My Mister Pajeon (파전)
Why this food?
Pajeon is Korea's beloved green onion pancake—crispy on the outside, tender within—traditionally eaten on rainy days with steaming makgeolli or hot tea. In My Mister, this humble pojangmacha staple becomes a quiet moment of grace, representing how simple food nourishes both body and weary soul. It's the K-drama comfort food that proves elegance lives in simplicity.
🇰🇷 K-Culture Tip
Pajeon culture runs deep in Korea: it's traditionally paired with 'pajeon weather' (rainy days), and surveys show over 70% of Koreans have memories of eating pajeon during childhood storms. The dish dates back to the Joseon dynasty, originally called 'jeon' (pan-fried flour), and has become a universal comfort food across all social classes—from pojangmacha tents to fine dining.
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Substitute Ingredients
All available at Walmart
| Original | Substitute |
|---|---|
All-purpose flour 밀가루 | Great Value All Purpose Flour Great Value Shop at Walmart |
Korean green onions (scallions) 파 | Fresh Scallions or Green Onions Produce section generic Look for firm, bright green stalks. American scallions work perfectly as a 1:1 substitute for Korean파 (pa). Shop at Walmart |
Vegetable oil 식용유 | Great Value Vegetable Oil Great Value Canola or soybean oil work equally well. High smoke point essential for crispy pajeon. Shop at Walmart |
🛒 Can't find it at Walmart? Try a Korean grocery store
Your Shopping List
Walmart edition
- 1 cup Great Value All Purpose Flour
- 2 bunches (about 8-10 stalks) Fresh Scallions or Green Onions
- 3 tablespoons Great Value Vegetable Oil
Instructions
- 1
Step 1: Mix 1 cup all-purpose flour with ¾ cup cold water and ½ teaspoon salt in a bowl until you have a slightly lumpy batter (overmixing makes it tough).
- 2
Step 2: Roughly chop 2 bunches of green onions (white and green parts) into 2-inch pieces and fold gently into the batter—don't stir, just fold so pieces stay visible.
- 3
Step 3: Heat 3 tablespoons vegetable oil in a large skillet or non-stick pan over medium-high heat until shimmering (about 1 minute).
- 4
Step 4: Pour the entire batter into the hot oil and spread gently with a spatula into a thin, irregular circle (pajeon is beautifully imperfect). Fry for 4-5 minutes until the bottom is golden and crispy.
- 5
Step 5: Flip carefully and fry the other side for 3-4 minutes until golden. Transfer to a cutting board, cut into wedges, and serve immediately with soy dipping sauce (mix 2 tablespoons soy sauce + 1 tablespoon rice vinegar + ½ teaspoon sugar).
