Pajeon (Korean Scallion Pancake) Recipe

I’m sharing my 15-minute Pajeon made with just green onions and a few pantry staples, a perfect pick for Recipes with Scallions that comes with a simple dipping sauce.

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I love Pajeon, the crisp scallion pancake I first tasted in a tiny Seoul market. It’s amazing how few things you need, just a bunch of scallions and a simple soy sauce dip and you’re there.

Call it Vegan Pajeon if you want, it’s the sort of dish that fits perfectly into busy weeknights. When it sizzles in the pan I get impatient and often flip it too early, but that char is part of the charm.

Honestly I think it belongs on any list of Recipes With Scallions, it’s savory, a little crunchy, kind of messy to eat, and I always want another piece.

Ingredients

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Scallions add fresh oniony flavor, low calories, fibre, vitamins A and K
All purpose flour gives structure and carbs, not much protein, better in moderation
Rice flour makes edges extra crisp, gluten free option, more starch
Egg binds the batter, adds protein and richness, helps browning
Vegetable oil fries evenly, high heat stable, mostly fat so use sparingly
Soy sauce brings salty umami, adds sodium so balance with vinegar
Sesame oil in sauce gives toasty aroma, small amount goes long way
Rice vinegar adds mild tang, cuts salt, gives bright slightly sweet note
Garlic gives sharp depth, small amount brightens sauce, contains antioxidants

Ingredient Quantities

1 bunch scallions (green onions) about 10 to 12 stalks

1 cup all purpose flour

1/3 cup rice flour (optional for extra crisp)

1 large egg

1 cup cold water

1/2 teaspoon fine salt

2 to 3 tablespoons vegetable oil for frying

For the dipping sauce
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar or honey (optional)
- 1 small garlic clove (optional)
- 1 teaspoon toasted sesame seeds (optional)
- Pinch red pepper flakes or 1 teaspoon gochugaru (optional)

How to Make this

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1. Wash and trim 1 bunch scallions (about 10 to 12 stalks), pat dry and cut into 2 to 3 inch pieces, or slice thinly if you prefer smaller bites.

2. In a bowl whisk together 1 cup all purpose flour, 1/3 cup rice flour (optional for extra crisp), and 1/2 teaspoon fine salt.

3. Add 1 large egg and 1 cup cold water to the flour, whisk until mostly smooth, a few small lumps are fine, don’t over mix or the pancake will get tough.

4. Toss the scallions into the batter so they are evenly coated, or you can lay scallions in the pan and pour batter over them if you want long scallion strands showing — either works.

5. Whisk the dipping sauce: 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon sugar or honey (optional), 1 small minced garlic clove (optional), 1 teaspoon toasted sesame seeds (optional), and a pinch of red pepper flakes or 1 teaspoon gochugaru if you like heat. Taste and adjust.

6. Heat a nonstick or cast iron skillet over medium-high and add 2 to 3 tablespoons vegetable oil, swirl until shimmering. Test with a drop of batter, it should sizzle immediately.

7. Pour batter with scallions into the pan and spread into a thin circle about 1/4 inch thick, press down gently with a spatula, cook 3 to 4 minutes until edges brown and bottom is crisp, turn heat down a bit if it browns too fast.

8. Flip carefully with a wide spatula or slide pancake onto a plate then flip back into the pan, add a little more oil if needed, cook the other side 2 to 3 minutes until golden and very crisp.

9. Transfer to paper towels briefly to drain any excess oil, slice into wedges and serve hot with the dipping sauce. Tip: make small test pancake first to get your pan temperature right, and eat right away for best crispiness.

Equipment Needed

1. Cutting board (for washing, trimming and slicing the scallions)
2. Chef’s knife (sharp, for quick clean cuts)
3. Large mixing bowl (to whisk the flours, egg and water together)
4. Whisk or fork plus measuring cups and spoons (1 cup, 1/3 cup, 1 tsp etc)
5. 10 to 12 inch nonstick or cast iron skillet (for best crispy bottom)
6. Wide spatula or thin turner (to flip and press the pancake without tearing)
7. Small bowl and spoon (to whisk the dipping sauce)
8. Plate lined with paper towels or a cooling rack (to drain excess oil before slicing)

FAQ

Q: Can I skip the rice flour?
A: Yes. You can use just all purpose flour, it'll still taste great, but rice flour gives a noticeably crispier edge. If you skip it, try frying a bit hotter and thinner so it gets more crunch.

Q: Is there a vegan egg substitute that works?
A: Yep. Use a flax egg: 1 tablespoon ground flax + 3 tablespoons water, let sit 5 minutes. Or try 2 tablespoons cornstarch mixed with 2 tablespoons water. They won't be exactly the same but they hold the batter together fine.

Q: How do I make my pajeon extra crispy and not soggy?
A: Use part rice flour, keep the batter fairly thin, heat the pan until the oil sizzles, and don't crowd the pan. Flip once, fry till golden. If you need to re-crisp leftovers, reheat in a skillet or oven, not the microwave.

Q: Can I add other veggies or seafood?
A: Absolutely. Thinly sliced carrots, zucchini, mushrooms, or little shrimp work great. Pat wetter ingredients dry, and don't overload the batter or the pancake won't cook evenly.

Q: My pancake is raw or gummy in the middle. What went wrong?
A: Usually batter too thick, pan not hot enough, or pancake too thick. Thin the batter with a splash more cold water, lower heat a touch but give it time, or make it thinner and fry longer. You can cover briefly to help cook through but that can make it less crispy.

Q: How long can I store leftovers and how should I reheat them?
A: Keep in the fridge up to 2 days in an airtight container. Reheat in a hot skillet or a 350 F oven until crisp. For longer storage, freeze between parchment paper slices and reheat from frozen in the oven.

Pajeon (Korean Scallion Pancake) Recipe Substitutions and Variations

Scallions (green onions): Korean chives (buchu) for a more garlicky bite; chives if you want something milder; thinly sliced leeks or spring onions if scallions arent around (use mostly the green parts).
All purpose flour: 1-to-1 gluten free flour blend (add xanthan gum if your blend needs it); cake flour for a lighter, crispier texture; or whole wheat flour (use a little more water since it gets denser).
Egg: 1 tbsp ground flaxseed + 3 tbsp water (let sit 5 min) as a vegan binder; 3 tbsp aquafaba (chickpea brine) for lift; or skip egg and increase rice flour slightly for extra crispness.
Vegetable oil for frying: canola, sunflower, grapeseed or peanut oil for a high smoke point and neutral taste; or mix a little sesame oil with a neutral oil for flavor (dont use straight sesame oil for high heat).

Pro Tips

– Dont overwork the batter. Keep it a bit lumpy and use very cold water or even sparkling water if you want extra crispness. Let it sit 5 to 10 minutes to hydrate the flours but dont let it sit too long or itll get gummy.

– Get the pan hot and use enough oil so the pancake can fry not steam. Test with a tiny drop of batter first, if it sizzles immediately youre at the right temp. If it browns too fast turn the heat down a notch.

– Use rice flour or a spoon of cornstarch in the mix for a snappier crust, especially around the edges. Cast iron or a heavy nonstick pan will give you the best, even browning.

– Make smaller pancakes while you practice, theyre way easier to flip and stay crisp. Keep finished ones on a wire rack in a low oven until serving so they dont go soggy on a plate.

– For texture and flavor tricks try slicing some scallions long instead of chopping them to get those chewy strings, and add a tiny splash of toasted sesame oil to the batter or sauce for depth. Taste the sauce and tweak salt or acid, everyone likes it a little different.

Pajeon (Korean Scallion Pancake) Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I'm sharing my 15-minute Pajeon made with just green onions and a few pantry staples, a perfect pick for Recipes with Scallions that comes with a simple dipping sauce.

Servings

servings

Calories

269

kcal

Equipment: 1. Cutting board (for washing, trimming and slicing the scallions)
2. Chef’s knife (sharp, for quick clean cuts)
3. Large mixing bowl (to whisk the flours, egg and water together)
4. Whisk or fork plus measuring cups and spoons (1 cup, 1/3 cup, 1 tsp etc)
5. 10 to 12 inch nonstick or cast iron skillet (for best crispy bottom)
6. Wide spatula or thin turner (to flip and press the pancake without tearing)
7. Small bowl and spoon (to whisk the dipping sauce)
8. Plate lined with paper towels or a cooling rack (to drain excess oil before slicing)

Ingredients

1 bunch scallions (green onions) about 10 to 12 stalks
1 cup all purpose flour
1/3 cup rice flour (optional for extra crisp)
1 large egg
1 cup cold water
1/2 teaspoon fine salt
2 to 3 tablespoons vegetable oil for frying
For the dipping sauce
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon sugar or honey (optional)
1 small garlic clove (optional)
1 teaspoon toasted sesame seeds (optional)
Pinch red pepper flakes or 1 teaspoon gochugaru (optional)

Directions

Wash and trim 1 bunch scallions (about 10 to 12 stalks), pat dry and cut into 2 to 3 inch pieces, or slice thinly if you prefer smaller bites.
In a bowl whisk together 1 cup all purpose flour, 1/3 cup rice flour (optional for extra crisp), and 1/2 teaspoon fine salt.
Add 1 large egg and 1 cup cold water to the flour, whisk until mostly smooth, a few small lumps are fine, don’t over mix or the pancake will get tough.
Toss the scallions into the batter so they are evenly coated, or you can lay scallions in the pan and pour batter over them if you want long scallion strands showing — either works.
Whisk the dipping sauce: 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon sugar or honey (optional), 1 small minced garlic clove (optional), 1 teaspoon toasted sesame seeds (optional), and a pinch of red pepper flakes or 1 teaspoon gochugaru if you like heat. Taste and adjust.
Heat a nonstick or cast iron skillet over medium-high and add 2 to 3 tablespoons vegetable oil, swirl until shimmering. Test with a drop of batter, it should sizzle immediately.
Pour batter with scallions into the pan and spread into a thin circle about 1/4 inch thick, press down gently with a spatula, cook 3 to 4 minutes until edges brown and bottom is crisp, turn heat down a bit if it browns too fast.
Flip carefully with a wide spatula or slide pancake onto a plate then flip back into the pan, add a little more oil if needed, cook the other side 2 to 3 minutes until golden and very crisp.
Transfer to paper towels briefly to drain any excess oil, slice into wedges and serve hot with the dipping sauce. Tip: make small test pancake first to get your pan temperature right, and eat right away for best crispiness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.