Pajeon (Korean Scallion Pancakes) Recipe
If you’ve ever craved something crispy, savory, and just a little bit addictive, then you’re going to love this Pajeon (Korean Scallion Pancakes) Recipe. It’s one of those dishes that feels fancy enough for impressing guests, but simple enough to whip up on a busy weeknight. The magic here lies in the batter—light, crisp, and packed with fresh scallions, which give it that signature flavor and texture that’s both comforting and exciting.
What I especially adore about this Pajeon (Korean Scallion Pancakes) Recipe is how versatile it is. You can snack on it, serve it up as an appetizer, or make it the star of a Korean-inspired meal. Plus, the dipping sauce—a tangy, slightly sweet, garlicky combo—is pure perfection. Honestly, once you try it, you’ll find yourself making this more often than you’d expect because it’s just that good and so satisfying.
Ingredients You’ll Need
This recipe keeps things straightforward with simple pantry staples but the quality of each ingredient really shines through. I recommend opting for very fresh scallions and cold sparkling water—it’s a small step that makes the pancakes crispy and light, balancing perfectly with the savory punch of the fish sauce or miso paste if you choose to add it.
- All-purpose flour: The base of the batter; gives structure and chewiness.
- Cornstarch: Adds an extra crunch to the pancakes—don’t skip it!
- Salt: Enhances all the flavors without overpowering.
- Fish sauce or soybean/miso paste: Optional but highly recommended for that authentic umami depth.
- Large egg: Helps bind the batter and adds richness.
- Very cold sparkling water: Creates a lighter, crispier texture in the pancakes.
- Garlic: Minced fresh garlic brings a fragrant aroma while cooking.
- Green onions/scallions: The star ingredient—fresh and vibrant, they give the pancake its name and wonderful flavor.
- Oil for frying: Use a neutral oil with a high smoke point to get that golden, crispy crust.
- Tamari or light soy sauce: For the dipping sauce, adds that salty umami kick.
- Rice vinegar: Balances the dipping sauce with a touch of acidity.
- Honey: Adds just the right amount of sweetness to the sauce.
- Sesame oil: Gives the dipping sauce a toasty, nutty flavor.
- Toasted sesame seeds: For an extra layer of flavor and a little crunch as garnish.
- Red pepper flakes: Optional, but I like the hint of heat they add to the dipping sauce.
Variations
One of the best things about this Pajeon (Korean Scallion Pancakes) Recipe is how open it is to your personal twist. Over time, I’ve tried different ingredients to suit the season or mood, and it’s fun to experiment! Don’t hesitate to mix things up to make this recipe truly yours.
- Add seafood: Shrimp or small pieces of squid turn it into a haemul pajeon, which is a favorite variation of mine when I want something a bit more substantial.
- Make it vegetarian: Skip the fish sauce and use miso paste for that umami kick. You can also throw in thinly sliced veggies like carrots or zucchini for extra color and crunch.
- Spicy twist: Add finely chopped chili peppers right into the batter or mix extra chili flakes into the dipping sauce.
- Gluten-free option: I haven’t tried it with gluten-free flour yet, but swapping in a gluten-free blend with extra cornstarch might do the trick if you want to experiment.
How to Make Pajeon (Korean Scallion Pancakes) Recipe
Step 1: Perfecting the batter
Start by mixing your dry ingredients: flour, cornstarch, and salt in a medium bowl. Separately, beat your egg with the cold sparkling water and fish sauce or miso paste if using. Then combine the wet with dry, stirring just until everything comes together—don’t over-mix! You want the batter to be light and a little lumpy. This is key for those crispy, tender layers that make the pancake so irresistible.
Step 2: Sautéing scallions and garlic
Heat half the oil in a non-stick or cast iron pan over medium-high heat. Quickly sauté half of the minced garlic until fragrant—don’t let it burn! Then add half the scallions and cook them just 30 seconds. I like to arrange the scallions in a way that looks pretty once the pancake is cooked—that way, you get that picture-perfect pajeon that’s as nice to look at as it is to eat.
Step 3: Frying the pancake
Pour half the batter over the scallions and swirl the pan so it spreads evenly. The batter should be about a quarter to half an inch thick. Fry until the bottom is golden and crispy—this usually takes about 3 to 4 minutes. Carefully flip it over and cook an additional 3 minutes until the other side is browned and crisp as well. Repeat with the leftover ingredients for your second pancake.
How to Serve Pajeon (Korean Scallion Pancakes) Recipe
Garnishes
I always sprinkle toasted sesame seeds on top just before serving—it adds a subtle crunch and nutty aroma I adore. A drizzle of sesame oil also gives a lovely finishing touch. Sometimes, I toss on some finely sliced chili or extra scallions for a pop of color and a bit of heat.
Side Dishes
For a truly Korean-inspired meal, I like to serve these pancakes alongside kimchi and a simple bowl of steamed rice. They also pair beautifully with a light cucumber salad or pickled radish to cut through the fried richness. If you want a snack-friendly setup, just serve with the dipping sauce and some cold beer or soju!
Creative Ways to Present
For parties or special occasions, I’ve sliced the pancakes into bite-sized pieces and served them on a large platter lined with lettuce leaves—lettuce wraps are always a welcome interactive element! You can also stash a small bowl of dipping sauce in the center and garnish with chopped chili and parsley for a colorful presentation that really stands out.
Make Ahead and Storage
Storing Leftovers
I like to let any leftover pancakes cool completely, then store them in an airtight container in the fridge. They keep well for 2 to 3 days and are great for quick lunch or snack fixes. Make sure to separate layers with parchment paper so they don’t stick together.
Freezing
Freezing works pretty well if you want to make a big batch in advance. Just flash-freeze individual pancakes on a tray, then transfer them to a freezer-safe container or bag. When you’re ready to eat, you can reheat them straight from frozen without sacrificing much on texture.
Reheating
The best way to reheat pajeon is in a non-stick skillet over medium heat, adding a little oil to bring back the crispiness. Avoid microwaving if you can—it tends to make the pancakes soggy. Just a few minutes on each side and they’ll taste nearly as good as fresh!
FAQs
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Can I make Pajeon without fish sauce?
Absolutely! Fish sauce adds a nice umami touch, but if you prefer to avoid it, using soybean paste (miso) or just salt works well too. The pancakes will still be delicious and flavorful without it.
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What’s the secret to crispy Pajeon?
Two things: very cold sparkling water in the batter and cooking over medium-high heat with enough oil. Don’t rush flipping, let the bottom side get golden and crisp before turning to prevent sticking and tearing.
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Can I use regular water instead of sparkling water?
Yes, you can use regular cold water if sparkling isn’t available. The pancakes won’t be quite as crispy, but still very tasty and enjoyable.
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How do I store leftover Pajeon?
Cool the pancakes completely, then store them in an airtight container in the fridge for 2 to 3 days. For longer storage, freeze them individually wrapped and reheat in a skillet.
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What can I serve with Pajeon?
Pajeon is delicious with kimchi, steamed rice, or a simple vegetable side dish. Don’t forget the dipping sauce—it really completes the flavor!
Final Thoughts
I genuinely enjoy making and sharing this Pajeon (Korean Scallion Pancakes) Recipe because it brings a little joy and comfort to the kitchen with minimal fuss. Once you’ve mastered the simple steps, you can customize it endlessly and impress your family or friends without breaking a sweat. So, give it a try soon—I promise you’ll be hooked on those crispy edges, fresh scallion punch, and that addictive dipping sauce. Cooking this together or just savoring a freshly fried slice is always a rewarding little moment in my day, and I can’t wait for you to experience that too!
Print
Pajeon (Korean Scallion Pancakes) Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Frying
- Cuisine: Korean
- Diet: Halal
Description
Pajeon, or Korean scallion pancakes, are a delightful savory dish featuring crispy golden pancakes made from a simple batter of flour, cornstarch, and sparkling water, studded with fresh scallions and garlic. Served with a flavorful dipping sauce combining soy, vinegar, honey, sesame, and garlic, these pancakes are perfect as a snack, appetizer, or side dish that brings authentic Korean flavors to your table.
Ingredients
Pancake Batter and Filling
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 3/4 teaspoon salt
- 2 teaspoons fish sauce or soybean/miso paste (optional)
- 1 large egg
- 1 cup very cold sparkling water (can substitute with regular water)
- 1 clove garlic, minced
- 1 bunch green onions/scallions, ends trimmed
- 2 tablespoons oil for frying, divided
Dipping Sauce
- 2 tablespoons tamari or light soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 2 teaspoons honey
- 1/2 teaspoon sesame oil
- 1 clove garlic, minced
- 1/2 teaspoon toasted sesame seeds
- Red pepper flakes (optional for heat)
Instructions
- Prepare Dipping Sauce: In a small bowl, combine tamari or light soy sauce, rice vinegar, water, honey, sesame oil, minced garlic, toasted sesame seeds, and red pepper flakes if using. Stir until well blended and set aside to let flavors meld.
- Make Batter: In a medium bowl, whisk together all-purpose flour, cornstarch, and salt. In a separate small bowl, lightly beat the egg with very cold sparkling water and fish sauce or miso paste if using. Pour the wet mixture into the dry ingredients and stir gently just until combined; avoid overmixing to keep the batter light and crispy.
- Sauté Aromatics: Heat 1 tablespoon oil in an 8-inch seasoned cast iron or non-stick pan over medium-high heat. Add half the minced garlic and sauté briefly until fragrant but not burnt, about 30 seconds. Then add half the scallions and sauté for another 30 seconds, arranging them evenly in the pan to create the pancake shape.
- Cook First Pancake: Pour half of the batter over the scallions in the pan, tilting the pan to spread it evenly. Fry the pancake until the bottom is golden brown and crispy, about 3-4 minutes. Carefully flip the pancake and cook the other side until also golden and crisp, about 2-3 minutes more. Remove and set aside.
- Cook Second Pancake: Repeat the sauté and cooking process with the remaining garlic, scallions, batter, and oil, making a second pancake.
- Serve: Cut each pancake into wedges and serve hot accompanied by the dipping sauce.
Notes
- Using sparkling water creates a lighter, crispier texture, but regular water can be used as a substitute.
- Fish sauce or miso paste is optional but adds umami depth to the batter.
- Adjust the amount of red pepper flakes in the dipping sauce for desired spice levels.
- For extra crispy pancakes, ensure the pan and oil are hot before adding the batter.
- This recipe can serve 2 as a main dish or 4 as a side or snack.
Keywords: Pajeon, Korean scallion pancakes, Korean pancakes, scallion pancakes, savory pancakes, Korean appetizer, fried pancakes
