Korean Pyogo Pajeon (Scallion & Mushroom Pancake) Recipe

Name: Korean Pyogo Pajeon (Scallion & Mushroom Pancake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 cups ice-cold water; 1/2 teaspoon salt; 1 egg, lightly beaten; 1 bunch of scallions, cut into strips; 4, 5 pyogo beosut (shiitake mushrooms); 1 cup rice flour or cornstarch (substitute for 1 cup of flour for extra crispiness); 2, 3 tbsp vegetable oil, for frying; For the dipping sauce:; 2 tbsp of soy sauce; 1 tsp brown sugar; 1 tsp rice vinegar or cider vinegar; sprinkle of sesame seeds; sprinkle of red chili pepper flakes (optional)

Servings: persons

2 cups all-purpose flour
2 cups ice-cold water
1/2 teaspoon salt
1 egg, lightly beaten
1 bunch of scallions, cut into strips
4, 5 pyogo beosut (shiitake mushrooms)
1 cup rice flour or cornstarch (substitute for 1 cup of flour for extra crispiness)
2, 3 tbsp vegetable oil, for frying
For the dipping sauce:
2 tbsp of soy sauce
1 tsp brown sugar
1 tsp rice vinegar or cider vinegar
sprinkle of sesame seeds
sprinkle of red chili pepper flakes (optional)

1
Mix dry ingredients (minus the dipping sauce) together in a mixing bowl until a thick batter is created. It should be similar thickness as regular pancake batter.
2
Heat a non-stick frying pan over medium-high heat and add a generous amount of olive oil. When hot, pour half of the batter evenly over the pan. Add the scallion and mushroom strips by slightly pressing them into the batter. Cook for about 7, 8 minutes or until the bottom and its edges are browned. Carefully flip over and cook for about 5 more minutes or until browned.
3
Meanwhile, mix the ingredients for the dipping sauce and set aside.
4
Transfer to a serving plate whole or cut pancakes into desired pieces with the dipping sauce.

827

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 cups ice-cold water, 1/2 teaspoon salt, 1 egg, lightly beaten, and more.

Yes, Korean Pyogo Pajeon (Scallion & Mushroom Pancake) falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Korean Pyogo Pajeon (Scallion & Mushroom Pancake)

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