Korean Pancake (Pajeon)

If you’ve ever stepped into a Korean restaurant and been wowed by those crispy, savory Korean pancakes—known as Pajeon—you’re about to learn how to make them yourself. Pajeon is basically a green onion pancake, crispy on the outside and tender inside, perfect with a dipping sauce. Think of it as a comforting snack or side dish that pairs beautifully with spicy kimchi or a warm bowl of soup.

What’s Pajeon All About?

Pajeon (파전) literally means “green onion pancake” in Korean. It belongs to a family of Korean pancakes called jeon that use veggies, seafood, or meat. In Korea, people often enjoy Pajeon on rainy days with a milky rice wine called makgeolli.

This version keeps things classic but adds a few modern tweaks for that ideal golden crust and tender bite.

Quick Recipe Rundown

Time

• Prep: 10 minutes
• Cook: 5 minutes
• Total: 15 minutes

Servings

• Makes enough for 2 as a side
• Want more? Just multiply the ingredients and cook pancakes one by one to keep them crisp.

Servings	Flour (all-purpose)	Potato Starch	Green Onions (packed)	Oil (tbsp)	Cold Water (cup)
2	¼ cup	¼ cup	1 cup	5	½
4	½ cup	½ cup	2 cups	10	1

Skill Level

Easy to moderate. The trick is the batter and frying heat.

Tools You’ll Need

• Large non-stick pan (11-12 inches works great)
• Spatula and tongs for flipping and spreading batter
• If no non-stick, a well-seasoned cast iron pan works—just use a bit more oil.

Ingredients

• 5 tbsp vegetable or neutral oil (for frying)
• 1 cup green onions, packed, washed, dried, and cut into 1.5-inch pieces
• ¼ cup all-purpose flour
• ¼ cup potato starch or cornstarch (stick to these for crispiness)
• 1 tsp baking powder
• ⅛ tsp salt
• ½ tsp chicken bouillon powder (for an umami boost)
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ cup very cold water

Dipping Sauce:

• 2 tbsp soy sauce
• 2 tbsp rice vinegar (or white vinegar)
• ½ tbsp sesame oil
• 1 tbsp finely chopped green onion

Quick Substitutions

• Potato starch → cornstarch works fine; avoid rice or tapioca starch.
• Chicken bouillon → vegetable bouillon or skip for vegetarian.
• Oils → canola, grapeseed, or sunflower are all good.
• Soy sauce → tamari for gluten-free or low-sodium if you like.
• Vinegar → white vinegar if rice vinegar isn’t around.

Pro Tips on Ingredients

• Fresh, crisp green onions matter.
• Use very cold water to keep the batter light and crispy.
• Good quality soy sauce and sesame oil make a difference in dipping sauce flavor.

How to Make Pajeon Step-by-Step

1. Prep the Green Onions

Wash and dry your green onions well. Trim off the roots. Split the thick white parts lengthwise, then cut into 1.5-inch pieces. Toss them into a large bowl.

You want the onions to look fresh, not soggy.

2. Make the Batter

Add the flour, potato starch, baking powder, salt, chicken bouillon, garlic powder, and onion powder to the green onions. Pour in the very cold water and mix gently. Don’t overdo it.

The batter should lightly coat the onions, not be thick or gloopy.

3. Heat the Pan and Add Oil

Warm your pan over medium-high heat. Pour in about half the oil (2.5 tbsp), swirling to coat. The oil should shimmer but not smoke.

Enough oil is key for that crunch.

4. Layer the Green Onions

Use tongs to spread the green onions thinly and evenly over the hot oil. You should hear a gentle sizzle.

Edges will start to brown slightly.

5. Pour on the Batter

Spoon the remaining batter over the onions. Use a spatula or tilt the pan to spread it out evenly. Turn heat to medium and cook for about 3 minutes until the bottom is golden and bubbly.

Patience here. Flipping too soon might make it fall apart.

6. Flip and Finish

Carefully flip the pancake with a large spatula. Add the remaining oil around the edges and swirl it to stop sticking. Cook another 2-3 minutes until golden and slightly charred on the onions.

Press down gently with your spatula to encourage crispiness.

7. Serve

Transfer to a cutting board and slice into squares or wedges. Mix your dipping sauce ingredients and serve alongside.

Look for a crispy outside, tender inside, with a savory, garlicky smell.

Mix It Up: Variations & Tips

• Vegetarian/Vegan: Skip chicken bouillon or swap for veggie version. No eggs needed here, but flax eggs work if you want.
• Spicy: Add chili flakes to batter or spice up the dipping sauce with chili oil or gochujang.
• Fancy version: Add shrimp or squid for seafood Pajeon (Haemul Pajeon).
• Seasonal: Spring? Wild garlic or chives. Fall? Mushrooms or bell peppers. The batter is forgiving.

Serving & Storage Tips

• Serve warm with extra green onions or sesame seeds.
• Perfect alongside kimchi, pickled radish, or cucumber salad.
• A cold glass of makgeolli or light beer is a classic rainy day pairing.

Storing Leftovers

• Keep pancakes in an airtight container in the fridge for up to 2 days. Store dipping sauce separately.

Reheating

• Warm in a non-stick pan with a little oil to get them crispy again.
• Avoid microwaving—it turns them soggy.
• Air fryer also works well.

Freezing

• Layer pancakes with parchment paper in a container, freeze, and reheat from frozen in a pan or air fryer.

There you go—a straightforward, friendly guide to making delicious Korean Pancakes at home. The secret? Light batter, plenty of oil, and a little patience on the stove. Give it a try and enjoy every crispy bite! Happy cooking!

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