Pajeon (Green Onion Pancake)

Cut the scallions to the length of your pan.

~2 min

Add the ice water to the pancake mix and stir as little as possible, keeping the batter slightly thin.

~3 min

Why: Cold batter plus minimal stirring is the crispiness formula — overmix and it turns dense and chewy.

Dust the scallions lightly with the dry pancake mix.

~1 min

Why: The dry powder works as glue — the scallions won't separate from the batter as it cooks.

Heat a generously oiled pan, lay the scallions in neatly, then pour the batter thinly into the gaps between them.

~3 min

Watch out: Pour enough to bury the scallions and you get a flour cake — just enough that the scallions peek through.

Drizzle the beaten egg here and there over the top (optional).

~1 min

Cook over medium heat 3-4 minutes; once the bottom sets, flip just once.

~4 min

Watch out: Frequent flipping makes it soggy and falling apart — one flip, then press down as it finishes.

Cook the flipped side 3 more minutes and serve with the soy-vinegar dipping sauce.

~4 min