Name: Dongnae-pajeon (Busan Scallion Pancake)
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 2 large pancakes, 4 servings
Cuisine: Korean
Ingredients: 220g jjokpa (Korean small scallions), trimmed to 8 to 9 inches; 120g mixed seafood, such as squid, shrimp, mussels, or oysters, drained and chopped bite-size; 80g beef sirloin, sliced into thin matchsticks; 1 teaspoon soy sauce, for beef; 1 teaspoon toasted sesame oil, for beef; 1 small garlic clove, minced, for beef; 1/8 teaspoon black pepper; 1/2 cup rice flour; 1/4 cup all-purpose flour; 2 tablespoons sweet rice flour; 1/2 teaspoon fine sea salt; 3/4 cup cold water; 2 large eggs, beaten; 1 red chili, thinly sliced on the diagonal; 1 green chili, thinly sliced on the diagonal; 4 tablespoons neutral oil, divided; 2 tablespoons soy sauce, for dipping sauce; 1 tablespoon rice vinegar; 1 tablespoon water; 1 teaspoon minced scallion; 1/2 teaspoon toasted sesame seeds; Pinch of gochugaru, optional

Question 1

What makes Dongnae pajeon different from regular Korean scallion pancake?

Accepted Answer

Dongnae pajeon is softer and more custardy than a crisp Korean scallion pancake. This Busan-style pancake uses whole jjokpa, a loose rice-flour batter, seafood, seasoned beef, and beaten egg poured over the top so the scallions stay central.

Question 2

What can I use instead of jjokpa for Dongnae pajeon?

Accepted Answer

Use the thinnest scallions you can find if jjokpa is unavailable. Split thick white scallion ends lengthwise so they cook through and lie flat in the skillet. Large supermarket scallions can stay raw in the middle and make Dongnae pajeon bulge.

Question 3

Why is my pajeon batter sliding off the scallions?

Accepted Answer

Pajeon batter slides off when the jjokpa or scallions are wet. Wash and trim the scallions, then pat them very dry before they touch the batter. Dry seafood matters too because excess water loosens the rice-flour batter in the pan.

Question 4

How do I flip Dongnae pajeon without breaking it?

Accepted Answer

Flip Dongnae pajeon after the bottom sets and the edges turn pale golden, about 3 to 4 minutes. Use a wide flexible spatula for one confident turn, or slide the pancake onto a plate, invert the skillet over it, and flip both together.

Question 5

Can I make Dongnae pajeon ahead of time?

Accepted Answer

Prepare parts ahead, but cook Dongnae pajeon just before serving. Wash, trim, dry, and refrigerate the jjokpa up to 1 day ahead. Season the beef up to 4 hours ahead. Mix dry batter ingredients ahead, but add cold water only right before cooking.

Question 6

What sauce should I serve with Dongnae pajeon?

Accepted Answer

Serve Dongnae pajeon with sharp soy vinegar made from 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon water, minced scallion, toasted sesame seeds, and optional gochugaru. The vinegar balances the oil, egg, seafood, and beef without adding sweetness.

Culinary Explorer

Dongnae-pajeon (Busan Scallion Pancake)

Ingredients

jjokpa (Korean small scallions)

mixed seafood

beef sirloin

Where cooking meets culture.

Ingredient	Quantity
jjokpa (Korean small scallions)trimmed to 8 to 9 inches	220g
mixed seafooddrained well and chopped bite-size	120g
beef sirloinsliced into thin matchsticks	80g