Sourdough Discard Pajeon (Korean Scallion Pancake)
Chewy & savory Korean style scallion pancakes. Vegan friendly.
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.
- Remove from pan, slice and serve with dipping sauce.