Local name: 파전
A large golden Korean pancake laid thick with whole spring onions, crisp at the edges, with a soy-vinegar dip.
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Crisp pajeon comes down to two things: ice-cold batter and a generously oiled pan. The potato starch delivers the crunch that flour alone never will.
An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.
Three likely causes: not enough oil, a pan that is not hot enough, or batter poured on too thickly. The batter is only a binder drizzled between the spring onions, not a layer that drowns them. Adding oil around the rim after flipping helps a great deal.
Cornstarch does the same job and gives a very close result. Do not simply leave it out: it is what makes the pancake crisp, while flour alone gives a soft, slightly rubbery result.
Whole spring onions are the main ingredient here, not a flavouring, so you need real volume. Thin young leeks or Chinese chives work, cut to the width of the pan. A plain onion will not do, as it cannot form that tight packed layer.
What actually saves time on a weeknight: a hot pan instead of an oven, rinsed tinned pulses, one loud aromatic, and a starch cooking while you work.
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