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Picture of Pajeon (Korean Scallion Pancakes)
south american korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2835 kcal 142 %
  • Fat 173 g 267 %
  • Saturated 16 g 79 %
  • Carbs 282 g 94 %
  • Fiber 13 g 53 %
  • Protein 40 g 79 %
  • Cholesterol 367 mg 122 %
  • Sodium 3272 mg 136 %
  • Calcium 941 mg 94 %
  • Magnesium 136 mg 32 %
  • Potassium 997 mg 21 %
  • Iron 18 mg 97 %
  • Zinc 4 mg 41 %
  • Phosphorus 1477 mg 211 %
  • Vitamin A 215 µg 24 %
  • Vitamin C 34 mg 37 %
  • Thiamin (B1) 2 mg 180 %
  • Riboflavin (B2) 2 mg 127 %
  • Niacin (B3) 17 mg 103 %
  • Vitamin B6 0 mg 37 %
  • Folate equivalent (total) 894 µg 223 %
  • Vitamin B12 1 µg 28 %
  • Vitamin D 2 µg 12 %
  • Vitamin E 30 mg 203 %
  • Vitamin K 473 µg 394 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Pajeon (Korean Scallion Pancakes)

Ingredients

  • 2 cups all-purpose flour
  • 1⁄2 cup cornstarch
  • 2 tsp. baking powder
  • 2 tsp. sugar
  • 1 tsp. kosher salt
  • 1⁄2 tsp. freshly ground black pepper
  • 2 tbsp. soy sauce
  • 2 tsp. minced fresh garlic (from about 3 cloves)
  • 1 tbsp. doenjang (Korean fermented soybean paste)
  • 2 large egg yolks, beaten
  • 2 cups ice-cold club soda
  • 3 bunches thin scallions, green and white parts cut into 2-inch batons (7 cups)
  • 1 cup grapeseed or canola oil, for frying

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