Comments on: Pajeon (Korean Scallion Pancake)

By: MitaShunta

MitaShunta — Tue, 12 Mar 2013 07:33:10 +0000

I would to make this

By: Debit

Debit — Fri, 29 Jun 2012 07:14:11 +0000

The nicest thing about Pajeon is that the choice of its ingredients are very flexible. It can be as simple as just throwing in chopped scallions and onions, or be as extensive as seafood-veggie combo. In addition, it lends itself well as an introduction dish to those who are not familiar with Korean cuisine. On the down side, expect to stay busy in the kitchen for a while.

By: Samantha

Samantha — Wed, 30 Nov 2011 00:35:35 +0000

Thank u so much I was looking for this recipe everywhere…

By: susan

susan — Wed, 05 Oct 2011 07:28:01 +0000

I added kimchi juice, but also added some red pepper paste. Yummo

By: susan

susan — Wed, 05 Oct 2011 07:27:02 +0000

I tried it too, and it was too thick. I added nearly another 1/2 of water to thin it. My Korean student said that it was too thin, but they cooked up just fine! if anything, I would make it thinner still and more crepe like. That is how my Korean friend cooks them.

By: Rasa Malaysia

Rasa Malaysia — Thu, 08 Sep 2011 17:13:36 +0000

That’s great that you like this pajeon recipe. I guess my kimchi juice is very red. :)

By: mikyelir

mikyelir — Thu, 08 Sep 2011 14:29:11 +0000

Hi! Made this last night. Very yummy, add shrimps to it. How did you made them so orange? Mine turn out pale color and i added more kimchi juice to it. Thanks Bee!

By: Rasa Malaysia

Rasa Malaysia — Wed, 07 Sep 2011 00:59:53 +0000

Hi Ann, Jan – I double check the recipe and realized that I made a mistake in the recipe writing. It was 1/2 cup water instead of 1/4 cup. So sorry.

By: Rasa Malaysia

Rasa Malaysia — Wed, 07 Sep 2011 00:28:32 +0000

Hi Ann – I double check the recipe and realized that I made a mistake in the recipe writing. It was 1/2 cup water instead of 1/4 cup.

By: Ann

Ann — Mon, 05 Sep 2011 14:02:22 +0000

Hi, I did not add the kimchi juice but substituted with water. I think I will halve the amount of flour and see what happens… thanks!