Name: Pajeon (Korean Scallion Pancakes) Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Korean
Ingredients: 1 cup all-purpose flour; 2 tablespoons cornstarch; 3/4 teaspoon salt; 2 teaspoons fish sauce or soybean/miso paste (optional); 1 large egg; 1 cup very cold sparkling water (can substitute with regular water); 1 clove garlic, minced; 1 bunch green onions/scallions, ends trimmed; 2 tablespoons oil for frying, divided; 2 tablespoons tamari or light soy sauce; 1 tablespoon rice vinegar; 1 tablespoon water; 2 teaspoons honey; 1/2 teaspoon sesame oil; 1 clove garlic, minced; 1/2 teaspoon toasted sesame seeds; Red pepper flakes (optional for heat)

There’s something incredibly satisfying about making Pajeon (Korean Scallion Pancakes) Recipe at home — crispy edges, tender centers, with the fresh bite of scallions shining through every bite. I first discovered this recipe during a lazy weekend brunch and it quickly became a go-to whenever I’m craving something savory but simple to whip up. Plus, it’s one of those dishes that feels special but doesn’t demand hours in the kitchen, making it perfect for both quick meals or sharing with friends over drinks.

You’ll love how the bright flavor of scallions combines with the slightly chewy texture from the batter, especially when served with a zingy dipping sauce. Pajeon is wonderfully versatile, so whether it’s a rainy day comfort snack or an appetizer at your next dinner party, this recipe nails that crispy, golden magic every time.

Ingredients You’ll Need

This recipe strikes the right balance between simple pantry staples and fresh ingredients, making it easy to gather what you need without a trip to a specialty store. Each ingredient plays a role — from softness in the batter to crispiness in the final pancake.

All-purpose flour: The base for a tender pancake, helps create that perfect doughy texture.
Cornstarch: Adds a nice crispiness to the pancake edges, so don’t skip it!
Salt: Just enough to season the batter and enhance the scallions’ natural flavor.
Fish sauce or soybean/miso paste: Optional but highly recommended for that subtle umami depth. Fish sauce is classic, but miso is a great vegetarian swap.
Large egg: Binds everything together and adds richness.
Sparkling water: This is the secret weapon—it makes the batter lighter and crunchier. If you don’t have sparkling water handy, regular cold water will work, but try it with bubbles if you can.
Garlic: A little kick of minced garlic elevates the savory profile.
Green onions/scallions: The star of the show! Use fresh, vibrant ones with trimmed ends for the best texture.
Oil for frying: I recommend using a neutral oil with a high smoke point to get that golden crust without burning.
For dipping sauce ingredients (tamari or light soy sauce, rice vinegar, water, honey, sesame oil, garlic, toasted sesame seeds, red pepper flakes): These come together to create that perfect sweet-savory-tangy hit that makes Pajeon irresistible.

Variations

I like to mix things up depending on my mood and pantry. The beauty of this Pajeon (Korean Scallion Pancakes) Recipe is how easily it adapts, so let your taste buds and fridge guide you.

Seafood Pajeon: Adding small pieces of shrimp or squid gives it a deliciously savory boost; it reminds me of a cozy night meal paired with soju.
Vegetable-packed: Toss in grated carrots, zucchini, or mushrooms for an extra dose of nutrients and texture. I often do this when I want a slightly heartier snack.
Gluten-free version: Swap all-purpose flour for a mix of rice flour and tapioca starch to keep things crispy but safe for sensitive stomachs.
Spicy dipping sauce: Sprinkle extra red pepper flakes or add a touch of gochujang (Korean chili paste) to the dipping sauce for those who like heat.

How to Make Pajeon (Korean Scallion Pancakes) Recipe

Step 1: Prep Your Dipping Sauce First

Start by mixing up the dipping sauce so the flavors have time to meld. Combine tamari (or soy sauce), rice vinegar, water, honey, sesame oil, minced garlic, toasted sesame seeds, and a pinch of red pepper flakes if you like some heat. Give it a good stir and set it aside at room temperature—this will be your pancake’s perfect partner once they’re ready.

Step 2: Whisk the Batter Gently

In a bowl, stir together your flour, cornstarch, and salt. In another bowl, lightly beat the egg with the sparkling water and fish sauce or miso paste if you’re using it. Pour the wet ingredients into the dry and fold just until combined—overmixing will make the pancakes tough, so keep it light and gentle here.

Step 3: Sauté Garlic and Scallions

Heat about a tablespoon of oil in a sturdy 8-inch skillet over medium-high heat. Toss in half your minced garlic and cook quickly until fragrant but not browned—this adds a great aromatic base. Next, add half the scallions, tossing them around for about 30 seconds. I like to arrange them in a neat layer because it makes a pretty presentation once cooked.

Step 4: Cook the Pancakes with Care

Pour half of the batter evenly over the scallions, tilting the pan to smooth it out into a thin layer. Cook without moving it for about 3-4 minutes until the bottom is golden and crispy. Use a wide spatula to carefully flip it over and cook the other side until it’s equally golden—this step can be a little tricky, but patience pays off! Repeat with the remaining batter and scallions.

How to Serve Pajeon (Korean Scallion Pancakes) Recipe

The dish is a round, golden-brown pancake with an uneven, textured surface showing multiple layers of cooked batter mixed with vegetables. The base layer is a light yellow, slightly crispy pancake with crispy edges. On top, there are scattered strips of green onions and carrot shreds baked into the pancake, adding streaks of dark green and bright orange. The pancake sits on a white plate set on a white marbled surface, with a pair of wooden chopsticks beside it. The overall look is rustic and homemade, with some charred spots showing a well-cooked vegetable pancake photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle a few extra toasted sesame seeds on top and sometimes finely chopped scallions for color. A few chili flakes sprinkled over the sauce or directly on the pancakes add a nice visual pop and subtle heat. These little touches really enhance the overall experience!

Side Dishes

When I serve Pajeon for a full meal, I love pairing it with a simple bowl of steamed rice and kimchi on the side. Sometimes, a light soup or a crisp salad balances the meal well too. It’s great as an appetizer with Korean BBQ or even alongside a spicy tofu stew for a comforting dinner.

Creative Ways to Present

For a fun twist at gatherings, I’ve cut the pancakes into smaller bite-sized squares and arranged them on a platter with dipping sauces in little bowls across the plate. Sometimes, stacking a few with some fresh herbs in between makes for a pretty tower that guests love digging into. Adding edible flowers or microgreens gives it a fresh, vibrant vibe perfect for special occasions.

Make Ahead and Storage

Storing Leftovers

Leftover Pajeon stores well in an airtight container in the fridge for up to two days. I find stacking parchment paper between pancake layers prevents them from sticking together. When you’re ready, it’s the perfect afternoon snack.

Freezing

I haven’t frozen Pajeon often, but when I have, I lay the cooked pancakes flat to freeze individually before stacking them. This way, you can pop out a couple for a quick meal without defrosting the entire batch. Just wrap them tightly in plastic wrap and then place in a freezer-safe bag.

Reheating

The best way to reheat is in a hot skillet with a little oil over medium heat to revive that crisp, golden exterior. Microwaving tends to make them soggy, which is a shame. So, give yourself a few extra minutes to enjoy that crunchy texture back.

FAQs

Can I make Pajeon (Korean Scallion Pancakes) Recipe without fish sauce?

Absolutely! Fish sauce adds umami, but if you’re vegan or don’t have it around, you can substitute soybean or miso paste for similar depth, or just leave it out for a milder flavor. The batter will still turn out delicious and crispy.
What type of pan works best for cooking Pajeon?

I prefer a well-seasoned cast iron skillet or a good non-stick pan because they give a nice even heat and help achieve that golden crust. Avoid thin pans that heat unevenly, as this can cause patchy cooking or sticking.
How do I get my Pajeon extra crispy?

The sparkling water in the batter is key for crispiness, and be sure to use enough oil and a hot pan to fry each side until a deep golden color. Avoid flipping too early or too often, which can prevent proper browning.
Can I use regular water instead of sparkling water?

Yes, regular cold water works just fine if you don’t have sparkling. The sparkling water just makes the batter a little lighter and crispier, so your pancakes might be a bit less airy, but still tasty.
How long can I keep leftover Pajeon in the fridge?

Store your leftover pancakes in an airtight container for up to 48 hours. Beyond that, they might lose their texture and flavor, so best to enjoy them fresh or freeze if you expect leftovers.

Final Thoughts

If you’re looking for a recipe that’s easy, flavorful, and a bit unique, the Pajeon (Korean Scallion Pancakes) Recipe is a winner every time. I love how it brings something different to the table without demanding fancy ingredients or complicated steps. Give it a try—you just might find yourself making it again and again, sharing it with friends, or even craving it for a cozy night in. Trust me, once you master this, Pajeon will become one of your favorite quick bites.