Korean Scallion Pancakes (Pajeon): Crispy, Savory, and Irresistibly Comforting

Golden, crispy edges. A soft, savory center. The unmistakable aroma of scallions sizzling in a hot pan. Korean Scallion Pancakes, also known as Pajeon, have a way of turning simple ingredients into something deeply comforting and incredibly satisfying. Popular across Korea as a street food favorite, rainy-day comfort dish, and restaurant appetizer, these pancakes strike the perfect balance between rustic and refined.

What makes Korean Scallion Pancakes so special lies in their simplicity. Fresh scallions take center stage, bound together by a light batter that crisps beautifully when pan-fried. Unlike sweet breakfast pancakes, Pajeon delivers bold umami flavors, making it ideal as a snack, side dish, or even a light meal. Whether served with a classic soy dipping sauce or customized with seafood or vegetables, this dish offers endless versatility while staying true to its roots.

Ingredients Needed

The ingredients for Korean Scallion Pancakes are simple, affordable, and easy to find. Fresh scallions are the star, while a light batter ensures crispness without heaviness.

Ingredient List with Calorie Count (Approximate per Serving)

Ingredient	Quantity	Calories
Scallions (green onions)	1 large bunch	40
All-purpose flour	1 cup	455
Rice flour or cornstarch	2 tbsp	60
Cold water	¾ cup	0
Egg	1 large	70
Salt	½ tsp	0
Vegetable oil	2 tbsp	240
Soy sauce (for dipping)	1 tbsp	10
Rice vinegar (optional)	1 tsp	1

Step-by-Step Cooking Instructions

1. Prepare the scallions
   Rinse scallions thoroughly and trim off the roots. Cut them in half lengthwise if thick, then slice into pieces about 4–5 inches long.
2. Make the batter
   In a mixing bowl, combine all-purpose flour, rice flour (or cornstarch), salt, egg, and cold water. Whisk until smooth. The batter should be thin enough to spread easily but thick enough to coat the scallions.
3. Add scallions to the batter
   Gently fold the scallions into the batter, ensuring they are evenly coated.
4. Heat the pan
   Place a non-stick or cast-iron skillet over medium-high heat. Add vegetable oil and allow it to heat until shimmering.
5. Cook the pancake
   Pour the batter and scallions into the pan, spreading them evenly. Press gently with a spatula to help the pancake hold together.
6. Flip and crisp
   Cook for 3–4 minutes until the bottom is golden brown. Carefully flip and cook the other side for another 3 minutes until crisp and cooked through.
7. Slice and serve
   Transfer to a cutting board, slice into wedges, and serve hot with dipping sauce.

Tips for Customizing the Recipe

• Add seafood – Shrimp, squid, or oysters turn Pajeon into Haemul Pajeon, a popular variation
• Make it spicy – Add sliced chili peppers or a spoon of gochujang to the batter
• Gluten-free option – Replace all-purpose flour with gluten-free pancake mix or rice flour
• Extra crunch – Use ice-cold water and avoid overmixing the batter
• Vegetable boost – Carrots, zucchini, or kimchi add flavor and texture

Nutritional Information

Korean Scallion Pancakes offer a balance of carbohydrates, protein, and fats while remaining relatively light compared to deep-fried snacks.

Approximate Nutrition per Serving:

Nutrient	Amount per Serving
Calories	300–350
Carbohydrates	35–40 g
Protein	7–10 g
Fat	15–18 g
Fiber	2–3 g

Scallions provide antioxidants and vitamin C, while pan-frying keeps the dish lighter than traditional fritters.

Serving Suggestions

Korean Scallion Pancakes shine when served fresh and hot. Pair them with:

• A classic soy sauce, vinegar, and sesame oil dipping sauce
• Steamed rice and simple Korean side dishes
• A bowl of soup for a comforting meal
• Iced tea or sparkling water for balance
• Traditional Korean drinks like makgeolli for an authentic experience

They work equally well as an appetizer, snack, or light main dish.

FAQs

1. What are Korean Scallion Pancakes made of?

Korean Scallion Pancakes, also known as Pajeon, are made with fresh scallions, flour, water, egg, and seasoning. The batter is pan-fried until crispy and typically served with a soy-based dipping sauce.

2. Are Korean Scallion Pancakes crispy or soft?

Pajeon is both crispy and soft. The outside becomes golden and crisp during cooking, while the inside stays tender thanks to the light batter and scallions.

3. Can Korean Scallion Pancakes be made gluten-free?

Yes, Korean Scallion Pancakes can be made gluten-free by using rice flour or a gluten-free all-purpose flour blend instead of regular wheat flour.

4. Why is my Pajeon not crispy?

Lack of crispiness often comes from using warm water, overcrowding the pan, or not enough oil. Using ice-cold water and cooking over medium-high heat helps achieve a crispy texture.

5. What dipping sauce is best for Korean Scallion Pancakes?

A classic dipping sauce includes soy sauce, rice vinegar, sesame oil, and a pinch of chili flakes. This combination balances the savory flavor of the pancakes perfectly.

Conclusion

Korean Scallion Pancakes prove that simple ingredients can create unforgettable flavor. Crispy on the outside, tender inside, and packed with savory goodness, Pajeon deserves a permanent place in any home cook’s recipe collection. With easy preparation, endless customization options, and bold results, this dish delivers comfort and satisfaction every single time.