Crispy Squid and Scallion Pancake (Pajeon)
Crispy Squid and Scallion Pancake (Pajeon)
Mastering the Crispiest Scallion Pancake with a Secret Ingredient – Delicious Seafood Pajeon for Holiday Feasts
The rain is falling, so what better time than to make a delicious scallion pancake! I’ll share some secret tips to make your pajeon extra crispy. Enjoy the savory and delightful taste of homemade Korean pancakes.
Pancake Ingredients- 180g fresh scallions
- 250g semi-dried squid
- 150g tempura flour (for extra crispiness)
- 2 large eggs
- 1 red chili pepper
- 200ml sparkling water (for a lighter batter)
- Cooking oil, as needed
Cooking Instructions
Step 1
Here are all the ingredients you’ll need to make your delicious scallion pancake. Fresh scallions and chewy semi-dried squid are the stars of this dish.
Step 2
Trim and wash the scallions, then cut them into 5cm lengths. If they’re too long, it can be tricky to cook evenly. Thinly slice the red chili pepper for a vibrant garnish.
Step 3
Rinse the semi-dried squid under cold water and pat it dry. Cut the main body into 1cm wide pieces and the tentacles into 5cm lengths. Properly preparing the squid is key to its delightful chewy texture.
Step 4
In a large bowl, combine the prepared scallions, squid, and sliced red chili pepper. Add the 2 eggs and the tempura flour (150g). Pour in the sparkling water (200ml). Gently mix everything together just until combined; avoid overmixing, as this is crucial for achieving a crispy pancake.
Step 5
Heat a frying pan over medium heat and add about 3 tablespoons of cooking oil. Let the pan get nice and hot – a hot pan is essential for a crispy exterior.
Step 6
Once the pan is hot, pour one ladleful of the batter onto the hot oil. Spread it thinly and evenly with the back of the ladle, creating a large, round pancake. A thinner base will result in a crispier pancake.
Step 7
When the surface of the batter begins to look dry and set, and the edges are lightly golden, it’s time to flip! Resist the urge to flip too early, as it might break apart.
Step 8
After flipping the pancake, carefully pour a little more cooking oil around the edges of the pan. This helps to ensure that the second side also cooks to a beautiful golden-brown crisp.
Step 9
Flip one more time, and your incredibly crispy and savory squid scallion pancake is ready! Enjoy the delightful contrast of a crunchy exterior and a chewy, flavorful interior. It’s the perfect companion for a rainy day, especially with a glass of makgeolli!
