In season当季Korean韩式
Scallion Pancakes (Pajeon)韩式葱煎饼
Thin scallions held in a light batter, with a soy-vinegar dip. This simple home version has no egg or seafood.薄面糊抱住葱段，配酱油醋蘸汁；此家常简版不加蛋或海鲜。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
- Trim scallions, split thick white ends and cut into short lengths. Mix soy, vinegar, sesame seeds and a splash of water for the dip.葱修根，粗葱白纵剖，切短段；酱油、醋、芝麻加少许水调蘸汁。
Written for 2 servings · cooking more? Use batches按 2 人份写 · 加量请分批按 2 人份寫 · 加量請分批Para 2 porciones · si haces más, por tandas2인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 2 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方2人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands; rinse fresh produce under running water and dry it. Keep raw meat or fish separate; do not wash raw poultry.洗手；蔬果用流水洗净并擦干。生肉、生鱼与即食食物分开，不冲洗生鸡肉。
- Measure the displayed ingredient list before heating; amounts follow your chosen servings. Rinsing, blanching and separately mentioned drinking water are additional.开火前按随人数变化的清单量好食材；另备清洗、焯菜及文中另提的饮用水。
Ingredients食材
- Scallions葱6
- All-purpose flour中筋面粉0.75 cup杯
- Fine salt细盐0.125 tsp小勺
- Sugar白糖0.25 tsp小勺
- Neutral oil中性植物油1.5 tbsp大勺
- Soy sauce酱油1 tbsp大勺
- Unseasoned rice vinegar无调味米醋1 tbsp大勺
- Toasted white sesame seeds熟白芝麻1 tsp小勺
Method做法
Stir the flour, salt, and sugar with ¾ cup cold drinking water just until combined, then fold in the scallions. Don't beat the batter smooth for a long time.
面粉、盐和糖加¾杯凉饮用水，拌到刚融合，再把葱拌进去。别长时间搅打面糊。
The scallions are coated in a loose batter.葱裹着较稀的面糊。
Common mistake & quick fix容易错在哪，怎么补救
Keep raw meat and its tools away from ready-to-eat food; wash hands and tools after handling it.生肉及器具与即食食物分开，接触后洗手并清洗器具。
Heat a little of the measured oil in a nonstick skillet. Spread the batter thin into pancakes small enough to flip easily.
不粘锅里放一点量好的油烧热，把面糊摊薄，饼小一点，方便轻松翻面。
The scallions lie mostly in a single layer.葱大致单层平铺。
Common mistake & quick fix容易错在哪，怎么补救
If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。
Cook 3–4 minutes until golden underneath, then flip and cook 3–4 minutes more, pressing gently so the thick scallion parts soften and the flour cooks through.
煎3–4分钟到底面金黄，翻面再煎3–4分钟，轻轻压一压，让粗葱段变软、面糊熟透。
No wet raw batter remains between the scallions.葱间无湿生面糊。
Common mistake & quick fix容易错在哪，怎么补救
If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。
Use the remaining oil and batter for more batches. Cut the cooked pancakes into pieces and serve right away with the dip — don't cover or stack them.
剩下的油和面糊分批煎完。熟饼切块，马上配蘸汁上桌，别盖也别叠。
The edges stay crisp rather than steamy.边脆而不蒸软。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Scallions葱Whites for cooking, greens for garnish. Regrow roots in a glass of water.葱白下锅，葱绿点缀。根泡水能再长。
All-purpose flour中筋面粉All-purpose flour is the US default; spoon into the cup and level, don't scoop, or you'll add too much.中筋面粉是美国默认面粉；用勺舀入量杯再刮平，别直接挖，否则会多。
Fine salt细盐Kosher salt (Diamond Crystal) is less salty by volume than table salt; use about half if swapping to table salt.犹太盐（Diamond Crystal）按体积比食盐淡；换成食盐时约减半。
- Sugar白糖
A little sugar balances salt and acidity; add gradually and taste as you go.少量糖能平衡咸和酸；分次加，边尝边调。
Neutral oil中性植物油Extra-virgin olive oil for finishing; neutral oils (avocado, canola) for high heat.特级初榨橄榄油淋面；高温用中性油（牛油果油、菜籽油）。
- Soy sauce酱油
Umami and salt in one. Low-sodium versions cut ~40% salt.鲜和咸一次到位。低钠款少约四成盐。
- Unseasoned rice vinegar无调味米醋
Rice vinegar is mild for Asian dressings and quick pickles; white vinegar is sharper — use less.米醋温和，适合亚洲凉拌和快腌；白醋更冲，要少放。
Cookware厨具
Skillet with lid, small pot, colander, knife, board, measuring tools and food thermometer带盖平底锅、小锅、漏篮、刀、砧板、量具与食品温度计
Make it a balanced meal营养搭配建议
A starch-based side with scallion flavor, not a full vegetable serving or protein main. Add tofu and spinach.这是葱香淀粉配菜，不当足量蔬菜或蛋白质主菜；配豆腐和菠菜。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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