Pajeon Recipe

In a medium bowl whisk the all-purpose flour, rice flour (if using), salt and sugar until combined.

Crack the egg into the dry mix and begin whisking while slowly adding the cold water until a smooth slightly thin batter forms. Aim for a crepe-like consistency—thinner than pancake batter but still coating a spoon. If batter seems too thick, add up to 2 tbs more cold water.

Let the batter rest in the refrigerator for 10–15 minutes while preparing vegetables. Resting helps the batter hydrate and produces a better texture.

Trim the green onions: wash and pat dry, then cut into 4–5 inch lengths. If stalks are very thick, halve them lengthwise. Place them in a bowl.

Prepare other vegetables: julienne the carrot and thinly slice the zucchini into half-moons. If using onion or squid, slice thinly and keep ready.

Season the vegetables lightly with 1/4 tsp salt and toss to draw out a small amount of moisture for 5 minutes. Pat excess moisture away with a paper towel so batter is not diluted.

Pat the shrimp dry and, if large, halve them lengthwise so they cook quickly and lay flat in the pancake.

Fold the prepared vegetables and shrimp (and optional squid/onion) into the rested batter so they are evenly coated. Reserve a few green onion stalks and shrimp pieces to place on top of the pancake for presentation.

Heat a 10–12 inch nonstick or well-seasoned cast-iron skillet over medium-high heat. Add 2 tbs vegetable oil and swirl to coat the pan; the oil should shimmer but not smoke.

Pour the batter with vegetables into the pan and spread gently with a spatula to form a thin, even circle about 8–9 inches across. Arrange the reserved green onion pieces and shrimp on top, pressing lightly so they stick.

Reduce heat to medium and cook for 3–4 minutes, until the underside is golden brown and edges begin to crisp. Shake the pan gently to ensure it isn’t sticking.

Add the remaining 1 tbs vegetable oil around the edges of the pancake so it fries evenly. Carefully flip the pancake: either slide onto a large plate and invert back into the pan, or use a wide spatula to turn it in the skillet. Cook the second side for 2–3 minutes until golden and cooked through (shrimp should be opaque).

If you prefer extra crispiness, turn heat to medium-high for the last 30–60 seconds, watching closely to avoid burning.

Once done, drizzle 1/2 tsp sesame oil over the pancake, remove to a cutting board, and slice into wedges. Serve immediately with dipping sauce.

Combine 3 tbs soy sauce, 1 tbs rice vinegar, 1 tbs water, 1/2 tsp sugar, 1/2 tsp gochugaru (or red pepper flakes), 1/2 tsp minced garlic, 1 tbs chopped scallion and 1/2 tsp sesame seeds in a small bowl.

Stir until the sugar dissolves and taste; adjust acidity or salt (add a little more water or vinegar) to your preference. Serve alongside hot pajeon for dipping.