A crispy, savory Korean scallion pancake served with a tangy and savory dipping sauce. This quick and easy pajeon recipe uses simple ingredients and it's ready in just 15 minutes! A family-friendly snack, side dish, or appetizer that's better-than-takeout and great for busy weeknights.
Jump to:
What is Pajeon?
Pajeon (pronounced 'pa-jun') is a popular Korean green onion pancake served at Korean restaurants with a salty tangy dipping sauce.
The pancake batter is made of starch, flour, green onions, and seasoning, then pan-fried in oil until crispy and golden on the outside, and slightly chewy on the inside.
It's one of my favorite Korean foods and I often make it at home or order it at the restaurant.
In Korean cuisine, there are various savory pancakes, like Korean Seafood Pancake, Kimchi Pancakes, Korean Tuna Pancakes, Kimchi Potato Pancakes and more!
Koreans love to enjoy this dish with Makgeolli (a Korean milky rice wine), especially on rainy days as it's cozy and comforting.
Ingredients & Substitutes
Please scroll down to the recipe card below for exact measurements.
- Neutral Oil: Use a neutral oil like avocado, sunflower, grapeseed, peanut, vegetable, or canola oil. Avoid olive oil or any low-smoke-point oil.
Pancake Batter
- Green Onions: Use fresh and vibrant green onions as they're the main ingredient.
- All-Purpose Flour (aka plain flour)
- Potato Starch: Or use cornstarch. Do not use tapioca starch or arrowroot starch.
- Baking Powder: This makes the pancake crispy.
- Salt
- Chicken Bouillon Powder: To add depth of flavor, avoid skipping this ingredient.
- Garlic Powder
- Onion Powder
- Very Cold Water: Ideally ice-cold water. Do not use room temperature or warm water because this causes gluten development, leading to soggy pancakes.
Dipping sauce
- Regular Soy Sauce: Or use low-sodium soy sauce or light soy sauce.
- Rice vinegar: Or use white vinegar.
- Sesame Oil: Or use a pinch of sesame seeds.
- Green Onions
Variations
- Gluten-free version - Replace the all-purpose flour with gluten-free baking flour and use gluten-free chicken bouillon powder. Replace the soy sauce with tamari sauce, coconut aminos, or gluten-free soy sauce.
- Vegan version - Omit the chicken bouillon powder.
Note: Asian ingredients are typically available at most Asian grocery stores or check online.
Expert Tips
- Pat dry the washed scallions with paper towel to remove excess moisture which can cause soggy pancakes.
- Split the green onions down the middle for a crispier pancake.
- Use a large non-stick pan to spread out the batter thinly.
- Don't skimp on the oil or the pancake won't be crispy.
- Swirl the oil in the pan before adding batter to create a golden crust.
- Occasionally swirl and press down on the pancake to crisp it up.
- Use a large spatula to flip the pancake when the bottom has formed a crust.
Instructions
Below are step-by-step instructions on how to make Pajeon:
- Prepare green onions: Wash green onions and pat dry with paper towels. Trim off the roots, vertically split each stalk down the middle, and chop into 2-inch-long pieces. Transfer into a large mixing bowl.
- Make the batter: Add the remaining batter ingredients to the mixing bowl and mix just until combined. Do not overmix.
- Fry the batter: Heat 2 ½ tablespoons (37 ml) vegetable oil in a large non-stick pan on medium-high heat. Swirl the oil in the pan and add the green onions from the batter first, spreading them evenly. Then scrape out and pour the remaining batter over to fill in any gaps. Reduce to medium heat and fry until the bottom is crispy, golden with some charring, about 4-5 minutes.
- Flip pancake over: Flip the pancake over with a large spatula and pour remaining oil along the edges of the pan. Swirl the pancake around in the oil and occasionally press down on it.
- Slice pancake: Transfer the pancake to a cutting board and slice with a sharp knife into small pieces.
- Make dipping sauce: In a small bowl, combine the dipping sauce ingredients as listed above and serve with the pancake.
Storage & Reheating
- Pajeon can last up to 4 days stored in an airtight container in the fridge once cooled. To enjoy, reheat on the stovetop or in the air fryer at 350 degrees F until hot throughout.
- Pajeon can be frozen for up to 3 months in a freezer-safe bag once cooled. To enjoy, reheat on the stovetop or in the air fryer at 350 degrees F until hot throughout.
Pairing Suggestions
Pajeon pairs well with:
- Kimchi
- Korean cucumber salad
- Beansprout salad
- Zucchini fritters
- Gamja jorim
- Korean spinach
- Japchae
- Gyeran mari
- Fish cake stir fry
- Korean Braised Tofu
- Korean Sausage Stir-Fry
- Enoki Mushroom Pancake
FAQ
Pajeon is best enjoyed fresh or same day, but you can make it up to 4 days in advance and store in an airtight container in the fridge once cooled. To enjoy, reheat on the stovetop or air fryer at 350 F until hot throughout.
I don't recommend air frying the pancake batter because the runny batter will slip through the air fryer basket, causing a mess.
📖 Recipe
Easy 15-min. Pajeon (Korean Scallion Pancake)
Ingredients
- 5 tablespoon vegetable oil or any neutral oil
Pancake Batter:
- 5 green onions
- ¼ cup all-purpose flour
- ¼ cup potato starch or cornstarch
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ½ teaspoon chicken bouillon powder
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup water very cold
Dipping sauce:
- 2 tablespoon regular soy sauce or light soy sauce
- 2 tablespoon rice vinegar or white vinegar
- 1 teaspoon sesame oil
- 1 tablespoon green onion finely chopped
Instructions
- Wash green onions and pat dry with paper towels. Trim off the roots, vertically split each stalk down the middle, and chop into 2-inch-long pieces. Transfer into a large mixing bowl.
- Add the remaining batter ingredients to the mixing bowl and mix just until combined. Do not overmix.
- Heat 2 ½ tablespoons (37 ml) vegetable oil in a large non-stick pan on medium-high heat. Swirl the oil in the pan and add the green onions from the batter first, spreading them evenly. Then scrape out and pour the remaining batter over to fill in any gaps. Reduce to medium heat and fry until the bottom is crispy, golden with some charring, about 4-5 minutes.
- Flip the pancake over with a large spatula and pour remaining oil along the edges of the pan. Swirl the pancake around in the oil and occasionally press down on it.
- Transfer the pancake to a cutting board and slice with a sharp knife into small pieces.
- In a small bowl, combine the dipping sauce ingredients as listed above and serve with the pancake.
Kora
Great recipe, thank you ! I added grated zucchini, which gives more texture. One question: what happens if you add an egg to the batter? Curious if anyone has tried adding an egg.
Christie Lai
Thanks Kora! Glad you enjoyed it. I've actually tried the batter with an egg and it's not as crispy without the egg. But if you prefer that texture, feel free to give it a go!
Jenna L McKeever
I made it for the first time and it was a slam dunk. I added at least three times the oil and I noticed it wasn't browning so I just pressed with my spatula and then wiped away the oil. Crispy in no time! For the sauce I didn't have chicken bouillon but I added cumin and I was perfectly happy with the result. I tore up the entire thing for my dinner. Quick, inexpensive and packed with flavor.
Christie Lai
Thank you so much for making my recipe Jenna! Very pleased to read that it was a slam dunk 🙂 Appreciate this kind and positive review. Have a lovely day!
Robin S.
We felt like switching up Saturday morning breakfast with something savory. Your scallion pancake recipe was such a hit that they are on the menu for tomorrow as well! Made it in a bit cast iron skillet, and had no problem with the pancake sticking. Plan on keeping the scallions separate from the batter; adding them to the pan; and then pouring in the batter to see if we can make a more symmetrical pancake that way. This morning's first experiment was a bit misshapen, but still tasted ever so nice.
Christie Lai
Amazing! Thank you so much for making my recipe and for leaving this positive review, Robin! I also appreciate you sharing your cooking experience here for others to learn from 🙂
Gillian
Your recipes are excellent keep them coming
Christie Lai
Aww thank you so much for the kind words! Will do!