Baek Jong-won's Scallion Pancake (Daepajeon)
A savory scallion pancake made with long-cut green onions instead of spring onions, seasoned with ground pork and garlic, then fried to a golden crisp.
Ingredients needed 2 servings
Recipe
Cooking tips
- Mixing the meat directly into the batter allows the seasoning to fully penetrate the pork, improving the overall flavor balance.
- For a better visual appeal and texture, lightly beat the eggs so the whites and yolks are not completely combined before pouring them over the pancake.
- To prevent the green onions from clumping together, arrange them neatly while coating them with batter, making them easier to lay flat in the pan.
- Pancakes are best when fried in plenty of oil. If there seems to be too much oil when flipping, carefully wipe the edges with a paper towel before flipping to ensure safety.
Recommended for
- Those who have plenty of green onions but no spring onions and are craving scallion pancakes.
- Those looking for a crispy and savory snack to enjoy with makgeolli.
- Those who want to try a savory pancake with the deep umami flavor of pork instead of seafood.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Yoon Yi-ryeon's Large Green Onion Pancake
- Ttukdak Hyung's Large Green Onion Pancake
- Kim Ho-yoon's Clam and Scallion Pancake
- Seungwoo Dad's Squid Seafood Pajeon
- Yoon Yi-ryeon's Garlic Chive and Scallion Pancake
- Kim Dae-seok's Crispy Seafood Pancake
- Sung Si-kyung's Zucchini and Onion Jeon
- Solo Cooking God's Thick-cut Pork Pancake
- This Man's Cook Market-Style Seafood Pancake
- Solo Cooking God Rice Paper Shrimp Pancake
