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Korean Scallion Pancake Recipe

A crispy, savory Korean scallion pancake (pajeon) made with a light batter, fresh green onions, and a flavourful dipping sauce—perfect as a quick appetizer, snack, or light meal.
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Prep Time 10 minutes
Cook Time 14 minutes
Course Appetizer, Main Course, Snack
Cuisine Mediterranean
Servings 2
Calories 320 kcal

Ingredients
  

For the Pancake Batter:

  • 1¼ cups all-purpose flour
  • ¼ cup rice flour or cornstarch for crispiness
  • 1 teaspoon salt
  • 1 teaspoon sugar optional
  • 1 large egg
  • 1 to 1¼ cups cold water
  • 10 –12 scallions green onions, cut into long pieces
  • 1 small carrot julienned (optional)
  • 2 –3 tablespoons vegetable oil for frying

Optional Add-ins:

  • ½ cup shrimp or squid for seafood version
  • ½ cup chopped kimchi
  • ¼ cup sliced onions or peppers

For the Dipping Sauce:

  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar optional
  • 1 clove garlic minced
  • 1 small chili sliced (optional)
  • 1 tablespoon chopped scallions
  • 1 teaspoon sesame seeds

Instructions
 

Step 1: Prepare the Batter

  • In a mixing bowl, whisk together flour, rice flour (or cornstarch), salt, and sugar. Add the egg and cold water, mixing until a smooth, slightly runny batter forms. Cold water helps create a lighter, crisp texture.

Step 2: Add Vegetables

  • Gently fold in scallions and optional vegetables or seafood. Ensure everything is lightly coated in batter.

Step 3: Heat the Pan

  • Heat a non-stick or cast iron skillet over medium-high heat. Add about 1–2 tablespoons of oil until shimmering.

Step 4: Cook the Pancake

  • Pour half of the batter into the pan and spread evenly into a thin pancake. Cook for 3–4 minutes until the bottom turns golden brown and crispy.

Step 5: Flip and Finish

  • Flip carefully and cook for another 2–3 minutes until both sides are crisp and fully cooked. Add a little more oil if needed for extra crunch, as generous oil helps achieve crispiness.

Step 6: Serve

  • Transfer to a plate, slice into wedges, and serve hot with dipping sauce.

Notes

  • Crispy Tip: Use ice-cold water and a hot pan for the best texture.
  • Oil Matters: Don’t skimp on oil—slightly shallow-frying gives that signature crispy edge.
  • Variations:
  • Add seafood for haemul pajeon
  • Add kimchi for a spicy twist
  • Make it vegan by skipping the egg
  • Storage:
  • Refrigerate leftovers up to 2 days
  • Reheat in a pan for crispiness (avoid microwave)
  • Freezing: Freeze cooked pancakes for up to 1 month and reheat in a skillet or oven