Pajeon (Korean Scallion Pancake)

Andrea Riddle
9 Jun, 2024


If you’ve never had pajeon, you’re in for a treat. This Korean scallion pancake is crispy on the outside, tender on the inside, and bursting with the fresh, savory flavor of green onions.

It’s one of those dishes that feels like a warm hug—simple, satisfying, and loved by just about everyone in Korea.

What I adore most about pajeon is how easy it is to whip up with just a handful of ingredients you probably already have in your kitchen.

I still remember the first time I tried it at a tiny Korean restaurant on a chilly evening; the sizzle of the batter hitting the pan and that irresistible aroma made me an instant fan.

Now, I make it at home whenever I crave a quick, comforting bite.

What is Pajeon?


Pajeon is a classic Korean pancake made primarily with green onions (pa means scallion in Korean) and a light, crispy batter. It’s a staple in Korean cuisine, often enjoyed as a snack, appetizer, or side dish. Versatile and crowd-pleasing, it’s the kind of dish you’ll find at family gatherings or casual meals alike.

In Korea, pajeon is especially popular on rainy days—there’s something about the sound of rain and the sizzling of pancakes that just clicks. It’s a comforting dish that pairs well with warm tea or a refreshing chilled drink, making it perfect for cozy moments.

Key Ingredients


  • Green onions (scallions): The heart and soul of pajeon, delivering that fresh, mildly pungent flavor.
  • Flour & starch: A blend of all-purpose flour and cornstarch (or potato starch) creates that perfect crispy texture.
  • Seasonings: A pinch of garlic powder, onion powder, and salt adds depth, while a touch of baking powder keeps it light.
  • Oil: Vegetable oil is key for frying, giving the pancake its golden-brown, crunchy crust.
  • Dipping Sauce: A quick mix of soy sauce, rice vinegar, sesame oil, and chopped green onions ties it all together with a tangy, savory kick.

Tips for the Best Pajeon


  • Use ice-cold water for the batter—it’s a little trick that makes the pancake extra crispy.
  • Don’t overmix the batter; a few lumps are totally fine and keep it light.
  • Cook on medium-high heat to get that satisfying crunch without burning the edges.
  • Press down gently while frying to ensure the pancake cooks evenly and gets that gorgeous golden color.

Variations of Pajeon


  • Seafood Pajeon (Haemul Pajeon): Toss in some shrimp, squid, or clams for a richer, ocean-fresh flavor.
  • Kimchi Pajeon: Stir chopped kimchi into the batter for a spicy, tangy twist that’s addictively good.
  • Vegetable Pajeon: Add shredded carrots, zucchini, or bell peppers for extra color and a nutrient boost.

Serving Suggestions

Enjoy your crispy Pajeon fresh off the pan with its savory dipping sauce for the perfect balance of flavors.

For a complete meal, pair it with:

  • Steamed Rice – A simple bowl of warm rice complements the crispy texture.
  • Korean Side Dishes (Banchan) – Serve alongside kimchi, pickled radish, or seasoned spinach for extra flavor.
  • Miso Soup or Korean Doenjang Soup – A comforting bowl of soup adds warmth and depth to your meal.
  • Chilled Barley Tea (Bori-cha) – A refreshing caffeine-free Korean tea that pairs well with savory dishes.
  • Freshly Squeezed Juice or Sparkling Water – Light and refreshing drinks that cleanse the palate between bites

Pajeon - Korean Scallion Pancake



Pajeon. A savory, crispy pancake made of green onions served with a delicious dipping sauce. A simple and easy Korean scallion pancake recipe using minimal ingredients, ready in 15 minutes!


Servings: 3
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INGREDIENTS
 

For the Pancake:
  • 1 cup green onions, cut into 2-inch pieces
  • ½ cup all-purpose flour
  • ¼ cup cornstarch (or potato starch)
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ cup cold water
  • 3 tbsp vegetable oil o
    r any neutral oil
For the Dipping Sauce:
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • ½ tsp sesame oil
  • ½ tsp sugar (optional)
  • 1 tbsp chopped green onions
  • ½ tsp sesame seeds

INSTRUCTIONS
 

  1. Mix the dipping sauce: In a small bowl, stir together soy sauce, rice vinegar, sesame oil, sugar (if using), chopped green onions, and sesame seeds. Set aside.
  2. Make the batter: In a medium bowl, whisk flour, cornstarch, baking powder, salt, garlic powder, and onion powder. Add cold water and stir until just combined—lumps are okay. Fold in the green onions.
  3. Heat the pan: Pour vegetable oil into a large skillet and heat over medium-high until shimmering.
  4. Cook the pancake: Spread the batter evenly in the skillet. Cook 3-4 mins until golden and crispy, pressing lightly with a spatula. Flip and cook 2-3 mins more.
  5. Serve: Drain on paper towels, slice into wedges, and enjoy hot with the dipping sauce.
Tips
  • Use ice-cold water for extra crispiness.
  • Don’t overmix the batter—keep it light.
  • Medium-high heat is key for that golden crunch.
Variations
  • Seafood: Add shrimp or squid.
  • Kimchi: Mix in chopped kimchi.
  • Veggie: Toss in shredded carrots or zucchini.

Tried this recipe?Let me know how it was?
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