Korean Green Onion Pancake (Pajeon)

We love Korean Food but allot of Korean food is very meat based. Luckily, one of our favourites is Green Onion Pancake and this can be made vegan, gluten free and oil free.

This recipe was adapted from JOC (Just One Cookbook) Green Onion Pancake. The original includes eggs and an unnecessary amount of oil in the recipe.

The sesame oil listed in the sauce and the pancake are for flavour.

Sesame oil has a wonderfull and very distinct flavour. The recipe can be quite easily made without it if you don’t have it or you are oil free. No substitution is required if you leave it out, it is not essential.

To go oil free though, make sure you have a good non-stick fry pan or you will have some issues, this will sick to an ordinary pan that isn’t oiled.

Recipe

Pancake Ingredients

• ¾ cup gluten-free flour
• ¼ cup rice flour
• ½ tsp sea salt
• ⅔ – ¾ cup water (adjust according to your flour)
• 2 Tbsp sesame oil (leave out to go oil free)
• 6 green onions/scallions
• ½ onion
• 1 carrot

Dipping Sauce Ingredients

• 1 Tbsp toasted white sesame seeds
• 2 Tbsp soy sauce
• 2 tsp rice vinegar
• 1 Tbsp water
• ½ tsp sesame oil (leave out for oil free)
• ¼ tsp gochugaru (Korean pepper flakes – optional)

Method

To Cook the Pancake

• Heat a large frying pan over medium to medium-high heat. When it’s hot, add 1 Tbsp oil and 1 Tbsp sesame oil.

• Mix the batter one more time and ladle half of the mixture into the frying pan. Spread it evenly into a thin round shape, making sure it’s flat and there’s no hole.

• Cook until the bottom is golden brown about 4-5 minutes. If the pancake is browning too fast (or too slow), adjust the heat to lower (or higher).

• Flip it over and cook for another 3-4 minutes.

To Make the Dipping Suace

• Grind hald the sesame seeds in a mortar and pestle
• Combine all the ingredients in a small bowl and let sit whilst making the pancake