Session 152 — Pajeon: Korean Savory Pancakes
← Block 31–32: Korean Cuisine Overview
Skill: Pajeon (scallion pancakes) exemplify the Korean approach to quick, satisfying everyday cooking. The batter is simple — flour, water, egg, and salt — but the technique matters enormously. The pan must be well-oiled and hot so the outside crisps immediately. And the toppings (scallions, seafood, kimchi) must be folded in gently, not mixed to death, so they hold their texture.
- Read first: Maangchi — Pajeon — haemul pajeon (seafood style) or basic scallion
- Technique key: All in one pan, medium-high heat, enough oil to shallow-fry the edges. Press the pancake flat with a spatula after pouring. Flip only once. The bottom should be deeply golden and crispy — pale pajeon isn't right.
- Dipping sauce: soy sauce + rice vinegar + sesame oil + gochugaru + scallion. Equal parts soy and vinegar, everything else to taste.
Full Meal: Pajeon + dipping sauce + doenjang jjigae (quick version — 20-minute soup) + rice
🎥 Compare Notes: Pajeon — Korean Scallion Pancake — Watch the oil quantity and the pan temperature. Korean pancakes need more oil than you'd expect — they're closer to a shallow-fry than a dry sauté.