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!
Suggested Equipment & Products
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
Nonna
Great presentation! Easy to cook recipes! Thank you!!!!!
Christie Lai
The pleasure is all mine! Thank you so much for making my recipe and for leaving this positive review, Nonna!
Thanh Nguyen
Good recipeson asian foods
Christie Lai
Thank you so much!
T
This was so straightforward to prep and make and very tasty. Thanks for the recipe.
Christie Lai
Thank you so much for making my recipe! So glad you enjoyed it!
Yjchoi
Excellent my parents in their 80s love this and I appreciate the minimal ingredients and no egg needed!
Christie Lai
So glad to hear that your parents enjoyed it! Thank you for making my recipe and for this kind review!
Nj
I like how you add different ingredients in the batter because some Korean bloggers didn’t but you did. Your version is yummier I think.
Thank you.
Christie Lai
Thank you so much for making my recipe and for sharing your positive experience with us! So glad you enjoyed it!
RBS
Delicious! Will definitely make again.
Christie Lai
Thank you so much for making my recipe! Glad you enjoyed it!
Ken Huggins
Tasty and simple. New staple recipe
Christie Lai
Thank you so much for making my recipe! Glad you enjoyed it!
suzanne
This was so easy to make and was delicious. I didn't have enough of the scallions (only 1/2 c.), so I substituted sliced onions and chives (both cut 1 1/2 in.) Used cornstarch, as I didn't have potato starch. Next time I will make sure to have enough scallions, but it still turned perfectly. Thank you for sharing your recipe.
Christie Lai
Thank you so much for making my recipe, Suzanne! I am so glad it worked out well and happy you enjoyed it 🙂
Miranda
I made this recipe twice already. I tried with potato starch the first time, and corn starch the second time. Both turned out soggy, not crispy. What went wrong? Please advise, thx.
Christie Lai
There are several possible reasons for this:
1) the green onions were not dried off with paper towel and went into the batter wet
2) the pan wasn't hot enough before the batter went in - different stove tops have different heat settings unfortunately so feel free to raise the heat
3) the batter wasn't evenly spread across the pan - the ideal thickness of the pancake should be 0.75 cm thick
4) not enough oil was used, feel free to add more
5) swirling the pancake around in the oil helps to make it crispy
6) not pressing the pancake down with a spatula so the heat can really sear the pancake.
Also try transferring the cooked pancake to a wired rack or a paper towel lined plate to absorb excess oil as this will make anything crispy soggy.
Hope this helps!
Katie
I’m really excited to try this out! What do you suggest serving these with for a dinner?
Christie Lai
Thanks so much! I suggest serving these with other Korean side dishes or even with any Korean BBQ meats like bulgogi or Jeyuk Bokkeum. Some Korean sides include: Korean cucumber salad, Korean beansprout salad, Korean braised potatoes, Japchae, Gyeran Mari, or Korean corn cheese.
Hope this helps! Enjoy!
Christine
Hi, thank you for sharing this amazing recipe! I tried making pajeon ages ago using a different recipe and failed. But I actually pulled it off with yours! I added chopped squid and it was so delicious 😋
Christie Lai
Amazing! Thank you so much for making my recipe and glad it worked out well with the squid too!
miriam
can you make these in advance and freeze? Then how would you reheat...I hate to use more oil.
Christie Lai
Yes, you can make these in advance and freeze them in a freezer-safe bag for up to 2 months or until you see freezer burn. To reheat, you can reheat in a pan on the stove top until crispy again or air fry at 350 F for 5-6 minutes or until hot.
Coco
Hi! This recipe looks delicious. I live in a place where it’s difficult to find scallions at the grocery store. What are some options of veggies I can substitute instead? Thanks so much in advance!
Christie Lai
Thank you so much for the kind words! I would suggest substituting green onions with garlic chives, normal onions, carrots, or red bell peppers. Hope this helps!
kris
super easy and tasty! thank youuu
Christie Lai
Thank you so much for the kind review! So glad you enjoyed it 🙂
Judith
I really like this recipe. However, even though I follow all of the instructions, the pancakes come out salty. Should I eliminate the 1/2 teaspoon of salt since I have already added a 1/2 teaspoon of chicken bouillon? How do I eliminate the saltiness? Please and thank you.
Christie Lai
Thank you so much for the positive review! The pancakes should come out salty but if you prefer it less salty, remove the salt completely or reduce the amount by half.
Trisha Gupta
It’s easy and I jazzed mine up with sliced mushrooms and chopped up pre-cooked prawns. What I would feedback - I’d probably put half the amount of baking powder in? It leaves a very specific kind of bitterness otherwise. Second time I’ve made this, so I think next time I’ll try just half of the baking powder
Jo
This looks delicious, but can you recommend an alternative dipping sauce because I’m allergic to soy and sesame. Thank you!
Christie Lai
Thanks for inquiring! For the dipping sauce, feel free to replace the soy sauce with a soy-less soy sauce like coconut aminos and omit the sesame but replace with chili oil or a neutral oil of your choice.
David Stackable
I made this with gluton free flour and it's is amazing. Thank you.
Christie Lai
Thank you so much for the kind review, David! So glad it worked out well with gluten-free flour. Appreciate you sharing your experience so others who are gluten-free can also enjoy my recipe 🙂
Trisha E Pierce
Delicious, quick and easy lunch. I added some finely grated carrot too.
Christie Lai
Thank you so much for making my recipe and for leaving a kind review, Trisha! I love the addition of the carrots and glad you enjoyed it.