Korean Scallion Pancake
Pa-jeon is a Korean scallion pancake made by cutting scallions into six-to-seven-centimeter lengths, laying them across an oiled pan, and pouring a batter of Korean pancake mix, water, egg, and salt over them before frying on medium heat. Placing the scallions down first and adding batter on top ensures one side of the onions sits directly against the hot pan surface, caramelizing them and drawing out their natural sweetness. Batter consistency is the critical variable-too thick and the pancake becomes bread-like with too little scallion presence, too thin and the edges never crisp. Adding an extra drizzle of oil around the edges midway through cooking fries the rim almost like a fritter, creating a sharp textural contrast against the soft scallion center when dipped in soy dipping sauce.
Adjust Servings
Instructions
- 1
Cut scallions into 6–7 cm lengths.
- 2
Mix pancake mix, water, egg, and salt into batter.
- 3
Oil a pan and lay scallions first.
- 4
Pour batter and cook 4 minutes, flip and cook 3 minutes.
- 5
Serve crisp and dip in soy sauce.
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Nutrition (per serving)
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