Pajeon — Scallion Pancake Batter Physics (파전)

Ingredients

• 200 g green onion (white and light green parts), halved lengthwise
• 100 g zucchini, julienned
• 100 g mushrooms (shiitake), sliced
• 100 g carrot, julienned
• 3 eggs
• 100 g all-purpose flour
• 120 ml water
• 2 g kosher salt
• 2 g white pepper
• 30 ml neutral oil, for frying
• 30 ml soy sauce (dipping)
• 5 ml rice vinegar
• 2 g white sesame seeds
• 2 g black sesame seeds

Method

1. 1
   Whisk together flour, water, 1 egg, salt, and white pepper until smooth batter forms; let rest 5 minutes.
2. 2
   Pat vegetable pieces dry with paper towels; toss in small bowl with salt and white pepper.
3. 3
   Heat 15 ml oil in large non-stick skillet over medium-high heat until shimmering; arrange green onion pieces in single layer (use half for first batch).
4. 4
   Pour 60 ml batter evenly over vegetables; cook 3 minutes undisturbed until bottom is golden and crisp.
5. 5
   Beat 2 eggs in small bowl; pour over top of pajeon and flip carefully onto oiled surface; cook remaining 3 minutes until second side crisps; transfer to cutting board and cut into strips.
6. 6
   Repeat process with remaining batter, vegetables, and 15 ml fresh oil to form second pajeon.
7. 7
   Whisk soy sauce with rice vinegar for dipping sauce; serve pajeon hot, sprinkled with white and black sesame seeds, alongside dipping sauce.