Pajeon Korean Scallion Pancakes

Crispy on the outside and tender inside, Pajeon (Korean Scallion Pancakes) are a beloved Korean appetizer packed with fresh scallions and savory flavor. This easy homemade pajeon recipe delivers golden, restaurant-style pancakes with a perfectly balanced dipping sauce you’ll want to drizzle on everything.

Why You’ll Love This Recipe

• Crispy edges with soft, flavorful centers
• Simple pantry ingredients
• Quick and easy stovetop cooking
• Perfect appetizer, snack, or light meal
• Halal-friendly and customizable

Ingredients

For the Dipping Sauce

• 1/4 cup soy sauce
• 2 teaspoons rice vinegar
• 1 scallion (white part only), finely chopped
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon toasted sesame seeds
• 1/2 teaspoon gochugaru (optional)

For the Pajeon

• 1 1/2 cups (180g) all-purpose flour
• 1/2 cup (75g) rice flour
• 1 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon baking powder
• 1 1/2 cups water (plus more as needed)
• 1 large egg
• 1 teaspoon sesame oil
• 6 scallions
• 3 tablespoons vegetable oil

Instructions

1. Preheat the oven to 200°F (95°C). Line a baking sheet with paper towels and place it in the oven to keep the pancakes warm between batches.
2. Make the dipping sauce by whisking together soy sauce, rice vinegar, chopped scallion whites, sesame oil, sugar, sesame seeds, and gochugaru if using. Set aside.
3. Prepare the batter by whisking together all-purpose flour, rice flour, salt, garlic powder, onion powder, and baking powder in a large bowl. Add water, egg, and sesame oil. Whisk until smooth and thin. The batter should be runny; add extra water 1 tablespoon at a time if needed. Let it rest while preparing the scallions.
4. Trim the root ends from the scallions. Cut into 3–4 inch pieces, then slice thicker parts lengthwise. Divide into 4 even portions.
5. Heat a large nonstick pan over medium-high heat. Add 2 tablespoons oil and spread 1 portion of scallions in a single layer. Pour about 1/2 cup batter evenly over the scallions.
6. Cook for 3–4 minutes until the bottom is golden and crispy. Flip carefully and cook another 3–4 minutes until browned and cooked through.
7. Transfer to the prepared baking sheet and keep warm in the oven. Repeat with remaining batter, adding a little oil before each batch.
8. Slice the Pajeon (Korean Scallion Pancakes) into wedges or squares and serve hot with dipping sauce.

Tips & Tricks

• Use ice-cold water for an extra crispy texture.
• Don’t overcrowd the pan; cook in batches for best results.
• Press lightly with a spatula while cooking to maximize crispiness.
• Add shrimp or thinly sliced vegetables for variation.
• Serve immediately for the crispiest finish.

Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 pancakes
• Category: Appetizer / Snack
• Method: Pan-fried
• Cuisine: Korean
• Difficulty: Easy
• Dietary: Halal-friendly, Vegetarian

Notes

• Kimchi makes a flavorful addition to the batter.
• For gluten-free, substitute all-purpose flour with a gluten-free blend.
• Adjust gochugaru for spice level preference.

Nutrition (Approximate per serving)

• Calories: 310 kcal
• Protein: 8g
• Carbohydrates: 42g
• Fat: 12g

FAQ

1. What makes Pajeon crispy?
A thin batter and enough oil in the pan create crispy edges and a golden crust.

2. Can I make the batter ahead of time?
Yes, prepare it up to 4 hours in advance and refrigerate.

3. Can I freeze Korean scallion pancakes?
Yes, separate with parchment paper and freeze for up to 1 month.

4. What can I serve with Pajeon?
Cooked rice, kimchi, or a light cucumber salad pair beautifully.

5. Can I make it without egg?
Yes, replace the egg with 2 tablespoons cornstarch mixed with 2 tablespoons water.

Storage

• Refrigerator: Store tightly wrapped for 3–4 days.
• Freezer: Freeze up to 1 month with parchment between layers.
• Reheat: Warm in a nonstick pan over medium heat until crisp and heated through.

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Pajeon (Korean Scallion Pancakes)

Pajeon (Korean Scallion Pancakes) are crispy savory pancakes made with scallions and simple batter.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Course Appetizer / Snack

Cuisine Korean

Ingredients

  

For the Dipping Sauce

• 1/4 cup soy sauce
• 2 teaspoons rice vinegar
• 1 scallion white part only, finely chopped
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon toasted sesame seeds
• 1/2 teaspoon gochugaru optional

For the Pajeon

• 1 1/2 cups 180g all-purpose flour
• 1/2 cup 75g rice flour
• 1 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon baking powder
• 1 1/2 cups water plus more as needed
• 1 large egg
• 1 teaspoon sesame oil
• 6 scallions
• 3 tablespoons vegetable oil

Instructions

 

• Preheat the oven to 200°F (95°C). Line a baking sheet with paper towels and place it in the oven to keep the pancakes warm between batches.
• Make the dipping sauce by whisking together soy sauce, rice vinegar, chopped scallion whites, sesame oil, sugar, sesame seeds, and gochugaru if using. Set aside.
• Prepare the batter by whisking together all-purpose flour, rice flour, salt, garlic powder, onion powder, and baking powder in a large bowl. Add water, egg, and sesame oil. Whisk until smooth and thin. The batter should be runny; add extra water 1 tablespoon at a time if needed. Let it rest while preparing the scallions.
• Trim the root ends from the scallions. Cut into 3–4 inch pieces, then slice thicker parts lengthwise. Divide into 4 even portions.
• Heat a large nonstick pan over medium-high heat. Add 2 tablespoons oil and spread 1 portion of scallions in a single layer. Pour about 1/2 cup batter evenly over the scallions.
• Cook for 3–4 minutes until the bottom is golden and crispy. Flip carefully and cook another 3–4 minutes until browned and cooked through.
• Transfer to the prepared baking sheet and keep warm in the oven. Repeat with remaining batter, adding a little oil before each batch.
• Slice the Pajeon (Korean Scallion Pancakes) into wedges or squares and serve hot with dipping sauce.

Notes

• Kimchi makes a flavorful addition to the batter.

Conclusion

Homemade Pajeon (Korean Scallion Pancakes) are crisp, savory, and incredibly satisfying. With their golden edges and flavorful dipping sauce, they’re perfect for sharing and guaranteed to impress at your next meal.