Dongnae Pajeon: Busan’s Signature Savory Pancake
Dongnae Pajeon: Busan’s Signature Savory Pancake
Enjoy the Richness of Thick Dongnae Pajeon! A Fantastic Harmony of Fresh Scallions and Smooth Egg.
Dongnae Pajeon, generously topped with sweet scallions, is a pride of Busan. Pan-fried with plenty of oil, it’s crispy on the outside and tender on the inside, boasting a savory flavor that fills your mouth. The natural sweetness of fresh scallions, combined with the smoothness of a whole egg and its rich taste, creates an unforgettable culinary experience. Dip it in a tangy soy dipping sauce for the ultimate enjoyment.
Pancake Ingredients- 2 cups pancake mix
- 5 sticks imitation crab meat (shredded or chopped)
- 1/3 medium onion (thinly sliced)
- 1/2 squid body and tentacles (cut into bite-sized pieces)
- About 2.5 cups water (adjust for batter consistency)
- 1 large egg
- 1 bunch scallions (about 5-6 stalks, washed and drained)
- 1 Tbsp chopped cheongyang pepper (optional, for extra spice)
Cooking Instructions
Step 1
First, thoroughly wash the scallions and ensure they are completely dry. Excess moisture can lead to an undercooked or soggy pancake.
Step 2
Shred or finely chop the imitation crab meat. Thinly slice the onion. Cut the squid into bite-sized pieces. Prepare the chopped cheongyang pepper if using. In a bowl, combine the sliced onion, shredded imitation crab, cut squid, and chopped chili pepper. Add 2 cups of pancake mix and about 2.5 cups of water, stirring to create a batter. The batter should be pourable but not too thin; a consistency that flows like thick syrup is ideal. (Adjust the water amount based on the moisture content of your ingredients.)
Step 3
Heat a pan over medium heat and add a generous amount of oil. Once the pan is hot, pour in a portion of the batter to form a pancake of your desired size. Arrange the prepared scallions evenly over the batter, covering it completely. Using plenty of scallions is key to achieving the authentic, hearty flavor of Dongnae Pajeon.
Step 4
Carefully crack 1 large egg directly onto the pancake, over the scallions. You can leave the egg whole or lightly whisk it before pouring.
Step 5
Gently break the yolk with the back of a chopstick or spoon. Spread the yolk and white evenly over the surface of the pancake, creating a thin egg coating. This step ensures the rich, creamy texture of the egg is infused throughout the pancake.
Step 6
When the edges of the pancake start to turn golden brown, carefully flip it using a spatula. Ensure there is enough oil in the pan to prevent sticking and achieve a crispy texture. Cook the other side until it’s also golden brown and crispy. Once both sides are perfectly cooked, your Dongnae Pajeon is ready! Slice and serve immediately with your favorite soy dipping sauce.
