Korean Spring Onion Pancake (Pajeon) 🇰🇷

While spring onions are often used as an aromatic and for garnishing, they feature heavily in Korean cuisine.  In this recipe, enjoy them as the star ingredient in a pancake, fried in a simple batter until caramelised, which brings out their sweetness plus a little smoky flavour.  Serve with a sharp and tangy dipping sauce as a snack or a side dish.

Makes 1 pancake

INGREDIENTS

• 4-5 spring onions, about 80g / 2¾oz
• ½ cup plain flour
• ½ cup water
• 1 teaspoon Korean soybean paste (or Japanese miso)
• ½ teaspoon sugar
• 3 tablespoons vegetable oil

For the dipping sauce:

• 2 tablespoons light soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 teaspoon toasted sesame seeds
• 1 small red chilli, finely chopped (optional)

METHOD

1. Make the dipping sauce by combining all ingredients in a small dish.
2. Slice spring onions into 12cm / 5" sections.
3. In a bowl, make batter by combining flour, water, soybean paste and sugar.  Mix until the batter is smooth.
4. Heat oil in a large non-stick frying pan over medium high heat until hot.
5. Place spring onions on the pan in a single layer in the shape of a rectangle.
6. Pour the batter evenly over the spring onions.  Let it fry for a few minutes until the bottom of the pancake turns golden and crispy.  Press with your spatula gently on top to keep it in shape.
7. Flip the pancake over and cook the other side for another 2 minutes or until golden and crispy.
8. Flip the pancake over one more time and cook for 1 final minute.  
9. Remove the pancake to a wooden board and let it cool a little before slicing it up with a sharp knife into square sections.
10. Serve with the dipping sauce on the side.