Culinary Ambassador William Dissen whips up a Sweet Potato & Scallion Pajeon feat. Mountain Valley

Mountain Valley Culinary Ambassador Chef William Dissen of The Market Place in Asheville knows about flavor and why water matters when cooking, so when he makes his Sweet Potato & Scallion Pajeon he utilizes Mountain Valley Sparkling Water. 

 Chef William Dissen making a Korean-style pajeon featuring Mountain Valley

This savory vegetable pancake features slow-roasted sweet potato, julienned carrots, and chopped scallions, perfectly complemented by a luscious soy dipping sauce. Pro-tip: Mountain Valley Sparkling Water makes for a crispier texture and acts as a leavening agent to ensure it stays light and fluffy. 

We partnered with our friends at The Local Palate to bring this recipe to life, see William at work in the video below and then try the recipe yourself. 

Sweet Potato & Scallion Pajeon 


For the Pajeon:

  • 8 scallions
  • 1 carrot
  • 1 sweet potato, cooked, diced
  • 1 cup flour
  • 2 tablespoons cornstarch
  • ¼ teaspoon sugar
  • ½ teaspoon salt
  • 8-10 ounces Mountain Valley Sparkling Water
  • 3 tablespoons vegetable oil
  • 1 egg, beaten
  • 1 clove garlic, grated

For the Dipping sauce:

  • ⅓ cup soy sauce
  • 2 tablespoons honey
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, grated
  • ½ teaspoon red pepper flakes


For the Pajeon:

  • Cut the scallions in to 1 inch pieces, and julienne the carrots.
  • Cut the sweet potato into a medium dice, and using the back of a pan, smash the cooked sweet potato.
  • In a large mixing bowl, whisk together the flour, cornstarch, sugar, and salt. Make a well in the center of the flour mixture and add the egg, grated garlic, and sparkling water.  Stir the mixture until it is just combined. Fold in ½ of the scallions and carrots.
  • Heat 2 tablespoons of the vegetable oil in a 10 inch nonstick sauté pan, or cast iron skillet, over medium heat.
  • When the oil is beginning to shimmer, pour in half of the batter so it spreads to the edge of the pan. Scatter ½ of the remaining scallions, carrots, and smashed sweet potatoes over the batter.  Use the back of the spatula to ensure they are submerged in the batter.
  • Cook the pajeon for 4 to 5 minutes, until the pajeon is golden brown and the vegetables are also golden. Flip the pajeon and cook another 4 to 5 minutes on the other side.  Transfer the pajeon to a sheet tray, or plate, lined with paper towels.
  • Add the remaining oil to the pan and repeat the process with the remaining half of the batter and vegetables.
  • Slice the pajeon into pieces and serve with the warm dipping sauce.

For the Dipping Sauce:

  • Combine all of the ingredients for the sauce into a small sauce pan, and place the pan over medium heat.
  • Bring the mixture to a boil, stirring from time to time, and reduce to medium low heat. 
  • Cook for about 5 minutes, or until the sauce has reduced slightly and thickened, serve with pajeon and enjoy!

Hungry for another recipe from Chef Dissen? Check out this recipe for the most decadent soft scrambled eggs made with - you guessed it! - Mountain Valley Sparkling Water. 

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