Pajeon (Korean Scallion Pancake)
Crispy Korean scallion pancake (pajeon) made with green onions, simple batter, and a tangy soy dipping sauce. Perfect as a snack, side, or light meal.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 2 as a side, 1 as a main
- Category: Appetizer, Side Dish
- Method: Pan-Fried
- Cuisine: Korean
- Diet: Vegetarian
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
For the dipping sauce:
2 tbsp soy sauce
1 tbsp rice vinegar (or white vinegar)
½ tsp sesame oil
1 tbsp chopped green onion
Instructions
Wash, dry, and trim green onions. Slice into ~1.5-inch lengths.
In a bowl, whisk together flour, starch, baking powder, salt, bouillon, garlic powder, and onion powder.
Stir in sliced green onions and very cold water until just combined—avoid overmixing.
Heat a nonstick pan (11–12 inch) over medium-high. Add 2½ tbsp oil and swirl to coat.
Spread green onions evenly in the pan and pour batter over them. Reduce heat to medium.
Fry for ~3 minutes until golden underneath. Flip, add a little more oil around the edge, and cook for 2–3 more minutes, pressing down for crispiness.
Slide pancake onto a board, slice into wedges, and serve with dipping sauce.
Notes
Potato starch makes it extra crispy.
Skip bouillon and use more salt for a vegan version.
Add kimchi, chilies, or seafood for variety.
For gluten-free: swap flour with a GF blend and use gluten-free bouillon or omit it.
Reheat in a skillet or air fryer at 350 °F for 5–6 minutes to restore crispness.
Find it online: https://allrecipesmade.com/pajeon-korean-scallion-pancake/
