Pajeon (Green Onion Pancake)

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If you’ve never had Korean scallion pancakes before, you’re in for something seriously comforting. Pajeon is that one dish I always turn to when I want something savory, crispy, and super quick. You don’t need fancy ingredients—just a bunch of green onions, a simple batter, and a hot pan. It’s one of those recipes that comes together in minutes but hits the spot every single time.

Why This Recipe Feels Like Home

Back when I was still in school, I shared a kitchen with a Korean friend who used to whip up pajeon during our late-night study sessions. We’d sit on the floor with our notes in one hand and chopsticks in the other. That was my first taste of these scallion pancakes, and I’ve loved them ever since.

They’re crisp on the outside, soft inside, and full of that toasty, oniony flavor. What I love most is that you can make them your own—add shrimp, kimchi, or whatever veggies are in the fridge. But even the classic version with just scallions is incredibly satisfying.

What Is Pajeon, Really?

Pajeon (pronounced pah-john) is a beloved Korean comfort food—kind of like a savory pancake. “Pa” means green onion and “jeon” is the word for pan-fried food or pancake. At its simplest, pajeon is made with flour, water, egg, and a good amount of scallions. The result is a pancake that’s golden and crispy around the edges, but tender in the middle.

You’ll find all sorts of variations—seafood (haemul pajeon), kimchi (kimchijeon), mixed veggie (yachaejeon)—and they’re all delicious. But I always come back to this simple scallion version. It’s fast, cozy, and perfect for dipping in a soy-based sauce.

Ingredients You’ll Need

Here’s what I usually grab when making classic scallion pajeon:

• Flour + cornstarch – The cornstarch adds a little crispness.
• Salt – Just a pinch to season the batter.
• Egg – Helps bind everything together.
• Water – Cold water works best.
• Fish sauce or miso paste – For a punch of umami (miso makes it vegetarian).
• Scallions – The star of the show! Use plenty.
• Garlic – I always add a little for flavor.
• Oil – For pan-frying; I go with neutral oils like vegetable or avocado.
• Dipping sauce – Soy sauce (or tamari), vinegar, sesame oil, maybe a few chili flakes.

How I Make Pajeon in Under 15 Minutes

1. Make the Dipping Sauce

This is simple—just stir together soy sauce, vinegar, sesame oil, and anything else you love. I sometimes add a pinch of sugar or a splash of rice wine for balance.

2. Mix the Batter

In a bowl, whisk together flour, cornstarch, and salt. In another bowl, beat the egg with water and fish sauce or miso, then mix the wet ingredients into the dry until just combined. Don’t overmix—it’s fine if it’s a little lumpy.

3. Cook the Pancakes

Heat a tablespoon of oil in a non-stick pan over medium-high. Add a little garlic and half the scallions. Cook them for a quick 30 seconds.

Then pour in half the batter. Tilt the pan to spread it out evenly and shape it how you like—round or rustic. Cook until golden and crispy on the bottom, then flip and brown the other side.

Repeat with the remaining batter.

4. Serve It Hot

Cut into wedges and serve right away with your dipping sauce. It’s best eaten fresh and hot from the pan, when it’s still crisp.

Serving Ideas From My Kitchen

We usually enjoy pajeon as a weekend snack or a quick lunch when we’re craving something savory but don’t want to spend a ton of time in the kitchen. Here’s how I like to serve it:

• As a main dish – Two big pancakes with dipping sauce on the side.
• As a side or snack – Make 3-4 smaller pancakes and serve them alongside dumplings or soup.
• Dipping sauces we love:
  • Soy vinegar with sesame oil (classic)
  • Sweet chili sauce (not traditional, but delicious)
  • Ginger garlic dipping sauce for a zesty twist

And if there’s leftover batter, I sometimes toss in leftover chopped veggies or shrimp for the next round.

Quick Tips That Make a Difference

• Chill the water: Cold water in the batter helps make the pancakes crisper.
• Shape doesn’t matter: I’ve made perfectly imperfect pancakes that looked messy but tasted amazing. Don’t stress about making it round.
• Use plenty of scallions: The more the better. I often use the whole bunch!
• Pan temp matters: Make sure your pan is properly hot so the pancake crisps up and doesn’t stick.

Let me know if you end up making these! They’re one of those recipes that feels fancy but is totally doable on a busy weeknight. Perfect for when you want something that tastes like comfort with minimal effort.

Try other Korean recipes:

• Best Vegan Kimchi
• Chicken Mu (Korean pickled radish)
• Easy Mung Bean Sprouts Stir-Fry