Pajeon — Korean scallion pancake, particularly the seafood version (haemul pajeon) — achieves its characteristic crispy-on-the-outside, slightly chewy-on-the-inside texture through a specific batter proportion and pan technique. The Korean pancake batter is thinner than Western pancake batter and is poured into a very hot, very well-oiled pan — the bottom surface sets and crisps while the top remains wet. The long green onion stalks are laid in the batter rather than chopped in, creating a structural base.
- **The batter:** All-purpose flour + rice flour (the rice flour contribution to crispiness is critical) + cold water + egg + salt. [VERIFY] Maangchi's specific flour ratio. - **Cold water:** The cold water reduces gluten development, producing a more tender, less chewy pancake. - **Generous oil:** More oil than seems necessary — the bottom surface must fry, not steam. The oil is added before the batter, heated until shimmering, then the batter poured in. - **The scallions:** Long stalks laid flat across the batter — they form the structural backbone of the pancake. - **The flip:** The single most challenging moment — the pajeon must be flipped whole after the bottom is fully set (golden and crispy). Adding more oil after flipping ensures the second side crisps equally. - **The dipping sauce:** Soy sauce + rice vinegar + gochugaru + sesame oil + green onion — the acid cuts the oil.
Maangchi