Ten minutes, four ingredients — and a (very easy) recipe that my family has used for years.
First, mix equal parts flour and water in a bowl. It should be runnier than your typical Mrs. Butterworth’s-style pancakes, so you may need to add some more water. Then, sprinkle in some salt.Since I'm cooking for two, I did. This makes about two 8-inch pancakes!
Next, chop up the scallions! You’ll have to cut the ends off first, ofc, but don’t mince them into tiny pieces. Keep ‘em a few inches long.My market doesn't carry thin scallions, but those are preferable to the thicker ones . Aroundto eat, the scallions will be cut accordingly, so don't worry about mincing them or anything. Oh, and make sure to wash them first.
should be plenty. And as far as texture goes, jeon is supposed to be a lil’ chewy, a lil’ crispy — this ain’t IHOP with the fluff. So keep the layer thin when you pour.will be a bit thicker to hold together all the ingredients. Either way, it's expected to see the ingredients poking through the pancake.
Now, the pros can just flip it in the pan like an omelette. I, however, stand there and wiggle the spatula around the edges and hope for the best.
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