Crispy and Savory Scallion Pancakes (Dae Pajeon)
Delicious Scallion Pancakes and Fritters Made with Fresh Scallions
If you’ve harvested a bounty of fresh scallions from your garden, why not turn them into these wonderful scallion pancakes? The natural sweetness of fresh scallions, combined with chewy squid and spicy Korean green chilies, creates a delectable pancake that’s perfect as a side dish or a delightful snack with drinks. Using tempura powder and cold water ensures a crispy texture, and frying them generously in oil until golden brown results in a universally loved delicacy. Make your dinner table a happy place tonight with these delicious scallion pancakes!
Main Ingredients- 5 fresh large scallions (about 6 handfuls)
- 1 prepared squid
- 1.5 cups tempura powder
- 2 cups cold water
- 4 spicy Korean green chilies (Cheongyang peppers)
- Vegetable oil (for frying), generous amount
Cooking Instructions
Step 1
First, prepare 5 large scallions. Using fresh scallions picked straight from the garden will yield the best flavor.
Step 2
Trim the root ends of the scallions and slice them diagonally as thinly as possible. Thinly sliced scallions cook to a tender texture and are more pleasant to eat.
Step 3
Rinse the diagonally sliced scallions thoroughly under running water. This step removes any hidden dirt or grit between the layers and washes away some of the scallions’ pungent ‘juice’, resulting in a cleaner taste.
Step 4
Drain the washed scallions as much as possible using a salad spinner or a colander. Excess moisture can make the batter soggy and prevent the pancakes from becoming crispy, so this step is crucial.
Step 5
Once drained, the scallions should measure about 6 handfuls. This amount will make a generous batch of scallion pancakes.
Step 6
Take out 1 squid from the freezer and prepare it. Separate the tentacles from the body, remove the transparent quill from the center, and rinse thoroughly. Slice the squid body in half lengthwise, then julienne it as thinly as possible. Thin strips will cook tenderly and blend well with other ingredients.
Step 7
For the tentacles, gently rub with your fingertips to remove the suction cups, then rinse them well. Chop the tentacles into very small pieces. Minced tentacles add a delightful chewy texture to the pancakes.
Step 8
In a large bowl, combine 1.5 cups of tempura powder and 2 cups of cold water. Whisk until smooth, ensuring there are no lumps. Using cold water helps achieve a crispier pancake.
Step 9
Add the prepared squid and 4 finely chopped Korean green chilies to the batter and mix well. The chili’s spiciness cuts through any richness and enhances the overall flavor profile.
Step 10
Finally, gently fold in the prepared scallions into the batter until just combined to create the scallion pancake batter. Avoid overmixing, as it can make the scallions mushy and the batter watery. Mix quickly.
Step 11
Heat a generous amount of vegetable oil in a pan over medium-high heat. Ample oil is key to achieving crispy pancakes. Ladle about one portion of the batter onto the hot pan and spread it out as thinly as possible. Thin pancakes cook through evenly and become crispier.
Step 12
Cook over medium heat, flipping once, until both sides are golden brown and crispy. Once golden and cooked through, your delicious scallion pancakes are ready to serve. Enjoy them with a soy-based dipping sauce, if desired.
