Ambitious Deliciousness – Dont Eat Lazy.

Pa Jeon (pa jun, paejon) is a simple pancake consisting of scallions, onions, zucchini and usually, seafood or meat. It’s a popular appetizer dish that is often shared at the table. This entry is an update to my earlier post. While the old recipe is fine, I wanted to update and share with you what I’ve learned since then.

When making Pa Jeon, I like to aim for two things: chewiness and crispness. I’ve had many unsuccessful attempts at achieving a chewy pancake when using just flour and eggs. It had a strange doughy aftertaste that I didn’t care for. As you know, it wasn’t until I attended this event that I found out what the secret ingredient was.

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People like to use this bagged, powder stuff called boo chim garu (pancake powder?) to make pajeon. I don’t really taste the difference when I use flour + eggs + cornstarch, but like, you know… whatever.

I used a minimal amount of oil over higher heat to cook. I didn’t bother with dipping sauce but here’s the recipe if you want it.

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