Korean Veggie Pancakes with Green Onions

Ingredients

Estimated total cost: €3.43 · €0.57/serving

• 2 cups all-purpose flourEst. price €0.20–€0.50
• cup cornstarchEst. price €0.40–€0.90
• 2 teaspoons baking powderEst. price €0.05–€0.15
• 2 teaspoons sugarEst. price €0.02–€0.06
• 1 teaspoon doenjang (Korean fermented soybean paste)Est. price €0.10–€0.25
• teaspoon freshly ground black pepperEst. price €0.08–€0.20
• 2 cups ice-cold club sodaEst. price €0.60–€1.20
• 1 medium egg yolkEst. price €0.15–€0.30
• 2 teaspoons minced garlicEst. price €0.10–€0.25
• 3 large bunches scallions, cut into 2-inch batons (if the scallions are thick, cut the white parts lengthwise in half before cutting into batons)Est. price €1.50–€3.00

Steps

1. 1

   In a medium bowl, mix together flour, cornstarch, baking powder, sugar, doenjang, and pepper until well combined. Gently stir in club soda, egg yolk, and garlic using a whisk. Be careful not to overmix to prevent the batter from becoming dense. Whisk the mixture around 10 times before allowing it to rest for 10 minutes in the freezer. This resting period will help any tiny lumps of flour dissolve naturally into the batter without further agitation.

2. 2

   Prepare for pancake making by lining a sheet pan with paper towels and setting it aside. Next, take a medium bowl and add scallions to it. Gradually mix in the cold batter until the scallions are well coated and held together.

3. 3

   Begin by heating a 10-inch nonstick sauté pan over high heat and adding approximately 1 tablespoon of oil. Once the oil is hot and shimmering, carefully pour 1 cup of the scallion batter into the center of the pan. Use a spatula to spread it out evenly, forming a 7-inch pancake while ensuring it doesn't touch the sides to prevent uneven cooking. Reduce the heat to medium and cook for about 4 to 5 minutes until the bottom of the pancake sets. Once set, gently lift the edges with a spatula, tilting the pan slightly to allow some hot oil underneath. Continue cooking for an additional 2 to 3 minutes until the bottom turns a deep golden brown and becomes crisp. To check doneness, gently lift an edge with your spatula. Carefully flip the pancake and cook on the other side for another 3 to 4 minutes or until golden brown and fully cooked through. Transfer the cooked pancake to a prepared sheet pan to drain any excess oil. Wipe out the pan, return it to high heat, add more oil as needed, and repeat this process until all pancakes are cooked. For optimal enjoyment, serve these pancakes immediately while they are warm and crispy. If preparing multiple batches, you can keep them warm in a low (200°F) oven on a clean sheet pan while finishing up cooking all batches.

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• Cultural note

  Pajeon, or Korean Veggie Pancakes, are a popular Korean dish often enjoyed as a snack or appetizer. They are a traditional street food in Korea and are commonly made during celebrations and festivals. The use of doenjang, a fermented soybean paste, adds a umami depth to the dish.

• Seasonal note

  Korean Veggie Pancakes with Green Onions are best made in the spring and summer when scallions are in season. These vegetables are fresh and abundant during this time, enhancing the flavor of the dish.

• Health note

  This dish is a good source of fiber, vitamins A and C, and zinc. The scallions and garlic provide antioxidants and anti-inflammatory properties. However, the sodium content is relatively high, so it's recommended to consume in moderation.