Battle of the Scallion Pancakes

Scallion Pancakes are among the tastiest Street Food dishes in the world. China and Taiwan have Cong You Bing, and Korea has Pajeon - I will share my recipe for both!

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► Chinese Cong You Bing (makes 4)
2,5 cups all purpose flour
1 tsp salt
1 cup boiling hot water

3 Tbsp oil or lard
2 Tbsp all purpose flour
1/2 tsp salt
1/2 tsp five spice powder

roughly 3 stalks young scallions, ideally greens only, finely minced

about 1/4 cup oil

► Korean Pajeon (makes roughly 3)
1 egg white, beaten stiff with 1 tsp sugar
2/3 cup all purpose flour
1/3 cup rice flour
1/2 tsp salt
1/2 tsp baking powder, double acting
1/4 tsp sesame oil
1 cup sparkling water
about 2-3 scallions, trimmed to fit your pan

4 Tbsp oil

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Introduction to Scallion Pancakes: (0:00)
What is Hot Water Dough: (0:38)
Yousu, the Chinese Roux: (2:08)
The Magic of Lamination: (2:44)
The Perfect Scallions: (3:36)
How to Shape Scallion Pancakes: (3:55)
Why Resting Matters: (6:00)
Frying Chinese Scallion Pancakes: (6:42)
Korean Pajeon and Crispiness: (7:34)
Making Korean Scallion Pancakes: (9:20)