Crispy Pajeon (Korean Scallion Pancake)
Tips for Making Super Crispy Pajeon!
I saw the famous Dongnae Pajeon from Busan and got inspired to make it myself! The flavor is absolutely incredible, though I couldn’t quite flip it like a seasoned pro. This recipe shares my tips for achieving a perfectly crispy and delicious Korean scallion pancake at home.
Ingredients for 2 Pajeons- 80-100g green onions (scallions)
- 150g squid
- 1/2 cup tempura flour
- 1/2 cup pancake mix (buchim garu)
- 1/4 tsp salt
Cooking Instructions
Step 1
Let’s prepare the star of our Pajeon: the green onions! First, wash the green onions thoroughly. Then, trim them to about 10cm (4 inches) in length, arranging them neatly. The white parts will become sweet when cooked, while the green leaves add a fresh flavor, so try to cut them evenly.
Step 2
Now, let’s make the batter for our crispy Pajeon! Tip #1 for ultimate crispiness: Mix the tempura flour and pancake mix in a 1:1 ratio. For an even crispier texture, use ice-cold water to make the batter. This helps create a lighter, crispier crust. Mix until smooth, with no lumps.
Step 3
Time to prepare the squid! If using fresh squid, clean it well. Bring a pot of water to a boil and add 1 tablespoon of cooking wine (or mirin/sake) to remove any fishy odor and enhance the flavor. Blanch the squid for about 1-2 minutes until it’s just cooked through. Drain the squid well, and then pat it thoroughly dry with paper towels.
Step 4
This step is crucial for achieving that satisfying crunch – Tip #3! Removing as much moisture as possible from your ingredients (squid, vegetables) is key. When there’s less water, the ingredients will fry rather than steam in the pan, leading to a crispier Pajeon.
Step 5
Let’s start cooking! Heat a pan over medium heat and add about 4 tablespoons of cooking oil. Using a generous amount of oil is Tip #4 for a crispy Pajeon. Once the pan is hot, place the green onions directly into the oil. Don’t coat them in batter first; allowing them to cook directly in the hot oil will bring out their natural sweetness.
Step 6
Arrange the green onions nicely in the pan. Pour the batter over and around the green onions. You want just enough batter to hold the green onions together, about 4 spoonfuls. Immediately after pouring the batter, generously place the prepared squid over the top and press down gently with a spoon. I’m shaping it into a rectangle here for a nice presentation. (Optional) For an extra rich flavor, crack an egg over the squid and gently spread it with a spoon. Pan-fry until golden brown and crispy on both sides. To enjoy Pajeon at its best with maximum crispiness, it’s recommended to cook and serve each one fresh!
Step 7
My first attempt at flipping wasn’t quite as graceful as I’d hoped, and the green onion tips got a little dark, but no worries – it’s not burnt, just beautifully browned! I folded it in half to flip it, which made it a bit tricky. Masters can flip them perfectly, but I’ll get there someday! (chuckles)
Step 8
Don’t worry about the shape; a round Pajeon is just as delicious! ^^*
