파전 원리
Pajeon (Green Onion Pancake) Principle
Adding rice flour creates extra crispiness in pajeon — using cold water inhibits gluten formation for a thin, crispy texture
음식 예시 0개
The crispiness of pajeon is determined by batter moisture and flour/rice flour ratio. Adding 20-30% rice flour increases crispiness, and ice water inhibits gluten formation for a thinner, crispier pancake.
응용 예시
Once you know this: pajeon mix + a little rice flour + ice water + green onions → crispy pajeon. Add seafood for haemul pajeon, kimchi for kimchi-jeon.
핵심 요소
핵심 원리
Thin dough + plenty of oil = crispy texture.
핵심 단계
- 1Make the dough with a thin consistency (water to flour ratio of 1.2:1).
- 2Generously add oil to the pan.
- 3First, spread a layer of green onions, then pour on a thin layer of batter and press it down while cooking.
반죽
All-purpose flour (70%) + rice flour (30%) + ice water.
주재료
Chives or green onions (long and slender).
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