I recently visited Meju - a quaint and homey Korean restaurant in Davis Square - and had the fluffiest pajeon, Korean pancake, ever. There was still a light crispiness to the pancake, but it was similar to that of a beer-battered crust.
That got me thinking of how I could translate that into a recipe. The difference between pajeon and your other Asian-style “pancakes” is in the flour. Pajeon is made partially with rice flour and that is what gives the pancake it’s lightness. I went a couple steps further by adding an egg, which will give the batter some lift and also seltzer water to further add to the airiness, similar to the carbonation of a beer batter. The result was light, fluffy, crispy perfection.
Korean Soybean Paste (used as a flavoring agent)
Note that you can add additional items like seafood and other fillings into the mix. Just make sure the additions aren’t too wet as that will affect the pancake’s consistency.
1. Cut scallion stalks into 1-inch long pieces.
2. Combine rice flour, all-purpose flour, sugar and salt together.
2. Add in water, an egg, and the soybean paste. Mix well.
3. Add in scallions.
4. Heat several tablespoons of oil over medium-high heat. Ladle pancake batter into pan and fry for 1-2 minutes per side until golden brown and crispy.
Ready to serve.
(Makes 4-5 pancakes)
- 4-6 stalks of scallion
- 2/3 cup rice flour
- 1/2 cup all-purpose flour
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 cup seltzer water
- 1/3 cup water
- 1 egg
- 2 tablespoons soybean paste
- oil for frying