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✅ Quick Summary
- Pajeon is a Korean scallion pancake—crisp on the outside, tender inside, and perfect with a tangy dipping sauce.
- The easiest “crispy upgrade” is thinner batter + enough oil + patient flipping (not high heat).
- This version is fully vegan and still feels like a classic appetizer or rainy-day comfort food.
🧭 Quick Routine Box (3–4 steps)
- Slice scallions and mix a thin, pourable batter (add water little by little).
- Heat a pan well, add oil, then spread batter thin so it crisps instead of steaming.
- Cook on medium heat until edges look dry and golden, then flip gently and press lightly.
- Mix a quick dip (soy + vinegar + sesame), then eat immediately while it’s crackly.
The first time I tried to make pajeon “extra crispy,” I kept turning up the heat—then it browned fast but stayed soft inside. Once I switched to medium heat and a thinner batter, it finally got that crackly edge.
Results can vary depending on scallion moisture, batter thickness, and how evenly your pan heats.
What makes pajeon crispy (the simple logic)
Crispy pajeon is less about fancy ingredients and more about moisture control.
If the batter is thick or the pan is crowded, it steams and turns cakey. If the batter is thinner and oil can reach the edges, you get that crisp, lacy finish.
Think of it like this:
- Thin batter → cooks through faster
- Enough oil → edges fry, not steam
- Medium heat + patience → crisp outside without burning
Ingredients (flexible, pantry-friendly)
Main
- Scallions (a lot—pajeon should feel scallion-forward)
- All-purpose flour (or a pancake mix you already like)
- Cold water
- Salt (lightly)
- Neutral oil for frying
Optional upgrades (choose what you have)
- A spoon of starch (helps crispiness if your batter feels too soft)
- Onion, mushrooms, or thin carrot matchsticks (for texture)
- A pinch of chili flakes (if you want a gentle heat)
How to make vegan pajeon (step-by-step)
⚠️ Safety note: hot oil can splatter when batter hits the pan. Keep heat moderate and flip away from you to avoid burns.
Step 1) Prep scallions (and control moisture)
Slice scallions into lengths that fit your pan. If your scallions look very wet after washing, pat them dry a bit—extra water makes the pancake steam.
Step 2) Mix a thin batter (don’t overmix)
Add flour + a little salt, then pour in water gradually until the batter is thin and pourable.
Stop mixing once it’s combined—overmixing can make it tougher.
이미지 설명: 반죽은 되직하기보다 ‘살짝 묽게’가 바삭함에 유리해요.
Step 3) Pan-fry for crisp edges
Heat a pan, add oil, then spread scallions and pour batter over them.
Keep it thin. Cook on medium heat until the edges look dry and golden, then flip.
After flipping, press lightly with a spatula so the surface makes contact with the pan—this helps crisping.
이미지 설명: 센 불보다 ‘중간 불 + 충분한 기름’이 더 바삭하게 나와요.
Common mistakes + quick fixes
Mistake 1) Pancake is soft and bready
Fix: thin the batter a bit and spread it thinner in the pan. Also make sure the pan is heated before batter goes in.
Fix: thin the batter a bit and spread it thinner in the pan. Also make sure the pan is heated before batter goes in.
Mistake 2) It browns too fast but stays undercooked
Fix: lower heat. Medium heat gives the inside time to cook while the outside crisps gradually.
Fix: lower heat. Medium heat gives the inside time to cook while the outside crisps gradually.
Mistake 3) It sticks or tears when flipping
Fix: wait until the bottom is set and releases naturally. Add a little more oil around the edges and loosen with a thin spatula.
Fix: wait until the bottom is set and releases naturally. Add a little more oil around the edges and loosen with a thin spatula.
Mistake 4) Scallions burn
Fix: keep the pancake thinner and reduce heat. If your scallions are very thin, place some under batter so they’re protected.
Fix: keep the pancake thinner and reduce heat. If your scallions are very thin, place some under batter so they’re protected.
Dipping sauce ideas + serving & leftovers
Classic dip is simple and sharp. Start with soy sauce + vinegar, then add sesame and scallions.
If you like heat, add a pinch of chili flakes. If it’s too salty, add a tiny splash of water.
이미지 설명: 디핑소스는 ‘짭짤+새콤’만 맞아도 파전이 확 살아나요.
Leftovers: pajeon is best fresh, but if you have leftovers, reheat in a pan (or air fryer if you use one) to bring back some crispness.
Texture can vary depending on how thick you made it and how much moisture is inside.
FAQ
Q1. Can I make pajeon without any starch?
A. Yes. Flour-only batter works. Starch is just an optional crispiness helper—results depend on your batter thickness and pan heat.
A. Yes. Flour-only batter works. Starch is just an optional crispiness helper—results depend on your batter thickness and pan heat.
Q2. Why is my pajeon not crispy?
A. Usually the batter is too thick, the pan isn’t hot enough before pouring, or there isn’t enough oil for the edges to fry. Try thinner batter and medium heat.
A. Usually the batter is too thick, the pan isn’t hot enough before pouring, or there isn’t enough oil for the edges to fry. Try thinner batter and medium heat.
Q3. Can I use green onions instead of Korean scallions?
A. Yes. Any scallion works. Thickness and moisture vary, so you may need to adjust batter thickness and cooking time.
A. Yes. Any scallion works. Thickness and moisture vary, so you may need to adjust batter thickness and cooking time.
Q4. What’s the best dipping sauce ratio?
A. It depends on your soy sauce and vinegar. Start salty + tangy, then adjust with a splash of water or a pinch of sweet if it tastes too sharp.
A. It depends on your soy sauce and vinegar. Start salty + tangy, then adjust with a splash of water or a pinch of sweet if it tastes too sharp.
Q5. Can I prep batter ahead?
A. You can, but scallions release moisture over time and can change texture. If prepping ahead, keep scallions and batter separate until cooking if possible.
A. You can, but scallions release moisture over time and can change texture. If prepping ahead, keep scallions and batter separate until cooking if possible.
Today’s challenge: make your batter slightly thinner than you think—then cook on medium heat until the edges crackle.
도움이 되셨다면 공감 ❤️ 눌러주시고 댓글로 궁금한 점 남겨주세요!