Scallion pancakes (Pajeon) from My Korea: Traditional Flavors, Modern Recipes (page 285) by Hooni Kim and Aki Kamozawa

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pajeon sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Per author: There should be a step that says to "use just enough batter to hold the scallions together and not all of the batter."

  • tges on November 08, 2021

    I used Chef Kim's recipe to make haemul pajeon (with mussel, calamari, prawns and white fillet bites) and I followed it as instructed and it's amazing. The batter improves day by day. Certainly, pop your batch in the freezer for 10 as you busy getting your stovetop ready. I like to fry the green onions in a lattice work pattern in hot oil to crisp them up a bit before hitting the batter to pan. Now, I do find a decent amount of oil (say a cm layer) yields the best texture for these and as you flip them over, press gently with your spatula to ensure even crisping on the other side. This also ensures they are thinner too which some Korean establishments prefer to do but of course, it's a matter of personal preference. Do not forget the makgeolli! That is absolutely essential when eating a fried dish as the carbonation from the rice wine cuts the richness from the pajeon. Much like soft drink with burger and fries meals.

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