Pajeon: Korean Scallion Pancake Recipe

We slept in today and didn't have breakfast so instead we had our Saturday Brunch. I was craving breakfast but didn't really want your average bacon and eggs or bowl of cereal or oatmeal. I wanted something a little more filling. I had this before with my cousins back home and it was really good and filling. Not too heavy. I don't really know how to pronounce the name but I call it Korean Scallion Pancake with 2 sides of bacon and cubed beef. As always I like to put the original recipe that is most common. My recipe will be posted below this one.

Pajeon: Korean Scallion Pancake Recipe
Make one 9-inch (23cm) pancake

1/2 cup (70g) all-purpose flour
1/2 cup (125ml) ice-cold water
1/2 teaspoon salt
1 large or extra-large egg, lightly beaten
1 bunch of scallions
a spoonful of soy sauce
vegetable oil, for frying

1. Stir together the flour, water and salt until just mixed.

2. Chop the green parts of the scallions into 3-inch (10cm) lengths. Reserve the white parts for another use.

3. Heat a thin layer of vegetable oil in a 9 or 10-inch (23-26cm) skillet, preferably non-stick, until hot. Fry the scallions until they're completely cooked through and soft. Add a touch of soy sauce to the pan when they're almost done, to season the scallions.

4. Pour the pancake batter over the scallions, spreading the batter, and cook a few minutes until the bottom is nice and brown underneath. Lift the edge to peek.

5. Pour the beaten egg on top then swirl the pan to even out the egg a bit, still keeping it pretty uneven. Distribute the dried pepper strands over the egg, if using, and cook until the egg is just beginning to firm near the edges.

6. Using a wide spatula, flip the pancake and cook for another minute or two until the egg is set and preferably crispy at the edges. (I tend it cook it pretty well, although I like hard-cooked fried eggs, which I know ain't "gourmet", so use your judgment.)

7. Slide pancake onto a cutting board, then cool to room temperature. Cut into six or eight wedges, and serve with dipping sauce made by mixing 3 parts soy sauce with 1-2 parts rice vinegar and a few drops of sesame oil. A bit of chile oil can also be added.

My Korean Scallion Pancake Recipe


4 eggs beaten
1/4 cup of flour
1/4 cup of tempura batter
4 green onion stalks
1 tbs. garlic (minced)
1 tbs. vegetable oil
1/4 cup of milk
pinch of salt and pepper to taste or 1 tsp soy sauce

Mix flour, tempura, milk. Thank beat 4 eggs. Mix with batter mix.
Add oil and heat, once pan is heated add minced garlic and green onion (cut however long you like them, I like them long but hubby likes them small). Pour batter mix once green onions are cooked, stir slightly than let bottom firm put in oven till top is cooked. Let cool and serve.

My recipe is a little bit more on the lite side, fluffier you can say. I personally like the thin, oily, crunchy version but having bacon so had to cut that out a little hehehe. Enjoy.