Pajeon (Korean Scallion Pancakes) Recipe

 

Pajeon (Korean Scallion Pancakes) Recipe

Pajeon is that crispy, savory Korean pancake you never knew you needed—fresh scallions hiding in a chewy, golden crust, fried until the edges go delightfully frilly and crisp while the middle stays soft. The flavors are all savory and nutty, extra addictive thanks to its tangy soy-vinegar dipping sauce. In Korea, when the rain starts falling, people instinctively run to pajeon and a cold bottle of makgeolli. It’s a snack, side, or appetizer, totally pull-apart, totally irresistible. Try to stop at one piece. Just try.

 

Why I love it

 

Honestly, I keep coming back to pajeon because it’s lightning fast and feels like kitchen magic—just flour, water, and a heap of scallions suddenly turn into this shatteringly crisp masterpiece. The sizzle when it hits the pan gives pure joy, and those lacy, browned edges? Next-level. It also uses up whatever’s lurking in your fridge. Seafood works, leftover veggies work, and kimchi is incredible. And that dipping sauce—I’d drink it if I could. Rainy days basically demand pajeon. There’s even a Korean saying about it. It’s better when shared—set a big one down, let everyone tear off pieces, and suddenly you’re laughing and bonding over green onions. It’s just the best.

 

Preparation: 10 minutes

Cooking: 15 minutes

Total: 25 minutes

Makes enough for 4 as an appetizer (or 2 as a meal)

Difficulty: Easy

Ingredients

Pancakes:

·       Big bunch scallions (10-12 stalks), trimmed.

·       1 cup all-purpose flour

·       2 Tbsp cornstarch or rice flour for extra crunch

·       3/4 cup ice-cold water

·       1 large egg

·       1/2 tsp salt

·       1/4 tsp baking powder (for puff), optional

·       2 Tbsp neutral oil for frying (and extra, as needed)

·       Optional: 1/2 cup mixed seafood (shrimp/squid/chopped), 1/2 cup chopped kimchi, 1/4 onion thinly sliced

 

Dipping Sauce:

·       3 Tbsp soy sauce

·       1 Tbsp rice or white vinegar

·       1 tsp sugar

·       1 tsp sesame oil

·       1/2 tsp gochugaru (Korean chili flakes) or red pepper flakes, optional

·       1 tsp toasted sesame seeds

·       1 scallion, finely chopped.

 

Tools

·       Large mixing bowl

·       Whisk

·       10-12-inch non-stick or cast-iron skillet.

·       Spatula (wide is best)

·       Small bowl for sauce

How to Make It

Step 1.

Prep your scallions. Cut them into 4-5-inch pieces—if they’re super thick, slice them lengthwise so they’ll soften up. Pat everything dry, especially if you’re throwing in seafood or kimchi. No one wants soggy pancakes.

Step 2.

Make the batter. In a bowl, whisk together the flour, cornstarch, salt, and baking powder. Crack in the egg, pour in your ice-cold water, and whisk until it just comes together. Lumps are fine, don’t overmix. Cold batter = crisp pancakes, so don’t skip the ice. You’re aiming for a thin batter, not thick and goopy.

Step 3.

Mix the sauce. Dump all those dipping sauce ingredients into a little bowl. Give it a stir, taste, and tweak to your liking—maybe a touch more vinegar if you like sharp, a little extra sugar for balance. Set it aside.

 Step 4. 

Heat the pan. Layer in a tablespoon of oil and crank your skillet up to medium-high. You want it sizzling hot, test with a drip of batter. It should bubble furiously.

 Step 5. 

Start your pancake. Lay half your scallions in the pan like a logjam, pointing the same way. (If you’re doing seafood, kimchi, or onion, scatter half that over now.) Pour half the batter over, just enough to hold everything together. Press down gently with a spatula.

 Step 6. 

Fry it. Let it go, untouched, for about 3-4 minutes. You want the bottom golden brown and the edges starting to crisp up. Drizzle another 1/2 tablespoon of oil around the outside—this gives those lacy, crunchy edges.

 Step 7. 

The flip. Here’s your big moment. Slide your spatula under, take a breath, and flip it quickly. If it cracks? Just nudge it back together with your spatula. Cook for another 3-4 minutes, pressing here and there, till the second side is browned and crisp. Move it to a cutting board and repeat for pancake #2.

 Step 8. 

Serve. Cut it into wedges or squares and serve right away with the dipping sauce. Pajeon is at its best hot and sizzling—seriously, don’t dawdle.

Nutrition (per serving, just scallions)

v  Calories: 210

v  Protein: 5g

v  Carbs: 25g

v  Fat: 10g

v  Fiber: 2g

v  Sodium: 580mg

Seafood or extra oil will bump the protein and fat.

What to Serve with It

Classic pajeon basically begs for chilled makgeolli. Hungry? Pair it with tteokbokki or kimchi jjigae for a proper spread. It’s a perfect companion at BBQ next to bulgogi or galbi, too. Want to make a meal out of it? Top with a fried egg and add a crunchy cucumber salad. A little kimchi on the side always helps cut through the richness.

Tips & Variations

o   Want max crunch? Use icy water, including cornstarch, and don’t be stingy with oil. Smaller pancakes are crispier than giant ones.

o   Make it haemul pajeon by adding a half cup of shrimp, squid, or clams—a Busan classic.

o   Kimchi pajeon: Swap half the scallions for kimchi and add a tablespoon of kimchi juice to the batter.

o   Gluten-free? Try 3/4 cup rice flour plus 1/4 cup tapioca starch—different bite, still tasty.

o   Keeping warm: Stash finished pancakes in a 200°F oven, single layer on a wire rack. Never stack or you’ll lose the crunch.

o   No egg? No problem. Add a tablespoon of water to replace. Slightly less rich but still great.

Substitutes

o   Cornstarch: Potato starch or rice flour works or just stick to all flour (less crunchy but fine).

o   Scallions: Green onions, chives, or thin-sliced leeks all work—leek pajeon is a thing.

o   Vinegar: Any kind is fine, even lemon juice in a pinch.

o   Gochugaru: You can skip, or swap in a mix of paprika and cayenne.

o   Neutral oil: Canola, grapeseed, avocado—all good. Leave the olive oil for another day.

Common Questions

1. Why is my pajeon soggy?

Usually, the batter’s too thick, your pan’s not hot enough, or you skimped on oil. Keep the batter thin, and don’t be shy with the oil—pajeon is fried, not sautéed.

2. Can I prep the batter ahead?

Keep wet and dry ingredients separate, then mix right before cooking. If the batter sits too long, it gets tough. Cold, freshly mixed batter fries up way crispier.

3. How do I flip without disaster?

Big pan, wide spatula—or slide the pancake onto a plate and flip it back in. Or just make smaller pancakes; they’re easier to handle and extra crispy.

4. Can I bake or air-fry?

You can, but you’ll miss that signature fried edge. Air fryer at 400°F for 8-10 minutes works for a lighter version—just spray it with oil first.

5. My scallions fall out! Why?

Not enough batter, or you forgot to press it down. Batter holds things together. Let the finished pancake sit a minute to set before cutting.

6. Is this like Chinese scallion pancakes?

Nope. Chinese cong you bing uses a rolled dough and is chewier. Korean pajeon is simpler, batter-style, and even faster. Both are great, just a whole different vibe.