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Pajeon (Korean Scallion Pancake)

Final Korean scallion pancake presentation with chopsticks and sauce
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Crispy on the outside, tender inside, Korean Pajeon is a savory pancake packed with green onions. Perfect as a snack or side dish, it pairs wonderfully with dipping sauce, kimchi, or warm soup.

Ingredients

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Pancake

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

Dipping Sauce

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

Instructions

  1. Prepare Green Onions
    Wash, dry, trim roots, split thick whites lengthwise, and cut into 1.5-inch pieces. Place in a large bowl.
  2. Make Batter
    Add flour, potato starch, baking powder, salt, bouillon, garlic, and onion powder to onions. Pour in cold water and mix gently until just combined. Batter should lightly coat onions.
  3. Heat Pan and Oil
    Heat non-stick pan over medium-high heat. Add half the oil (2.5 tbsp) and swirl to coat. Oil should shimmer, not smoke.
  4. Cook Pancake Base
    Spread green onions evenly in oil. Pour batter over, filling gaps. Lower heat to medium and cook 3 minutes until bottom is golden with small bubbles.
  5. Flip and Finish
    Carefully flip pancake. Add remaining oil around edges. Cook 2-3 minutes until golden and slightly charred. Press gently with spatula for crispiness.
  6. Serve
    Slice into squares and mix dipping sauce ingredients. Serve warm alongside the sauce.

Notes

Serving Suggestions:
Serve with kimchi, pickled radish, or steamed rice. Great with makgeolli or light beer for a cozy meal.

Tips & Tricks:

  • Use very cold water for a light, crispy batter.
  • Don’t overcrowd the pan; cook pancakes one by one.
  • Press gently while cooking for extra crunch.
  • Avoid flipping too soon to keep the pancake intact.

Storage & Reheating:

  • Store leftovers in an airtight container in the fridge for up to 2 days; keep dipping sauce separate.
  • Reheat in a lightly oiled pan or air fryer to restore crispness. Avoid microwaving to prevent sogginess.
  • Freeze cooked pancakes with parchment paper between layers; reheat from frozen.

Find it online: https://cakeshungry.com/pajeon/