Crispy Korean Scallion Pancake (Pajeon)
This savory Korean pancake is known as Pajeon (파전) — a golden crispy delight made with green onions and a simple batter. It’s quick to whip up super flavorful and often enjoyed as a snack appetizer or side dish. Perfect with a soy dipping sauce and great for when you want something comforting and crunchy.
Prep and Cook Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2–3
Ingredients
For the Pancake:
1 bunch green onions (cut in half or thirds lengthwise)
1 cup all-purpose flour
1 tablespoon cornstarch (for extra crispiness)
1 egg
¾ cup cold water
½ teaspoon salt
2 tablespoons vegetable oil (for frying)
Optional: thin slices of chili pepper or onion julienned carrot or seafood (like shrimp or squid)
For the Dipping Sauce:
2 tablespoons soy sauce
1 teaspoon rice vinegar
½ teaspoon sesame oil
½ teaspoon sugar
1 clove garlic (minced)
Optional: sesame seeds and chopped chili or scallions
Instructions
Make the batter by whisking flour cornstarch salt egg and cold water until smooth. The batter should be slightly thin.
Heat a non-stick skillet over medium-high heat with 1 tablespoon of oil.
Add green onions to the pan in a flat layer (add other veggies or seafood if using). Pour the batter evenly over the top to cover.
Cook for 3–4 minutes or until the bottom is golden and crispy. Press down gently with a spatula.
Flip the pancake and add more oil if needed. Cook the other side for 3–4 more minutes until golden.
Remove from pan and let rest 1–2 minutes before slicing.
Serve hot with dipping sauce on the side.
Tips for Perfect Pajeon
Use ice-cold water in the batter for extra crispiness
Don’t overcrowd the pancake with too many add-ins — keep it simple for best texture
Flip carefully — use two spatulas or a large plate if needed
You can make mini versions for easy flipping and snacking
Frequently Asked Questions
Q: Can I make this gluten-free
A: Yes substitute the flour with a gluten-free all-purpose mix or rice flour
Q: Can I use just egg instead of water
A: No the water is key for the right texture. The egg adds structure but you still need water
Q: How do I store leftovers
A: Refrigerate in an airtight container for up to 2 days. Reheat in a skillet or toaster oven for crispiness
Q: Can I freeze them
A: Yes cook first cool completely and freeze with parchment paper between them. Reheat directly in a pan or oven
Nutrition (Per Serving – 1 pancake with sauce)
Approximate values
Calories: 250
Protein: 7g
Fat: 12g
Carbs: 28g
Fiber: 2g
Sodium: 600mg
Conclusion
Crispy savory and insanely satisfying Korean scallion pancakes are a total crowd-pleaser. Whether you’re enjoying them as a snack a side dish or part of a Korean-inspired meal they’re quick to make and even quicker to disappear. Don’t skip the dipping sauce — it ties everything together beautifully