A crispy, savory Korean scallion pancake served with a tangy, and savory dipping sauce. This easy pajeon recipe uses simple ingredients and is ready in just 15 minutes! A family-friendly snack, side dish, or appetizer that's better-than-takeout and great for busy weeknights.
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Pajeon (pronounced 'pa-jun') is a popular Korean green onion pancake served at Korean restaurants with a salty, tangy dipping sauce. The pancake batter is made of starch, flour, scallions, and seasoning, then pan-fried in oil until crispy on the outside and slightly chewy on the inside.
In Korean cuisine, there are various savory pancakes, like Korean Seafood Pancake, Kimchi Pancakes, Korean Tuna Pancakes, or Kimchi Potato Pancakes. Koreans love to enjoy this comfort food with Makgeolli (a Korean milky rice wine), especially on rainy days.
This is one of my favorite Korean foods and I often make it at home or order it at the restaurant. It brings me so much joy and I hope you give it a try!
Why This Recipe
- We are adding baking powder to the pancake batter so it gets extra crispy on the outside.
- I tested with different proportions of potato starch and flour, and a 1:1 ratio is the key to achieving a crispy pancake.
- Most pajeon recipes turn out soggy; my method to thoroughly drying the scallions and evenly spreading the batter across a large well-oiled pan ensures a crispy exterior while keeping the inside slightly chewy.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).
Pancake Batter
- Green Onions: Use fresh and vibrant green onions as they're the main ingredient.
- All-Purpose Flour (aka Plain Flour): To add a chewy texture and to bind the ingredients together.
- Potato Starch: To make the pancake crispy. Substitution: Cornstarch. Do not use tapioca starch or arrowroot starch.
- Baking Powder: This is the secret ingredient to making the pancake extra crispy. Do not skip this ingredient!
- Salt
- Chicken Bouillon Powder: To add depth of flavor. Do not skip this ingredient!
- Garlic Powder: To add that garlicky flavor. Do not substitute with minced garlic.
- Onion Powder: To add more onion flavor.
- Very Cold Water: Ideally ice-cold water. Do not use room temperature or warm water as this causes gluten development, leading to soggy pancakes.
Dipping Sauce
- Regular Soy Sauce: Any all-purpose brand works [I recommend Kikkoman or Lee Kum Kee]. Low-sodium or light soy sauce also work.
- Rice Vinegar: To add a tangy flavor to the sauce. Substitution: Apple cider vinegar or white vinegar.
- Toasted Sesame Oil: Adds a nutty aroma [I recommend Kadoya or Maruhon]. Avoid substituting with untoasted sesame oil as it doesn't taste the same.
- Green Onions: To add aroma and color to the dipping sauce.
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 Pajeon:
- Prepare the scallions: Wash the green onions and thoroughly pat dry with paper towels. Trim off the roots, vertically split each stalk down the middle, and chop into 2-inch-long pieces. Transfer into a large mixing bowl.
- Make the batter: Add the remaining batter ingredients to the mixing bowl and mix just until combined. Do not overmix.
- Fry the batter: Heat 2 ½ tablespoons (37 ml) vegetable oil in a large 12-inch nonstick pan over medium-high heat. Swirl the oil to coat the pan, then add the green onions from the batter first, spreading them evenly. Pour the remaining batter over the top to fill in any gaps, scraping out any batter remaining in the bowl. Reduce the heat to medium and cook until the bottom is crispy, golden, and lightly charred, about 4-5 minutes.
- Flip the pancake: Flip the pancake with a large spatula and pour the remaining oil around the edges of the pan. Gently swirl the pan so the oil spreads underneath the pancake, occasionally pressing down with the spatula. Cook until crispy and golden on the outside with a slightly chewy center, about 4-5 minutes more.
- Slice pancake: Transfer the pancake to a cutting board and slice with a sharp knife into small pieces.
- Make dipping sauce: In a small bowl, combine the dipping sauce ingredients as listed above and serve with the pancake.
Expert Tips
- Thoroughly dry the washed scallions with paper towels to remove any excess moisture, which can cause soggy pancakes.
- Split the green onions down the middle so they're not too thick for a crispier pancake.
- Use a large 12-inch nonstick pan to thinly spread out the batter so it can cook through.
- Don't skimp on the oil or the pancake won't be crispy.
- Swirl the oil in the pan before adding batter to create an even golden crust.
- Occasionally swirl the pan and press down on the pancake to crisp it up.
- Use a large spatula to flip the pancake when the bottom has formed a crust.
Variations
- Gluten-free version: Replace the all-purpose flour with gluten-free baking flour and use gluten-free chicken bouillon powder. Replace the soy sauce with tamari sauce, coconut aminos, or gluten-free soy sauce.
- Vegan version: Omit the chicken bouillon powder.
Pairing Suggestions
Pajeon pairs well with:
- Meat Dishes: Korean Bulgogi Beef, Korean Spicy Pork, or Dak Galbi.
- Noodle Dishes: Japchae, Ganjang Guksu, or Jajangmyeon.
- Rice Dishes: Kimchi Fried Rice or Mushroom Kimchi Fried Rice.
- Side Dishes: Kimchi, Korean Cucumber Salad, Beansprout Salad, Gamja Jorim, or Korean Braised Tofu.
- Korean Stews: Sundubu Jjigae or Tuna Kimchi Jjigae.
Storage & Reheating
- Leftover pajeon can last up to 4 days when stored in an airtight container in the fridge. To enjoy, reheat in the microwave, air fryer, or on the stovetop until heated through.
- Freezer: Pajeon can be frozen for up to 2-3 months when stored in a freezer-safe bag. To enjoy, reheat from frozen in the air fryer at 375ºF or on the stovetop until heated through.
FAQ
Can I make pajeon in advance?
Pajeon can be made up to 4 days in advance and stored in an airtight container in the fridge. To enjoy, reheat in the microwave, air fryer, or on the stovetop until heated through.
Can I air fry pajeon?
I don't recommend air frying the pancake batter because the runny batter will slip through the air fryer basket, causing a mess.
📖 Recipe
Easy 15-min. Pajeon (Korean Scallion Pancake)
A crispy, savory Korean scallion pancake served with a tangy, and savory dipping sauce. This quick and easy pajeon recipe uses simple ingredients and is ready in just 15 minutes! A family-friendly snack, side dish, or appetizer that's better-than-takeout and great for busy weeknights.
Ingredients
- 5 tablespoon vegetable oil or any neutral oil
Pancake Batter:
- 5 green onions
- ¼ cup all-purpose 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 or apple cider vinegar
- 1 teaspoon sesame oil toasted kind
- 1 tablespoon green onion finely chopped
Instructions
- Wash the green onions and thoroughly pat dry with paper towels. Trim off the roots, vertically split each stalk down the middle, and chop into 2-inch-long pieces. Transfer into a large mixing bowl.
- Add the remaining batter ingredients to the mixing bowl and mix just until combined. Do not overmix.
- Heat 2 ½ tablespoons (37 ml) vegetable oil in a large 12-inch nonstick pan over medium-high heat.
- Swirl the oil to coat the pan, then add the green onions from the batter first, spreading them evenly. Pour the remaining batter over the top to fill in any gaps, scraping out any batter remaining in the bowl. Reduce the heat to medium and cook until the bottom is crispy, golden, and lightly charred, about 4-5 minutes.
- Flip the pancake with a large spatula and pour the remaining oil around the edges of the pan. Gently swirl the pan so the oil spreads underneath the pancake, occasionally pressing down with the spatula. Cook until crispy and golden on the outside with a slightly chewy center, about 4-5 minutes more.
- Transfer the pancake to a cutting board and slice with a sharp knife into small pieces.
- In a small bowl, combine the dipping sauce ingredients as listed above and serve with the 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.