Pajeon (Korean Scallion Pancakes) Recipe
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.
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.
Simply Recipes / Cynthia Christensen
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