Golden Recipe! Super Simple, Crispy, and Delicious Pajeon (Scallion Pancake) Tutorial
Impress Like a Pro! Easy Steps to Perfect Pajeon
Break free from the myth that Pajeon is difficult! This recipe is your guide to making perfectly crispy and flavorful scallion pancakes at home with ease. As long as you have fresh green onions, you’ll be surprised how simple it is to create this delicious dish. (I wish I could upload a video tutorial from my blog, but for now, I’ll guide you through it with detailed text!)
Main Ingredients
- 1 bunch Scallions (about 100g)
- 1/4 Onion
- 1/4 Carrot (julienned, about 1 cup)
- 1/2 cup Thinly Sliced Pork Belly (about 50g)
- 1/2 cup Oysters (about 50g)
- 1 Egg
Batter Ingredients
- 3 Tbsp Pancake Mix (Buchim Garu)
- 1 cup Water (about 200ml)
- 3 Tbsp Pancake Mix (Buchim Garu)
- 1 cup Water (about 200ml)
Cooking Instructions
Step 1
First, let’s prepare the vegetables and seafood that will add wonderful flavor to your Pajeon. Thinly julienne the onion and the carrot to a similar thickness. Combine them, aiming for about 1 cup in total volume. Cut the thinly sliced pork belly into bite-sized pieces. Rinse the oysters gently and pat them dry. In a bowl, combine the pancake mix and water, whisking until smooth to create a thin batter. The batter should be pourable, not too thick.
Step 2
Heat a generous amount of cooking oil in a frying pan over medium heat. Plenty of oil is key to achieving a crispy Pajeon. Once the pan is hot, spread the prepared green onions evenly across the bottom. Ladle about half a cup of the thin batter over the green onions, spreading it thinly to coat. Avoid using too much batter, as this can make the pancake thick. Next, evenly distribute the julienned onions, carrots, pork belly, and oysters over the batter. Finally, sprinkle a little more of the remaining batter over the toppings.
Step 3
Now it’s time to add the egg, the beautiful finishing touch to your Pajeon. You can whisk the egg in a small bowl and pour it evenly over the toppings. Alternatively, as shown in the picture, you can crack the egg directly onto the pancake, being careful not to break the yolk, and then gently spread it with a spatula to create an appealing visual.
Step 4
It’s time to cook the Pajeon! Cook over medium-low heat until the bottom is golden brown and crispy. When the bottom is well-cooked and the edges start to lift slightly, it’s ready to be flipped. To make flipping easier, gently loosen the Pajeon around the edges with your spatula, then quickly and confidently flip it over. Cook the other side until it’s also golden brown and cooked through.
Step 5
Your delicious Pajeon is now ready! You can cut it into serving pieces and enjoy immediately. However, for a truly unique experience, try tearing the whole pancake into long strips and dipping them in soy sauce. Savor the delightful combination of chewy vegetables, savory pork belly, and fresh oysters in this wonderful Pajeon!