This basic Pajeon recipe comes together so quickly, you’ll be making it again and again. It’s just sliced scallions and a simple dough with storage clips.
Pajeon are savory Korean scallion pancakes that can be enjoyed any time of the day. It only takes a few minutes to prepare and is perfect as a light lunch, appetizer, snack or side dish.
Pajeon are a staple appetizer or snack in Korea. Pa is the Korean word for spring onion and jeon means battered and pan-fried. It is usually served with a soy dipping sauce. It’s best served hot straight from the pan, but I also enjoy leftovers for breakfast the next morning.
There are as many ways to cook pajeon as there are Korean chefs. My mom used a store-bought dry batter mix, similar to American pancake mix. I prefer to make it from scratch – it comes together in minutes and the batter can even be made up to 24 hours in advance. Just keep it in the fridge until ready to use.
This is a quick and easy dough made with all-purpose flour and some rice flour. The rice flour increases the crunchiness of the pajeon and gives the inside a chewy texture, similar to mochi.
To the flours, I add spices, a small amount of baking soda, an egg, sesame oil, and enough water to make a runny batter. The batter will be thin and easily pourable, allowing it to spread and cover the scallions in the pan while they cook.
My method for the best Pajeon
Some recipes have you add chopped scallions directly into the batter, but I prefer to put my scallions in the pan first for a crispier texture and prettier appearance.
After spreading the long pieces of green onion in the pan, drizzle a thin layer of batter on top, making sure the batter spreads out and covers the gaps between them. This will also help the Pajeon hold together.
Turn only when the underside is golden brown. What’s left is a pajeon that’s crispy on the outside, chewy on the inside, and filled with lightly charred spring onions. All you have to do is slice, dip and enjoy!
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So many variations
Pajeon made with just scallions are amazing, but there are so many variations – just check out this list of traditional jeon.
- My mom made veg jeon by adding leftover veggies from the crisper like carrots, zucchini, peppers and even broccoli.
- Kimchijeon uses chopped kimchi. It is spicy and the most delicious.
- For a heartier pajeon, add minced shrimp or squid to make haemul (seafood) pajeon.
- Add grated potatoes for another variation called gamjajeon. It’s delicious for breakfast.
Savory pancakes galore!
- Crispy Sweet Potato Pancake Salad Wraps
- Mashed Potato Pancakes
- Pancakes with shallots
- Zucchini Walnut Pancakes
- Beet and potato patties
Pajeon (Korean Shallot Pancakes)
ingredients
For the dipping sauce
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1/4 Cup soy sauce
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2 teaspoon rice vinegar
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1 spring onionwhite part only, finely chopped
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1 teaspoon sesame oil
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1 teaspoon sugar
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1/2 teaspoon toasted sesame
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1/2 teaspoon gochugaruOptional
For the pavilion
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1 1/2 cups (180G) all purpose flour
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1/2 cup (75G) rice flour
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1 teaspoon kosher salt
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1/4 teaspoon garlic powder
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1/4 teaspoon onion powder
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1/4 teaspoon baking powder
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1 1/2 cups waterplus more as needed
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1 big egg
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1 teaspoon sesame oil
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6 spring onions
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3 tablespoon vegetable oil
method
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Preheat oven to 200°F.
Line a large baking sheet with kitchen paper. You keep the Pajeon warm in the oven on the baking sheet while you cook it in batches.
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Make the Dipping Sauce:
In a small bowl, whisk together the soy sauce, vinegar, shallot whites, sesame oil, sugar, and sesame seeds. Stir in the gochugaru if you want a little heat. Put aside.
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Make the dough:
In a large bowl, whisk together all-purpose flour, rice flour, salt, garlic powder, onion powder, and baking powder. Add 1 1/2 cups water, egg, and sesame oil and stir until evenly combined. The batter should be thin and runny – add more water as needed, 1 tablespoon at a time. Let the batter rest while you prepare the spring onions.
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Prepare spring onions:
Cut off the root end of the spring onions and discard. Cut them in half crosswise, making 3- to 4-inch pieces. Halve the white and any thicker green parts lengthwise. Separate the spring onions into 4 even clusters.
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Cook Pajeon:
Place a large nonstick skillet over medium-high heat. Add 2 tablespoons of oil and 1/4 of the chopped scallions to the pan in a single layer. Pour about 1/2 cup batter evenly over the scallions, being careful to fill in the gaps. Bake for 3 to 4 minutes until bottom is golden brown and crispy. Slide a long, thin spatula all the way under the Pajeon and turn it over. Fry the other side for 3 to 4 minutes until browned.
Transfer the pajeon to the prepared baking sheet and keep the oven warm while you prepare the remaining pajeon. Add a few teaspoons of oil to the pan before each new batch.
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Serve Pajeon:
Cut the pajeon into wedges or squares and serve with dipping sauce on the side. Boiled rice and kimchi are also delicious side dishes!
Allow leftovers to cool completely and store in plastic wrap or in ziplock bags in the refrigerator for 3 to 4 days.
To freeze, separate the Pajeon with pieces of parchment paper and store in a freezer bag for up to 1 month. Thaw overnight in the refrigerator before reheating. Place in a nonstick skillet over medium-high heat until warmed through.
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| nutritional information (per serving) | |
|---|---|
| 248 | calories |
| 9g | Fat |
| 35g | carbohydrates |
| 6g | protein |
