Pajeon (Korean Scallion Pancakes)

This basic pajeon recipe comes together so quickly, you’ll be making them again and again. It’s just sliced scallions and an easy batter using pantry staples.

By
Cynthia Christensen
Cynthia Christensen
Cynthia Christensen
Cynthia Christensen has not only worked in James Beard nominated bakeries, she has also worked with James Beard finalist chefs and butchers in both restaurants and private chef environments.
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Published August 15, 2022
Cynthia Christensen
Pajeon (Korean Scallion Pancake), Kimchi, and Rice on a Plate With Another Plate of Pajeon and a Small Bowl of Dipping Sauce in the Background

Simply Recipes / Cynthia Christensen

Pajeon are savory Korean scallion pancakes that can be enjoyed any time of day. Taking only minutes to prepare, they’re perfect as a light lunch, appetizer, snack, or side dish.

Pajeon are a staple appetizer or snack in Korea. Pa is the Korean word for “scallion” and jeon means “battered and pan fried.” It's usually served with a soy dipping sauce. It’s best served hot right off the pan, but I also enjoy leftovers for breakfast the next morning.

How to Make Pajeon

There are as many ways to make pajeon as there are Korean cooks. My mom used a store-bought dry batter mix, much like an American pancake mix. I prefer to make it from scratch—it comes together in minutes and the batter can even be made up to 24 hours in advance. Simply keep it in the fridge until ready to use. 

This is a quick and easy batter made with all-purpose flour and a bit of rice flour. The rice flour increases the crispiness of the pajeon and gives the interior a chewy texture, similar to mochi. 

To the flours, I add seasonings, a small amount of baking powder, an egg, sesame oil, and enough water to make a runny batter. The batter will be thin and easily pourable, allowing it to spread out and cover the scallions on the pan while they cook.

Pajeon, Kimchi, and Rice on a Plate Next to a Small Bowl of Sauce

Simply Recipes / Cynthia Christensen

My Method for the Best Pajeon

Some recipes have you add chopped scallions directly into the batter, but I prefer to lay my scallions in the pan first, for a crispier texture and prettier appearance. 

After you spread out the long pieces of scallion in the pan, drizzle a thin layer of batter on top, making sure the batter spreads and covers the gaps between them. This will also help the pajeon hold together. 

Flip only when golden brown on the bottom. You’ll be left with a pajeon that’s crispy on the outside, chewy inside, and filled with lightly charred scallions. All you need to do is slice, dip, and enjoy!

So Many Variations

Pajeon, made with only scallions, are amazing, but there are so many variations—just look at this list of traditional jeon. 

  • My mom would make vegetable jeon by adding leftover vegetables from the crisper, like carrots, zucchini, peppers, and even broccoli.
  • Kimchijeon uses chopped kimchi. It’s spicy and the most delicious. 
  • For a heartier pajeon, add chopped shrimp or squid to make haemul (seafood) pajeon. 
  • Add shredded potatoes for another variation called gamjajeon. It’s delicious for breakfast.
Pajeon Dipped in Sauce

Simply Recipes / Cynthia Christensen

Savory Pancakes Galore! 

Pajeon (Korean Scallion Pancakes)

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 4 to 6 servings
Yield 4 pajeon

Ingredients

For the dipping sauce

  • 1/4 cup soy sauce

  • 2 teaspoons rice vinegar

  • 1 scallion, white part only, finely chopped

  • 1 teaspoon sesame oil

  • 1 teaspoon sugar

  • 1/2 teaspoon toasted sesame seeds

  • 1/2 teaspoon gochugaru, optional

For the pajeon

  • 1 1/2 cups (180g) all-purpose flour

  • 1/2 cup (75g) rice flour

  • 1 teaspoon kosher salt

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon baking powder

  • 1 1/2 cups water, plus more as needed

  • 1 large egg

  • 1 teaspoon sesame oil

  • 6 scallions

  • 3 tablespoons vegetable oil

Method

  1. Preheat the oven to 200°F.

    Line a large baking sheet with paper towels. You will keep the pajeon warm in the oven on the baking sheet while you cook them in batches.

  2. Make the dipping sauce: 

    In a small bowl whisk together the soy sauce, vinegar, scallion whites, sesame oil, sugar, and sesame seeds. Whisk in the gochugaru if you would like a little heat. Set aside.

    Dipping Sauce with Gochugaru, Soy Sauce, and Sesame Seeds for Korean Scallion Pancake Recipe

    Simply Recipes / Cynthia Christensen
  3. Make the batter: 

    In a large bowl, whisk together the all-purpose flour, rice flour, salt, garlic powder, onion powder, and baking powder. Add 1 1/2 cups water, egg, and sesame oil, and whisk until evenly combined. The batter should be thin and runny—add more water, 1 tablespoon at a time, as needed. Allow the batter to rest while you prepare the scallions. 

    Bowl of Dry Ingredients (Rice Flour, All-Purpose Flour, etc) for Pajeon Recipe

    Simply Recipes / Cynthia Christensen
    Egg and Water Added to Dry Ingredients (Rice Flour, All-Purpose Flour, etc) for Korean Scallion Pancake Recipe

    Simply Recipes / Cynthia Christensen
  4. Prepare scallions: 

    Cut off and discard the root end of the scallions. Cut them in half crosswise, making 3- to 4-inches pieces. Cut the whites and any thicker green parts in half lengthwise. Separate the scallions into 4 even piles.

    Cut Ends off Scallions for Pajeon

    Simply Recipes / Cynthia Christensen
    Cut Scallions Using Knife for Pajeon

    Simply Recipes / Cynthia Christensen
    Cut Scallions in Half for Pajeon Recipe

    Simply Recipes / Cynthia Christensen
  5. Cook the pajeon: 

    Place a large nonstick pan over medium-high heat. Add 2 tablespoons oil and 1/4 of the sliced scallions in a single layer into the pan. Pour about 1/2 cup of batter evenly over the scallions, making sure to fill the gaps. Cook for 3 to 4 minutes, until the underside is golden brown and crispy. Scoot a long thin spatula fully under the pajeon and flip. Cook the other side for 3 to 4 minutes, until browned.

    Transfer the pajeon onto the prepared baking sheet and keep warm the oven while you make the remaining pajeon. Add a couple of teaspoons of oil to the pan before each new batch. 

    Scallions in a Pan of Oil for Panjeon

    Simply Recipes / Cynthia Christensen
    Pajeon Batter Added to Scallions

    Simply Recipes / Cynthia Christensen
    Pajeon in a Pan

    Simply Recipes / Cynthia Christensen
    Cooked Pajeon in Pan

    Simply Recipes / Cynthia Christensen
  6. Serve the pajeon: 

    Slice the pajeon into wedges or squares and serve with dipping sauce on the side. Cooked rice and kimchi are delicious accompaniments too!

    Allow leftovers to fully cool and refrigerate wrapped in plastic wrap or in zip top bags for 3 to 4 days. 

    To freeze, separate the pajeon with pieces of parchment paper and store in a freezer bag for up to 1 month. Defrost overnight in the refrigerator before reheating. To reheat, place in a nonstick pan over medium heat until warmed through.

    Did you love the recipe? Leave us stars below! 

    Pajeon, Kimchi, and Rice on a Plate Next to Another Plate of Pajeon and a Small Bowl of Kimchi

    Simply Recipes / Cynthia Christensen
Nutrition Facts (per serving)
248 Calories
9g Fat
35g Carbs
6g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 248
% Daily Value*
Total Fat 9g 12%
Saturated Fat 1g 5%
Cholesterol 31mg 10%
Sodium 528mg 23%
Total Carbohydrate 35g 13%
Dietary Fiber 2g 6%
Total Sugars 1g
Protein 6g
Vitamin C 3mg 15%
Calcium 39mg 3%
Iron 2mg 11%
Potassium 123mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.