Easy 15-Minute Korean Scallion Pancake (Pajeon) Recipe

Introduction

Pajeon, or Korean scallion pancake, is a savory and crispy treat that comes together in just 15 minutes. This simple dish features a flavorful batter loaded with green onions, perfect for a quick snack or appetizer. Served with a tangy dipping sauce, it’s sure to become a favorite.

Ingredients

• 5 tablespoons vegetable oil or any neutral oil
• Pancake Batter:
• 1 cup green onions, packed
• ¼ cup all-purpose flour
• ¼ cup potato starch or cornstarch (do not substitute with rice flour or tapioca starch)
• 1 teaspoon baking powder
• ⅛ teaspoon salt
• ½ teaspoon chicken bouillon powder
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ cup very cold water
• Dipping Sauce:
• 2 tablespoons soy sauce (regular or all-purpose kind)
• 2 tablespoons rice vinegar or white vinegar
• ½ tablespoon sesame oil
• 1 tablespoon green onion, finely chopped

Instructions

1. Step 1: Wash the green onions to remove any dirt, then pat them very dry with a paper towel. Trim off the roots and split the thick white part in half lengthwise. Chop the green onions into 1.5-inch pieces and place them in a large bowl.
2. Step 2: Add the all-purpose flour, potato starch, baking powder, salt, chicken bouillon powder, garlic powder, onion powder, and very cold water to the bowl with green onions. Mix gently until combined, taking care not to overmix.
3. Step 3: Heat a large non-stick pan (11 to 12 inches wide) over medium-high heat and pour in 2.5 tablespoons of vegetable oil. Once hot, swirl the oil around the pan.
4. Step 4: Using tongs, add only the chopped green onions evenly and thinly across the pan. Then scrape the remaining batter over the onions, filling in any gaps. Swirl the pan or use a spatula to spread the batter evenly.
5. Step 5: Reduce the heat to medium and fry until the bottom is crispy golden brown, the green onions are slightly charred, and small bubbles form all over the pancake, about 3 minutes.
6. Step 6: Flip the pancake carefully with a large spatula. Pour the remaining oil around the edges and swirl the pan to keep the pancake from sticking.
7. Step 7: Fry the other side until golden brown and slightly charred, about 2 to 3 minutes. Press down gently with the spatula a few times to make the pancake crispy.
8. Step 8: Transfer the pancake to a cutting board, slice into small squares or wedges, and place on a serving plate.
9. Step 9: In a small bowl, combine soy sauce, vinegar, sesame oil, and chopped green onion to make the dipping sauce. Serve alongside the pajeon.

Tips & Variations

• Use very cold water for the batter to help the pancake stay crispy.
• Potato starch or cornstarch is essential for the perfect crispy texture; avoid substituting with rice flour or tapioca starch.
• You can add seafood like shrimp or squid to the batter for a more substantial pancake.
• For a vegetarian option, omit the chicken bouillon powder and use vegetable broth powder instead.

Storage

Store leftover pajeon in an airtight container in the refrigerator for up to 2 days. Reheat in a non-stick pan over medium heat to restore crispiness, or use a toaster oven. Avoid microwaving as it can make the pancake soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour alone for the batter?

All-purpose flour is part of the recipe, but it’s important to combine it with potato starch or cornstarch to achieve the crispy texture typical of pajeon.

What can I substitute for chicken bouillon powder?

You can substitute chicken bouillon powder with vegetable broth powder for a vegetarian version or simply omit it for a milder flavor.

Easy 15-Minute Korean Scallion Pancake (Pajeon) Recipe

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4.6 from 90 reviews

This Easy 15-minute Pajeon is a traditional Korean scallion pancake that is crispy on the outside, tender inside, and packed with savory flavor. Made with a simple batter of green onions, flour, potato starch, and fragrant spices, it’s pan-fried to golden perfection and served with a tangy soy-based dipping sauce. Perfect as an appetizer, snack, or side dish, this recipe is quick, delicious, and guaranteed to impress.

• Author: Sana
• Prep Time: 7 minutes
• Cook Time: 8 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Korean

Ingredients

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Pancake Batter and Green Onions

• 1 cup green onions, packed
• ¼ cup all-purpose flour
• ¼ cup potato starch or cornstarch (do not substitute with rice flour or tapioca starch)
• 1 teaspoon baking powder
• ⅛ teaspoon salt
• ½ teaspoon chicken bouillon powder
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ cup very cold water

Cooking Oil

• 5 tablespoon vegetable oil or any neutral oil

Dipping Sauce

• 2 tablespoon soy sauce (regular or all-purpose)
• 2 tablespoon rice vinegar or white vinegar
• ½ tablespoon sesame oil
• 1 tablespoon green onion, finely chopped

Instructions

1. Prepare the Green Onions: Wash green onions thoroughly to remove any dirt. Pat them very dry using paper towels. Trim off the roots and slice the onions down the middle to split the thick white part into halves. Chop them into 1.5 inch-long pieces and transfer to a large mixing bowl.
2. Make the Batter: Add the all-purpose flour, potato starch, baking powder, salt, chicken bouillon powder, garlic powder, onion powder, and very cold water over the green onions in the bowl. Mix gently until combined, being careful not to over mix to keep the batter light.
3. Heat the Pan and Oil: Place a large non-stick skillet (11 to 12 inches) over medium-high heat. Pour in 2.5 tablespoon of vegetable or neutral oil and swirl to coat the pan evenly.
4. Cook the Green Onions: Once the oil is hot, use tongs to add only the green onions to the pan, spreading them out evenly and thinly to cover the surface.
5. Add the Batter: Use a spatula to scrape the leftover batter onto the green onions in the skillet, filling in all the gaps. Swirl the pan or spread the batter evenly so it coats the onions and fills in the holes.
6. Fry the First Side: Reduce heat to medium and fry the pancake until the bottom is a crispy golden brown, and the onions start to char slightly with small bubbles forming on the surface, approximately 3 minutes.
7. Flip the Pancake: When the batter looks solid and the crust is golden, carefully flip the pancake over using a large spatula. Pour the remaining 2.5 tablespoon of oil around the edges of the pan and swirl to prevent sticking.
8. Fry the Other Side: Cook for an additional 2 to 3 minutes until the other side is golden brown and onions are slightly charred. Press down gently a few times with the spatula to crisp up the pancake.
9. Slice and Serve: Transfer the pancake to a cutting board and slice into small squares or wedges. Arrange on a serving plate.
10. Prepare Dipping Sauce: In a small bowl, combine soy sauce, rice vinegar, sesame oil, and finely chopped green onions. Serve alongside the pajeon for dipping.

Notes

• Use very cold water in the batter to help achieve a crispy texture.
• Do not substitute potato starch with rice flour or tapioca starch for best texture.
• Adjust oil quantity as needed to get a crispy exterior without burning.
• Chicken bouillon powder adds umami, omit or use vegetable bouillon for vegetarian adaptation.
• Ensure green onions are dry before mixing to prevent soggy batter.
• Serve immediately for the best crispness; leftovers may lose their texture.

Keywords: Pajeon, Korean scallion pancake, Korean appetizer, savory pancake, green onion pancake, quick Korean recipe