Pajeon are Korean scallion pancakes made from a simple flour-and-egg batter packed with fresh scallions, pan-fried until the edges are genuinely crispy. The whole thing takes about 35 minutes and uses ingredients you likely already have. If you want a fast, savory snack that actually delivers on texture, this is a reliable one to keep in rotation.
What makes this version work
Two things matter most here. First, the water must be ice-cold — cold batter hitting hot oil is what creates those crispy, lacy edges instead of a soft, doughy result. Second, the oil temperature has to be right before the batter goes in. If the oil isn’t shimmering and hot (around 375°F), the pancake absorbs the oil rather than frying in it, and you end up with something greasy and pale. Let the pan heat fully, don’t rush it, and resist the urge to move the pancake before the edges have visibly set and gone golden.
Ingredient notes
- Scallions: Use the whole scallion — both the white and green parts. The white parts add a sharper bite; the green parts stay tender and mild. Don’t substitute with chives or green onions from a jar.
- Optional seafood or vegetables: If you’re adding shrimp or squid, make sure they’re pre-cooked and patted dry. Excess moisture from wet seafood will steam the pancake from the inside and kill the crispiness. Bell peppers work well raw; zucchini should be salted, rested for 10 minutes, and squeezed dry first.
- Vegetable oil: A neutral high-smoke-point oil is correct here. Olive oil is not a good swap — it smokes at this temperature and adds an off flavor.
Mistakes to avoid
- Overcrowding the pan: Each pancake uses a quarter of the batter and needs room to spread into a round. If you try to cook two at once in a standard pan, they’ll merge, cook unevenly, and be hard to flip cleanly.
- Flipping too early: If the pancake tears when you try to flip it, it’s not ready. Wait until the edges are fully set and the underside releases cleanly from the pan without sticking.
- Using warm or room-temperature water: This is worth repeating because it’s the most common reason the texture disappoints. Add a few ice cubes to your water and measure after they’ve chilled it, or use water straight from the fridge.
- Skipping the dipping sauce: The pancake on its own is quite salty and mild. A quick sauce of soy sauce, a splash of rice vinegar, and a few drops of sesame oil takes about 90 seconds to mix and makes a real difference — skip the garnish of sesame seeds on top, though, not worth the extra dish.
- Letting cooked pancakes sit stacked: Steam trapped between stacked pancakes softens the crust fast. Rest them on a wire rack or a single layer on a plate while you finish the batch.
Storage and freezing
Pajeon are best eaten immediately — the crust softens noticeably within 20 minutes of cooking. If you have leftovers, store them in a single layer in an airtight container in the fridge for up to 2 days. Reheat in a dry non-stick pan over medium heat for 2 to 3 minutes per side; the microwave will make them limp and is not recommended. For freezing, let the pancakes cool completely, then layer them between sheets of parchment paper in a freezer bag for up to 1 month. Reheat from frozen in a pan over medium-low heat with a lid on for the first 2 minutes, then remove the lid to re-crisp the outside.
Korean Scallion Pancakes (Pajeon)
Equipment
- Mixing Bowl
- Whisk
- Non-stick frying pan
- Spatula
- Measuring cups
- Measuring spoons
Ingredients
For the Pancake Batter:
- 1 cup all-purpose flour preferably organic
- 1 cup cold water ice-cold for crispy texture
- 1 large egg fresh
- 1 teaspoon salt
For the Pajeon Filling:
- 6 whole scallions cut into 2-inch pieces
- 1 cup mixed seafood or vegetables optional, pre-cooked shrimp, squid, or bell peppers
For Cooking:
- 3 tablespoons vegetable oil for frying
Instructions
- In a medium mixing bowl, whisk together 1 cup of all-purpose flour, 1 cup of cold water, 1 fresh egg, and 1 teaspoon of salt. Mix until smooth, ensuring no lumps for a uniform batter.
- Fold in the 6 chopped scallions, and add the optional 1 cup of mixed seafood or vegetables for an enhanced flavor and texture profile.
- Heat 1 tablespoon of vegetable oil in a non-stick frying pan over medium-high heat (about 190°C/375°F). Once the oil shimmers, pour in a quarter of the batter and spread it gently to form a round pancake.
- Cook for 3-4 minutes until the edges turn golden and crispy. Carefully flip the pancake using a spatula. Lower the heat slightly and cook for another 3 minutes until fully cooked and crispy.
- Remove from the pan and keep warm. Repeat the process with the remaining batter, adding more oil as needed.
Notes
- For a gluten-free version, substitute the all-purpose flour with rice flour.
- Serve immediately for the best texture, paired with a soy sauce and vinegar dipping sauce.
Nutrition
Common questions
Can I make the batter ahead of time?
It’s better to mix the batter right before cooking. Resting batter loses the cold temperature that drives crispiness, and the scallions will start to release moisture into the batter, making it thinner and harder to control in the pan.
My pancake keeps sticking to the pan — what am I doing wrong?
The pan almost certainly wasn’t hot enough before you added the batter. Let the oil heat until it shimmers visibly, then do a small test drop of batter — it should sizzle immediately on contact. A well-heated non-stick pan with enough oil should release the pancake cleanly once the underside is set.
Do I have to use eggs, or can I leave them out?
You can leave the egg out, but the pancake will be more fragile and slightly less rich. If you’re avoiding eggs, add an extra tablespoon of flour to help the batter hold together, and be especially careful when flipping.
What to bake next
- Crispy Korean Seafood Pancakes
- Crispy Korean Vegetable Pancakes
- Crispy Cornmeal Johnny Cakes
- Wholesome Mountain Pancakes with Berry Compote