If you’ve never tried Korean Scallion Pancakes (Pajeon) before, get ready for a game-changer! These crispy-on-the-outside, soft-on-the-inside pancakes are packed with flavor and make for the ultimate snack, appetizer, or side dish. Whether you’re a die-hard fan of Korean food or just someone who loves a quick and delicious dish, this recipe is for you.
In this article, we’ll dive deep into everything you need to know about Korean Scallion Pancakes—what they are, why they’re special, the best ingredients to use, and the step-by-step process to make them perfectly every single time. Plus, we’ll tackle the most common problems people face when cooking them and share expert tips to avoid soggy pancakes (because no one wants a floppy pajeon, right? 😉).
Table of Contents
Introduction to Korean Scallion Pancakes (Pajeon)
What Are Korean Scallion Pancakes?
Korean Scallion Pancakes, known as Pajeon (파전) in Korea, are a type of savory pancake made with scallions (pa, 파) and a light, crispy batter. Unlike fluffy American pancakes, pajeon is more like a fritter—crispy on the outside, chewy on the inside, and packed with the delicate, slightly sweet flavor of cooked scallions.
These pancakes can be enjoyed on their own, but they’re often paired with a flavorful soy-based dipping sauce or served as a side dish alongside Korean BBQ or soups. Some variations even include seafood (Haemul Pajeon), kimchi (Kimchi Pajeon), or other vegetables.
The Cultural Significance of Pajeon in Korean Cuisine
Did you know that pajeon is a popular dish on rainy days in Korea? It’s a bit of a cultural tradition—many Koreans believe that the sound of frying pancakes in oil resembles the sound of raindrops hitting the ground. So, when the weather turns gloomy, Koreans often crave a warm, crispy pajeon with a glass of makgeolli (Korean rice wine).
It’s also a common dish for celebrations and gatherings. Whether at home or in Korean street markets, pajeon is one of those dishes that brings people together. If you ever visit Korea, don’t be surprised if you find a bustling street vendor flipping golden-brown pancakes on a sizzling griddle—it’s a true comfort food!
Why You’ll Love This Recipe
So why should you try making Korean Scallion Pancakes at home? Here are a few irresistible reasons:
✅ Quick and Easy – You only need a handful of ingredients and about 20 minutes to make a batch.
✅ Crispy and Flavorful – The combination of crunchy edges and soft scallions is pure magic.
✅ Customizable – Add seafood, kimchi, or any veggies you love.
✅ Perfect Anytime Snack – Have them for breakfast, lunch, or a late-night craving.
Key Ingredients for Authentic Korean Scallion Pancakes
Making restaurant-quality pajeon starts with the right ingredients. Let’s break them down!
Scallions: The Star of the Dish
Scallions are the heart of Korean Scallion Pancakes. They add a mild onion flavor with just the right amount of sweetness. You can use either:
- Long, thin scallions (Korean pa) – Traditional choice, with a slightly firmer texture.
- Regular green onions – Easier to find and work just as well.
- Leeks – A great alternative if you want a deeper, richer onion flavor.
Pro Tip: If you want extra crunch, don’t chop your scallions too small—leave them in long strips so they keep their texture after frying!
Batter Ingredients and Their Role
The secret to crispy yet light pajeon batter lies in these key ingredients:
| Ingredient | Role in the Pancake |
|---|---|
| All-Purpose Flour | Forms the base of the batter |
| Rice Flour (Optional) | Adds extra crispiness |
| Cornstarch | Helps create a crunchy texture |
| Egg | Adds richness and structure |
| Cold Water or Sparkling Water | Keeps the batter light and airy |
| Salt & Sugar | Enhances flavor balance |
A common mistake is using too much flour, making the pancake dense instead of crispy. To avoid this, use a light, airy batter with just enough structure to hold the scallions together.
Optional Additions: Seafood, Kimchi, and More
While the classic scallion-only pajeon is delicious on its own, there are many fun ways to customize it:
- Seafood Pajeon (Haemul Pajeon) – Add shrimp, squid, or mussels.
- Kimchi Pajeon – Stir chopped, aged kimchi into the batter for a tangy, spicy twist.
- Cheesy Pajeon – Add shredded cheese for a gooey surprise.
- Vegetable Pajeon – Mix in shredded carrots, zucchini, or mushrooms.
Want to take things up a notch? Try adding a spicy kick with gochugaru (Korean red pepper flakes) or a drizzle of gochujang sauce! 🔥
Step-by-Step Guide to Making Korean Scallion Pancakes
Preparing the Scallions for Maximum Flavor
1️⃣ Wash your scallions and trim off the roots.
2️⃣ Slice them into 4-5 inch strips so they fit neatly in the pan.
3️⃣ If your scallions are thick, slice them lengthwise to ensure they cook evenly.
💡 Tip: If your scallions are too spicy, soak them in ice water for 5-10 minutes before using. This will mellow out their sharpness while keeping them crisp!
Mixing the Perfect Pancake Batter
1️⃣ In a large bowl, whisk together 1 cup all-purpose flour, ¼ cup rice flour (optional), 1 tablespoon cornstarch, ½ teaspoon salt, and a pinch of sugar.
2️⃣ Add 1 egg and ¾ cup cold water (or sparkling water for extra crispiness). Stir gently—don’t overmix! The batter should be slightly runny but coat the scallions well.
🥄 Pro Tip: For extra crispiness, let the batter rest for 5 minutes before cooking!
Cooking Techniques: Achieving Crispiness Without Dryness
1️⃣ Heat 2-3 tablespoons of oil in a non-stick pan over medium-high heat. You want the oil hot, but not smoking!
2️⃣ Spread the scallions in a single layer before pouring the batter over them—this helps them cook evenly.
3️⃣ Press gently with a spatula to ensure even contact with the pan.
4️⃣ Cook for 3-4 minutes until golden brown, then flip and cook for another 3 minutes.
🥢 Pro Tip: For an extra crispy crust, drizzle a little extra batter around the edges midway through cooking. This technique creates a lacey, crunchy texture—just like restaurant-style pajeon!
Common Mistakes and How to Avoid Them
Making Korean Scallion Pancakes (Pajeon) might seem simple, but many home cooks run into common pitfalls that can lead to soggy, greasy, or even burnt pancakes. Here’s how to avoid the most frequent mistakes and make sure your pajeon turns out crispy, golden-brown, and delicious every time.
Why Is My Pajeon Too Soggy?
One of the biggest disappointments is biting into a scallion pancake that feels soft and limp instead of crispy. Here’s why that happens:
❌ Too much batter – Pajeon should be about the scallions, not a thick floury pancake.
❌ Overmixing the batter – This can lead to gluten formation, making the pancake chewy instead of crispy.
❌ Not enough heat – Cooking on low heat allows the batter to absorb oil instead of frying properly.
✅ Solution: Keep the batter thin and slightly runny. Make sure your pan is hot enough before pouring it in, and don’t overcrowd the pancake—spread it evenly!
How to Prevent Pancakes from Sticking to the Pan
If your pancake keeps sticking, your pan or oil might be the problem.
❌ Using a pan that isn’t properly heated – The batter will soak up the oil instead of frying.
❌ Not using enough oil – Unlike American pancakes, pajeon needs a generous amount of oil to crisp up.
❌ Using a low-quality pan – A well-seasoned cast-iron or non-stick pan is best.
✅ Solution: Preheat your pan for at least 1-2 minutes before adding oil. Then, heat the oil for another 30 seconds before adding the batter. This will prevent sticking and ensure a crispy bottom.
Achieving the Perfect Golden-Brown Crisp
Getting that restaurant-style crispiness takes technique.
✅ Pro Tip: Once the batter is in the pan, wait 2-3 minutes before flipping. This allows a crust to form. Resist the urge to flip too soon!
✅ Secret Trick: For extra crunch, drizzle a little extra batter around the edges about halfway through cooking. This creates lacy, crispy edges—just like you’d find in a Korean market!
Best Dipping Sauces for Korean Scallion Pancakes
A good dipping sauce takes pajeon to the next level. The slightly tangy, salty, and umami-rich flavor perfectly balances the pancake’s crispy texture.
Classic Korean Soy Dipping Sauce Recipe
This is the traditional dipping sauce that pairs perfectly with pajeon.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Soy sauce | 2 tbsp |
| Rice vinegar | 1 tbsp |
| Sesame oil | ½ tsp |
| Gochugaru (Korean red pepper flakes) | ½ tsp |
| Garlic (minced) | 1 clove |
| Scallions (chopped) | 1 tbsp |
| Toasted sesame seeds | ½ tsp |
Instructions:
1️⃣ Mix all ingredients in a small bowl.
2️⃣ Let it sit for 5-10 minutes to let the flavors meld.
3️⃣ Serve with your crispy pajeon and enjoy!
Spicy Gochujang-Based Sauce for Extra Heat
Love spicy food? Try this fiery alternative!
🔥 Mix together:
- 2 tbsp soy sauce
- 1 tbsp gochujang (Korean red pepper paste)
- 1 tsp honey or sugar
- 1 tbsp rice vinegar
- ½ tsp grated ginger
This sweet and spicy sauce adds a delicious heat to your scallion pancakes. Perfect for those who enjoy bolder flavors!
Creative Fusion Sauces to Try
Want to experiment with new flavors? Try these sauce ideas:
- Wasabi Soy Sauce – Add a dab of wasabi to the classic soy sauce for a Japanese twist.
- Sweet Chili Lime Sauce – Mix Thai sweet chili sauce with a squeeze of lime juice for a sweet-tangy kick.
- Garlic Miso Dipping Sauce – Combine white miso paste, garlic, and a touch of honey for a deep umami flavor.
Variations of Korean Scallion Pancakes
Pajeon comes in many different forms, each with its unique twist. Whether you love seafood, spice, or veggies, there’s a version for everyone!
Haemul Pajeon: Seafood-Loaded Version
If you’re a fan of seafood, you’ll love Haemul Pajeon (해물파전). This version includes shrimp, squid, or mussels, making it extra flavorful.
💡 How to Make It:
- Add ½ cup chopped shrimp, squid, or a seafood mix to your batter.
- Cook as usual, but press down slightly to ensure the seafood cooks through.
- Serve with classic soy dipping sauce—seafood and soy sauce are a perfect match!
🥢 Try pairing this with a bowl of Creamy and Flavorful Hungarian Chicken Paprikash (see recipe here) for a cozy, hearty meal.
Kimchi Pajeon: A Spicy, Fermented Twist
Kimchi lovers, this one’s for you! Kimchi Pajeon is made by adding fermented kimchi to the batter, giving it a tangy, slightly spicy flavor.
🔥 How to Make It:
- Chop ½ cup aged kimchi into small pieces.
- Stir the kimchi and a bit of kimchi juice into the batter for extra flavor.
- Add a sprinkle of gochugaru (Korean chili flakes) for more spice.
This version is especially great with a cold drink, like a Virgin Margarita (check out the ultimate recipe here).
Vegetarian and Gluten-Free Adaptations
Want a healthier or gluten-free option? No problem!
✅ For a gluten-free pajeon, substitute all-purpose flour with:
- ½ cup rice flour
- ¼ cup cornstarch
- ¼ cup chickpea flour (adds a slightly nutty flavor)
✅ For a fully plant-based version, simply:
- Omit the egg and add ½ tsp baking powder for fluffiness.
- Use soy milk or water instead of regular milk.
🥬 Try serving your veggie pajeon with a refreshing Mediterranean Chickpea Salad with Feta (get the recipe here) for a light yet satisfying meal!
Serving Suggestions and Pairings
Now that you’ve made the perfect Korean Scallion Pancakes, what should you serve them with?
Best Side Dishes to Serve with Pajeon
Pajeon pairs beautifully with many other Korean and fusion dishes. Try serving it with:
- Banchan (Korean side dishes) – Pickled radish, kimchi, or seasoned spinach.
- A steaming bowl of soup – Like Creamy Cauliflower Soup with White Cheddar (recipe here).
- Korean BBQ-style meats – Grilled chicken or bulgogi make an amazing pairing!
Korean Drinks That Complement Scallion Pancakes
In Korea, pajeon is often enjoyed with makgeolli (막걸리), a traditional Korean rice wine. But if you’re looking for non-alcoholic options, try:
- Korean Barley Tea (Boricha) – Light and refreshing.
- Iced Green Tea – Balances out the savory flavors.
- Sparkling Water with Lime – A simple way to cleanse the palate.
Health Benefits of Korean Scallion Pancakes
You might be wondering—are Korean Scallion Pancakes (Pajeon) just a delicious treat, or do they offer any real health benefits? Well, good news! While they’re definitely crispy and indulgent, they also come with some surprising nutritional perks.
Nutritional Breakdown of the Ingredients
Let’s take a closer look at what makes pajeon a balanced dish.
| Ingredient | Health Benefits |
|---|---|
| Scallions 🧅 | Packed with vitamins A, C, and K, supports immunity |
| Eggs 🥚 | High in protein and B vitamins, boosts energy |
| Flour 🌾 | Provides carbohydrates for energy |
| Sesame oil | Contains healthy fats and antioxidants |
| Soy sauce | Offers umami flavor but should be used in moderation |
One of the key benefits of scallions is their antioxidant properties, which help reduce inflammation and support heart health. Plus, if you add seafood (like in Haemul Pajeon), you’ll also get a boost of omega-3 fatty acids, which are excellent for brain health!
How to Make a Healthier Version
If you love pajeon but want a lighter alternative, here are a few smart swaps:
✅ Use whole wheat or almond flour instead of refined flour for more fiber.
✅ Reduce oil and use a non-stick pan to cut down on excess fat.
✅ Add more vegetables like zucchini, carrots, or mushrooms for extra nutrients.
✅ Skip the salt-heavy soy sauce and use a low-sodium version instead.
Looking for more healthy yet satisfying dishes? Check out this Oatmeal Cookies Recipe (see recipe here)—it’s a perfect snack to balance out your savory meals!
Storing and Reheating Leftover Korean Pancakes
Got leftovers? No problem! Pajeon keeps well and can be easily reheated while maintaining its crispiness.
Best Way to Store Pajeon for Freshness
To store leftover Korean Scallion Pancakes properly:
1️⃣ Let them cool completely before storing.
2️⃣ Place them in an airtight container, layering parchment paper between each pancake to prevent sticking.
3️⃣ Keep them in the fridge for up to 3 days or freeze them for up to 1 month.
💡 Pro Tip: If freezing, store them in a single layer on a baking sheet first. Once frozen, transfer them to a ziplock bag to save space.
How to Reheat Without Losing the Crispiness
Nobody wants a sad, soggy pancake. Here’s how to bring back the crunch:
🔥 Pan-Frying (Best Option!) – Heat a non-stick pan with a little oil over medium heat for 2-3 minutes per side.
🔥 Oven or Air Fryer – Bake at 375°F (190°C) for 5-7 minutes.
🔥 Avoid the Microwave! – This makes them soft and chewy instead of crispy.
For another crispy dish idea, you might love Parmesan-Crusted Chicken (see recipe here). It’s packed with flavor and pairs well with pajeon for a delicious meal!
Frequently Asked Questions (FAQ)
Still have questions about making Korean Scallion Pancakes? Here are some common concerns and expert answers.
Can I Make Korean Scallion Pancakes Without Eggs?
Yes! You can make a vegan version by skipping the egg and adding:
- ½ tsp baking powder (for lightness)
- 1 tbsp flaxseed meal mixed with 3 tbsp water (as a binder)
This keeps your pancakes crispy and holds them together well!
What’s the Best Flour to Use for Pajeon?
The most commonly used flour is all-purpose flour, but you can also use:
- Rice flour (for extra crispiness)
- Chickpea flour (for a nuttier, protein-packed version)
- Whole wheat flour (for a fiber-rich alternative)
Want another flour-based treat? Try Snickerdoodle Cookies (see recipe here)—they’re soft, chewy, and full of cinnamon goodness!
Can I Freeze Pajeon for Later?
Absolutely! Freeze individual pancakes by placing parchment paper between them. When ready to eat, just reheat them in a pan or oven for that freshly-made crispiness!
Final Thoughts: Why Korean Scallion Pancakes Are a Must-Try
If you haven’t tried Korean Scallion Pancakes (Pajeon) yet, what are you waiting for? They’re crispy, flavorful, and incredibly easy to make. Whether you enjoy them plain, loaded with seafood, or spicy with kimchi, they’re a crowd-pleasing dish that works as a snack, appetizer, or even a full meal.
💡 Quick Recap:
✅ Super easy to make with simple ingredients.
✅ Customizable with seafood, kimchi, or extra veggies.
✅ Perfect with a flavorful dipping sauce.
✅ Stores well and reheats beautifully.
So, grab your scallions, mix up a batch, and start flipping! And if you’re looking for another savory delight, check out Classic Italian Calzone with Cheese and Fillings (see recipe here)—it’s another crispy, cheesy, and irresistible dish!
Now it’s your turn! Try making pajeon at home and let me know how it turns out in the comments below! Happy cooking! 🍳🔥