파전 만드는 법
How to make pajeon (파전)
Thin icy batter, generous oil, one flip — scallion pancake that stays crisp.
Technique + story
pajeon · jeon basics · rainy-day jeon · makgeolli.
Ingredients
Servings
Steps
- Whisk a thin icy batter; lay whole scallions; fry in enough oil; flip once.
- Dip in soy-vinegar with a pinch of gochugaru.
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FAQ
Why soggy?
Thick batter, cool pan, or too little oil. Wait for a set golden underside.
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Updated 2026-09-07