Pajeon (Korean Scallion Pancake) with Healthy Sides

A crisp, savory scallion pancake served with warm white rice, classic spinach namul (blanched and seasoned spinach), and homemade vegetarian kimchi. This comforting, balanced meal is rooted in everyday Korean staples—and it comes together surprisingly quickly. Since the rice and kimchi take the longest, start them first. The spinach and pajeon cook quickly and can be prepared while the rest is underway. If you're short on time, you can use store-bought vegetarian kimchi to reduce overall effort!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Start with the rice so it’s warm and ready when the rest of the meal is done. Rinse 2 cups short-grain white rice in cold water, swirling and draining. Repeat 2–3 times until the water runs mostly clear. Add rinsed rice and 2 cups water to a rice cooker or medium pot.

Step 2

Stovetop: Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes. Turn off heat and let steam, covered, for 5 more minutes.

Step 3

Rice cooker: Use the white rice setting.

Step 4

Fluff before serving.

Step 5

Chop 1 medium napa cabbage into bite-sized pieces. Place in a large bowl with ¼ cup sea salt. Add enough water to cover the cabbage. Toss to coat evenly.

Step 6

Let soak for 30–60 minutes, tossing occasionally. While it soaks, continue with the next steps. This gives the cabbage time to soften while you prep other dishes.

Step 7

This quick vegetable side can sit at room temperature until serving. Bring a pot of water to a boil. Blanch 1 large bunch of spinach for 30 seconds. Drain and rinse under cold water to stop the cooking. Squeeze out excess water and cut into 2-inch pieces.

Step 8

In a bowl, mix with: 2 teaspoons soy sauce, 1 teaspoon sesame oil, 1 finely grated garlic clove, and a pinch of salt.

Step 9

Optional: sprinkle with sesame seeds. Set aside.

Step 10

Drain and rinse the softened cabbage thoroughly. Squeeze out excess moisture.

Step 11

In a separate bowl, mix: 1 tablespoon grated garlic, 1 teaspoon grated ginger, 2 tablespoons gochugaru (adjust to taste), 2 teaspoons sugar, 1 tablespoon soy sauce, and 3 scallions, cut into 2-inch pieces. Optional: 1 small carrot, julienned.

Step 12

Add the cabbage and mix thoroughly until coated. Transfer to a serving bowl if eating fresh, or store in a clean jar for later use.

Step 13

Do this last so it’s served hot and crispy. In a mixing bowl, whisk together: 2 cups all-purpose flour, 2 tablespoons cornstarch or potato starch, 1½ cups cold water, 2 large eggs (or egg replacer), and 1 teaspoon salt. Add 2 bunches of scallions (cut into 3-inch strips) and mix to coat.

Step 14

Heat a nonstick pan over medium heat with 1–2 tablespoons of neutral oil.

Step 15

Pour in half the batter and spread it evenly. Cook for 3–4 minutes until golden and crisp. Flip and cook for another 3–4 minutes. Repeat with remaining batter. Slice into wedges before serving.

Step 16

In a small bowl, mix: 2 tablespoons soy sauce, 2 teaspoons rice vinegar, 1 teaspoon sesame oil, and ½ teaspoon sugar.

Step 17

Optional: garnish with chopped scallion or chili flakes.