A crispy, savory Korean scallion pancake served with a tangy, and savory dipping sauce. This easy pajeon recipe uses simple ingredients and is ready in just 15 minutes! A family-friendly snack, side dish, or appetizer that's better-than-takeout and great for busy weeknights.
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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, scallions, and seasoning, then pan-fried in oil until crispy on the outside and slightly chewy on the inside.
In Korean cuisine, there are various savory pancakes, like Korean Seafood Pancake, Kimchi Pancakes, Korean Tuna Pancakes, or Kimchi Potato Pancakes. Koreans love to enjoy this comfort food with Makgeolli (a Korean milky rice wine), especially on rainy days.
This is one of my favorite Korean foods and I often make it at home or order it at the restaurant. It brings me so much joy and I hope you give it a try!
Why This Recipe
- We are adding baking powder to the pancake batter so it gets extra crispy on the outside.
- I tested with different proportions of potato starch and flour, and a 1:1 ratio is the key to achieving a crispy pancake.
- Most pajeon recipes turn out soggy; my method to thoroughly drying the scallions and evenly spreading the batter across a large well-oiled pan ensures a crispy exterior while keeping the inside slightly chewy.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).
Pancake Batter
- Green Onions: Use fresh and vibrant green onions as they're the main ingredient.
- All-Purpose Flour (aka Plain Flour): To add a chewy texture and to bind the ingredients together.
- Potato Starch: To make the pancake crispy. Substitution: Cornstarch. Do not use tapioca starch or arrowroot starch.
- Baking Powder: This is the secret ingredient to making the pancake extra crispy. Do not skip this ingredient!
- Salt
- Chicken Bouillon Powder: To add depth of flavor. Do not skip this ingredient!
- Garlic Powder: To add that garlicky flavor. Do not substitute with minced garlic.
- Onion Powder: To add more onion flavor.
- Very Cold Water: Ideally ice-cold water. Do not use room temperature or warm water as this causes gluten development, leading to soggy pancakes.
Dipping Sauce
- Regular Soy Sauce: Any all-purpose brand works [I recommend Kikkoman or Lee Kum Kee]. Low-sodium or light soy sauce also work.
- Rice Vinegar: To add a tangy flavor to the sauce. Substitution: Apple cider vinegar or white vinegar.
- Toasted Sesame Oil: Adds a nutty aroma [I recommend Kadoya or Maruhon]. Avoid substituting with untoasted sesame oil as it doesn't taste the same.
- Green Onions: To add aroma and color to the dipping sauce.
Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.
Instructions
Below are step-by-step instructions on how to make Pajeon:
- Prepare the scallions: Wash the green onions and thoroughly 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 12-inch nonstick pan over medium-high heat. Swirl the oil to coat the pan, then add the green onions from the batter first, spreading them evenly. Pour the remaining batter over the top to fill in any gaps, scraping out any batter remaining in the bowl. Reduce the heat to medium and cook until the bottom is crispy, golden, and lightly charred, about 4-5 minutes.
- Flip the pancake: Flip the pancake with a large spatula and pour the remaining oil around the edges of the pan. Gently swirl the pan so the oil spreads underneath the pancake, occasionally pressing down with the spatula. Cook until crispy and golden on the outside with a slightly chewy center, about 4-5 minutes more.
- 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.
Expert Tips
- Thoroughly dry the washed scallions with paper towels to remove any excess moisture, which can cause soggy pancakes.
- Split the green onions down the middle so they're not too thick for a crispier pancake.
- Use a large 12-inch nonstick pan to thinly spread out the batter so it can cook through.
- Don't skimp on the oil or the pancake won't be crispy.
- Swirl the oil in the pan before adding batter to create an even golden crust.
- Occasionally swirl the pan 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.
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.
Pairing Suggestions
Pajeon pairs well with:
- Meat Dishes: Korean Bulgogi Beef, Korean Spicy Pork, or Dak Galbi.
- Noodle Dishes: Japchae, Ganjang Guksu, or Jajangmyeon.
- Rice Dishes: Kimchi Fried Rice or Mushroom Kimchi Fried Rice.
- Side Dishes: Kimchi, Korean Cucumber Salad, Beansprout Salad, Gamja Jorim, or Korean Braised Tofu.
- Korean Stews: Sundubu Jjigae or Tuna Kimchi Jjigae.
Storage & Reheating
- Leftover pajeon can last up to 4 days when stored in an airtight container in the fridge. To enjoy, reheat in the microwave, air fryer, or on the stovetop until heated through.
- Freezer: Pajeon can be frozen for up to 2-3 months when stored in a freezer-safe bag. To enjoy, reheat from frozen in the air fryer at 375ºF or on the stovetop until heated through.
FAQ
Can I make pajeon in advance?
Pajeon can be made up to 4 days in advance and stored in an airtight container in the fridge. To enjoy, reheat in the microwave, air fryer, or on the stovetop until heated through.
Can I air fry pajeon?
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)
A crispy, savory Korean scallion pancake served with a tangy, and savory dipping sauce. This quick and easy pajeon recipe uses simple ingredients and is ready in just 15 minutes! A family-friendly snack, side dish, or appetizer that's better-than-takeout and great for busy weeknights.
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 do not skip!
- 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 apple cider vinegar
- 1 teaspoon sesame oil toasted kind
- 1 tablespoon green onion finely chopped
Instructions
- Wash the green onions and thoroughly 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 12-inch nonstick pan over medium-high heat.
- Swirl the oil to coat the pan, then add the green onions from the batter first, spreading them evenly. Pour the remaining batter over the top to fill in any gaps, scraping out any batter remaining in the bowl. Reduce the heat to medium and cook until the bottom is crispy, golden, and lightly charred, about 4-5 minutes.
- Flip the pancake with a large spatula and pour the remaining oil around the edges of the pan. Gently swirl the pan so the oil spreads underneath the pancake, occasionally pressing down with the spatula. Cook until crispy and golden on the outside with a slightly chewy center, about 4-5 minutes more.
- 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.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 362kcal | Carbohydrates: 69g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 0.1mg | Sodium: 3007mg | Potassium: 749mg | Fiber: 6g | Sugar: 4g | Vitamin A: 658IU | Vitamin C: 14mg | Calcium: 335mg | Iron: 5mg
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!