Korean scallion pancakes (Pajeon) from Cook's Illustrated Annual Edition 2021 (page 15) by Cook's Illustrated Magazine

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

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

  • ashallen on September 14, 2022

    I haven't eaten this dish before (sadly), so I wasn't 100% sure what I was aiming for and probably need to practice. I was excited by the description of a mochi-like chew and a crisp exterior but my pancakes were actually pretty tender (except for my not-so-tender scallions) and less crisp than I'd hoped. The potato starch definitely added extra crispness to the flour-based dough, though. Next time I'd cook these past the golden brown called for in the recipe in the pursuit of extra crispness. The dipping sauce adds a lot of flavor, though next time I'd leave out the sesame oil which I wasn't a fan of here. Pretty rich - they absorbed all the oil added to the pan. Leftovers did *not* keep well - I'm a committed leftovers-eater but couldn't eat these. Their baking soda flavor, not very noticeable when fresh, strengthened after sitting a day in the refrigerator - bleah.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.