Let’s make pajeon! These crispy and chewy Korean scallion pancakes are so addictive! Serve your green onion pancakes with the best dipping sauce. YUM!
Anytime Ben and I go out for Korean food, we’re
probably definitely grabbing the pajeon. Yeah, we’re pretty much powerless to the pull of a fresh and delicious scallion pancake, surrounded by a table full of banchan (Korean side dishes).
In fact, Ben was so in love with a neighborhood restaurants haemul pajeon (seafood pancake) that he was compelled to write about it. Well, that restaurant closed its doors a long time ago – but it hasn’t dampered our love for Korean pancakes!
And you don’t even have to go out! This scallion pancake recipe is super simple to prepare at home – and totally delivers in the flavor department.
What are scallion pancakes
Korean scallion pancakes (pajeon, pa jun) are thin, crepe-like pan fried cakes made with a combination of rice flour and all purpose flour and filled with thinly sliced scallions. These green onion pancakes have a texture that is both crispy on the outside and around the edges – and chewy on the inside.
They are typically served fresh and piping hot with a soy based dipping sauce.
Although somewhat similar to Chinese scallion pancakes (cong you bing), the main difference between the two is that the Chinese version is made from a dough and the Korean pancake recipe calls for a liquid batter.
In Korean, pa means scallion. Therefore, many other versions of these pancakes exist. You may have heard of kimchijeon which calls for kimchi instead of scallions as a filling. Check out my kimchi pancake recipe here. And there’s the iconic and delicious version made with seafood called haemul pajeon that I mentioned above. No matter which type you try, I’m pretty sure you’re going to love it.
But, for now, let’s take a closer look at how to make these delicious Korean scallion pancakes!
Scallion pancake ingredients
- All Purpose Flour, Rice Flour and Baking Powder: This combination will ensure a light, airy pancake that crisps up nicely in the pan. Rice flour in particular produces scallion pancakes that aren’t as dense and heavy as those made with all-purpose flour alone.
- Egg: This is the binding agent for our batter.
- Garlic: A bit of minced garlic enhances and perfumes the pancakes with a mild pungent sweetness.
- Scallions: The garden fresh essence of thinly sliced scallions adds great texture. Be sure to slice into long, thin sticks.
- Vegetable Oil or Peanut Oil: Any neutral cooking oil should work well. Be sure to lightly coat your pan each time you add a new pancake.
- Soy Sauce and Rice Vinegar: The combination of these two sauces produce a bright, tangy / savory, umami counterpoint – and form the base of the dipping sauce for Korean scallion pancakes.
- Sugar or Honey: A bit of sweetness really compliments the savory and bright flavors in the sauce.
- Gochugaru: These coarsely ground Korean red pepper flakes bring a little smokey heat to the dipping sauce without going overboard.
You’ll have no trouble finding most everything you’ll need for this Korean scallion pancake recipe at your local grocery store. The Korean red pepper flakes can be found at most Asian groceries – or you can pick up gochugaru on Amazon.
How to make scallion pancakes
- Whisk all the ingredients for the dipping sauce in a small bowl and set aside for later. Remember to add a finely chopped scallion for an extra bit of texture.
- In a separate mixing bowl, add all-purpose flour, rice flour, baking powder, salt, sugar, water, egg, and garlic, and stir well to combine.
- Stir in your thinly sliced scallion sticks.
- In a pan over high heat, brush or spray the bottom of the pan with a little oil. Just enough to prevent sticking.
- Using a ladle, scoop about a quarter of the batter and pour it into the pan. Be sure to swirl it around to spread the batter evenly. Cook for about 4-5 minutes, until the edges of the pancake are golden and the center looks almost dry. Flip the pancake over and cook for another 4-5 minutes, until golden brown.
- Transfer the pancake to a plate and repeat the same steps (remembering to add a little oil to your pan for each pancake) until all the batter has been used.
- Cut the pancakes into wedges and serve with the dipping sauce.
Even though it may look or sound intimidating, this is as easy as whipping up a batch of pancakes for brunch. But instead of going for a thick and fluffy texture, the end goal is a thin pancake with a crunchy and chewy texture. You’ve got this!
A note on leftovers: Don’t reheat in the microwave (unless you like soggy pancakes). Pan fry your leftover scallion pancakes with a tiny bit of oil so they come out hot and crispy for round two!
What to serve with scallion pancakes
Whether you’re making these Korean scallion pancakes as the main course – or as part of a larger feast, I think you’re going to love them! The texture is equal parts crispy and chewy. Oh, and the dipping sauce really delivers a one-two-punch of savory heat and tangy sweetness.
And if you’re preparing a full-on Korean feast, check out these easy Korean recipes:
- Tteokbokki – Spicy Korean Rice Cakes
- Vegan Jajangmyeon – Korean Noodles With Black Bean Sauce
- Korean Sticky Chicken
- Japchae – Korean Glass Noodles
- Doenjang Jjijae – Korean Soybean Paste Stew
Did you like this Scallion Pancakes Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!Print
Scallion Pancakes (Pajeon – 파전 )
Make this crispy and chewy Korean scallion pancake at home in 20 minutes! The pajeon dipping sauce is sooo delicious!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 5 pancakes 1x
- Category: Side
- Method: Pan frying
- Cuisine: Korean
- 1/2 cup all-purpose flour
- 1/2 cup rice flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1 cup water
- 1 large egg
- 2 garlic cloves, minced
- 200g scallions, sliced into thin sticks
- Vegetable or peanut oil for frying
- Whisk all the ingredients for the dipping sauce in a bowl and set aside.
- In a mixing bowl, add all-purpose flour, rice flour, baking powder, salt, sugar, water, egg, and garlic, and stir well to combine.
- Stir in scallions.
- In a pan over high heat, brush or spray the bottom of the pan with a little oil.
- Using a ladle, scoop about a quarter of the batter and pour it into the pan, quickly spreading the batter to create a thin pancake. Cook for about 4-5 minutes, until the edges of the pancake are golden brown and the center looks almost dry. Flip the pancake over and cook for another 4-5 minutes, until golden brown.
- Transfer the pancake to a plate and repeat the same step (remembering to add a little oil in the pan for each pancake) until all the batter has been used.
- Cut the pancakes into triangles and serve with dipping sauce.
For a crispier texture, add a little more oil to the pan and cook each side of each pancake for longer.
For leftovers, do not microwave as the texture of the pancake will get mushy. Instead, pan fry them again with a little oil to get a crispy texture.
- Serving Size: 1 pancake
- Calories: 156
- Sugar: 2.1 g
- Sodium: 256 mg
- Fat: 4.2 g
- Saturated Fat: 2.6 g
- Carbohydrates: 25.9 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 37.2 mg
Keywords: Appetizer, side dish, Asian crepe, pa jun, snack