Easy 15-Minute Korean Scallion Pancake (Pajeon) Recipe
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.
- Prep Time: 7 minutes
- Cook Time: 8 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Slice and Serve: Transfer the pancake to a cutting board and slice into small squares or wedges. Arrange on a serving plate.
- 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
