Korean spring onion pancakes (pajeon)

Serves 4 Starters and mains

Spring Onion  Pancake 2



  • 125g plain flour
  • 30g rice flour
  • 1⁄4tsp sea salt crystals
  • 1⁄4tsp freshly ground
  • black pepper
  • 1 large egg
  • 2tsp Kikkoman (naturally brewed) soy sauce
  • 2tbsp sunflower oil
  • 4 bunches spring onions, trimmed and sliced lengthways then halved across
  • 3 long green chillies, deseeded and sliced into rings

For the dipping sauce

  • 3tbsp Kikkoman (naturally brewed) soy sauce
  • 2tsp rice vinegar
  • 1⁄4tsp chilli flakes
  • 1 clove garlic, grated
  • 1 piece ginger, grated and juice extracted
  • 2tsp toasted sesame seeds


Sift the flours into a bowl, add the salt and pepper and break in the egg. Add the soy sauce and whisk in 250ml cold water a little at a time to make a smooth batter. Put in the fridge for 15 minutes.

Heat 1tbsp of the oil on a medium heat using a frying pan large enough to take all the spring onions, and gently wilt them with the chillies for about 3 minutes. Tip onto a plate and divide into 8 portions.

Heat a 15cm frying pan on medium heat and add a little oil. Take out the batter, turn the heat to low and pour in 3tbsp of the mixture tilting the pan so it spreads evenly. Take a portion of the onions and spread over the pancake and cook for 4 minutes. Lift the pancake and add a little more oil, flip it over and press down and cook for 2 minutes.

Wrap in foil and keep warm in a moderate oven while cooking the rest of the batter. Mix all the dipping sauce ingredients together and serve with the hot pajeon.

Recipes and food styling: Linda Tubby. Photography and prop styling: Angela Dukes.
Spring Onion  Pancake 2
Recipes and food styling: Linda Tubby. Photography and prop styling: Angela Dukes.


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