The pajeon represents the pinnacle of Korean savory pancake craftsmanship, where the humble green onion is transformed into a crispy, savory delight that’s equally beloved as street food and restaurant fare. Korean Scallion Pancakes, whose name combines “pa” (green onion) with “jeon” (pancake), has long been a favorite rainy-day food in Korea, with the sizzling sound of the batter hitting the pan echoing the sound of rainfall.
What makes pajeon particularly special is its perfect contrast of textures, where crispy edges give way to a chewy interior studded with fresh green onions. Korean Scallion Pancakes showcases the Korean culinary principle of achieving the perfect balance between ingredients and texture, where the ratio of batter to vegetables creates that characteristic crispy yet chewy consistency.
In modern Korean dining, pajeon continues to be a popular choice for everything from casual snacks to drinking food (anju). Whether enjoyed at a street food stall during a rainy evening or prepared at home for family meals, pajeon’s appeal lies in its simplicity and satisfying combination of crispy texture and savory flavor.
Why You’ll Love This Recipe
- Crispy, savory texture
- Perfect rainy day food
- Better than restaurant version
- Simple ingredients
- Great for sharing
- Versatile serving options
What is Pajeon?
Pajeon (파전) is a savory Korean pancake made primarily with green onions (scallions) in a crispy batter. Unlike sweet breakfast pancakes, this is a savory dish enjoyed at any time, particularly popular as a snack or appetizer with Korean drinks.
Korean Scallion Pancakes
Ingredients
For the Pancake:
- 1½ cups flour
- ½ cup potato starch
- 1 egg
- 1¼ cups cold water
- 10 green onion(s) cut into 3-inch lengths
- 1 tsp salt
- ¼ tsp black pepper
- Vegetable oil for frying
For the Dipping Sauce:
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp water
- 1 tsp sesame seeds
- 1 tsp sesame oil
- 1 green onion(s) finely chopped
- 1 clove garlic minced (optional)
- 1 tsp korean red pepper flakes (gochugaru) optional
Instructions
Make Batter:
- Mix flour, starch, salt, and pepper
- Add egg and cold water
- Whisk until just combined (small lumps okay)
Prepare Green Onions:
- Clean and cut into 3-inch lengths
- Pat dry thoroughly
- Cook Pancake:
- Heat large skillet over medium-high heat
- Add generous amount of oil
- Pour batter and arrange onions
- Cook 3-4 minutes until golden
- Flip and cook 2-3 minutes more
Make Sauce:
- Combine all sauce ingredients
- Adjust to taste
Notes
Recipe Tips
- Use cold water for crispier results
- Don’t overmix batter
- Ensure oil is hot enough
- Pat vegetables dry
- Use generous oil
- Maintain medium-high heat
Serving Suggestions
Serve with:- Dipping sauce
- Korean drinks (soju/beer)
- As banchan
- Side soup
- Kimchi
- Other Korean side dishes
Variations
- Add seafood (haemul pajeon)
- Include kimchi
- Add vegetables
- Make mini versions
- Add mushrooms
Storage
- Best eaten fresh
- Store batter separately up to 1 day
- Reheat in pan to restore crispiness
- Don’t freeze
- Sauce keeps 1 week refrigerated
Nutrition
Find more great Nosh With David Recipes, including authentic Korean recipes like this one, at https://www.noshwithdavid.com/recipes/
Key ingredients from this recipe include:
Sempio Soy Sauce
Kadoya Sesame Oil
Marukan Rice Vinegar
Shirakiku Roasted Sesame Seeds
Taekyung Korean Chili Flakes
O’Food Mild Gochujang
Need help with what ingredients to stock? Check out My Essential Korean Pantry article. This article describes each essential ingredient with links to where you can buy them easily!
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