This easy Korean scallion pancake recipe delivers a shatteringly crispy texture with a slightly chewy middle in just 15 minutes. It uses a simple pantry batter to create a fast weeknight appetizer or snack. A tangy dipping sauce cuts the rich oil for a balanced, restaurant-quality bite.
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Pajeon íŒŒì „ (pronounced pa-jun) is a popular Korean green onion pancake I have made over a hundred times. People in Korea traditionally fry these savory pancakes on rainy days because the sizzling oil sounds like falling rain. My testing shows that pan-frying in a generous layer of hot oil creates the best crunch! This recipe adapts my classic Korean Seafood Pancake (Haemul Pajeon) to focus entirely on the sharp flavor of fresh green onions.
Why My Recipe Works
- Baking powder leavening: Expanding gas bubbles create a light, crunchy pancake exterior.
- Potato starch integration: Blending root starch limits gluten to let peppery scallion flavors shine.
- Total scallion dehydration: Removing surface water and splitting thick stalks prevents trapped steam to ensure zero soggy batches.
Ingredients & Substitutes
Exact ingredient measurements are listed in the recipe card at the bottom of this page.
- Neutral Oil: Provides a high smoke point for safe, high-heat pan-frying. Use vegetable oil, canola oil, sunflower oil, or avocado oil.
Pancake Batter
- Green Onions: Adds a fresh, sharp flavor as the main pancake base. Use whole scallions.
- All-purpose Flour: Builds the gluten network to give the pancake its classic chewy center. Use standard plain wheat flour.
- Potato Starch: Lowers gluten development to make the pancake exterior extra crispy. Sub: Cornstarch.
- Baking Powder: Releases gas bubbles during cooking to lift the batter and maximize crispness.
- Salt: Enhances flavor of the batter.
- Chicken Bouillon Powder: Adds flavorful depth. I prefer Knorr. Sub: Totole or Better Than Bouillon.
- Garlic Powder: Adds concentrated savory flavor. Do not substitute with minced garlic as it burns easily in hot oil.
- Onion Powder: Amplifies the natural sweetness and depth of the fresh green onions.
- Very Cold Water: Prevents gluten development to ensure maximum crispiness. Use ice-cold water and avoid warm water.
Dipping Sauce
- Regular Soy Sauce: Adds salt and rich umami flavor to the dipping sauce. I prefer Kikkoman but other brands work too. Sub: Low-sodium or light soy sauce.
- Rice Vinegar: Mild vinegar that adds a gentle acidity. I prefer Marukan or Mizkan. Sub: Apple cider vinegar. Avoid white vinegar.
- Toasted Sesame Oil: Adds a nutty aroma. I prefer Kadoya or Maruhon. Avoid untoasted sesame oil.
- Green Onions: Adds aroma and flavor to the dipping sauce for Korean scallion pancakes.
Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.
Instructions
Below are step-by-step instructions on how to make Korean scallion pancake:
- Prepare Scallions: Prep your green onions by washing and thoroughly drying them with paper towels to prevent steaming. Trim roots, split stalks vertically down the middle, cut into 2-inch pieces, and place in a large mixing bowl.
- Mix Batter: Add the remaining batter ingredients directly into the bowl with the scallions, stirring just until combined to prevent gluten development. Stop mixing as soon as the dry ingredients disappear.
- Fry Batter: Heat 2 ½ tablespoons (37ml) of oil in a 12-inch nonstick pan over medium-high heat until glistening. Swirl the oil to coat the pan. Layer the scallions evenly across the pan first, pour the remaining liquid batter over the gaps, reduce heat to medium, and fry until the bottom is golden and crisp with slightly charred scallions, about 4 to 5 minutes.
- Flip Pancake: Turn the pancake over carefully with a wide spatula and drizzle the remaining oil around the pan edges. Swirl the pan to distribute the oil underneath, press down lightly with your spatula, and cook until the second side is golden and crunchy with slight charring on the scallions, about 4 to 5 minutes.
- Slice Pancake: Transfer the finished pancake onto a clean cutting board and cut into bite-sized squares using a sharp knife.
- Mix Sauce: Whisk the listed dipping sauce ingredients together in a small ramekin until the sugar dissolves and serve immediately alongside the hot pancake.
Expert Tips
- Dry scallions completely to prevent trapped steam from making the pancake batter soggy.
- Split thick stalks lengthwise so the green onions cook evenly without leaving wet spots.
- Use ample frying oil to blister the surface for an extra crispy crust.
- Embrace minor charring to add a sweet, smoky flavor that contrasts the tangy sauce.
- Press the pancake firmly with a spatula to maximize direct hot pan contact.
Variations
- Gluten-Free Pajeon: Swap the regular flour for a gluten-free baking blend. Use certified gluten-free bouillon. Replace the soy sauce with tamari or coconut aminos.
- Vegan Pajeon: Swap the chicken bouillon powder for a mushroom or vegetable bouillon powder to maintain a deep, savory flavor without using meat.
- Seafood Pajeon: Press a handful of shrimp and squid slices directly into the wet top batter. Flip the pancake to cook the seafood for traditional Haemul Pajeon.
Pairing Suggestions
This crispy pajeon pairs well with:
- Korean Spicy Pork: This savory, spicy meat adds a rich protein to your meal.
- Kimchi Fried Rice: The tangy rice pairs perfectly with the crispy pancake.
- Korean Cucumber Salad: This cold, crunchy side dish cuts through the fried oil.
Storage & Reheating
- Fridge: Keep in an airtight container up to 4 days.
- Freezer: Store the pancake in a freezer-safe bag for up to 3 months and reheat it straight from frozen.
- Stovetop reheating: Crisp the pancake in a dry skillet over medium heat for 3 minutes on each side.
FAQ
Why is my Korean scallion pancake soggy?
Your pancake is soggy because your frying oil was not hot enough or your scallions were wet. Wet scallions retain steam inside the batter. Always dry the green onions completely and heat your oil until it glistens before frying.
Can I make this in an air fryer?
Air frying is not recommended because the wet, runny batter will drip straight through the basket grates and create a massive mess.
More Like This
📖 Recipe
Easy 15-Min Korean Pajeon (Pan Fried Scallion Pancake)
This easy Korean scallion pancake recipe delivers a shatteringly crispy texture with a slightly chewy middle in just 15 minutes. It uses a simple pantry batter to create a fast weeknight appetizer or snack. A tangy dipping sauce cuts the rich oil for a balanced, restaurant-quality bite.
Ingredients
- 5 tablespoon vegetable oil or any neutral oil
Pancake Batter:
- 5 green onions
- ¼ cup all-purpose flour (aka plain wheat flour)
- ¼ cup potato starch or cornstarch
- 1 teaspoon baking powder
- â…› 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
- 1 teaspoon sesame oil toasted kind
- 1 tablespoon green onion finely chopped
Instructions
- Prep your green onions by washing and thoroughly drying them with paper towels to prevent steaming. Trim roots, split stalks vertically down the middle, cut into 2-inch pieces, and place in a large mixing bowl.
- Add the remaining batter ingredients directly into the bowl with the scallions, stirring just until combined to prevent gluten development. Stop mixing as soon as the dry ingredients disappear.
- Heat 2 ½ tablespoons (37ml) of oil in a 12-inch nonstick pan over medium-high heat until glistening. Swirl the oil to coat the pan. Layer the scallions evenly across the pan first, pour the remaining liquid batter over the gaps, reduce heat to medium, and fry until the bottom is golden and crisp with minor charring on the scallions, about 4 to 5 minutes.
- Turn the pancake over carefully with a wide spatula and drizzle the remaining oil around the pan edges. Swirl the pan to distribute the oil underneath, press down lightly with your spatula, and cook until the second side is golden and crunchy with slight charring on the scallions, about 4 to 5 minutes.
- Transfer the finished pancake onto a clean cutting board and cut into bite-sized squares using a sharp knife.
- Whisk the listed dipping sauce ingredients together in a small ramekin until the sugar dissolves and serve immediately alongside the hot pancake.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 362kcal | Carbohydrates: 69g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 0.1mg | Sodium: 3007mg | Potassium: 749mg | Fiber: 6g | Sugar: 4g | Vitamin A: 658IU | Vitamin C: 14mg | Calcium: 335mg | Iron: 5mg
Hope
Awesome recipe Thank you 😊
Christie Lai
Thank you so much making my recipe and for leaving this review, Hope!
Kora
Great recipe, thank you ! I added grated zucchini, which gives more texture. One question: what happens if you add an egg to the batter? Curious if anyone has tried adding an egg.
Christie Lai
Thanks Kora! Glad you enjoyed it. I've actually tried the batter with an egg and it's not as crispy without the egg. But if you prefer that texture, feel free to give it a go!
Jenna L McKeever
I made it for the first time and it was a slam dunk. I added at least three times the oil and I noticed it wasn't browning so I just pressed with my spatula and then wiped away the oil. Crispy in no time! For the sauce I didn't have chicken bouillon but I added cumin and I was perfectly happy with the result. I tore up the entire thing for my dinner. Quick, inexpensive and packed with flavor.
Christie Lai
Thank you so much for making my recipe Jenna! Very pleased to read that it was a slam dunk 🙂 Appreciate this kind and positive review. Have a lovely day!
Robin S.
We felt like switching up Saturday morning breakfast with something savory. Your scallion pancake recipe was such a hit that they are on the menu for tomorrow as well! Made it in a bit cast iron skillet, and had no problem with the pancake sticking. Plan on keeping the scallions separate from the batter; adding them to the pan; and then pouring in the batter to see if we can make a more symmetrical pancake that way. This morning's first experiment was a bit misshapen, but still tasted ever so nice.
Christie Lai
Amazing! Thank you so much for making my recipe and for leaving this positive review, Robin! I also appreciate you sharing your cooking experience here for others to learn from 🙂
Gillian
Your recipes are excellent keep them coming
Christie Lai
Aww thank you so much for the kind words! Will do!