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.
Six in town · two elsewhere in British Columbia · two not yet within reach.
- In town
- 6 · green onion (white and light green parts), zucchini, mushrooms (shiitake), carrot, soy sauce (dipping), rice vinegar
- Elsewhere in British Columbia
- 2 · neutral oil, black sesame seeds
- Not yet within reach
- 2 · all-purpose flour, white sesame seeds
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
Within reach counts in town, delivered, shipped and the nearest city. A staple counts once it has a local seller. Charted from each shop's own pages; not yet vouched by a cook who shops here.
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The Method
Sensory Tests
What to Pour
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The whole pairing