Korean Scallion Pancakes with Shrimp, Bacon, and Kimchi: A Crispy, Flavor-Packed Delight
Achieve the ultimate crisp and savory layers with simple pantry ingredients.
Korean Scallion Pancakes with Shrimp, Bacon, and Kimchi
Korean scallion pancakes—also known as Pajeon—are a beloved staple in both homes and restaurants throughout Korea. Featuring a golden, lacy exterior and a tender, savory filling, these pancakes are endlessly adaptable. This comprehensive guide explores how to elevate classic Pajeon with the addition of shrimp, bacon, and kimchi, resulting in a vibrant, texturally dynamic dish that balances spicy, smoky, and umami-rich flavors.
Table of Contents
- Introduction
- Ingredient Overview
- The Technique Behind Crisp Pajeon
- Step-by-Step Recipe with Tips
- Variations
- Dipping Sauce
- Serving and Storage Suggestions
- Frequently Asked Questions
Introduction
Pajeon (파전), meaning “scallion pancake” in Korean, is a classic example of Korea’s tradition of jeon—savory pancakes, often loaded with vegetables, seafood, or meats, and pan-fried until crisp. By adding bacon and kimchi to the canonical scallion and shrimp, we bring smoke, heat, tang, and complexity to every bite. This recipe also illustrates the technique for achieving the signature crisp, lacy edge and tender interior that makes the best Pajeon so addictive.
Ingredient Overview and Functions
- Scallions: The backbone of Pajeon. Use the green and white parts, cut into lengths for maximum visual and textural impact.
- Shrimp: Adds pop and subtle sweetness. Use small shrimp, cleaned and cut into bite-sized pieces.
- Bacon: Provides smoky, salty depth; frying the pancakes over bacon renders fat that enhances crispiness.
- Kimchi: Infuses tangy heat and vibrant color; use well-fermented kimchi for stronger flavor.
- Batter: A mix of low-gluten flour (cake or all-purpose), water (ice-cold for better texture), and a pinch of salt.
- Egg: Some recipes drizzle a beaten egg over the pancake for richness and cohesion.
- Neutral Cooking Oil: Ensures even browning and lattice formation.
| Ingredient | Role in Pancake |
|---|---|
| Scallions | Flavor, texture, structure |
| Shrimp | Protein, sweetness, visual appeal |
| Bacon | Smoky flavor, crispness, fat |
| Kimchi | Heat, acidity, umami |
| Batter (Flour + Water) | Binding, crisp shell |
| Egg | Richness, color, structure |
| Oil | Even browning, crisp texture |
The Technique Behind Crisp, Textured Pajeon
The heart of Pajeon’s appeal is its contrasting textures: the batter should fry up with a crisp, lacy edge while the inside remains tender and full of mix-ins. Achieving this balance relies on:
- Cold Batter: Keeps gluten development low, leading to a crispier crust.
- Generous Oil: Ensures a well-fried, not soggy, edge—it’s closer to shallow-frying than sautéing.
- Proper Layering: Arranging scallions and fillings in the pan before pouring the batter produces better structure and appearance.
- Pan Temperature: Moderate-to-high heat for a golden, not burned, crust.
- Minimal Mixing: Stir batter just until combined to avoid toughness.
- Use of Rendered Fat: Cooking pancakes over bacon renders additional fat, enhancing flavor and crisping the bottom layer.
These practices yield a pancake that’s appealingly crisp and attractively mottled, with distinct strata of fillings visible in every slice.
Step-by-Step Recipe with Tips
Ingredients (For One Large Pancake or Two Small)
- 6–8 scallions, trimmed, cut into 3–5 inch lengths
- 6 oz (170g) shrimp, peeled, deveined, and cut into chunks
- 4–5 strips bacon, plus extra for pan (cut to length)
- 3/4 cup (100g) kimchi, squeezed dry and roughly chopped, plus 2 Tbsp kimchi juice (optional)
- 1/2 small yellow onion, thinly sliced
- 3/4 cup (90g) cake flour or all-purpose flour
- 1/2 cup (120ml) ice-cold water or sparkling water
- 1 egg, beaten
- 1/2 tsp salt
- Neutral oil (such as canola or vegetable), for frying
Optional Add-Ins:
- Sliced chili or hot pepper for extra heat
- Squid or other seafood in place of, or in addition to, shrimp
Instructions
- Prepare the Dipping Sauce: Mix 2 Tbsp soy sauce, 1 Tbsp rice vinegar, 1 tsp thinly sliced scallion, 1/4 tsp chili flakes, pinch of sugar, and 1/4 tsp sesame seeds in a small bowl. Set aside.
- Prep the Ingredients:
- Pat the kimchi dry, reserve the juice, and chop roughly.
- Slice the scallions and onion. Cut bacon to fit the pan with a gap between strips.
- Clean and cut shrimp into bite-size pieces.
- Make the Batter:
- In a medium bowl, whisk flour and salt. Add cold water gradually, mixing just until combined (batter should be thin, like heavy cream).
- Add the egg and, if desired, a spoonful of kimchi juice for color and tang.
- Combine Mix-Ins: Gently fold in kimchi, onion, some scallions, and shrimp. Reserve bacon and a handful of the greenest scallion ends for assembly.
- Cook the Bacon: Arrange bacon strips in a cold, nonstick or seasoned cast iron pan, spaced evenly. Cook over medium heat until the bottom renders and turns golden. Flip strips for 30 seconds more, then push to the side.
- Assemble Pancake:
- Scatter remaining scallions across the pan amid the bacon. Pour batter mixture in an even layer over the top, letting it spread to the pan’s edges.
- Press with a spatula to flatten.
- Fry Until Crisp:
- Increase heat slightly if needed. Drizzle oil around the exterior.
- Let pancake fry undisturbed until the bottom is deeply golden (about 5 minutes). Edges should sizzle and bubble, indicating sufficient oil and heat.
- Flip and Finish: Carefully loosen the edges, then flip the pancake. You may find it easiest to use two spatulas or slide onto a plate before flipping back into the pan. Fry until second side browns and crisps (about 3–4 minutes).
- Slice and Serve: Transfer to a cutting board, let cool slightly, then cut into wedges or squares. Serve with dipping sauce for the full Pajeon experience.
Tips for Success
- Don’t Overmix the Batter: A few lumps are fine. Over-mixing can yield a gummy pancake.
- Use Cold Water: This helps slow gluten development and increases crispness.
- Generous Oil: Shallow frying, rather than just greasing the pan, produces that essential crispy texture.
- Resting: If possible, let the batter rest for 5–10 minutes before frying to allow flour to fully hydrate.
- Layering: Keep fillings in single layers—piling on can prevent full crisping.
What others are reading
Variations
Pajeon is versatile. Feel free to experiment using what you have on hand. Here are some favorite ways to riff:
- Vegetarian: Remove seafood and bacon, add mushrooms, zucchini, or peppers.
- Korean Seafood Pancake (Haemul Pajeon): Increase variety of seafood (add squid, mussels, clam meat) for a deluxe version.
- Kimchi-Heavy: For a spicier, more assertive version, increase the kimchi and liquid and reduce other fillings for a kimchi pancake (Kimchijeon).
- Mini Pancakes: Make smaller, individual-sized pancakes that are easier to flip and serve as appetizers.
- With Cheese: Shredded mozzarella or cheddar can be scattered on top before the final flip for a fusion twist.
Classic Dipping Sauce for Korean Pancakes
Nothing completes Pajeon like a tangy, salty dipping sauce. Here’s a classic version to accompany your crispy pancakes:
- 2 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 tsp finely sliced scallions
- 1/4 tsp gochugaru (Korean red chili flakes) or a pinch of red pepper flakes
- 1/4 tsp toasted sesame seeds
- 1/8 tsp sugar (optional, for balance)
Mix all ingredients in a small bowl just before serving. The acid balances the pancake’s richness, and the spice kicks up the flavor.
Serving and Storage Suggestions
- Serving: Serve Pajeon hot and fresh, sliced into squares or wedges. Accompany with plenty of dipping sauce and, optionally, extra kimchi on the side.
- Banchan-Style: As a side dish alongside rice, soups, or grilled meats.
- Drinks Pairing: Koreans often enjoy Pajeon with makgeolli, a lightly fizzy rice wine, especially on rainy days.
- Storage: Leftovers keep well in an airtight container for up to 3 days in the fridge. Reheat in a skillet over medium-high heat to restore crispness—the microwave will make them soft.
- Freezing: Pancakes may be frozen; thaw and crisp in a pan before serving.
Frequently Asked Questions (FAQs)
Q: Can I use a gluten-free flour for Pajeon?
Yes. Many rice-based gluten-free flours will work, though the texture may be slightly different—crisp but less chewy.
Q: How do I make this vegetarian or vegan?
Simply omit shrimp and bacon. Substitute mixed vegetables or mushrooms, and skip the egg—or use a vegan egg substitute for binding. Adjust salt and umami with a dash of soy sauce in the batter.
Q: My pancakes won’t get crispy. What am I doing wrong?
The two key elements are hot oil and enough oil. Start with a sufficiently heated pan and shallow fry rather than sauté. Cold or too little oil inhibits browning.
Q: How do I flip a large pancake without breaking it?
Use a wide spatula or two spatulas for extra support. Alternatively, slide the pancake onto a plate, invert the pan over it, and flip both together before returning to heat.
Q: Can I make these in advance?
Yes. While freshest is best, you can fry pancakes a day ahead and crisp them in a hot skillet just before serving for best texture.
Conclusion
Korean scallion pancakes with shrimp, bacon, and kimchi deliver a multidimensional experience that’s crispy, spicy, smoky, and tangy. Armed with a few pantry staples and the right technique, anyone can recreate this party favorite at home—whether as a show-stopping appetizer, a comforting rainy day lunch, or the star of your next dinner spread.
References
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