Solo Cooking God's Thick-cut Pork Pancake

Name: Solo Cooking God's Thick-cut Pork Pancake
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: scallions 200g; green chili peppers 1; panko flour 1 cup; water 1 cup; minced garlic half tablespoon; squid sauce half tablespoon; shrimp crackers 2 handfuls; thick-cut pork belly generously; vegetable oil as needed

A special pancake featuring a crisp, savory scallion base topped generously with thick-cut pork belly, delivering rich, fatty flavor and intense crunch in every bite.

🙋 Recommended for

⭐ Those seeking a rich, indulgent drink companion perfect for rainy days with makgeolli
⭐ Home cooks looking to transform leftover thick-cut pork belly into a unique, addictive pancake

15 min Difficulty Easy drinking snack

Main ingredients 🥩

scallionsgreen chili pepperspanko flourgarlicanchovy fish sauceshrimp crackersthick-cut pork belly

Tags 🏷️

late-night snack unusual dish drink pairing

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

scallions 200g
green chili peppers 1
panko flour 1 cup
water 1 cup
minced garlic half tablespoon
squid sauce half tablespoon
shrimp crackers 2 handfuls
thick-cut pork belly generously
vegetable oil as needed

Recipe 🍳

Clean the scallions thoroughly and chop them into bite-sized pieces. Place them in a wide bowl.
Dice one green chili pepper finely and add it to the bowl with the scallions.
Add 1 cup of panko flour and 1 cup of water, then mix in half a tablespoon of minced garlic and half a tablespoon of squid sauce for umami depth.
Crush two handfuls of shrimp crackers by hand to create coarse particles, then mix them into the batter.
Mix gently so that the scallions just barely stick together—aim for a slightly sticky, paste-like consistency rather than a watery batter.
Heat a generous amount of vegetable oil in a pan over high heat until very hot. Pour the pancake batter onto the pan and spread it out evenly.
Cover the surface of the batter completely with thick-cut pork belly slices, pressing them down firmly.
Flip the pancake repeatedly while pressing down firmly, and tilt the pan in all directions to allow the fat from the pork belly to seep into the bottom layer, crisping it like frying.

Combine cleaned scallions and green chili peppers with panko flour, water, seasonings, and crushed shrimp crackers. Mix until the batter is slightly stiff.
Heat oil in a pan, pour in the batter, spread it out, then densely arrange thick-cut pork belly slices on top.
Use the pork fat to cook both sides until richly golden and crispy, as if frying.

Cooking tips 💡

If the batter has too much water, it will become sticky and soggy—adjust the consistency so that only a light coating of flour mixture adheres to the scallions.
Using shrimp crackers instead of expensive dried shrimp gives excellent seafood umami and a satisfying crunch at a fraction of the cost.
When the pork belly side touches the bottom of the pan, frequently tilt and shake the pan to help the fat flow evenly and achieve maximum crispiness.

Shop ingredients on Coupang(Ad)

scallions green chili peppers panko flour garlic anchovy fish sauce shrimp crackers thick-cut pork belly

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.

15minEasydrinking snack

Green onionsGround porkPancake mixEggs

super easymakgeolli snacklate-night snack