Sourdough Discard Pajeon (Korean Scallion Pancake)

Pajeon aka Korean Scallion Pancake is chewy, savory, and fragrant. It is a must-get appetizer for me at Korean restaurants. I have made other variations of it before, all stemming from the same thin base batter: Sourdough Discard Kimchi-Jeon: Kimchi Pancakes and Sourdough Haemul Pajeon: Seafood Scallion Pancake. Since this one is simpler, I used soybean paste in place of salt to amp the flavor and to add more umami. If you enjoyed the others, I’m sure you’ll enjoy this one as well!

Sourdough Discard Pajeon

The process

  1. Mix sourdough discard, water, cornstarch, rice flour, minced garlic, salt and pepper together. You should have a thin batter that is slightly thinner than a crepe’s. If it is too thick, add some more water. Chop scallions into 4″ strips.
  2. Heat up a skillet on medium heat. Heat up oil and add the scallions.
  3. Spoon the batter mixture evenly over scallions. Cook about 3 minutes or when the bottom has browned and the top sets.
  4. Flip and cook the other side for about 3 minutes.
Sourdough Discard Pajeon

Looking for similar recipes? Check these out:

Sourdough Discard Pajeon
Sourdough Discard Pajeon

Sourdough Discard Pajeon (Korean Scallion Pancake)

Chewy & savory Korean style scallion pancakes. Vegan friendly.
Course: Appetizer, Side Dish
Cuisine: Korean
Keyword: sourdough, sourdough discard
Servings: 1 pancake

Ingredients

Pancake

  • 50 g sourdough discard
  • 35 g water
  • 7 g cornstarch
  • 7 g rice flour
  • 1 tsp soybean paste or 1/4 tsp salt
  • 2 cloves garlic minced
  • pinch pepper
  • 2 scallions

Dipping Sauce

  • 1 tbsp soy sauce
  • 1/2 tbsp rice vinegar
  • 1/4 tsp sugar
  • pinch sesame seeds
  • pinch gochugaru

Instructions

  • Mince garlic and chop scallions into 4 inch strips. Make the dip sauce. Set aside.
  • Mix sourdough discard, water, cornstarch, rice flour, minced garlic, salt and pepper together. You should have a thin batter that is slightly thinner than a crepe's. If it is too thick, add some more water.
  • Heat up a skillet on medium heat. Add oil and scallions. Spoon the batter mixture over the scallions and cook for about 3 minutes or when the bottom has browned and the top has set. Flip and cook the other side for about 3 minutes.
    Sourdough Discard Pajeon
  • Remove from pan, slice and serve with dipping sauce.

Leave a Reply

Your email address will not be published.

Recipe Rating