If you’re a fan of delicious simple recipes that bring authentic flavors to your kitchen, you’ll love Pajeon (Korean Scallion Pancakes). This crispy, golden pancake is packed with green onions and a flavorful batter, making it one of the best simple Korean dinner recipes to try at home. Whether you serve it as an appetizer, side dish, or a main course, Pajeon is sure to impress.
In this article, we’ll guide you through how to make Korean pancakes, discuss variations like rice paper scallion pancakes, and share tips to achieve the perfect crispiness. Let’s dive in!
What is Pajeon?
Pajeon (파전) is a traditional Korean veggie pancake recipe made primarily with pa (파), which means green onion in Korean. The pancake is crispy on the outside, soft on the inside, and often dipped in a flavorful soy-based sauce. It’s a staple in Korean simple recipes and is commonly enjoyed on rainy days with a side of makgeolli (Korean rice wine).
While the green onion pancake Korean version is the most popular, variations include seafood, kimchi, and other vegetables, making Pajeon a versatile dish.
Why You’ll Love This Recipe
✔ Quick & Easy – Requires only a few basic ingredients and takes under 30 minutes.
✔ Crispy & Savory – Perfectly golden with a satisfying crunch.
✔ Versatile – Customize it with seafood, kimchi, or other veggies.
✔ Great for Any Meal – Serve as an appetizer, side dish, or main course.
✔ Authentic Korean Flavor – Enjoy a taste of Korea from your kitchen!
Ingredients for Pajeon (Korean Scallion Pancakes)
Here’s what you’ll need to make a classic Pajeon recipe:
For the Pancake Batter:
- 1 cup all-purpose flour (or Korean pancake mix for extra crispiness)
- 1 tablespoon cornstarch (for a crispier texture)
- 1 teaspoon baking powder (optional, for fluffier pancakes)
- 1 cup cold water (or sparkling water for extra crispness)
- 1 egg (adds richness and binds the batter)
- ½ teaspoon salt
- ½ teaspoon sugar
For the Filling:
- 1 bunch green onions (pa), cut into 2-inch pieces
- 1 small carrot, julienned (optional, for color and texture)
- ½ cup seafood mix (shrimp, squid, or mussels) (optional, for Haemul Pajeon)
- 1 tablespoon vegetable oil (for frying)
For the Dipping Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- ½ teaspoon red pepper flakes (gochugaru) or chili flakes
- ½ teaspoon sesame seeds
- 1 clove garlic, minced
- 1 green onion, finely chopped
How to Make Korean Pancakes (Pajeon Recipe)
Step 1: Prepare the Batter
- In a mixing bowl, whisk together flour, cornstarch, baking powder, salt, and sugar.
- Add cold water and egg, then mix until smooth. The batter should be slightly runny but thick enough to coat the vegetables.
- Set aside and let it rest for 5-10 minutes.
Step 2: Prepare the Filling
- Chop the green onions into 2-inch pieces.
- If using seafood, pat it dry with a paper towel to remove excess moisture.
- Prepare any additional vegetables (carrots, kimchi, etc.) and set aside.
Step 3: Cook the Pancake
- Heat 1 tablespoon of oil in a non-stick skillet over medium-high heat.
- Arrange green onions in a single layer in the pan. Add any seafood or vegetables on top.
- Pour half the batter evenly over the ingredients. Tilt the pan to spread it out.
- Cook for 3-4 minutes until the edges become golden brown.
- Flip the pancake carefully using a spatula and cook for another 2-3 minutes until crispy.
- Press the pancake gently to ensure even browning.
- Remove from the pan and repeat for the second pancake.
Step 4: Make the Dipping Sauce
- In a small bowl, mix soy sauce, rice vinegar, sesame oil, sugar, red pepper flakes, sesame seeds, garlic, and green onion.
- Stir well and serve alongside the pancakes.
Pro Tips for the Best Pajeon
✔ Use Cold Water – This helps achieve a light and crispy texture.
✔ Don’t Overmix – A few lumps in the batter are fine! Overmixing makes the pancakes dense.
✔ Fry on Medium-High Heat – This ensures a crispy exterior while keeping the inside tender.
✔ Press Down While Cooking – Helps the pancake cook evenly and get extra crispy.
✔ Use Korean Pancake Mix – If available, it enhances crispiness and authentic flavor.
Variations of Pajeon
1. Rice Paper Scallion Pancakes
- Instead of batter, use rice paper for an ultra-thin and crispy variation.
- Dip rice paper in water, layer with green onions, and pan-fry until golden.
2. Haemul Pajeon (Seafood Pancake)
- Add shrimp, squid, and mussels to make a seafood-packed pancake.
- Pairs well with spicy gochujang dipping sauce.
3. Kimchi Pajeon (Kimchi Pancake)
- Mix chopped kimchi into the batter for a tangy, spicy kick.
- Great for kimchi lovers who enjoy bold flavors.
4. Green Onion Pancakes Chinese Style
- A flakier, dough-based version found in Chinese cuisine.
- Uses scallion-infused dough instead of batter.
How to Serve Pajeon
- As a Main Dish – Serve with steamed rice and kimchi for a complete meal.
- As an Appetizer – Cut into small squares and serve with dipping sauce.
- With Makgeolli – A classic pairing in Korea, perfect for a rainy day!
Frequently Asked Questions (FAQs)
1. Can I Make Pajeon Without Eggs?
Yes! Substitute with a flaxseed egg (1 tbsp ground flaxseed + 3 tbsp water) or skip the egg entirely.
2. How Do I Store Leftover Pajeon?
- Store in an airtight container in the fridge for up to 2 days.
- Reheat in a pan to maintain crispiness.
3. Can I Freeze Pajeon?
Yes! Freeze cooked pancakes between parchment paper and reheat in a skillet or air fryer.
4. Is Pajeon Gluten-Free?
To make it gluten-free, use rice flour or a gluten-free pancake mix instead of all-purpose flour.
Final Thoughts: The Perfect Crispy Korean Pancake
Pajeon (Korean Scallion Pancake) is one of the best Korean simple recipes that you can make at home. Whether you’re craving a crispy snack, a light meal, or a delicious appetizer, this pancake delivers bold flavors and a satisfying crunch.
Give this Pa Jeon recipe a try and enjoy the taste of authentic Korean cuisine in your own kitchen. Don’t forget to experiment with different variations like rice paper scallion pancakes or Haemul Pajeon for new flavors!
Did you try this recipe? Let us know in the comments and share your favorite toppings!
Keywords:
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