Crispy Pajeon (Scallion Pancake) for Drinks
A savory, crispy scallion pancake made with naturally sweet scallions and squid.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This pajeon pairs naturally sweet scallions with chewy squid, using tuna extract sauce to give the batter deep umami. Mixing the batter lightly with cold water and swirling in plenty of oil while frying keeps the texture nice and crispy. It makes a great snack for kids as well as an easy accompaniment for drinks.
- Servings
- about 3–4 servingsOriginal: 3 pancakes, 22 cm across
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Scallions (jjokpa)300 g (trimmed)
- Minced squid1 cup
- Carrot1/5
- Cheongyang chili pepper (hot green chili)3
Batter
- Korean pancake mix (buchim-garu) (or deep-fried food (twigim))2 cups
- Water2 cups
- Tuna extract sauce (chamchi-aek)2 tbsp
- Egg yolk1
- You can add any other seafood you have in the fridge besides squid.
- Use 5 Cheongyang chili peppers if they are small, or 3 if they are medium.
- If using regular all-purpose flour, add about 2 tbsp of potato starch to the batter.
- The egg yolk was added for color, so you can leave it out.
Steps
Slice the ingredients
Cut the scallions into lengths of about 3 to 4 cm, and julienne the carrot into similar lengths.
Finely chop the chili peppers.
Make the batter
For the pancake batter, use equal parts of 2 cups Korean pancake mix or frying mix and 2 cups water.
Add 2 tbsp tuna extract sauce to season the batter and add rich umami, then mix.
Cold water makes pancakes crispier than lukewarm water, and ice water is better than cold water. It is best to use Korean pancake mix or frying mix, which contain starch, rather than plain flour.
If using regular flour, add about 2 tbsp potato starch to the batter.
Mixing too much develops gluten, so mix roughly when making pancakes or fried food to keep them crispy.
I also added 1 egg yolk for color, but you can leave it out.
Add all the prepared ingredients to the batter and mix together.
Pan-fry the pancakes
Heat the pan thoroughly, add a generous amount of oil, and spread the batter out evenly and thinly.
Pan-fry over medium-high heat until crispy on both sides, shaking the pan so the oil reaches all the way to the center.
After flipping, press down with a spatula as it cooks, and add a little more oil while shaking the pan so it flows into the center to get an evenly crispy crust.
Serve
I devoured that very first scallion pancake all by myself right off the stove.
It was so good, the only thing missing was makgeolli.
The squid tucked between the scallions enhances both the flavor and the texture.
Torn into pieces with chopsticks or neatly sliced, it makes for a filling meal of scallion pancakes.
Enjoy it as a snack for kids or as an easy drinking snack, and have a wonderful, happy holiday.
Ppunwife's tips
- Cold water makes pancakes crispier than lukewarm water, and ice water is even better than cold water.
- Overmixing develops gluten, so mix roughly when making pancakes or fried foods to keep them crispy.
- Pan-fry over medium-high heat until crispy on both sides, shaking the pan so the oil spreads evenly to the center.
- After flipping, press down with a spatula as it cooks, and add a bit more oil while swirling the pan so it reaches the center to achieve an even crispiness.
FAQ
Are there any batter tips to make the scallion pancake crispier?
Use cold or iced water instead of lukewarm water, and mix the batter lightly and roughly so gluten does not develop.
Can I use regular all-purpose flour instead of Korean pancake mix?
If you use regular all-purpose flour, simply add about 2 tbsp of potato starch to the batter.
Is the egg yolk in the batter required?
The egg yolk is only added for color, so you may omit it without any problem.
