AI-generated imageWhole Large-Scallion and Egg Jeon (2 Servings)
A Korean jeon with long pieces of thick scallion layered on batter and egg rather than finely chopped green onions.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Trim and thoroughly wash scallions, cut to 12–15 cm lengths and split thick white parts lengthwise.
- 02
Stir pancake mix with cold water into a smooth batter; beat the egg separately.
- 03
Heat half the oil over medium heat, spread half the batter thinly and lay half the scallions lengthwise.
- 04
Drizzle half the beaten egg over the scallions and cook until edges set.
- 05
Flip and cook until scallions soften and egg and flour batter cook thoroughly; avoid oil splatter.
- 06
Repeat for a second pancake and share. Adjust seasoning based on salt in the mix.
Helpful source links
Before you cook
Thoroughly wash scallions and fully cook egg and flour batter. Check allergens in pancake mix; chill leftovers within 2 hours and reheat thoroughly.
Allergens: 밀/wheat/小麦 (부침가루), 달걀/egg/卵, 제품별 대두/soy/大豆 등 추가 성분 확인
Image & source credits
AI-generated image.
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