Chicken Pajeon (Korean Green Onion Pancake)
Grandpa Dong cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by John Tan on SeeMeCook
A protein-packed twist on the classic Korean savory pancake (pajeon), featuring tender chicken and fresh green onions served with a savory garlic-soy dipping sauce.
- Time
- 25 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Gluten, sesame, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Pancake
- 100 g
- 125 g
- 180 g
- 30 g
Sauce
- 30 g
- 15 g
- 20 g
- 14 g
Weights are estimates. Together, the ingredients weigh about 965 g before cooking, which is about 480 g per serving.
Steps
Prepare the dipping sauce by combining 2 tablespoons of soy sauce, 1 tablespoon of vinegar, 1.5 tablespoons of sesame oil, and 1.5 tablespoons of chopped garlic in a small bowl. Whisk until well combined and set aside.
In a large mixing bowl, whisk together the Korean pancake mix and cold water until a smooth, slightly thin batter forms.
Prepare the green onions by trimming the roots and cutting them to fit the size of your skillet. Thinly slice the chicken breast into bite-sized strips.
Heat a large non-stick skillet over medium-high heat and add vegetable oil to coat the bottom.
Lay the green onions in a single, tight layer across the skillet.
Distribute the sliced chicken evenly over the top of the green onions.
Pour the batter over the chicken and green onions, using a spatula to spread it evenly so it binds the ingredients together.
Cook for 4-5 minutes until the bottom is golden brown and crispy.
Carefully flip the pancake over and cook for another 3-4 minutes until the chicken is fully cooked through and the second side is crispy.
Slide the pancake onto a cutting board, slice into squares or wedges, and serve hot with the prepared garlic-soy dipping sauce.
Notes
For a crispier pancake, use ice-cold water or sparkling water in the batter. You can also add a beaten egg on top of the chicken before flipping for extra richness and protein.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 845
- Protein
- 79 g
- Carbs
- 53 g
- Fat
- 33 g
- Fiber
- 3 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
