Pajeon (Korean Scallion Pancake) (2024)

Published: by Christie Lai

Jump to Recipe Watch Recipe Video

Pajeon. A savory, crispy pancake made of green onions served with a delicious dipping sauce. A simple and easy Korean scallion pancake recipe using minimal ingredients, ready in 15 minutes!

Pajeon (Korean Scallion Pancake) (1)
Jump to:
  • What is Pajeon?
  • Ingredients
  • Expert Tips
  • How to Make Pajeon
  • Other recipes you may enjoy!
  • 📖 Recipe
  • 💬 Reviews

What is Pajeon?

Pajeon (pronounced as "pa jun" in Korean) is a popular Korean green onion pancake that is crispy on the outside with a chewy texture. The batter is made of simple pantry ingredients with scallions being the main ingredient!

You'll find these savory Korean pancakes served at many Korean restaurants as a main dish, starter, appetizer, side dish or snack. This Korean food is usually served with a savory tangy dipping sauce in Korean cuisine.

Pajeon (Korean Scallion Pancake) (2)

On a fun note, Koreans love to enjoy these green onions pancakes on rainy days with Makgeolli (a Korean milky rice wine). I personally love this Korean dish so much that I always order it!

There is also a variety of Korean pancake from Haemul Pajeon (Korean Seafood Pancake) to Kimchi Pancakes (aka Kimchijeon) and more!

After many attempts of making this savory Korean pancake, I finally mastered it. My secret ingredient to making extra crispy pancakes is baking powder! Many Korean recipes don't contain this ingredient and their pajeon recipe lacks that crispy texture that we all love!

Pajeon (Korean Scallion Pancake) (3)

Ingredients

Please scroll down to below recipe card for exact measurements.

Pajeon (Korean Scallion Pancake) (4)
  • Neutral oil:like avocado oil, sunflower oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil or any heavy scented oils with a low smoke point.

Pancake Batter

  • Green onions: aka scallions or spring onions. Make sure to use fresh green onions that are dark green in color without any yellowing.
  • All-purpose flour: if you're gluten-free substitute with potato starch or cornstarch.
  • Potato starch or cornstarch: avoid using tapioca starch or rice flour as these can lead to a stickier pajeon.
  • Baking powder: the secret ingredient to making an extra crispy pancake so do not skip this!
  • Salt
  • Chicken bouillon powder: this is another secret ingredient that gives the pancake that deeper flavor! Trust me on this. If you're vegan, omit completely.
  • Garlic powder
  • Onion powder
  • Very cold water: ideally very cold, almost icy cold water.

Dipping sauce

  • Regular soy sauce:or substitute with low sodium soy sauce or light soy sauce.If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice.
  • Rice vinegar: or substitute with white vinegar
  • Sesame oil
  • Green onions: for garnishing

Note: Your Asian grocery store will carry most of the Asian specific ingredients.

Expert Tips

  • Wash and clean the green onions very well and dry them off with paper towel. They must be dry or the extra moisture can make the pancake soggy.
  • Split the green onions vertically so they’re thin and easier to eat.
  • Use a nonstick skillet about 11 to 12-inches wide ideally.
  • Use medium-high heat to medium heat adjusting the heat level to prevent the pancake from burning.
  • Don’t skimp on the oil and use a generous amount of oil!
  • Swirl the oil around the pan before adding the batter.
  • Flip when the bottom of the pancake has formed a golden brown crust and there is no runny batter. Do not flip any earlier or the pancake may fall apart when flipping!

How to Make Pajeon

Prepare Onions & Make Batter

Wash green onions to remove any dirt. Pat them very dry with paper towel. Trim off the roots and split the onions down the middle so the thick white part is split into half. Chop them into 1.5 inch long pieces and transfer the green onions into a large bowl.

Add the remaining batter ingredients on top of the green onions and mix until combined. Do not over mix.

Pajeon (Korean Scallion Pancake) (5)

Frying the Pancake

Heat a large non-stick pan (about 11 to 12 inches wide) over medium-high heat and pour in 2.5 tablespoon of vegetable oil or any neutral oil.

Once the oil is hot, swirl the oil around in the pan and add only the green onions into the pan with tongs. Evenly and thinly spread green onions across the pan.

Then scrape out the remaining batter with a spatula and pour it over the green onions filling in any holes. You can also swirl the pan or use a spatula to fill in the holes.

Reduce to medium heat and fry until the bottom is crispy golden brown and the onions are slightly charred with small bubbles forming all over the pancake, about 3 minutes.

Once you have a golden brown crust and the batter looks solidified, flip over with a large spatula. Pour remaining oil along the edges of the pan. Swirl the pancake in the oil to prevent it from sticking.

Fry until the other side is golden brown and the onions are a bit charred, about 2-3 minutes.Press the pancake down a few times with the spatula to make the pancake crispy.

Pajeon (Korean Scallion Pancake) (6)

Slice & Serve with Sauce

Transfer the large pancake to a cutting board and slice with a sharp knife into small squares or wedges and transfer to a large serving plate.

In a small bowl, combine dipping sauce ingredients and serve with pajeon.

Pajeon (Korean Scallion Pancake) (7)

Storage & Reheating

  • Leftover pajeon will last up to 4 days stored in an airtight container in the refrigerator.
  • To reheat, reheat in a pan on medium heat with some oil or air fry at 350 degrees F for 5-6 minutes until crispy.

Other recipes you may enjoy!

  • Kimchi Potato Pancakes
  • Korean Shrimp Leek Pancake
  • Enoki Mushroom Pancake
  • Korean Tuna Pancakes

📖 Recipe

Pajeon (Korean Scallion Pancake) (8)

Easy 15-min. Pajeon (Korean Scallion Pancake)

Pajeon (Korean Scallion Pancake) (9)Christie Lai

Pajeon. A savory, crispy pancake made with green onions served with a delicious homemade dipping sauce. A simple and easy Korean scallion pancake recipe using minimal ingredients made in 15 minutes! This serves well as a starter or side dish.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Appetizer, Main Course, Side Dish, Snack

Cuisine Korean

Servings 2 as a side

Calories per serving 202 kcal

Ingredients

Pancake Batter:

Dipping sauce:

  • 2 tablespoon soy sauce regular or all-purpose kind
  • 2 tablespoon rice vinegar or white vinegar
  • ½ tablespoon sesame oil
  • 1 tablespoon green onion finely chopped

Instructions

  • Wash green onions to remove any dirt. Pat them very dry with paper towel. Trim off the roots and split the onions down the middle so the thick white part is split into half. Chop them into 1.5 inch long pieces and transfer the green onions into a large bowl.

  • Add the remaining batter ingredients on top of the green onions and mix until combined. Do not over mix.

  • Heat a large non-stick pan (about 11 to 12 inches wide) over medium-high heat and pour in 2.5 tablespoon of vegetable oil or any neutral oil.

  • Once the oil is hot, swirl the oil around in the pan and add only the green onions into the pan with tongs. Evenly and thinly spread green onions across the pan.

    Then scrape out the remaining batter with a spatula and pour it over the green onions filling in any holes. You can also swirl the pan or use a spatula to spread the batter evenly so it fills in the gaps.

  • Reduce to medium heat and fry until the bottom is crispy golden brown and the onions are slightly charred with small bubbles forming all over the pancake, about 3 minutes.

  • Once you have a golden brown crust and the batter looks solidified, flip over with a large spatula. Pour remaining oil along the edges of the pan. Swirl the pancake in the oil to prevent it from sticking.

  • Fry until the other side is golden brown and the onions are a bit charred, about 2-3 minutes.Press the pancake down a few times with the spatula to make the pancake crispy.

  • Transfer the large pancake to a cutting board and slice with a sharp knife into small squares or wedges and transfer to a large serving plate.

  • In a small bowl, combine dipping sauce ingredients and serve with pajeon.

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!

Nutrition

Calories: 202kcal | Carbohydrates: 37g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 0.1mg | Sodium: 2155mg | Potassium: 432mg | Fiber: 3g | Sugar: 2g | Vitamin A: 536IU | Vitamin C: 11mg | Calcium: 300mg | Iron: 3mg

More Easy Simple Appetizers & Side Dishes

  • Spicy Garlic Bok Choy
  • Korean Seafood Pancake (Haemul Pajeon)
  • Spicy Gochujang Sesame Tofu
  • Chinese Spicy Sour Potatoes

Reader Interactions

Comments

    Did you enjoy my recipe?

  1. miriam

    can you make these in advance and freeze? Then how would you reheat...I hate to use more oil.

    Reply

    • 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.

      Reply

  2. 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!

    Reply

    • 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!

      Reply

  3. kris

    Pajeon (Korean Scallion Pancake) (14)
    super easy and tasty! thank youuu

    Reply

    • Christie Lai

      Thank you so much for the kind review! So glad you enjoyed it 🙂

      Reply

  4. 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.

    Reply

    • 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.

      Reply

  5. Jo

    This looks delicious, but can you recommend an alternative dipping sauce because I’m allergic to soy and sesame. Thank you!

    Reply

    • 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.

      Reply

  6. David Stackable

    Pajeon (Korean Scallion Pancake) (15)
    I made this with gluton free flour and it's is amazing. Thank you.

    Reply

    • 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 🙂

      Reply

  7. Trisha E Pierce

    Pajeon (Korean Scallion Pancake) (16)
    Delicious, quick and easy lunch. I added some finely grated carrot too.

    Reply

    • 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.

      Reply

Pajeon (Korean Scallion Pancake) (2024)

FAQs

What is the difference between Jeon and Pajeon? ›

Pajeon (Korean: 파전, Korean pronunciation: [pʰa. dʑʌn]) is a variety of jeon with scallion as its prominent ingredient, as pa (파) means scallion. It is a Korean dish made from a batter of eggs, wheat flour, rice flour, scallions, and often other ingredients depending on the variety.

What is the difference between Chinese and Korean scallion pancakes? ›

If you have a lot of extra scallions laying around, make Korean pajeon since it uses the whole scallion. On the other hand, when you're craving a flaky and chewy texture, Chinese scallion pancakes are the way to go.

What do you eat Korean scallion pancakes with? ›

Serve with soy sauce or a spicy dipping sauce. Enjoy.

Why isn t my pajeon crispy? ›

But all too often, cooks end up with a soggy kimchijeon rather than the crispy version you know and love. The main reason? Not using enough oil. To get the right amount of oil in the pan, think of this cooking process as a kind of deep fry rather than a saute.

What are famous Korean pancakes? ›

VARIATIONS OF Jeon
  1. Pajeon.
  2. Kimchijeon.
  3. Gamjajeon.
  4. Bindaetteok.
  5. Hwajeon.
  6. Haemuljeon.
  7. Guljeon.
  8. Yukjeon.

Are scallion pancakes supposed to be chewy? ›

Crispy, slightly chewy, flaky, filled with scallions, and delicious.

Why are my scallion pancakes tough? ›

The flour to liquid proportion is 4 cups flour to 1 ⅓ cup water, but this varies based on flour and whether you're scooping or weighing (I recommend using a scale). Adjust according to feel: the dough should be soft, almost too sticky to work with. If your dough is stiff, the pancakes will be tougher and chewier.

Are Trader Joe's scallion pancakes healthy? ›

With 7 grams of fat in each pancake and 21 grams of carbs, these are more savory appetizer than health food. On the other hand, with only 160 calories in each pancake, and so much vegetable filler, you can fret the guilt off pretty quickly.

Are scallion pancakes greasy? ›

Crisp, chewy, deliciously greasy — scallion pancakes are fun to eat, but they're good fun to make as well.

How do you reheat Korean scallion pancakes? ›

Reheat scallion pancakes on a baking sheet in a preheated 400˚F oven for five minutes, or until heated through. Or heat a skillet on medium heat, add a thin layer of canola oil, and reheat for two minutes, flipping halfway through.

Are scallion pancakes high in carbs? ›

Ley Grand Scallion Pancake (1 serving) contains 11g total carbs, 10g net carbs, 3g fat, 2g protein, and 81 calories.

Why is my pajeon mushy? ›

Why are my pancakes sometimes mushy in the middle? Either your pan or griddle is too hot, causing your pancakes to not cook all the way through before the outside becomes overdone, or you're just not letting them cook long enough.

What does Pajeon mean in Korean? ›

Quick language lesson: jeon means “pancake” in Korean. This term is associated with a variety of pancakes, from kimchi to kale pancakes.

Why are Korean pancakes so oily? ›

“Because you are cooking in such a hot pan,” said Chung, “the pajeon can burn. But if you make the mistake of turning down the heat too much, the pancake has a tendency to become oily.”

What is jeon in Korean? ›

What Is Jeon? “Jeon,” which refers to foods that have been pan-fried or battered, is a catchall term for fritters in Korean cuisine. Jeon is a popular appetizer that can serve one or a crowd.

What are the different types of jeon? ›

Gamja-jeon (감자전) – made of shredded potato. Also can be made of grated, squeezed potato with potato starch and vegetables added to it. Pajeon (파전) – made of scallions. Dongnae-pajeon is usually made of whole scallions.

What is the difference between Japanese nori and Korean gim? ›

This is Gim (Korean), but Gim is actually the same thing as Nori (Japanese) - just different languages. The difference is that the Korean version is seasoned with oil, salt and toasted. Nori tends to either be raw or toasted only (no seasoning). But the base ingredient (seaweed) is exactly the same.

What's the difference between pancakes and Japanese pancakes? ›

What Makes Japanese-Style Pancakes So Fluffy? There are two major steps that distinguish Japanese pancakes from American pancakes: folding in whipped egg whites, and cooking them in ring molds.

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Chrissy Homenick

Last Updated:

Views: 5533

Rating: 4.3 / 5 (74 voted)

Reviews: 89% of readers found this page helpful

Author information

Name: Chrissy Homenick

Birthday: 2001-10-22

Address: 611 Kuhn Oval, Feltonbury, NY 02783-3818

Phone: +96619177651654

Job: Mining Representative

Hobby: amateur radio, Sculling, Knife making, Gardening, Watching movies, Gunsmithing, Video gaming

Introduction: My name is Chrissy Homenick, I am a tender, funny, determined, tender, glorious, fancy, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.