Pajeon (Korean Scallion Pancakes)
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Quick to prepare and deliciously satisfying as a main course, appetizer, or snack, this Pajeon recipe comes together in less than 15 minutes. Serve these crispy pancakes piping hot with the traditional dipping sauce for a tasty and satisfying Korean meal!
Why I Love These Korean Scallion Pancakes
Years ago when I was working my way through college, I was the manager of a delicatessen and had the privilege of working with two Korean women who introduced me to a wide variety of Korean dishes. During our lunch breaks these women would pull out various containers of Korean dishes they had prepared at home – main dishes, side dishes, all kinds of pickled vegetables. But the dish they probably brought to work more than any other were Korean scallion pancakes, or pajeon, and of all the dishes I happily sampled, this was one of my favorites. So simple to make but so flavorful and satisfying. And every time I eat these I’m reminded of those good times and good friends.
What is Pajeon?
Pajeon are savory Korean pancakes made from flour, water, and eggs and feature green onions or scallions as a dominant ingredient. Pa literally translates to “green onion” and jeon means “pancake”. Pajeon are very popular in Korean cuisine and can also be made with additional ingredients such as shrimp, beef, pork, tofu, seaweed, and other vegetables. For example, seafood pajeon are called haemul pajeon, kimchi pajeon are known as kimchijeon, and vegetable pajeon are called yachaejeon. Whatever ingredients may be added, the pancakes are fried on both sides until crispy on the outside and soft on the inside. This Pajeon recipe is for the basic and popular scallion version but you can use this recipe as a base and add any other ingredients you like.
Pajeon is a popular comfort food in Korea and can be found in Korean restaurants and sold by street vendors. These savory Korean pancakes are enjoyed year-round and are eaten both as a main meal or as a snack. They are also commonly served as part of the Korean New Year’s feast when families get together to prepare and eat traditional Korean foods.
Pajeon Recipe
Quick and easy to prepare, this traditional Pajeon recipe is a breeze:
- Make the dipping sauce by combining all the ingredients in a bowl. Set aside until ready to use.
- Combine the flour, cornstarch, and salt in a medium bowl. In a small bowl, lightly beat the egg, water, fish sauce/miso paste and stir the wet mixture into the dry mixture just until blended. Be careful not to over-stir.
- It’s time to cook the pancakes! Heat 1 tablespoon of the oil in a non-stick pan over medium-high heat and briefly sauté half of the garlic. Add half of the scallions and sauté for about 30 seconds. Arrange scallions according to desired shape. Pour 1/2 of the batter over the scallions and tilt the pan to smooth out the mixture. Fry until the pancake is golden brown and crispy on the bottom and then flip over and cook the other side until also browned. Repeat this process for the other pancake.
- Cut each pancake into wedges and serve hot with the dipping sauce.
You can either make 2 large pancakes as a main dish or make 4 smaller pancakes as a side dish.
How to Serve Pajeon
Pajeon are served hot and cut into wedges. They are commonly served with a dipping sauce made from soy sauce (I prefer tamari), vinegar, sesame oil, and other seasonings. They are eaten both as a main course (larger portion) as well as a snack (smaller portion). (Not traditional, but this Ginger Sauce, Cilantro Sauce, and Sweet Chili Sauce are all yummy dipping sauce alternatives.)
Enjoy!
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Pajeon (Korean Scallion Pancakes)
Ingredients
- 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 (sparkling creates a crispier texture but you can substitute use regular water)
- 1 clove garlic minced
- 1 bunch green onions/scallions , ends trimmed
- 2 tablespoons oil for frying , divided
- For dipping sauce:
- 2 tablespoons tamari or light soy sauce
- 1 tablespoons rice vinegar
- 1 tablespoons 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
- For the dipping sauce, combine all the sauce ingredients in a small bowl and stir to combine. Set aside.
- Combine the flour, cornstarch, and salt in a medium bowl. In a small bowl, lightly beat the egg, water, fish sauce/miso paste and stir the wet mixture into the dry mixture just until blended. Be careful not to over-stir.
- Heat 1 tablespoon of the oil in a non-stick pan over medium-high heat and briefly sauté half of the garlic. Add half of the scallions and sauté for about 30 seconds. Arrange scallions according to desired shape. Pour 1/2 of the batter over the scallions and tilt the pan to smooth out the mixture. Fry until the pancake is golden brown and crispy on the bottom and then flip over and cook the other side until also browned. Repeat this process for the other pancake. Cut each pajeon into wedges and serve hot with the dipping sauce.Serves 2 as a main dish; serves 4 as a side dish or snack.
Nutrition
Originally published on The Daring Gourmet March 15, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I made these for game day on Sunday as part of a selection of easy to grab and eat foods. I sliced them into wedges and had little bowls with dipping sauces. They were a HUGE hit and in retrospect I should have made much more! I’ve made note though for next time :)
Yay, I’m so glad they were a hit, thank you Sophie!
Hi! Thank you for sharing this wonderful recipe. We made ours with gluten free flour for my celiac daughter, and it worked very well. We also added chili peppers, mushrooms, and zucchini, so it was definitely a Korean and Mexican fusion. Thank you so much!
That sounds fun, Angel, and I appreciate the feedback about the gluten free flour, thank you!
Hi. This looks delicious! Do you chop the scallions?
Hi Stacey, you can do either – either chop or leave them whole. Some prefer the pattern/visual effect created by leaving them whole.
These look great – can they be made using rice flour ?
Hi Jo, you can substitute some of the regular flour for rice flour but I haven’t tried using all rice flour. If you do please let us know how it goes!
Looks much healthier than what you would get at a Korean restaurant. They tend to use too much oil when they fry these.
Yes, these use less oil than some other recipes. I almost always use either extra virgin olive or coconut in my own cooking, depending on the method of cooking involved. Both are an acquired taste but so much healthier than many of the other alternatives. Thanks for visiting, Joseph.