Recipes

Green onion pancake

Pajeon 파전

Ever since I blogged about a pancake I made with wild green onions I picked in Central Park, many people expressed interest in the recipe through my blog, email, and Facebook page.

So I decided to take another field trip to pick more wild green onions and mugwort to make video recipes with the ingredients. I still have one more video to post from Mexico, but I’ll post it later. In the spring these wild vegetables are soft and tender. Soon they will get tough, and anybody who wants to pick them wild shouldn’t do it too late in the season. My next video will be a soup and snack made with wild grown mugwort. Then the last video that I filmed in Mexico will be released.

You could use green onions from a grocery store for this recipe.

Ingredients (for 1 rectangular pancake about 6×7 inches):
Green onions, flour, water, soybean paste, sugar, and vegetable oil.

Directions:

  1. Clean, wash, and drain a handful of wild green onions (or about 10 stalks of normal green onion).
  2. Cut them into 5 inch long pieces.
  3. Make batter by mixing ½ cup flour, ½ cup water, 1 ts soybean paste, and ½ ts sugar in a bowl. Mix well until the batter is smooth.
  4. Place a non-stick pan on the stove and heat it up.
  5. Add about 3 tbs vegetable oil to the heated pan.
  6. Put the green onion on the pan parallel to each other, in the shape of a rectangle.
  7. Pour the batter over the green onion evenly.
    *tip: If you want some seafood (chopped squid, mussels or  fresh oysters) in your pancake add it on top of the green onion before pouring the batter.
  8. While the pancake is being cooked, keep patting it, pressing it slightly, and keeping it in a nice shape with your spatula.
  9. A few minutes later, when the bottom of the pancake turns crispy and golden brown, turn it over.
  10. Cook a few more minutes until the bottom of the pancake turns crispy and golden brown again, and flip it or turn it over.
  11. Cook another minute and transfer it to a serving plate.
  12. Serve hot with sauce.

Sauce:
Mix these ingredients in a small bowl:
2 tbs soy sauce, 1 tbs vinegar, 1 ts sugar or honey, chopped onion, chopped green or red chili peppers, and 1 ts roasted sesame seeds.

Advertisement

49 Comments:

  1. lifeasadaisy United States My profile page joined 12/14
    Posted December 7th, 2014 at 9:40 am | # |

    Due to food sensitivities and allergies, I am not sure what I can substitute for some ingredients in your recipes. I can’t have things made from soy and wheat. This also includes things like sou sauce but at least with soy sauce I can replace with coconut aminos. The flour in the recipe I can replace with an alternative floor like coconut, arrowroot, almond or rice but the soybean paste I’m not so sure of. Any suggestions? I think maybe a challenge for you could be to come up with alternatives for some ingredients so they are allergy free like instead of soy sauce use coconut aminos.

  2. heathermarie New Jersey My profile page joined 10/14
    Posted October 4th, 2014 at 6:56 pm | # |

    I just tried making this tonight for my sister and I! I made a double batch of batter, just in case I messed up. Turns out that was a good decision on my part because the first one turned out awful and I had to scrap it. But the second one turned out FANTASTIC. The sauce was delicious, too. I didn’t get to take any pictures because we kind of ate it all in 2 seconds…

  3. Halfkimchi Ann Arbor, MI My profile page joined 7/14
    Posted July 20th, 2014 at 7:04 pm | # |

    Hi, Maangchi! I’m having trouble with steps 7 and 8. When I pour the batter the green onion/seafood scatter to the edges plus I have trouble flipping it. The pancake just kinda falls apart. What am I doing wrong and how can I fix it? Thanks!!

  4. crazycanadian Canada My profile page joined 7/14
    Posted July 17th, 2014 at 10:07 pm | # |

    I made these green onion pancakes using the thicker, store-bought green onions. I sliced them into thinner strips so they would be easier to chew when I make them. I also used salt instead of soy bean paste but it was still very delicious! I had this pancake and the delicious sauce with kimchi soup for dinner. Thank you, Maangchi, and I will definitely make this again!

    p.s. I love all of your recipes and have tried many!

  5. woleile U.S.A. My profile page joined 5/13
    Posted May 22nd, 2013 at 8:38 pm | # |

    I have a question about the doenjang soybean paste, is it okay if I use the Japanese white soybean paste?

  6. Heyssel-M USA My profile page joined 6/12
    Posted September 21st, 2012 at 1:23 am | # |

    I love this!! It’s so yummy! I was never much of a fan of green onions, but man Koreans know how to use these! So good!!!!!!!!!!! Thank you maangchi!

  7. ahoxx080 Minneapolis, MN My profile page joined 8/12
    Posted August 5th, 2012 at 3:54 pm | # |

    Hi Maangchi! Thank you for posting these recipes with videos, and for making Korean cuisine something that everyone can try at home. I didn’t grow up learning to cook Korean food, so I usually go to Korean restaurants in my area. Learning to cook Korean, however, gives you more of an appreciation for the complexity of ingredients and balance of flavor characteristic of Korean cuisine. I love your website! Keep up the great work!

  8. Toto Bonn, Germany My profile page joined 6/10
    Posted July 19th, 2012 at 12:17 pm | # |

    Oh I love this recipe. This year, summer in Germany is soo rainy and cold, so I decided to make my own Makgeolli wich is just wonderful with Pajeon. Pajeon and Makgeolli on a rainy day. Just awesome :)
    Thank you really much! :)

  9. Sali My profile page joined 6/12
    Posted July 10th, 2012 at 6:29 pm | # |

    I love all of your vegetable pancake recipes! They are really great to make in the summer, when there are fresh vegetables everywhere. I forgot to add sugar into the batter but the onion tasted so sweet I didn’t even notice it. :) Your wild green onions are so cute!

  10. hyde United States My profile page joined 2/12
    Posted February 27th, 2012 at 5:49 pm | # |

    I must be doing something wrong.. ;T__T Every time I make this, no matter how long on how low of a heat I cook it, the batter never cooks fully. Instead, it just absorbs a ton of oil and becomes gross …

  11. imalovingit Singapore My profile page joined 1/12
    Posted January 11th, 2012 at 1:16 am | # |

    Can I check if any kinds of floor is possible?

  12. cluvy Singapore My profile page joined 12/11
    Posted January 4th, 2012 at 4:20 am | # |

    I absolutely love this recipe! It makes really crispy pancakes. I add abt 1/2tspn of baking soda to the flour mixture to make it more crispy. I don’t have doenjang at home so I used miso instead. Once I replaced it with soy sauce as my friend was vegetarian and it worked out really well. It’s definitely best eaten hot and crispy! When I have the chance, I shall try adding seafood to the pancake!

  13. dawnng Toronto My profile page joined 11/11
    Posted November 12th, 2011 at 3:54 pm | # |

    Hi Maangchi, thank you for the receipe. I have just successfully completed cooking my pajeon – one round with green onions and another round with puchu…and both taste just as good! My husband is coming home now, guess he will be my best food taster because he is a korean!

  14. YMee StP My profile page joined 9/11
    Posted September 28th, 2011 at 1:09 am | # |

    Maangchi,

    If I dont have soybean paste, what can I use to replace it and where can I get it? Thanks!

  15. lubilubi cali My profile page joined 9/11
    Posted September 14th, 2011 at 6:12 pm | # |

    hi maangchi! i recently found your website and i love it. i can’t have gluten and was wondering if rice flour would be a good substitute for all purpose flour for this recipe. thank you!

  16. ahnie1950 philladelphia My profile page joined 9/11
    Posted September 3rd, 2011 at 5:32 pm | # |

    Maangchi, My daughter introduced me to your web site. I am so glad that she did. I will really enjoy it.
    I would like to add to your recipe —- fine chopped up jalepeno ( if any one liked a little spicy food)

  17. tails United Kingdom My profile page joined 6/11
    Posted June 4th, 2011 at 7:42 am | # |

    Hi Maangchi, I really like to make this pancake I also add courgette and carrot :)

    But I often find mine is not crispy what is ½ cup in grams measurement? Also why dont you add egg?

    I made dahk bulgogi maybe you can do a recipe!

  18. vircabutar My profile page joined 2/11
    Posted April 19th, 2011 at 10:43 pm | # |

    Hi Maangchi,
    I just made this pancake and it was SOOO delicious.
    Next time, I want to experiment with adding some rice flour to make it even more crunchy. Thank you!

  19. korea4me South Korea My profile page I'm a fan! joined 10/09
    Posted April 19th, 2011 at 12:38 pm | # |

    Manchi, I made this recipe for my son’s 23rd birthday today and, OMG, soooooo delicious! I used normal spring onions but I hope to use the wild variety one day.

    xxxxx

  20. cpalwes Seattle My profile page joined 4/11
    Posted April 5th, 2011 at 10:36 am | # |

    I made this with wild garlic from H-mart and saved some of the bulbs to plant them in my garden. I hope to have some growing for next time. The pancake was so crisp and good–better than from a mix!

  21. milgwimper My profile page joined 1/11
    Posted April 4th, 2011 at 9:44 am | # |

    Are those plants leaves flat or hollow? The reason I am asking is because there are two plants that are somewhat similar. One is wild onion and the other is wild garlic, and both are edible. http://www.ppws.vt.edu/scott/weed_id/allvi.htm

  22. Vitor Hugo Brasil My profile page joined 4/11
    Posted April 3rd, 2011 at 9:31 pm | # |

    Hi Maangchi, I don’t know if you know… anyway. Searching for wild ingredients is really great, but you must choose “clean” area.

    Urban areas, the soil could be contaminated by lead and some plants absorve this heavy metal. If you eat them, you can guess what happen.

    So, be careful. :)

  23. kass My profile page joined 4/11
    Posted April 1st, 2011 at 6:06 am | # |

    maangchi, i am your fans from hong kong.
    i love your recipe and really helpful. your cook is amazing good~
    i tried your recipe of “Soondubu jjigae”, it is so delicious and i love it so much!~thank you~

    can you teach “소갈비찜”? i tried it with my family in hongkong restaurant and its tastes very good. therefore, I really want to learn “소갈비찜”, can you share with us?
    looking forward to your next video~^O^

    • Maangchi New York City My profile page joined 8/08
      Posted April 1st, 2011 at 6:07 pm | # |
      • kass My profile page joined 4/11
        Posted April 1st, 2011 at 9:21 pm | # |

        hi, Maangchi ~^O^
        thank you so much~
        would you mind to tell me more about this

        “http://static4.openrice.com.hk/UserPhoto/photo/0/3P/000QDTC4DD2D8E70224761m.jpg”

        is it same with your recipe? i found this has more sweet sauce and some red jujube.

        how to make it??sorry for causeing you such a great time for answering my question~

        thank you so much!~~^O^

  24. Soju123 New York, NY My profile page I'm a fan! joined 3/11
    Posted March 31st, 2011 at 3:42 pm | # |

    How great that you foraged in the park for ingredients. I am inspired and this looks delicious!!!

    I hope you show us how mugwort looks in the wild when you post your soup recipe.

  25. Maha Jordan My profile page joined 12/10
    Posted March 31st, 2011 at 8:21 am | # |

    It seems you had a lot of fun out there picking the green onion ,
    nice idea

  26. tcube singapore My profile page joined 5/10
    Posted March 31st, 2011 at 6:39 am | # |

    It looks really delicious! I will cook and try it!! :D

    Thank you very much Maangchi.

  27. JamieF New Zealand My profile page I'm a fan! joined 1/11
    Posted March 31st, 2011 at 2:56 am | # |

    Wow what a great video! Every time they get better and better. I refresh your site many times every day to see if there is a new video (now that I have watched all of them). I really hope I can find some wild green onions so I can make this – it looks so delicious and nothing is better than food cooked with free wild vegetables :)

    • Maangchi New York City My profile page joined 8/08
      Posted March 31st, 2011 at 9:10 am | # |

      You could use green onions sold at a grocery store, too. I know you love seafood! Add some oysters to the pancake. If you add some seafood to this recipe, it’s called “haemul pajeon” haemul means seafood in Korean.

  28. foodeterian UB, Mongolia My profile page joined 3/11
    Posted March 31st, 2011 at 12:16 am | # |

    Lovely I almost daily eat this side dish in rest. I love to eat koren food …..

  29. soko2usa Minnesota My profile page joined 4/09
    Posted March 30th, 2011 at 10:45 pm | # |

    One thing to remember when foraging in a city – if you don’t know, call the park and ask if they use pesticides and when/if they spray/administer them.

    Can’t wait to make this pancake! I love jeon!

    Kerri

  30. oneano dustin.sedlacek@gmail.com My profile page joined 3/11
    Posted March 30th, 2011 at 10:09 pm | # |

    What is this sauce called? My wife and I make a huge batch every week or two and put it on pancakes, noodles, rice and more.

    These pancakes looks great, I cannot wait to try them . . if I can convince my wife to eat food grown in our yard :D

  31. jaylivg Houston My profile page I'm a fan! joined 7/10
    Posted March 30th, 2011 at 10:07 pm | # |

    Maangchi , those look like chives .


Leave a Reply

Views: