Saw it from Bon Appertit. Spring Onion pajeon drizzle with egg. Is the nack suppose to look like that ?
I followed this recipe (i omitted the seafood, just used spring onion) https://mykoreankitchen.com/korean-seafood-and-green-onion-pancakes-haemul-pajeon/
by BleuPrince
9 Comments
I find that it’s better if you almost go shallow fry or go very thin on any jeon
You are doing it right, that is dongnae-pajeon to be specific.
It’s getting burned because needs more oil
You made it properly with plenty of green onions. ^^
However, the edges seem a bit burnt, which is usually the case when the heat is a bit too strong, the ingredients are clumped in the center making it thick, or the oil is concentrated in the center.
Since your *pajeon* seems mostly flat, I suspect the heat might have been a bit too high.
On a gas stove, the stronger the flame, the hotter the edges become.
I recommend trying this method: first, heat the pan over medium heat, add the ingredients and cook them slightly, then reduce the heat to low to cook the inside thoroughly for a bit longer, and finally, raise the heat back to medium to make it crispy.
A lot more oil is needed
It does seem like Pajeon for sure. Whether it would be delicious or not is different question.
Looks so good.
I would put seafood though.
it looks like the oil soaked in on one side and the other side lacks oil. If you want to use less oil in the beginning, spray oil before you flip
So if you are lucky enough to have a Korean market like hmart nearby I would recommend getting some 부침가루(bu-cheem-ga-ru) which is a flour mixture made specifically for these kinds of jeon. It really elevates the flavor profile without that floury smell and though seafood is always recommended, you could def use just scallions. If you have some onion I’d throw in a little sliced onions as well! If you don’t mind some types of seafood, a little shrimp or squid is excellent as well.