Easy 15-Min Korean Pajeon (Pan Fried Scallion Pancake)

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.

5 from 16 votes

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Prep Time 10

Cook Time 5

Total Time 15

Course Appetizer, Side Dish, Snack

Cuisine Korean

Servings large pancake

Calories per serving 362 kcal

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
⅛ 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.

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