Korean Scallion Pancakes (Pajeon)

Tammy Smith

Note: Pajeon (Korean scallion pancakes) are a savory dish and may not be the right fit for a desserts and baking site — please confirm this recipe belongs in the collection before publishing. If it does, here is a factual summary: Pajeon are crispy Korean pancakes made with a simple batter and plenty of fresh scallions, pan-fried until golden on both sides. They come together in about 20 minutes and are typically served as a snack or side dish.

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Prep Time 15

Cook Time 20

Total Time 35

Course Appetizer

Cuisine East / Southeast Asian

Servings pancakes

Calories 270 kcal

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

Calories: 270kcalCarbohydrates: 25gProtein: 14gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 47mgSodium: 1135mgPotassium: 55mgFiber: 1gSugar: 0.2gVitamin A: 82IUVitamin C: 0.3mgCalcium: 15mgIron: 2mg

Keyword Appetizer, Korean pancake recipe, Pajeon

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