Best 4 Chung Yul Bang Scallion Pancakes Recipes

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**Chung-Yul-Bang Scallion Pancakes: A Savory Korean Delight**

Chung-Yul-Bang scallion pancakes, also known as pajeon, are a beloved Korean savory pancake dish that combines the flavors of green onions, vegetables, and seafood. These pancakes are a popular street food and home-cooked meal, often served as a main course or a side dish. The batter is made with wheat flour, rice flour, eggs, and water, resulting in a crispy exterior and a soft and chewy interior. The pancakes are then filled with a mixture of thinly sliced green onions, vegetables like carrots and zucchini, and sometimes seafood like shrimp or squid. The pancakes are cooked on a hot griddle or pan until golden brown and crispy, and they are typically served with a soy-based dipping sauce and garnished with sesame seeds. This article provides two variations of the Chung-Yul-Bang scallion pancake recipe: the Classic Chung-Yul-Bang Scallion Pancake recipe, which uses a traditional batter and filling, and the Seafood Chung-Yul-Bang Scallion Pancake recipe, which incorporates shrimp and squid into the filling. Both recipes offer step-by-step instructions and helpful tips to ensure a delicious and authentic scallion pancake experience.

Let's cook with our recipes!

CHINESE SCALLION PANCAKES



Chinese Scallion Pancakes image

Scallion pancakes are a popular dish in China, and available from restaurants and street vendors. There are many different regional variations. My version is Shanghai-style and is my grandmother's recipe. These can be frozen after step 3, and thawed and finished cooking when ready to eat.

Provided by Mei

Categories     Appetizers and Snacks

Time 1h45m

Yield 4

Number Of Ingredients 6

2 cups all-purpose flour
1 tablespoon salt, divided
¾ cup boiling water
½ cup cold water, or as needed
vegetable oil, or as needed, divided
1 bunch green onions (scallions), minced

Steps:

  • Mix flour and 1 teaspoon salt together in a large bowl; pour in boiling water and quickly mix together until water is absorbed. Work cold water, about 1 tablespoon at a time, into flour mixture just until dough forms. Knead dough for 10 minutes. Cover bowl with a damp cloth and let dough rest for 40 minutes.
  • Turn dough onto a lightly floured work surface; divide into 4 equal pieces.
  • Roll 1 piece of dough into a large thin round; brush the top with vegetable oil and sprinkle with about 1/2 teaspoon salt and 1/4 the green onions. Pick up 1 end of the round and roll dough around green onions into a long scroll-shape. Take 1 scroll end and roll dough into a disk. Repeat with remaining dough, letting each disk rest for 10 minutes.
  • Heat about 1 tablespoon vegetable oil in a skillet over medium-low heat. Place 1 disk on a floured surface and roll into a 1/2-inch thick round; cook in the hot oil until golden brown, 2 to 3 minutes per side. Repeat with remaining disks.

Nutrition Facts : Calories 365.9 calories, Carbohydrate 51.8 g, Fat 14.3 g, Fiber 3.2 g, Protein 7.5 g, SaturatedFat 2.2 g, Sodium 1756.6 mg, Sugar 1.5 g

CHINESE SCALLION PANCAKES



Chinese Scallion Pancakes image

Unlike true pancakes, "Cong You Bing" (or Chinese scallion pancakes) are made from a dough instead of a batter. The tasty appetizers are the perfect "sponge" for mopping up extra sauce and can be made ahead of time for convenience. Just wrap a green onion pancake in foil and reheat in the oven. -Jenni Sharp, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 8 pancakes (1/4 cup sauce).

Number Of Ingredients 13

3 cups all-purpose flour
1-1/3 cups boiling water
4 teaspoons sesame oil
6 green onions, chopped
1 teaspoon salt
1/2 cup canola oil
DIPPING SAUCE:
3 tablespoons reduced-sodium soy sauce
1 tablespoon brown sugar
2 teaspoons minced fresh gingerroot
2 teaspoons rice vinegar
1/2 teaspoon sesame oil
1/8 teaspoon crushed red pepper flakes

Steps:

  • Place flour in a large bowl; stir in boiling water until dough forms a ball. Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes. Place in a large bowl; cover and let rest for 30 minutes., Divide dough into 8 portions; roll each portion into an 8-in. circle. Brush with 1/2 teaspoon sesame oil; sprinkle with 1 heaping tablespoon of green onion and 1/8 teaspoon salt. Roll into a thin cylinder (jelly-roll style); starting at one end, twist cylinder onto itself forming a coil, pinching to seal. Flatten slightly. Roll each coil to 1/8-in. thickness., In a large skillet, heat 1 tablespoon canola oil. Over medium-high heat, cook 1 pancake at a time until golden brown, 2-3 minutes on each side., Meanwhile, in a small bowl, combine sauce ingredients. Serve with pancakes.

Nutrition Facts : Calories 333 calories, Fat 17g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 534mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.

CHUN YAO BANG (FRIED SCALLION PANCAKE)



Chun Yao Bang (Fried Scallion Pancake) image

The green onion pancake, called a Scallion Pancake, is a common favorite snack among the Chinese in different regions. These were served to me by family friends at a Dim Sum party.

Provided by Member 610488

Categories     Grains

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

4 cups all-purpose flour
1 1/2 cups cold water
3 tablespoons Crisco, melted
1/4 teaspoon salt
2 bunches scallions, sliced
oil (for frying) (optional)
soy sauce, for dipping (optional)

Steps:

  • Mix together the flour and water until a dough is formed. On a lightly floured surface, knead the dough for a few minutes. Place in a bowl, cover with a damp cloth, and set aside for 30 minutes. Divide dough into 4 pieces.
  • Roll out the dough to a 1/8 inch thickness. Spread a thin layer of Crisco on the top, sprinkle with salt, and then press a layer of green onions into the dough.
  • Roll the pancake like a rug, roll it up like a snail, then roll onto a floured surface to a 1/8 inch thickness, pushing any green onions that escape back into the dough.
  • Fry in 1 tbsp of vegetable oil in a skillet. Cook for approximately 3 minutes on one side then flip and cook for 2 more minutes before placing the pancake onto a paper towel-lined plate.
  • Repeat with remaining quarter dough pieces.

Nutrition Facts : Calories 539.9, Fat 10.8, SaturatedFat 3.1, Sodium 149.6, Carbohydrate 95.4, Fiber 3.4, Sugar 0.3, Protein 12.9

FAST SCALLION PANCAKES



Fast Scallion Pancakes image

This isn't the dense scallion pancake you see served in Chinese restaurants, which is made with what amounts to bread dough. But this recipe is inspired by that pancake. Made with a simplified, scallion-laden batter, it is a fork-tender pancake reminiscent of a vegetable fritter. The flavor is great, and the preparation time is about 20 minutes, an improvement on the hours you'd need to let typical scallion pancake dough rise. They are good not only as a side dish, but also as a platform for stews and juicy roasts - place a couple on a plate and spoon the stew on top. And although I still associate them with Asian-flavor dishes, omitting the optional soy sauce makes them a perfect accompaniment to braised foods that use European seasonings. (If you omit the soy sauce, also feel free to use any vegetable oil, or even good olive oil.) The same formula can be used to make pancakes with other members of the onion family, especially shallots and spring onions.

Provided by Mark Bittman

Categories     breakfast, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

Salt and freshly ground black pepper
4 bunches scallions or spring onions, about 1 pound
1 egg
1 teaspoon soy sauce
1/2 cup flour
Peanut, canola or olive oil as needed

Steps:

  • Bring a medium pot of salted water to a boil while you trim the scallions. Roughly chop three bunches, and mince the fourth.
  • Add the larger portion of scallions to the water, and cook about 5 minutes, or until tender. Drain, reserving about 1/2 cup of the cooking liquid. Puree the cooked scallions in a blender, adding just enough of the cooking liquid to allow the machine to do its work.
  • Mix the puree with the egg and soy, then gently stir in the flour until blended. Add pepper to taste, then the reserved minced scallions. Film a nonstick or well-seasoned skillet with oil, and turn the heat to medium-high. Drop the batter into the pan by the tablespoon or quarter cup, and cook about 2 minutes to a side, or until lightly browned. If necessary, the pancakes can be kept warm in a 200-degree oven for about 30 minutes.

Tips:

  • Use high-quality scallions: Fresh, vibrant scallions are key to making delicious scallion pancakes. Look for scallions with bright green leaves and firm white bulbs.
  • Cut the scallions thinly: Thinly sliced scallions will distribute their flavor evenly throughout the pancake.
  • Don't overcrowd the pan: When cooking the pancakes, make sure to leave enough space between them so that they can cook evenly.
  • Be patient: Cooking scallion pancakes takes time and patience. Don't rush the process, or you'll end up with undercooked pancakes.
  • Serve immediately: Scallion pancakes are best served hot and fresh out of the pan. Top them with your favorite dipping sauce, such as soy sauce, vinegar, or chili oil.

Conclusion:

Chung yul bang scallion pancakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With their crispy exterior and tender, flavorful interior, these pancakes are sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this recipe a try!

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