Go Back
Sourdough Discard Pajeon
Print Recipe

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.