Chewy and Crispy Baek Jong Won’s Green Onion Pastry
Chewy and Crispy Baek Jong Won’s Green Onion Pastry
Ma’amnamui Gwangjang Baek Jong Won Recipe: Super Simple Green Onion Pastry You Can Make at Home
I’ve tried making the special Green Onion Pastry featured on Baek Jong Won’s ‘Ma’amnamui Gwangjang’ right at home! Its novel cooking method and appetizing appearance immediately caught my eye, and with plenty of time on my hands, I couldn’t resist trying it out. It takes a bit more effort than expected, but the results are incredibly rewarding. From making the pastry dough to achieving that perfect crisp, I’ll share all the detailed steps with you!
Using a Standard Cup Measure- 2 cups Flour (standard cup measure)
- 2/3 cup Cold Water (standard cup measure)
- 1/2 Tbsp Salt
- 1 Green Onion
- Vegetable Oil (plenty)
Cooking Instructions
Step 1
First, let’s make the pastry dough. In a large bowl, add 2 cups of flour, measured with a standard cup. In a separate bowl, pour 2/3 cup of cold water and dissolve 1/2 Tbsp of salt completely. Pour the salted cold water over the flour and begin mixing to form a dough.
Step 2
When making the dough, the water amount is crucial. Don’t pour all the water at once; add it gradually while checking the dough’s consistency and adjusting the liquid amount as needed. If the dough seems too stiff, add a little more cold water, and if it’s too wet, add a bit more flour.
Step 3
This dough needs to rest and mature to become softer and chewier. To prevent the surface from drying out, cover the dough with plastic wrap or a damp cloth and let it rest at room temperature for at least 30 minutes. Allow it time to relax and become pliable.
Step 4
Now, we’ll knead the rested dough until it forms a cohesive ball. Inside the bowl, use your hands to press and knead the dough firmly, working it until it becomes smooth and elastic. This process develops gluten, contributing to a chewy texture.
Step 5
While the dough is resting for 30 minutes, let’s prepare the green onion filling! Wash the green onion thoroughly and chop it as finely as possible. Finely chopped green onion will blend well with the dough, adding a wonderful flavor.
Step 6
If the 30-minute resting time feels long, a great alternative is to make the dough the night before and let it cold ferment in the refrigerator. When you wake up, the dough will be wonderfully elastic and well-rested. This not only saves time but also results in an even chewier texture.
Step 7
Divide the rested dough into three equal portions and shape them into flat rounds. Sprinkle plenty of flour (as dusting flour) onto your work surface or a cutting board. Place one dough ball on the floured surface and use a rolling pin to roll it out as thinly and widely as possible. The thinner you roll it, the crispier it will be later!
Step 8
On the thinly rolled dough, use a brush to evenly spread vegetable oil. Applying oil prevents the dough layers from sticking together and adds to the crispiness when cooked.
Step 9
Sprinkle the finely chopped green onions evenly over the oiled dough. Using a generous amount of green onion will enhance the aromatic and flavorful experience.
Step 10
Now, carefully start rolling the dough from one end. It’s important to roll it tightly, ensuring as little air as possible gets trapped inside. If air pockets form, the pastry might lose its shape during cooking.
Step 11
Gently stretch the long, rolled dough with both hands to make it thinner and longer. This stretching process helps create the flaky, layered texture characteristic of pastries. Be gentle to avoid tearing the dough.
Step 12
Now, re-roll the thinned dough into a circular shape. While it requires quite a bit of effort, this step is crucial for achieving that unique pastry look and texture! Once rolled into a circle, lightly press down on the dough with your palm to flatten it. Be careful not to press too hard, as this could damage the layers.
Step 13
After flattening the dough with your palm, use the rolling pin again to roll it out very thinly. This step is key to developing the layered effect, giving it that classic pastry texture. The thinner you roll it, the crispier and tastier it will be.
Step 14
The secret to achieving a super crispy texture lies in rolling this second layer of dough as thinly as possible. Roll it out until it’s almost translucent; this will yield a wonderfully crisp result when baked.
Step 15
Now, let’s cook it. Prepare a dry frying pan over medium-low heat. Place the thinly rolled dough directly onto the dry pan and cook slowly. Cooking it without oil initially helps to evaporate excess moisture, making it crispier.
Step 16
Once one side is golden brown and cooked, it’s time to flip it. For the second side, add a generous amount of oil and fry it until golden and crispy. Frying in oil will ensure a wonderfully savory and crunchy finish.
