Adding lil bits of squid chopped to bits. Texture and the flavor it adds is out of the world. And good dipping sauce nice blend of soy and sesame oil.
hazelnutpark
Fresh and more pa
dasnotpizza
You made the same mistake I did when I was starting out. It takes a lot less batter and more filling to make good pajeon. It should look more like filing with a little bit of batter.
Easy-Concentrate2636
Hot pan, don’t stint on the oil. For me, a little corn starch in the batter. I also rest the batter for an hour before pan frying.
Weird thing that’s not traditional at all: I find millet flour adds a really nice crisp texture.
ManufacturerEast2830
LOT more scallion needed on those but they do look well fried
Lethalplant
More scallion, less flour, an egg, some sea foods, stronger heat. Consider the flour is just adhesive.
shiningject
Lots of oil so that the edges are sort of submerged in oil and you are kinda like deep frying the edges.
1004genesis
Less batter so it’s thinner which makes it crispy and crunchy! Having high heat with lots of oil helps a lot with the crispiness as well.
HistorianOrdinary833
Deep frying until crispy all over, then the soy sauce mix.
brimm2
My stepmom always makes hers perfect. I feel that it’s best not to make them too big so they can cook quickly and get nice and crispy.
dodobirb55
crispy edges
Redplushie
Less batter on your end, needs to be a little more runny and add more oil
Ahmayzn
The best is when it’s almost like there’s more scallion than batter
mentaikooooo
You only want enough batter to slightly coat the green onions. Way more green onion than batter.
Zerial-Lim
No high heat
KimCheeHoo
What’s your dry mix?
ahrumah
I use prepackaged fry mix (튀김가루, not pancake mix or 부침가루). I couldn’t really get the shattering outside texture I wanted till I did this (my pancakes would just get mushy and oil-logged).
DirtBackground
Do not salt the veggies nor the batter! It will create the veggies to sweat. Dip in soy sauce right before eating
ashiyadoughman
1. replace water with club soda (or anything carbonated) 2. add a spoonful of doenjang to the batter to add some oomph 3. chill your batter for an hr before you fry it
edit: i recommend getting a small cooling rack. it’ll keep your cooked pajeon crispy while you’re frying. leaving it on a sheet pan like that won’t allow air to circulate, so your pajeon will eventually turn soggy.
Ok-Yogurt-3914
It’s the same thing with regular pancakes. If you do it on high heat, it’s just going to get crispy on the edges which is what I see here.
HandsOnTheBible
There’s something that people haven’t mentioned which is gluten development management.
The moment water hits your flour, it’s going to start developing a gluten structure and the longer you let it sit the more bready the end result is gonna be. To avoid of manage this you can do a few different things:
– don’t over mix the batter – keep the batter cold – use a mix of water and seltzer or even vodka
Then after that fry it up with more oil than you think you need.
Heavy_Wishbone_2874
Pajeon is a bit tricky. Not exactly what you asked, but I recommend kimchi jeon instead.
23 Comments
Lots and lots of oil 😂
Adding lil bits of squid chopped to bits. Texture and the flavor it adds is out of the world. And good dipping sauce nice blend of soy and sesame oil.
Fresh and more pa
You made the same mistake I did when I was starting out. It takes a lot less batter and more filling to make good pajeon. It should look more like filing with a little bit of batter.
Hot pan, don’t stint on the oil. For me, a little corn starch in the batter. I also rest the batter for an hour before pan frying.
Weird thing that’s not traditional at all: I find millet flour adds a really nice crisp texture.
LOT more scallion needed on those but they do look well fried
More scallion, less flour, an egg, some sea foods, stronger heat. Consider the flour is just adhesive.
Lots of oil so that the edges are sort of submerged in oil and you are kinda like deep frying the edges.
Less batter so it’s thinner which makes it crispy and crunchy! Having high heat with lots of oil helps a lot with the crispiness as well.
Deep frying until crispy all over, then the soy sauce mix.
My stepmom always makes hers perfect. I feel that it’s best not to make them too big so they can cook quickly and get nice and crispy.
crispy edges
Less batter on your end, needs to be a little more runny and add more oil
The best is when it’s almost like there’s more scallion than batter
You only want enough batter to slightly coat the green onions. Way more green onion than batter.
No high heat
What’s your dry mix?
I use prepackaged fry mix (튀김가루, not pancake mix or 부침가루). I couldn’t really get the shattering outside texture I wanted till I did this (my pancakes would just get mushy and oil-logged).
Do not salt the veggies nor the batter! It will create the veggies to sweat. Dip in soy sauce right before eating
1. replace water with club soda (or anything carbonated)
2. add a spoonful of doenjang to the batter to add some oomph
3. chill your batter for an hr before you fry it
edit: i recommend getting a small cooling rack. it’ll keep your cooked pajeon crispy while you’re frying. leaving it on a sheet pan like that won’t allow air to circulate, so your pajeon will eventually turn soggy.
It’s the same thing with regular pancakes. If you do it on high heat, it’s just going to get crispy on the edges which is what I see here.
There’s something that people haven’t mentioned which is gluten development management.
The moment water hits your flour, it’s going to start developing a gluten structure and the longer you let it sit the more bready the end result is gonna be. To avoid of manage this you can do a few different things:
– don’t over mix the batter
– keep the batter cold
– use a mix of water and seltzer or even vodka
Then after that fry it up with more oil than you think you need.
Pajeon is a bit tricky. Not exactly what you asked, but I recommend kimchi jeon instead.