Low Sodium Pajeon (Korean Scallion Pancake)
Enjoy a healthier twist on a Korean classic with this Low Sodium Pajeon (Korean Scallion Pancake). Crafted with a blend of all-purpose and rice flour, these savory pancakes boast a perfectly crispy texture while remaining light and airy. Fresh scallions and vibrant red bell pepper slices add bursts of flavor and color, all fried to golden perfection in just minutes. Paired with a tangy, umami-packed dipping sauce made from low sodium soy sauce, rice vinegar, and a touch of sesame oil, this recipe delivers all the authentic flavors you love with less salt. Quick to prepare and perfect as an appetizer, snack, or light meal, these pancakes are a must-try for anyone seeking a delicious yet heart-healthy option.
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Ingredients
- 1 cup all-purpose flour
- 1 cup rice flour
- 1.5 cups cold water
- 1 egg
- 8 stalks scallions (green onions)
- 0.5 red bell pepper
- 3 tablespoons vegetable oil
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 0.5 teaspoon sesame oil
- 1 clove minced garlic
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour and rice flour.
Step 2
Gradually add the cold water while stirring, until you have a smooth batter.
Step 3
Beat in the egg until well incorporated. The batter should be slightly thinner than pancake batter.
Step 4
Trim the scallions to fit your pan and then cut them in half lengthwise.
Step 5
Slice the red bell pepper thinly and set aside.
Step 6
Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium-high heat.
Step 7
Pour half of the batter into the pan and immediately lay half of the scallions and red pepper slices over the batter.
Step 8
Cook the pancake for about 3-4 minutes, pressing down gently with a spatula until the bottom is golden brown and crispy.
Step 9
Flip the pancake carefully and cook the other side for an additional 3-4 minutes.
Step 10
Transfer the cooked pancake to a serving plate and keep warm. Repeat with the remaining batter and vegetables.
Step 11
To prepare the dipping sauce, mix the low sodium soy sauce, rice vinegar, sesame oil, and minced garlic in a small bowl.
Step 12
Cut the pancakes into smaller pieces and serve with the dipping sauce.
Nutrition Facts
| Serving size | (881.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1551.0 |
| Total Fat 56.3g | 0% |
| Saturated Fat 9.1g | 0% |
| Polyunsaturated Fat 29.9g | |
| Cholesterol 196mg | 0% |
| Sodium 1333.2mg | 0% |
| Total Carbohydrate 226.7g | 0% |
| Dietary Fiber 8.9g | 0% |
| Total Sugars 3.5g | |
| Protein 34.9g | 0% |
| Vitamin D 48IU | 0% |
| Calcium 109.2mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 648.8mg | 0% |
Source of Calories