Today let’s learn about cooking pajeon 파전. Since monsoon season will be upon us soon, it is the perfect time to learn all about this fabulous green onion pancake. When it is rainy outdoors, many Koreans enjoy having pajeon (or other jeon) with some makgeolli. Whether you are a beginner in the kitchen or an experienced cook, pajeon is a great recipe to add to your repertoire. So, let’s dive in and discover the joy of cooking pajeon! About the South of Seoul ‘A Year to Learn Korean Cooking’ Series If you are familiar with the series, skip ahead to learn more about pajeon 파전.  Many of us live in South Korea for only a year. Time flies past faster than we can imagine. At South of Seoul, we decided to create a simple series that will offer 2-4 dishes to learn each month so that when you leave South Korea you have a slew of new dishes you feel comfortable making anywhere. This series is a collaboration with Kimchi Rednecks. In 2020, they created the first blog in this series Online Resources for Learning to Cook Korean Food. These two love to have adventures in the kitchen and share the results with their community. Be sure to follow KimchiRednecks on YouTube for other great videos about living life in South Korea. About Pajeon 파전 Pajeon is a variety of savory pancake (전 jeon) featuring scallions or green onions (파 pa). This dish is known for its crispy texture on the outside and the soft, savory interior. It is often paired with a simple dipping sauce made from a mixture of soy sauce, vinegar and other ingredients. Served as a side dish or shared dish, pajeon is a popular comfort food at restaurants or at home. On rainy days, Koreans enjoy pajeon with some beer, soju or makgeolli (Korean rice wine). This dish is also a popular street food. Also, there is an area known as Pajeon Alley in Seoul if you want to check it out. There are variations of pajeon that include other ingredients. Some of them are vegetable jeon (야채전 yachaejeon), seafood pajeon (해물파전 haemul pajeon), and dongnae pajeon (동래 파전). Dongnae pajeon is a variation named after a district in Busan, Dongnae. This particular pajeon is thicker and uses a generous amount of seafood as the main filling. Also, a red pepper paste sauce is used instead of the soy sauce-based versions for dipping. Overall, pajeon is a versatile dish that can be enjoyed in many ways. The flavorful combination of ingredients and crispy texture make it a culinary delight here in Korea. Our First Experience With Pajeon Neither Chuck or I remember the first time that we had pajeon. We both believe that it was likely as a banchan during a meal out with friends. However, we remembered that we like pajeon. Therefore, we were excited to embark on the journey to make our first pajeon at home. Before we even discuss the hurdles of making pajeon at home, you should know that there are simpler ways to make pajeon at home. In every Korean grocery store, you can find pancake mix (부침가루 buchim garu), which you can use to make pajeon. This mix makes the process extremely easy and quick to have pajeon on the plate and ready to eat. However, as Chuck would say, I had to do things the hard way first. On my first attempt, I chose to make pajeon from scratch. Hurdles in Cooking Pajeon Whether you choose to make your batter from scratch or use a premade mix, there are a few hurdles you might encounter on your journey for the perfect pajeon. Here are a few of the challenges and how you might overcome them. Batter Consistency Having the right consistency for your pajeon batter is crucial. The batter should be thick enough to keep the ingredients together but also thin enough to give a crispy texture when cooking. In order to achieve the perfect consistency, gradually add the water to the mixture while you are whisking. This method allows you to slowly check the batter’s consistency and stop adding water when you have reached the right balance. One way to check consistency is to take a spoonful of batter and let it slide off the spoon slowly. As the batter falls into the bowl, it should have a ribbon-like consistency. If it does not flow smoothly, add a bit more water. If it is too runny and spreads quickly, add a little more flour. Controlling the Cooking Temperature If you want your pajeon to have a crispy exterior texture and be cooked thoroughly, you must maintain the right temperature. If the heat is too high, it will burn the outside before the inside is cooked. On the other hand, too low heat will result in a greasy and less crispy pancake. To control the heat, we recommend starting with a medium heat and adjusting based on the pajeon’s thickness and size. Avoiding Sogginess For pajeon to have a crispy texture, you must prepare the ingredients carefully to avoid sogginess. The ingredients in your pajeon should be well-drained. If you are making a version that includes seafood or other vegetables, ensure that all ingredients have been dried off to remove excess water before cooking. The green onions must also be dried so that you do not add water to a hot, oily pan. In addition, make sure not to use too much oil in your pan, as it can cook into the pancake making it greasy and soggy. Mastering the Flipping Technique When you are flipping your pajeon, it can be quite tricky, especially if it is large or loaded with ingredients. The key to flipping without breaking your pajeon is to use a spatula or wide utensil and gently lift all the edges of the pancake first. Then, you quickly flip it. Getting a smooth flip may take some time. Either way, your pajeon will still be absolutely delicious … Continue reading A Year to Learn Korean Cooking: Pajeon