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    You are in: Home / Recipes / Pajeon (Korean Scallion and Seafood Pancake) Recipe
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    Pajeon (Korean Scallion and Seafood Pancake)

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     3 Total Reviews

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    • on March 24, 2009

      Delicious. I used all regular flour (2c) instead of 1/2c rice flour. Make sure the water you add is ICE COLD (it makes the batter fry up more crisp). I only had green onions and frozen shrimp on hand, but was still very tasty. I dumped all the onions and shrimp into the batter and mixed together rather than placing some on top during frying. It still fried up perfectly this way. Also, I seasoned the batter with red pepper flakes instead of red pepper powder, added some onion powder, garlic salt and white pepper. The recipe for dipping sauce was fabulous as is. Thanks for the recipe!

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    • on March 08, 2008

      I think the recipe is fine, except that I used buckwheat flour and for some reason I don't think the pancake 'fried' very well. I'll have to try it again with normal flour.

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    • on October 17, 2006

      good basic recipe, although the batter was a little too thick for my taste so i added an extra egg and some more water. the dipping sauce was delicious as well. will def be making more of these. thanks.

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    Nutritional Facts for Pajeon (Korean Scallion and Seafood Pancake)

    Serving Size: 1 (464 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 661.4
     
    Calories from Fat 240
    36%
    Total Fat 26.7 g
    41%
    Saturated Fat 4.0 g
    20%
    Cholesterol 104.9 mg
    34%
    Sodium 1503.4 mg
    62%
    Total Carbohydrate 80.5 g
    26%
    Dietary Fiber 4.4 g
    17%
    Sugars 3.4 g
    13%
    Protein 23.9 g
    47%
    Detailed Nutrition Values About Nutrition Info
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