Pajeon (Scallion Pancake)

Method

1. 1

   Whisk the flour, potato starch, salt and ice-cold water into a batter the thickness of heavy cream.

   💡 Cold water and minimal mixing keep the pancake crisp instead of bready.

2. 2

   Heat half the oil in a frying pan over medium-high until it shimmers.

3. 3

   Lay the scallions in the pan in a tight raft, then pour the batter evenly over them.

4. 4

   Drizzle the beaten egg over the top and fry 4 minutes until the underside is deeply golden.

5. 5

   Flip with two spatulas, press down gently, and fry 3–4 minutes more, adding oil around the edges for extra crunch.

   💡 Pressing the flipped pancake flat helps the center cook through and crisps the scallions.

6. 6

   Cut into squares and serve hot with a dipping sauce of soy sauce, vinegar and gochugaru.