Cooking in

California

Korean · Busan

Pajeon — Scallion Pancake Batter Physics (파전)

Pajeon (파전, scallion pancake) is the benchmark Korean jeon technique: whole green onions (and optionally seafood) in a thin batter of wheat flour, cold water, and egg, fried in generous oil until crisp on the outside with a chewy interior. The batter physics are everything: cold water (ideally iced) retards gluten development and produces a more tender, crispier crust; warm water develops gluten and produces a chewier, denser pancake. The ice water method is the professional standard. Haemul-pajeon (해물파전, seafood scallion pancake) adds clams, squid, and shrimp for the most celebrated version — rain-day food in Korean culture.

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Serves4

Total30 min

Sourced0of 5 in CA

Cook

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The Market List

The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.

200 g

green onion (white and light green parts)

halved lengthwise

Your own market

100 g

zucchini

julienned

Your own market

100 g

mushrooms (shiitake)

sliced

Your own market

100 g

carrot

julienned

Your own market

eggs

Your own market

100 g

all-purpose flour

Origin · King Arthur Baking, United StatesNot yet stocked in California

120 ml

water

Your own market

2 g

kosher salt

Your own market

2 g

white pepper

Your own market

30 ml

neutral oil

for frying

Not yet stocked in California

30 ml

soy sauce (dipping)

Not yet stocked in California

5 ml

rice vinegar

Your own market

2 g

white sesame seeds

Not yet stocked in California

2 g

black sesame seeds

Not yet stocked in California

The Method

Whisk together flour, water, 1 egg, salt, and white pepper until smooth batter forms; let rest 5 minutes.

Pat vegetable pieces dry with paper towels; toss in small bowl with salt and white pepper.

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).

Pour 60 ml batter evenly over vegetables; cook 3 minutes undisturbed until bottom is golden and crisp.

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.

Repeat process with remaining batter, vegetables, and 15 ml fresh oil to form second pajeon.

Whisk soy sauce with rice vinegar for dipping sauce; serve pajeon hot, sprinkled with white and black sesame seeds, alongside dipping sauce.

III

Sensory Tests

◇Where it lives or dies. The moment where pajeon lives or dies is the lace edge — when the batter is poured over the oiled pan, the excess batter at the edges should immediately form a thin, lacy skirt that will fry to a crisp. If you do not see lace forming at the edges within 30 seconds, the oil is too cool. Increase heat and wait. The lace edge is the hallmark of properly made pajeon — it indicates sufficient oil and sufficient heat.

Pillar IV

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