The tastiest and CRISPIEST Kimchi Scallion Pancakes you will ever make in just 10 minutes. Easy to make, easy to eat, hard to share!
Crispy Kimchi Scallion Pancakes: the quick video version!
Kimchi Scallion Pancakes are always a crowd favorite. These savory pancakes are easy to eat and super addicting! Even the pickiest eater will rave over these pancakes.
The Korean word ‘Pa’ means scallions and ‘Jeon‘ means anything battered and fried in flat pancake form. There are many varieties of Jeons out there, but today we are going to focus on my favorite, Kimchi Pajeon!
What I love most about Kimchi Scallion Pancakes is that perfectly crisp, crunchy crust on the outside and soft, fluffy inside. But, it can be a bit tricky to master….until today!
I came across an informative crispy and fluffy pajeon Korean pancake recipe by Christina Ng from East Meets Kitchen. She used seltzer water to add crispiness, lightness, and airiness to the pancake batter – the trifecta of pancake perfection. Genius, right?! The secret lies in seltzer water!! Oh, and let me specify, cold seltzer water. Keeping it cold prevents carbon dioxide from escaping which keeps all those little bubbles inside the batter to create a light and airy crust.
Another tip to achieve the perfect pajeon batter is the use of rice flour in combination with all-purpose flour. All-purpose flour alone leads to a mushy, gooey pancake. The addition of rice flour transforms the batter into a lighter, crispier pancake.
Make these savory, crispy, tasty Kimchi Scallion Pancakes for your next family gathering or potluck party. Serve it with a soy dipping sauce for even more deliciousness. Oh, and it’s a touch spicy, so have some cold beer nearby! It’ll be a big hit, I promise.
Final PRO TIPS for Pajeon making:
- Use plenty of oil and give it time to heat up. If you’re anything like me, I’m super impatient when it comes to frying. But, if the oil isn’t hot enough then you’re left with a soggy pancake. Soggy pancake = sadness. I let the oil heat up on medium heat for 5 minutes while I prep the ingredients.
- Cold seltzer water. The colder and more fizzy the seltzer water, the better.
- Rice flour + All-purpose flour for added lightness and crispiness
You’ll be sure to hear that crunch in every bite!
- ⅔ cup rice flour
- ½ cup
- 1 tsp sugar
- ¼ tsp salt
- 1 whisked egg
- 1 cup seltzer water
- ½ cup chopped kimchi
- ¼ cup kimchi juice
- ⅔ cup chopped scallions
- 2 ice cubes
- 1 Tbsp soy sauce
- 2 tsp white or rice vinegar
- ½ tsp sugar
gochugaruand sesame seeds
- Add enough vegetable oil to cover the entire skillet (approx ¼ cup for
12 inchpan) and turn on medium high heat while you prep the ingredients
- Add dry ingredients to mixing bowl - rice flour,
all purposeflour, sugar, salt and mix well
- After the oil has heated for at least 5 minutes, add cold seltzer water, whisked egg, chopped kimchi, scallions, and kimchi juice to dry ingredients and mix together.
- Then add 2 ice cubes to the batter to keep it cold
- Place 2 big ladles of batter into pan and thin it out to create thin, flat pancake
- Cook for 2-3 minutes or until browned and carefully flip
pancake. Cook for 2-3 minutes on the other side
- Place on paper towel to soak any excess oil and serve immediately with soy dipping sauce