Pajeon (Korean Scallion Pancakes) Recipe
There’s something truly satisfying about biting into crispy, golden Pajeon (Korean Scallion Pancakes). These pancakes are wonderfully savory with just the right balance of fresh scallions and a delicate crunch, making them a perfect snack or side dish any time of year. Whenever I make this Pajeon (Korean Scallion Pancakes) recipe, my kitchen fills with that comforting, slightly garlicky aroma that instantly makes me crave more.
This recipe comes together quickly and uses simple ingredients you probably already have in your pantry. Plus, the sparkling water in the batter adds that magical crispiness that makes every bite so delightful. Whether you’re serving them for a casual dinner or impressing friends with an authentic Korean treat, these pancakes are always a crowd-pleaser in my house.
Ingredients You’ll Need
The ingredients for this Pajeon (Korean Scallion Pancakes) recipe are straightforward but work beautifully together to create layers of flavor and texture. A couple of little tips: make sure your sparkling water is very cold for the crispiest batter, and fresh, vibrant scallions will make a big difference!
- All-purpose flour: This forms the pancake’s base; nothing fancy needed here.
- Cornstarch: Adds extra crispiness; don’t skip it if you want that perfect crunch.
- Salt: Balances the flavors and enhances the savory notes.
- Fish sauce or soybean/miso paste: I love using fish sauce for an umami boost, but miso works great if you prefer it vegetarian.
- Egg: Helps bind everything together.
- Very cold sparkling water: This is the secret to that light, crispy texture.
- Garlic (minced): Adds a punch of flavor—you can adjust to taste.
- Green onions/scallions: The star ingredient! Fresh and trimmed, they give the pancakes their signature taste.
- Oil for frying: I recommend a neutral oil like vegetable or canola for even frying.
- Dipping sauce ingredients: Tamari or soy sauce, rice vinegar, honey, sesame oil, minced garlic, toasted sesame seeds, and optional red pepper flakes for a little heat.
Variations
One of the great things about this Pajeon (Korean Scallion Pancakes) recipe is how easily you can tweak it to your liking. I often customize it depending on what I have in the fridge or the mood I’m in, and encourage you to do the same.
- Seafood Pajeon: When I’m feeling fancy, I add shrimp or squid for a seafood twist that takes these pancakes to the next level.
- Vegetarian variation: Skip the fish sauce and use miso paste instead – still packed full of umami and completely meat-free.
- Spicy kick: Add chopped chilies directly to the batter or sprinkle extra red pepper flakes in the dipping sauce if you like some heat.
- Herb boost: Toss in fresh herbs like cilantro or chives for a fresh and unique flavor punch.
How to Make Pajeon (Korean Scallion Pancakes) Recipe
Step 1: Prep Your Batter Just Right
Start by mixing your dry ingredients: all-purpose flour, cornstarch, and salt all go into a medium bowl. In a smaller bowl, beat the egg with your very cold sparkling water and fish sauce or miso paste. Pour the wet mix into the dry ingredients and stir gently—don’t overwork it! The batter should be a little lumpy, which helps keep the pancakes light and crispy.
Step 2: Sauté Aromatics and Arrange Scallions
Heat one tablespoon of oil in a non-stick pan over medium-high heat. Toss in half your minced garlic until fragrant—don’t let it burn! Then add half of your scallions, let them soften slightly for about 30 seconds, and arrange them evenly so they form a nice bed for the batter.
Step 3: Cook Those Pancakes Golden and Crispy
Pour half of your batter over the scallions in the pan and tilt it to create an even layer. Let it cook undisturbed until the edges are crispy and the bottom turns a beautiful golden brown, about 3-4 minutes. Then carefully flip the pancake—this can be a bit tricky, so I like using a wide spatula to help. Cook the other side until golden and crispy as well. Repeat for the second pancake with the remaining ingredients.
How to Serve Pajeon (Korean Scallion Pancakes) Recipe
Garnishes
I usually sprinkle a few toasted sesame seeds on top just before serving for a lovely nutty crunch and a pop of visual interest. Sometimes, a light drizzle of extra sesame oil brings out the flavors even more. For a bit of fresh color and zing, chopped fresh chili or thinly sliced red pepper on top is superb.
Side Dishes
These pancakes pair wonderfully with simple Korean sides like kimchi or a quick cucumber salad. I also love serving them alongside a bowl of steaming hot soup or a leafy green salad for a balanced meal. And don’t forget that tangy dipping sauce—it really makes the whole experience pop!
Creative Ways to Present
For get-togethers, I like cutting the pajeon into small bite-sized wedges and arranging them on a platter with dipping sauce in the center. Sometimes, I’ll garnish with microgreens or edible flowers for a pretty touch that makes the dish feel special and festive.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare, trust me!), I wrap them tightly in plastic wrap or store them in an airtight container in the fridge. They keep well for 2-3 days and are perfect for a quick snack or lunch the next day.
Freezing
I’ve frozen these pancakes before, but I recommend freezing them flat on a baking sheet first and then transferring to a freezer bag to prevent them from sticking together. When you’re ready, just reheat them straight from frozen for a crispy finish.
Reheating
The best way to reheat pajeon is in a hot skillet with a drizzle of oil to bring back that crispy edge. Microwave tends to make them soggy, so avoid that if you can! A minute or two on each side, and they’re as good as fresh.
FAQs
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Can I use regular water instead of sparkling water?
Yes, you can definitely use regular water if you don’t have sparkling. The sparkling water just adds a bit more crispness and lightness to the pancakes, but they’ll still turn out delicious with plain water!
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What can I substitute for fish sauce in this recipe?
If you prefer to avoid fish sauce, soybean paste or miso paste are excellent vegetarian-friendly alternatives that add a similar umami depth. You can also omit it, but expect a slightly less savory pancake.
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How do I know when to flip the pancake?
Look for the edges to become crisp and golden brown, and for bubbles to appear on the surface before flipping. Gently slide a spatula underneath—it should lift easily if it’s ready. Cooking at medium-high heat helps get that perfect crust without burning.
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Can I add other vegetables to the Pajeon?
Absolutely! Julienne carrots, thinly sliced peppers, or zucchini work great and add color and flavor. Just be mindful of moisture content, as too watery veggies can make the batter soggy.
Final Thoughts
I hope you give this Pajeon (Korean Scallion Pancakes) recipe a try—it’s one of those dishes that’s simple but so satisfying to make and eat. Whenever I’m craving something savory, crispy, and full of flavor, I turn to this recipe and it never disappoints. Plus, it’s a wonderful way to bring a little Korean comfort food magic into your kitchen without any fuss. You’ll love sharing these pancakes with friends and family, and they might just become your new favorite snack. Happy cooking!
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Pajeon (Korean Scallion Pancakes) Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
- Diet: Halal
Description
Pajeon, Korean scallion pancakes, are a savory, crispy delight featuring a light batter studded with fresh scallions and garlic. Served with a tangy, slightly sweet dipping sauce, these pancakes are perfect as a snack, side dish, or appetizer. The sparkling water in the batter ensures a light, crispy texture that makes these pancakes irresistibly crunchy on the outside while tender inside.
Ingredients
Pancake Batter and Filling
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 3/4 teaspoon salt
- 2 teaspoons fish sauce or soybean/miso paste (optional)
- 1 large egg
- 1 cup very cold sparkling water
- 1 clove garlic, minced
- 1 bunch green onions/scallions, ends trimmed
- 2 tablespoons oil for frying, divided
Dipping Sauce
- 2 tablespoons tamari or light soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 2 teaspoons honey
- 1/2 teaspoon sesame oil
- 1 clove garlic, minced
- 1/2 teaspoon toasted sesame seeds
- Red pepper flakes (optional)
Instructions
- Prepare the dipping sauce: In a small bowl, combine tamari or soy sauce, rice vinegar, water, honey, sesame oil, minced garlic, toasted sesame seeds, and optional red pepper flakes. Stir well until the honey dissolves and all ingredients are thoroughly mixed. Set aside to allow flavors to meld.
- Make the batter: In a medium bowl, mix together the all-purpose flour, cornstarch, and salt. In a separate smaller bowl, lightly beat the egg, then whisk in the very cold sparkling water and fish sauce or miso paste if using. Pour the wet mixture into the dry ingredients and stir gently just until combined, being careful not to overmix to avoid tough pancakes.
- Sauté scallions and garlic: Heat 1 tablespoon oil in an 8-inch seasoned cast iron or non-stick skillet over medium-high heat. Add half of the minced garlic and briefly sauté until fragrant but not browned. Add half of the scallions and sauté for about 30 seconds to soften and release aroma.
- Cook the first pancake: Spread the scallions evenly in the pan, arranging them as desired. Pour half of the batter over the scallions and tilt the pan to create an even layer. Cook until the bottom turns golden brown and crispy, about 3-4 minutes. Carefully flip the pancake and cook the other side until browned and cooked through, about another 3-4 minutes.
- Cook the second pancake: Repeat the sauté and frying steps for the second batch, using the remaining garlic, scallions, oil, and batter.
- Serve: Cut each pancake into wedges and serve hot with the prepared dipping sauce. Enjoy this crispy, savory Korean scallion pancake as a snack, appetizer, or side dish.
Notes
- Using very cold sparkling water in the batter helps create a lighter, crispier pancake texture.
- You can substitute plain water if sparkling water is unavailable; the pancakes will be slightly less crispy.
- Fish sauce and miso paste are optional but add depth of umami flavor; omit them for a vegetarian version.
- Adjust red pepper flakes in the dipping sauce to control heat level.
- Cooking in a non-stick or well-seasoned cast iron skillet prevents sticking and promotes even browning.
- Pajeon is best enjoyed immediately while hot and crispy.
Keywords: Pajeon, Korean scallion pancakes, savory pancakes, Korean appetizer, scallion pancake recipe, crispy pancakes, Korean cuisine
