Easy 15-min. Pajeon (Korean Scallion Pancake)

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.

5 from 16 votes

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Prep Time 10

Cook Time 5

Total Time 15

Course Appetizer, Side Dish, Snack

Cuisine Korean

Servings large pancake

Calories per serving 362 kcal

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.

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