Korean scallion pancakes, known as *pajeon*, are a beloved comfort food that’s crisp on the outside, tender in the middle, and packed with savory flavor. These easy scallion pancakes are simple to make at home with a handful of ingredients and can be enjoyed as an appetizer, snack, or light meal. Whether you’re new to Korean cooking or simply craving something satisfying and quick, this recipe delivers delicious results every time without the need for complicated techniques or hard-to-find ingredients.
What Are Korean Scallion Pancakes?
The Basics of Pajeon
Pajeon is a type of Korean pancake made primarily with scallions (green onions), a simple flour-based batter, and sometimes seafood or vegetables. The batter is poured over the scallions in a hot pan and fried until golden and crisp. Served with a tangy dipping sauce, it’s savory, satisfying, and full of umami flavor.
Not Just a Side Dish
While often served as a side dish or snack, scallion pancakes can also be a light meal on their own. They’re commonly enjoyed during Korean holidays, rainy days, or as part of a traditional Korean meal. The best part is how adaptable they are you can keep it classic with just scallions or get creative with additional ingredients.
Easy Ingredients for Korean Scallion Pancakes
This easy scallion pancake recipe uses pantry staples and fresh scallions. Here’s what you’ll need:
- 1 cup all-purpose flour
- 1 tablespoon cornstarch (optional for crispier texture)
- 1/2 teaspoon salt
- 3/4 cup cold water
- 68 scallions (green onions), cut into 2- to 3-inch pieces, lengthwise if thick
- Oil for frying (vegetable or canola oil works well)
Optional Add-ins:
- 1/4 cup thinly sliced carrots or bell peppers
- 1/4 cup chopped kimchi
- 1/4 cup small shrimp or squid pieces (for seafood pajeon)
Simple Dipping Sauce
Scallion pancakes taste even better when dipped in a flavorful sauce. Here’s an easy dipping sauce you can whip up in minutes:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1 teaspoon finely chopped garlic or minced scallions
- Red pepper flakes (optional, for a spicy kick)
How to Make Easy Korean Scallion Pancakes
Step 1: Prepare the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, and salt. Gradually whisk in the cold water until the batter is smooth. It should be slightly thinner than pancake batter but not watery. Let it rest for 510 minutes while you prep the vegetables.
Step 2: Prep the Scallions
Trim the scallions and cut them into 2- to 3-inch pieces. If the scallions are thick, slice them lengthwise so they cook evenly. If using additional vegetables or seafood, have those ready and chopped into small, thin pieces.
Step 3: Heat the Pan
In a non-stick or cast-iron skillet, heat 23 tablespoons of oil over medium-high heat. The oil should coat the bottom of the pan. To test if the oil is hot enough, drop a bit of batter into the pan if it sizzles immediately, it’s ready.
Step 4: Cook the Pancake
Place a layer of scallions directly onto the pan in a roughly circular shape. Pour enough batter over the scallions to coat them evenly. If using extra ingredients like carrots or shrimp, sprinkle them over the batter now. Flatten gently with a spatula to help everything stick together.
Cook for 34 minutes until the bottom is golden brown and crispy. Flip the pancake carefully and cook for another 34 minutes on the other side. Add a bit more oil if the pan becomes dry.
Step 5: Serve and Dip
Transfer the cooked pancake to a cutting board and slice into wedges. Serve immediately with the dipping sauce on the side. Repeat with remaining batter and scallions, adding more oil as needed between batches.
Serving Suggestions
Scallion pancakes are best served fresh and hot. They can be enjoyed as an appetizer, side dish, or a light vegetarian meal. Here are a few delicious ways to serve them:
- With a bowl of hot Korean soup like kimchi jjigae or doenjang jjigae
- As part of a Korean-style meal with rice, kimchi, and other side dishes
- Alongside grilled meat or tofu for contrast in texture
- Rolled with lettuce leaves and a bit of dipping sauce for a unique snack
Tips for the Best Korean Pancakes
- Use cold water in the batter for a crispier texture.
- Let the batter rest for a few minutes to improve the texture and prevent clumping.
- Don’t overcrowd the pan cook one pancake at a time for best results.
- For extra crispiness, use cornstarch in the batter and enough oil in the pan.
- Flip the pancake gently and only once for an even, golden crust.
Make-Ahead and Storage Tips
You can prepare the batter and chopped vegetables ahead of time and keep them separate in the fridge. When ready to cook, simply mix and fry. Cooked pancakes can also be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a hot pan to restore crispiness avoid microwaving, as this will make them soft.
Leftover scallion pancakes can also be chopped and added to stir-fries, scrambled eggs, or even used as a creative sandwich wrap.
Why You’ll Love This Recipe
This easy scallion pancake recipe is perfect for beginners and a great introduction to Korean cuisine. It’s quick to make, adaptable to various ingredients, and satisfying enough to stand on its own or complement other dishes. The balance of crispy texture and savory flavor, combined with the zingy dipping sauce, makes every bite a treat.
If you’re looking for a quick and flavorful Korean dish that doesn’t require a trip to a specialty store, these easy scallion pancakes are the answer. Made with simple ingredients, full of fresh scallion flavor, and perfectly crispy, they’re a great addition to your home cooking repertoire. Whether served as a snack, a side, or the star of your meal, these pancakes are sure to become a favorite. Give them a try and enjoy the satisfaction of a traditional Korean dish with minimal effort and maximum taste.