Pajeon (Korean Green Onion Pancake)
Pajeon is a savory Korean pancake made with scallions, flour, and a light batter. Crispy on the outside and soft inside, it’s a popular side dish often enjoyed with dipping sauce and sometimes paired with makgeolli (Korean rice wine).
Servings 3
Calories 280kcal
Equipment
- 1 Mixing bowl For batter
- 1 Frying pan For cooking pancake
- 1 Spatula For flipping
Ingredients
For pancake:
- 1 bunch Green onions (scallions) Cut into 2–3 inch lengths
- 1 cup All-purpose flour Base for batter
- ½ cup Rice flour (optional) Extra crispiness
- 1 cup Cold water Adjust consistency
- 1 Egg Mixed into batter
- Oil for frying Enough to coat pan
For dipping sauce:
- 2 tbsp Soy sauce Base flavor
- 1 tbsp Vinegar Tanginess
- 1 tsp Sesame oil Aroma
- 1 tsp Sesame seeds Garnish
- Red pepper flakes or sliced chili Optional, for spice
Instructions
- In a mixing bowl, combine flour, rice flour, egg, and cold water. Mix until smooth batter forms.
- Heat oil in a frying pan over medium-high heat.
- Place scallions in the pan, spreading them evenly.
- Pour batter over the scallions, tilting the pan to cover them.
- Cook until the bottom is golden brown and crispy (about 4–5 minutes).
- Flip carefully and cook the other side until golden.
- Remove, cut into slices, and serve with dipping sauce.
Notes
For a seafood variation (Haemul Pajeon), add shrimp, squid, or clams to the batter.
Serve hot and crispy for the best texture.
Traditionally paired with makgeolli, a Korean rice wine.