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    Home » Recipes » Korean

    Published: Aug 8, 2023 by Julia · This post may contain affiliate links · 7 Comments

    Korean Scallion Pancakes (Pajeon)

    Jump to Recipe Print Recipe

    An easy Korean scallion pancake that's both chewy and crispy that's quick to whip up for a weeknight dinner or served as a delicious side dish to a full Korean meal.

    Korean scallion pancakes served on a plate with chopsticks.

    If you're craving a savory scallion pancake, there's no need to wait for your dough to rise and tirelessly working to roll out layers like you would with a Chinese scallion pancake. You can get just as equally delicious results and add more variety with Korean scallion pancakes (pajeon).

    If you're looking to finish up a batch of old kimchi, you can also try your hand at these Kimchi Pancakes.

    Jump to:
    • What is pajeon?
    • Ingredients
    • Instructions
    • Variations
    • Storage
    • FAQ
    • Pairing
    • 📖 Recipe
    • 💬 Reviews

    What is pajeon?

    Pajeon is a Korean pancake - with the primary ingredients being scallions and a pancake mix. While scallions make up the foundation, these Korean scallion pancakes are easy to customize - with many restaurants also serving up haemul pajeon (seafood scallion pancake) for added protein.

    Pajeon is usually served as a side dish or appetizer, but it's hearty enough to be its own meal. Make a dipping sauce with soy sauce, rice vinegar, Korean chili flakes, sesame seeds, and sesame oil to round out the flavors!

    Ingredients

    Ingredients for this recipe are extremely simple - most can be found in your pantry (flour, cornstarch, garlic powder, salt, and sugar). You can find green onions at most grocery stores. These tend to be wider, so cut off the white ends/roots and slice these lengthwise.

    • Green onions
    • All-purpose flour
    • Ice cold water
    • Cornstarch
    • Garlic powder
    • Salt
    • Sugar

    Dipping sauce:

    • Soy sauce
    • Rice vinegar
    • Sesame oil
    • Sesame seeds
    • Korean chili powder (optional if you'd like some spice)

    See recipe card for quantities.

    Instructions

    1. Wash and pat scallions dry. You don't want to add wet scallions into the batter! Cut off the roots and slice the scallions in half. Slice scallions in half.
    2. To avoid having huge stalks of scallion in the pancake, slice each stalk in half length-wise. Slice scallions lengthwise.

    3. Mix batter ingredients. Add the water slowly and mix with a chopstick or spatula until the consistency of the batter is just slightly thinner than regular pancake mix.

    4. Add scallions to the batter. Use your hands to coat the scallions.

    5. Heat up a pan on high heat, once hot, add oil and be generous to avoid pancake from sticking to the pan.

    6. Turn heat to medium and add the scallions with half batch of the batter. Use a spatula to evenly spread out the scallions and ensure each stalk is parallel to one another.Add scallions to pan with batter.

    7. Add the remaining batter evenly over the top and use it fill in any gaps between the scallions. Cook the bottom until golden and crispy. Use a flat spatula to press down on the pancake every now and then to help crisp up the bottom. This will take about 5 minutes.

    8. Use a spatula to flip the pancake over and cook the other side. You can add a little more oil to the edges to keep the edges crisp and avoid the other side from burning.

    9. Make dipping sauce by mixing soy sauce, rice vinegar, sesame oil, sesame seeds, chili powder, and sliced onions (optional).

    10. Remove pancake from pan and cut into square slices. Serve with dipping sauce.

    Korean scallion pancake served with a soy sauce-based dipping sauce.

    Variations

    • More vegetables - If you're looking to add more vegetables, julienne carrots and zucchini and add them to the batter.
    • More protein - To add more protein to the dish, whip up an egg and add it to the top of the batter in step 7.
    • Fluffier mix - For a fluffier pancake, replace ⅓ of the all-purpose flour with rice flour. This will give the pancake batter an element of airiness.

    Storage

    Korean scallion pancakes tend not to store as well since they'll become soggy in the fridge. However, if you'd like to keep it for the next day, heat the pancake back up on the pan to give it a little extra crisp.

    FAQ

    Can I add seafood or meat to this pancake?

    Absolutely! Seafood, especially shrimp or squid, is a popular addition. You can also add thinly sliced beef or pork. Adjust the cooking time accordingly.

    How do I store leftovers?

    Leftover pancakes can be stored in an airtight container in the refrigerator for up to two days. Reheat in a skillet for best results.

    Can I make a gluten-free version?

    Yes, substitute all-purpose flour with a gluten-free alternative and ensure that your soy sauce is gluten-free as well.

    Why is my pajeon not crispy?

    Ensure your batter isn’t too thick, and the pan is sufficiently hot with enough oil. The ice-cold water in the recipe also helps achieve that crispy texture.

    Korean scallion pancakes.

    Pairing

    These are my favorite dishes to serve with pajeon:

    • Spicy gochujang rigatoni.
      Spicy Gochujang Rigatoni
    • korean fried chicken
      Korean Fried Chicken
    • kimchi pancake
      Kimchi Pancake
    • korean egg roll
      Korean Rolled Omelette

    📖 Recipe

    Korean scallion pancakes
    Print Pin
    5 from 45 votes

    Korean Scallion Pancakes (Pajeon)

    An easy Korean scallion pancake that's both chewy and crispy that's quick to whip up for a weeknight dinner or served as a delicious side dish to a full Korean meal.
    Course Appetizer, Breakfast, Dinner, Lunch, Main Course
    Cuisine Korean
    Diet Vegan, Vegetarian
    Prep Time 10 minutes minutes
    Cook Time 10 minutes minutes
    Total Time 20 minutes minutes
    Servings 2
    Author Julia

    Ingredients

    • 5 stalks scallions

    Pancake Batter

    • 1 cup all-purpose flour
    • 1 cup ice cold water
    • 1 tablespoon cornstarch
    • ½ teaspoon salt
    • 1 teaspoon sugar
    • ½ teaspoon garlic powder

    Dipping Sauce

    • 3 tablespoon soy sauce
    • 1 tablespoon rice vinegar
    • 2 teaspoon sesame oil
    • 1 teaspoon toasted white sesame seeds
    • 1 teaspoon Korean chili pepper flakes (optional)

    Instructions

    • Wash and pat scallions dry. You don't want to add wet scallions into the batter! Cut off the roots and slice the scallions in half. To avoid having huge stalks of scallion in the pancake, slice each stalk in half length-wise.
    • Mix batter ingredients. Add the water slowly and mix with a chopstick or spatula until the consistency of the batter is just slightly thinner than regular pancake mix.
    • Add scallions to the batter. Use your hands to coat the scallions.
    • Heat up a pan on high heat, once hot, add oil and be generous to avoid pancake from sticking to the pan.
    • Turn heat to medium and add the scallions with half batch of the batter. Use a spatula to evenly spread out the scallions and ensure each stalk is parallel to one another.
    • Add the remaining batter evenly over the top and use it fill in any gaps between the scallions. Cook the bottom until golden and crispy. Use a flat spatula to press down on the pancake every now and then to help crisp up the bottom. This will take about 5 minutes.
    • Use a spatula to flip the pancake over and cook the other side. You can add a little more oil to the edges to keep the edges crisp and avoid the other side from burning.
    • Make dipping sauce by mixing soy sauce, rice vinegar, sesame oil, sesame seeds, and Korean chili flakes (optional).
    • Remove pancake from pan and cut into square slices. Serve with dipping sauce.

    More Korean Recipes

    • vegetarian kimchi tofu stew
      Kimchi Mushroom Soft Tofu Stew (Vegetarian)
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      Korean Rice Paper Tteokbokki
    • Korean fried chicken tacos.
      Korean Fried Chicken Tacos
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      Quick and Easy Korean Coleslaw
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    Reader Interactions

    Comments

    1. Dalya Rubin says

      August 08, 2023 at 7:14 pm

      This looks absolutely delicious!! Can't wait to try it one day!

      Reply
    2. Alexandra says

      August 08, 2023 at 8:00 pm

      5 stars
      Delicious scallion pancake - really appreciated the tip for using ice cold water to make for an extra crisp pancake 🙂 I am going to try with gluten free flour next time for my Mum - thanks for the wonderful recipe!

      Reply
    3. Nora says

      August 09, 2023 at 11:59 am

      Never had scallion pancakes before! Can't wait to give them a try! Thanks for the interesting recipe!

      Reply
    4. Covita says

      August 09, 2023 at 5:15 pm

      5 stars
      I have always loved Korean pancakes- so happy to make them for my family. They are in love. Yum!

      Reply
    5. Claudia Ciorteanu says

      August 14, 2023 at 2:15 am

      5 stars
      Korean scallion pancakes are a culinary delight that never fails to impress. The perfect balance of crispy and chewy textures, combined with the savory flavors of scallions and other seasonings, creates a mouthwatering experience that's hard to resist. Whether enjoyed as an appetizer or a snack, these pancakes offer a delightful glimpse into the rich and diverse world of Korean cuisine. 🥞🌱🇰🇷

      Reply
    6. Lathiya says

      August 14, 2023 at 5:12 am

      5 stars
      My daughter loves Korean dishes. I will try this for her lunch box.

      Reply
    7. Nancy says

      December 14, 2023 at 10:22 pm

      5 stars
      One of my favorite Korean pancake recipes! This was really easy to make, definitely think the dipping sauce is key to the flavor here too.

      Reply
    5 from 45 votes (40 ratings without comment)

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    Hi, I'm J! I'm a marketer by day, food photographer and recipe-tester by any other time available. The Floured Camera was born from my need to make quick, delicious, and (sometimes) healthy dishes for when I'm craving my favorite Asian childhood dishes!

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