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.
12 in town · one not yet within reach.
- In town
- 12 · green onion (white and light green parts), zucchini, mushrooms (shiitake), carrot, eggs, all-purpose flour, kosher salt, white pepper, neutral oil, soy sauce (dipping), rice vinegar, black sesame seeds
- Not yet within reach
- 1 · white sesame seeds
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