salt. Continue with the remaining oil and batter.
Top with reserved green onions and fried chili oil. Serve immediately.
What You’ll Need
All products featured are selected by us. When you buy something through the retail links, we earn an affiliate commission.
