Green Onion Pancake Korean Pajeon Recipe

korean pajeon

Pajeon is a Korean-style green onion pancake recipe. It is a savory, delicious pancake that can be prepared quick and easy. I’m using rice flour in this video, so it’s actually a gluten-free pancake recipe, but using all-purpose wheat flour is fine. You can use either chives or scallions for this recipe (or both).

What You Need To Make Pajeon

HOT PEPPER (optional)
½ cup FLOUR
½ cup WATER
2-3 Tbsp OIL for cooking
SALT and PEPPER (to taste)
CHILI-GARLIC SAUCE (to taste, optional)

How to Make a Pajeon Green Onion Pancake

  • Combine flour and cold water and mix well, the batter should be thin.
  • Chop slender green onions into approx. 1 inch pieces and add into batter (thicker onions should be sliced lengthwise first).
  • Add red bell pepper and any hot pepper (optional) to batter and combine all until ingredients are well coated.
  • Heat oil in a non-stick skillet on medium high. Adjust temperature as needed through out cooking, but make sure the oil is hot before adding the batter.
  • Add batter to hot skillet and shape into a pancake shape. Make 1 big pancake, or 2 smaller pancakes; this recipe can serve 1 to 2 people, although I generally eat it all, since it’s quick and easy to prepare, and I often make it when I’m just cooking for myself.
  • Add salt and pepper to taste (remember that the sauce will have have soy sauce)
  • After 3 minutes, pour a beaten egg over the pancake top.
  • Cook until the cake is golden brown on bottom, about 4-6 minutes.
  • Turn the cake (or flip it–but with confidence!) and cook the eggy side for about 2 more minutes.
    And that’s it! Serve hot with a dipping sauce.

Dipping Sauce

Combine equal parts rice vinegar and soy sauce and mix well. Adding a little chili-garlic sauce is a nice touch, and and will provide a nice bite. For a sweeter sauce, add a little hoisin or plum sauce, or just 1-2 tsp sugar.

green onion pancake
A Korean style green onion pancake can be made quick and easy.

Give this pajeon green onion pancake recipe a try and let me know what you think, and bon appétit.
And for a Korean-style seafood pancake, check out this Haemul Pajeon Recipe.
seafood pancake dipping sauce
Thanks for checking out the video and recipe. If you liked it, click some of the social media links below and share it with your friends. I appreciate it!
–Chef Buck

Bok Choy Recipe — Healthy Bok Choy Soup

bok choy recipe

This bok choy recipe is one of my favorites. Bok choy is a type of cabbage, and quite versatile. It’s easily found in markets and is sold in several shapes and sizes under the name bok choy ranging from dinky baby bok choy to the larger size cabbages that I like to use for soups.

Bok Choy Recipe Ingredients:
1 large BOK CHOY (rough chopped)
2 medium SWEET POTATOES (cubed)
1 medium ONION (chopped)
CHILI PEPPERS (to taste)
2 Tbsp GINGER (sliced, minced)
5-7 cloves GARLIC (chopped)
1 tsp LEMONGRASS POWDER (or fresh lemongrass)
½ cup fresh BASIL (chopped)
SALT and PEPPER to taste
WATER enough to cover ingredients

bok choy recipe
bok choy cabbage

Bok Choy Recipe Directions:
In a soup pot, heat oil on medium high heat and add the ginger, garlic, chili peppers (or jalepenos, or whatever your favorite heat is–or no heat if you wanna skip the bite), and onion.
Saute for a minute or two and then add in the corriander, mango powder, and lemongrass powder (if using fresh lemongrass, add in with onions). Mix well and saute for another minute.
Add in sweet potatoes, skinned and cubed into ½ inch peices.
Add one 13.5 oz can of coconut milk and 1 can of water.
Bring pot to a boil, then reduce to a simmer and let cook for 5-6 minutes.
While pot simmers, separate the bok choy stalks from the leaves and wash well.
When the 5-6 minutes are up, add in the bok choy stalk bottoms and mix well. Add more water if needed. The water should be just enough to cover the soup ingredients, add sparingly.
Bring pot back to a simmer, cover and let cook for another 2 minutes.
Add salt and pepper to taste.
Stir in the bok choy leaves and cook for 1 minute.
Stir in the fresh chopped basil and remove from the heat.
And that’s it.
Eat it when you wanna eat it.
Soup is a great opportunity to clean out the fridge, so experiment with adding other veggies. I often add carrots and bell pepper.

Give this bok choy recipe a try and let me know what you think, and bon appétit!

And for another Asian inspired dish, try this Thai Eggplant Recipe.

Thai Eggplant Recipe
Thai Eggplant Curry Recipe

Fried Quinoa Recipe — Quinoa Fried “Rice”

fried quinoa recipe

This fried quinoa recipe is a quick and tasty take on Chinese fried rice. Quinoa makes a great substitute for rice in many recipes, especially quinoa fried “rice”. Quinoa is a complete protein, which makes this dish a complete meal, even if you leave out the egg–which is an easy way to make this a vegetarian recipe. Of course you can go the other route and throw in a little diced pork chop or ham if you like, but I’m quite happy with just a couple scrambled eggs thrown in.

Fried Quinoa Recipe Ingredients:
1 cup QUINOA (before cooking)
1 cup PEAS
1 CARROT (diced)
4-6 GREEN ONIONS (chopped, tops separate)
3-5 cloves GARLIC (finely chopped)
2 Tbsp GINGER (finely chopped)
HOT PEPPERS (as desired, finely chopped)
2 EGGS (scrambled)
2-3 Tbsp OIL for sautéing
SOY SAUCE as desired
SESAME OIL 1-2 tsp
SALT and PEPPER to taste

fried quinoa recipe
Quinoa Fried “Rice”

Fried Quinoa Recipe Directions:
This is a great dish for leftover quinoa. The next time you’re making a pot of quinoa for another recipe, just make a little extra for this fried rice recipe knockoff! But if you don’t have any leftover
cooked quinoa handy, just prepare this quinoa a little ahead of time to give it time to cool down–this will keep the quinoa from easily overcooking and becoming mushy.

Quinoa is easy to prepare–just like rice, in fact! Rinse the quinoa if needed (many brands come pre-rinsed). In a pot, add 1 cup quinoa to 2 cups water. Bring the pot to a boil, reduce pot to a
simmer, and then cover and let cook 13 minutes (this will result in slightly al-dente quinoa, which is what you want for frying). Remove the quinoa from the heat and let sit for 10 minutes.
Then fluff with a fork and allow to cool completely (salt if desired).

For fried rice, I like to scramble my eggs first and then set aside. I Use two eggs for this recipe, but feel free to use 1, or 3, or none if you want a vegetarian fried quinoa. Whisk the eggs (add a
splash of milk if desired–makes scrambled eggs smoother). Heat oil in a skillet and quickly scramble eggs on med-high heat and then set aside for later.

In a large skillet, heat 2-3 Tbsp oil on medium.

Add raw, diced carrots (should be about pea size). Add chopped hot peppers, too–if desired. I like adding a little fresh red chili peppers for taste, but jalapenos would work just as well, or red
pepper flakes, or even just a little sriracha later, if desired–or no heat at all–it’s up to your tastes; follow your heart, but spicy food is good for you, right?

Sauté the carrot and peppers for a minute and then add the ginger, garlic, and chopped green onion bottoms (reserve the chopped tops for a flavorful garnish).

Continue sautéing another minute and then add in the quinoa. Stir fry until heated through, this won’t take very long.

Add sesame oil and peas. I like to use frozen peas (thawed), because they hold their texture better than canned peas. Stir until mixed. Add soy sauce to taste. Add fish sauce if desired. The
sauces will provide plenty of salt, but if you want a little black pepper, go ahead and throw that in now.

Mix up and then add the scrambled egg. Mix and fry for another minute and then remove from the heat.

That’s it.

This dish is ready pretty quick. Top the fried quinoa with chopped green onion, crushed peanuts, or both. Serve fried quinoa it’s own or with a veggie side (broccoli or bok choy or Thai eggplant
are nice).

Give this Fried Quinoa recipe a try and let me know what you think, and bon appétit!
And for more tasty quinoa dishes, check out my Quinoa Video Playlist.

quinoa salad

Kung Pao Chicken Recipe –just like take-out!

Easy Kung Pao Chicken Recipe

Kung Pao Chicken tastes great and cooks up super quick, so next time you feel like ordering Chinese take-out, try cooking this Chinese favorite at home instead.

Kung Pao Chicken Ingredients:
1 lbs CHICKEN (boneless/skinless)
1 med-sized ZUCCHINI
1 stalk CELERY
3-4 GARLIC minced
2 tsp GINGER minced
3 Tbsp OIL for skillet
Salt and Pepper (to taste)
Sauce Ingredients:
(or sub brown sugar)
½ cup WATER

Kung Pao Chicken with rice.
Serve Kung Pao Chicken with rice.

Cut 1 lb. of boneless, skinless chicken into ½”-1″ pieces and place in a bowl. Season meat with salt and pepper to taste, then add 1 Tbsp soy sauce and 1 Tbsp cornstarch. Toss chicken with ingredients until the chicken pieces are coated, then set aside in the fridge.
In a small bowl, combine all of the ingredients listed above for the sauce. Stir until all ingredients are mixed well, and then set aside.
On med. high heat, In a large skillet, heat 3 Tbsp of oil (peanut or canola, or a mix of oil with sesame oil). Add red pepper flakes (or fresh chopped hot peppers), minced garlic, and minced ginger, and stir for a few moments while the garlic colors. Add the coated chicken. Stir and allow the chicken to cook quickly. Brown all sides and cook until chicken is nearly done.
Add chopped bottoms from green onions, diced red pepper (red or orange bell peppers look very nice with this dish), chopped celery, and diced zucchini. Stir with chicken for 2 minutes and then add sauce. Keeping the skillet on med. high, the sauce will bubble and thicken quickly; stir 1-2 minutes and then add peanuts. Stir 1 more minute, then mix in green onion tops. Remove from heat and serve over rice.
And that’s it–an Americanized version of a classic Chinese Kung Pao Chicken Recipe. Give this dish a try and let me know what you think…and bon appétit!

And for another Chinese favorite, try this super-duper General Tso’s Chicken Recipe.
general tso chicken

Cook Chinese Eggplant Recipe with General Tso’s Sauce

Chinese Eggplant Recipe with Sweet Sauce

Cook Chinese Eggplant for a terrific vegetarian meal that will not having you missing the meat. For this Chinese eggplant dish, I use a sauce similar to one I use making General Tso’s Chicken, so it’s a rich and filling eggplant dish, hearty and vegetarian at the same time.

ingredients to cook Chinese Eggplant Recipe

4-6 Tbsp OLIVE OIL
3 cloves GARLIC (finely chopped)
1-2 RED CHILIES (thinly sliced)
½ cup whole CASHEW NUTS
sauce ingredients:
1/3 cup SOY SAUCE
1 Tbsp GINGER (minced)
1½ cups WATER

cook Chinese Eggplant
Chinese Eggplant with Cashew Nuts and Sweet Sauce

how to cook Chinese Eggplant Recipe with General Tso’s Sauce

In a small bowl, combine all of the sauce ingredients. The fresh minced ginger is optional, but if you love ginger, why not? I also use 2 heaping Tbsp of brown sugar, but you can use more or less sugar depending on how much sweet you like–but the sweet is good with this recipe. Mix the sauce ingredients well and then set aside.
Cut your Chinese eggplant. You should buy firm eggplant with glossy, unblemished skins. Cut into pieces approx. 2″ long and ½” wide.
In a skillet or wok, heat olive oil on med. high heat. When the oil is hot, add eggplant. Saute eggplant 5-7 minutes. The eggplant will soak up the oil, so add more oil as needed or desired. Saute until the eggplant colors and begins to soften and then remove eggplant from the skillet. In the same hot skillet, add sesame oil and heat. Add garlic, hot pepper, and cashew nuts (or sub peanuts). Saute for 1 minute or until garlic colors. Add sauce and green onion bottoms. Stir sauce slowly. Because of the added corn starch, the sauce will quickly heat through, darken, and thicken. When the sauce has thicken to a a gravy/syrup consistency, return the eggplant to the skillet. Mix well, then cover the skillet and allow to simmer until the eggplant has finished cooking, 3-5 minutes depending on the size of the eggplant pieces. Stir in green onion tops. Fresh chopped cilantro also adds an excellent taste and garnish.
And that’s a very tasty way to cook Chinese eggplant.
Serve with rice, or without rice…and enjoy.
And for a tasty General Tso’s Chicken Recipe, click the pic below.

general tso chicken
click pic for recipe

Thanks for checking the recipe out. If you liked it, click a few buttons below and share it with your friends, I appreciate it.
–Chef Buck

Green Bean Recipe for people who hate green beans

This green bean recipe reminds me of the green beans we sometimes get out at Chinese restaurants; I’m not a fan of green beans, but if I gotta eat them, I like them like this or in a green bean casserole.  This dish is pretty simple to make and has a lot of nice nutritional stuff in it–you can forego the butter if you want and just use oil–but you’re already eating green beans, so isn’t that punishment enough?

Green Bean Recipe ingredients:
½ large ONION (sliced)
2 Tbsp GARLIC (finely chopped)
1 Tbsp GINGER (finely chopped)
CHILI PEPPERS to taste (finely chopped)
2-3 Tbsp SOY SAUCE
SALT and PEPPER to taste
garnish w/ toasted SESAME SEEDS

Green Bean Recipe Directions:
I’m not a fan of green beans, but this recipe is a quick way to make them edible.
First, trim the green beans by “snapping” off the ends–fresh beans will snap easily, and if there is a fiborous, stringy seam along the bean, this can be pulled off as well. Bring a pot of lightly salted water to a boil and add the green beans. Allow to cook 2-3 minutes, the longer the beans are in the water, the softer they will get (duh)…but why overcook them? They’re already awful green beans, so you might as well get some nutrition out of them.
Remove the beans from the hot water and place in an ice bath for 1 minute. This is called blanching–it stops the cooking process, keeps the beans crisp and maintains the bright, green color of the beans. After a minute, drain the beans.
While the beans drain, heat olive oil and butter in a skillet. Add sliced onion, garlic, ginger, and chili peppers and saute for 2 minutes. Add drained green beans and continue cooking another 2 minutes. To finish, add soy sauce and sesame oil and mix well, then remove skillet from the heat. That’s it, man–serve ’em hot. And garnish the dish with toasted sesame seeds for optimal flavor potential.

chinese green bean recipe
green beans

For another easy, healthy vegetable side-dish…try this ASPARAGUS RECIPE.

Chinese Eggplant Recipe – healthy, low-fat dish

chinese eggplant

This Chinese eggplant recipe is awesome because it’s purple–not purple like a black eye–but purple like Barney the Dinosaur, which is nice.

Choose eggplants that are firm and have a glossy skin. The skin is thin and tasty, and Chinese eggplants have smaller seeds than the black, bowling ball eggplant you might be used to preparing. They’re a great ingredient for a stir-fry and can stand in for meat without being as awful as tofu. So give ’em a try.

3-4 Tbsp OLIVE OIL
5 cloves GARLIC (finely chopped)
1 inch GINGER (thinly sliced)
1 Tbsp ground CORIANDER
1 bunch GREEN ONIONS (chopped)
1 JALEPENO or other hot pepper (sliced)
SALT to taste
— optional garnishes —

Heat olive oil on medium high heat. When oil is hot, add garlic and ginger. Add mustard seeds and coriander powder and sauté 2 minutes. Add chopped green onion bottoms and reserve the chopped green onion tops for later. Add hot pepper and continue sautéing for a couple minutes. Add sliced eggplant (with skin). Choose eggplants that are firm, glossy skinned, and heavy for their size. Slice into rounds no more than 1/4 inch thick. Add salt and stir eggplant. Stir for a few minutes. Add water as needed, but not too much, the eggplant will release water as it cooks. Reduce heat, cover and cook 10-12 minutes, stiring as needed. The eggplant will be ready when it is soft, but not falling apart. Mix in green onion tops and remove from heat. Add soy sauce or chili garlic sauce if desired. Serve as a main dish over pasta or rice (or on it’s own as a side dish).
Give this Chinese eggplant recipe a try and let me know what you think, and bon appétit!

Want to try a decadent version of Chinese Eggplant?
Try Chinese Eggplant w/ General Tso’s Sauce.

Chinese Eggplant Recipe with Sweet Sauce
Chinese Eggplant Recipe with Sweet Sauce
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