Crispy Pajeon - HOW??

Pajeon is one of my favorite quick things to cook when I don't have a lot of time or ingredients in the house. No matter what I do, I can't get it crispy like the Korean restaurants I go to. It doesn't matter the ratio of flour to water, AP flour to rice flour, whether there's an egg or not, whether i mix the scallions in the batter or put them in the pan first....

Do I just need to use a ton of oil and shallow fry it? I'm sort of making mine like Western pancakes, with enough oil to coat the pan but not much more.

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