The sizzle when that first scoop of batter hits the hot pan. That’s the sound of pajeon Korean scallion pancake magic starting. These crispy-edged beauties have been all over my kitchen lately, and honestly, once you taste that perfect contrast of tender scallions and golden crust, you’ll understand why.
Think savory pancake meets fresh garden herbs in the most satisfying way. Just flour, water, eggs, and loads of green scallions cut into long ribbons. The batter’s thinner than American pancakes, which gives you those lacy, crispy edges we’re after. Uses pantry staples you probably already have, and they’re ready in under 15 minutes.
Started making these after a trip to LA’s Koreatown back in 2014, where I watched a street vendor work his magic on a massive griddle. My girls were skeptical about “green pancakes” until they heard that first bite crunch. The secret I discovered? Don’t overmix the batter, and let those scallion pieces stay long and wild. They’ve requested them every rainy weekend since.
PrintPajeon Korean Scallion Pancake Simply Delicious to Make
A crispy savory Korean scallion pancake served with a delicious dipping sauce. This quick and easy pajeon recipe is made with simple ingredients and perfect for snacks or appetizers. Enjoy authentic Korean Scallion Pancakes at home.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 2
- Category: Appetizer, Side Dish, Snack
- Method: Stovetop
- Cuisine: Korean
- Diet: Standard
Ingredients
- 5 tablespoon vegetable oil or any neutral oil
- 1 cup green onions packed
- ¼ cup all-purpose flour
- ¼ cup potato starch or cornstarch
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ½ teaspoon chicken bouillon powder
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup water very cold
- 2 tablespoon regular soy sauce or light soy sauce
- 2 tablespoon rice vinegar or white vinegar
- ½ tablespoon sesame oil
- 1 tablespoon green onion finely chopped
Instructions
- Wash green onions and pat dry with paper towels Trim off the roots split it vertically and chop into 2-inch-long pieces Transfer into a large mixing bowl
- Add the remaining batter ingredients into the bowl and mix just until combined Do not over mix
- Heat 2.5 tablespoon of vegetable oil in a large non-stick pan on medium-high heat and swirl Add green onions from the batter first and evenly spread across the pan Then scrape out the remaining batter to fill in any holes
- Reduce to medium heat and fry until the bottom is crispy and golden with slight charring on the onions about 4-5 minutes
- Flip over with a large spatula and pour remaining oil around the pancake Occasionally swirl the pancake around and press down on it
- Transfer the pancake to a cutting board and slice with a sharp knife into small pieces
- In a small bowl combine the dipping sauce ingredients and enjoy with the pancake
Nutrition
- Calories: 202 kcal
Why This Pajeon Korean Scallion Pancake Will Win Your Heart
There’s something deeply satisfying about a recipe that turns humble ingredients into pure comfort. This pajeon delivers that crispy-tender contrast we all crave, with golden edges that shatter at first bite and scallions that taste like spring itself.
What I love most is how forgiving it is. Batter slightly lumpy? Perfect. Scallions uneven? Even better. The imperfections create those beautiful lacy edges and pockets of flavor that make each bite different from the last.
- Quick & Easy: Total active time under 15 minutes, perfect for busy schedules.
- Pantry-friendly: Uses ingredients you likely already have on hand
- Crowd-pleaser: Works as appetizer, side dish, or even light dinner
Key Ingredients That Make the Magic Happen
The beauty of Korean scallion pancakes lies in their simplicity. Each ingredient has a purpose, and there’s no filler here. The green onions are obviously the star, but that combination of potato starch and all-purpose flour creates the perfect texture.
Pro Tip: The chicken bouillon powder might seem unusual, but it adds that subtle umami depth that makes you wonder what the secret ingredient is. Cold water keeps the batter light and helps create those crispy edges we’re after.
| Ingredient | Purpose | Easy Swap |
|---|---|---|
| Potato starch | Creates crispy texture | Cornstarch works perfectly |
| Cold water | Light, airy batter | Ice water for extra crispiness |
| Rice vinegar | Bright dipping sauce | White vinegar |
| Chicken bouillon powder | Umami depth | Extra salt or skip entirely |
The Simple Steps That Create Something Special
The technique here is all about contrast and timing. You want those scallions to char slightly while the batter crisps up golden. I learned this trick from watching that street vendor years ago – add the scallions first, then the batter.
Start with medium-high heat to get that initial sizzle, then drop to medium so everything cooks evenly. The flip is the trickiest part, but a large spatula and a confident motion work every time. Don’t worry if it’s not perfect – rustic is the goal here.
- Mix gently: Lumpy batter creates better texture than smooth
- Oil generously: Don’t be shy with the oil for maximum crispiness, but always exercise caution with hot oil.
- Listen for the sizzle: That sound tells you the pan is ready
- Press lightly: Helps create even browning on both sides
When Things Don’t Go According to Plan
Sometimes pancakes stick, sometimes they break, and sometimes they’re not as crispy as we hoped. I’ve made every pajeon mistake in the book, and here’s what I’ve learned from each one.
If your pancake sticks, your pan probably wasn’t hot enough or needs more oil. If it falls apart during flipping, let it cook longer on the first side – patience creates structure. And if it’s not crispy enough? A few extra minutes and a confident press with your spatula will get you there.
| Problem | Likely Cause | Quick Fix |
|---|---|---|
| Pancake sticks | Not enough oil or heat | Add more oil, increase heat slightly |
| Falls apart when flipping | Undercooked first side | Cook 1-2 minutes longer before flipping |
| Not crispy enough | Heat too low | Increase heat, press gently while cooking |
| Too salty | Heavy hand with bouillon | Add extra water to dilute |
Serving and Storage That Keeps the Magic Alive
Fresh from the pan is always best, but life happens and sometimes we need to plan ahead. The dipping sauce actually improves after sitting for a few minutes – those flavors meld together beautifully.
Cut into squares or triangles while still warm, and serve immediately if possible. The contrast between the crispy exterior and tender interior is most pronounced when it’s just off the heat. Leftovers reheat surprisingly well in a dry skillet over medium heat.
- Best served: Immediately, cut into bite-sized pieces
- Storage: Refrigerate up to 2 days in airtight container
- Reheating: Dry skillet over medium heat for 2-3 minutes per side
- Make ahead: Dipping sauce can be made hours in advance
Expert Insight on Pajeon Korean Scallion Pancake
A perfect Pajeon Korean scallion pancake relies on a delicate balance of a light batter and fresh scallions to achieve its signature crispy yet tender texture. Using ice-cold water in the batter helps create that airy consistency, while a hot pan ensures the irresistible golden crust that makes this dish so satisfying.
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The Journey to My Perfect Pajeon Korean Scallion Pancake
Getting my Pajeon Korean Scallion Pancake just right took several kitchen experimentsone batch was too thick, another too soggy. After those trials, I learned how to balance the crisp edges with a tender center, and now this recipe carries the cozy comfort of family evenings spent sharing bites and stories around the table.
FAQs ( Pajeon Korean Scallion Pancake )
How do I get crispy pancakes?
To achieve crispy edges, make sure your pan is hot before adding oil. Use a generous amount of oil and spread the batter thinly. Cook over medium-high heat until the pancake is golden brown on both sides. Avoid overcrowding the pan, as this reduces crispiness.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free blend that includes rice flour or tapioca starch. This maintains a similar texture while keeping the dish gluten-free. Just keep the batter consistency right; it should be pourable but not too thin.
What is the best dipping sauce for this dish?
A simple dipping sauce made with soy sauce, rice vinegar, a touch of sugar, and a pinch of red pepper flakes complements this meal perfectly. Adding minced garlic and sesame seeds can elevate it. Adjust the balance to taste for a perfect complement.
How do I store leftovers effectively?
Store leftovers in an airtight container in the refrigerator for up to two days. To reheat, place in a non-stick pan over medium heat to regain crispness instead of microwaving, which can make pancakes soggy.
Can I add ingredients to change the flavor?
Absolutely, this recipe is versatile. Incorporate seafood like shrimp or squid, finely chopped kimchi, or julienned vegetables for different tastes. Just keep similar moisture levels to maintain the right batter texture.
This Pajeon Korean scallion pancake comes together quicklyin just 15 minutes of active timeoffering crispy golden edges, tender scallions, and a deeply satisfying sizzle-to-bite experience. You’ll adore how simple ingredients transform into such comforting perfection. The contrast between its crunchy exterior and soft center truly feels like a warm embrace from your kitchen.
Try adding thinly sliced jalapeños for heat, or throw in some leftover cooked shrimp for protein. A trick I learned from my friend’s Korean mother: let the dipping sauce sit while you cook those flavors marry beautifully. Leftovers reheat perfectly in a dry skillet, keeping that coveted crispiness we’re all after.
I’d love to see your pajeon creations tag me when you share! Did your family have a version of savory pancakes growing up? There’s something magical about recipes that bridge cultures and create new memories. Save this one for your next rainy day; it’s the kind of recipe that turns ordinary moments golden.
