Name: Pajeon (Korean Scallion Pancake)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Korean
Ingredients: 2½ tbsp neutral oil (avocado, sunflower, peanut, vegetable, or canola); 1 cup green onions (scallions), trimmed and sliced into 1.5-inch pieces; ¼ cup all-purpose flour; ¼ cup potato starch or cornstarch; 1 tsp baking powder; ⅛ tsp salt; ½ tsp chicken bouillon powder (optional, or use extra salt); 1 tsp garlic powder; ½ tsp onion powder; ½ cup very cold water; 2 tbsp soy sauce; 1 tbsp rice vinegar (or white vinegar); ½ tsp sesame oil; 1 tbsp chopped green onion

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Why You’ll Love This Recipe

I love the way this pancake delivers a satisfying crunch with a soft interior, all from pantry staples—green onions, simple flours, and a touch of seasoning. It’s quick, flavorful, and perfect for when I want something delicious without the fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Neutral oil (avocado, sunflower, peanut, vegetable or canola oil)
Green onions (scallions), 1 cup packed, trimmed and sliced
All-purpose flour, ¼ cup
Potato starch or cornstarch, ¼ cup
Baking powder, 1 tsp
Salt, ⅛ tsp
Chicken bouillon powder, ½ tsp
Garlic powder, 1 tsp
Onion powder, ½ tsp
Very cold water, ½ cup
For the dipping sauce: soy sauce, rice (or white) vinegar, sesame oil, chopped green onion

Directions

I wash and pat dry the green onions, trim the roots, split the white parts, and slice them into ~1.5‑inch pieces.
I whisk together flour, starch, baking powder, salt, bouillon powder, garlic powder, and onion powder in a bowl.
I stir in the sliced green onions and very cold water until just combined—no overmixing.
I heat an 11–12 inch nonstick pan over medium-high heat, then add about 2½ tablespoons oil and swirl to coat.
I spread the green onions evenly in the pan, pour the rest of the batter over them, then reduce heat to medium.
After about 3 minutes, once the bottom is golden and the edges are firm, I flip the pancake, add more oil around the edge, and cook another 2–3 minutes, pressing down occasionally for crispness.
I slide the pancake onto a board, slice into wedges, and serve it with the dipping sauce made from soy sauce, rice vinegar, sesame oil, and green onion

Servings and timing

Serves: 2 as a side (or 1 as a main/appetizer)
Prep time: about 10 minutes
Cook time: about 5 minutes
Total time: around 15 minutes

Variations

I’ve tried a few tweaks that I really enjoy:

Use potato starch instead of cornstarch for extra crispiness.
Omit chicken bouillon and use salt only to make it vegan-friendly.
Add thin strips of kimchi or chopped chilies into the batter for a kick.
Top with seafood (shrimp, squid) to make Haemul Pajeon—like Christie’s seafood version.

storage/reheating

Leftovers last up to 4 days in an airtight container in the fridge. To reheat, I warm a little oil in a pan and crisp the pancake again until hot. I’ve also air-fried it at 350 °F for 5–6 minutes to restore crispiness.

FAQs

Can I make the batter ahead of time?

Yes—I can mix the dry ingredients and green onions ahead, store them in the fridge, then add the cold water right before cooking so it stays crisp.

What oil should I use?

I always use a neutral oil with a high smoke point—like avocado, sunflower, peanut, vegetable, or canola oil. I avoid olive oil to get a crisp texture

How do I get it extra crispy?

I make sure the pan is hot, use plenty of oil, swirl the pancake while frying, and press it occasionally with a spatula to enhance crispiness .

Can I substitute flours for gluten-free?

Yes—Christie suggests using potato starch or corn starch instead of flour, or a gluten-free baking blend. Just skip chicken bouillon or use a gluten-free version .

Is an egg necessary?

No—the recipe works great without egg, giving the most crispy result. Some traditional versions use eggs, but Christie removed it to enhance texture .

Conclusion

I adore this pajeon recipe for its speed, crunch, and adaptability. In just 15 minutes, I get a flavorful, crispy pancake that’s great for sharing or enjoying solo. Whether I keep it basic or boost it with seafood, kimchi, or spice, it’s become a kitchen favorite. I hope you love making (and eating) it as much as I do!