Korean Scallion Pancakes

The sizzle when batter hits hot oil tells you everything you need to know about pajeon—these aren't delicate crepes or fluffy American pancakes. They're Korea's answer to the question of what happens when you load a crispy pancake with enough scallions to make it practically a vegetable dish.

The key is getting your pan hot enough and your batter thin enough that the edges turn golden and crispy while the center stays just tender. Too thick and you get doughy pancakes; too thin and they fall apart when you flip them.

Ingredients

For the pancakes:

🧅 1 bunch scallions (about 8-10), cut into 2-inch pieces
🌾 1 cup all-purpose flour
🌾 2 tablespoons cornstarch
🧂 1 teaspoon salt
🥚 1 large egg
💧 1 cup ice-cold water
🫒 3-4 tablespoons vegetable oil for cooking

For the dipping sauce:

🥢 3 tablespoons soy sauce
🍶 1 tablespoon rice vinegar
🌶️ 1/2 teaspoon Korean chili flakes (gochugaru)
🧄 1 clove garlic, minced
🫒 1/2 teaspoon sesame oil
🌿 1 scallion, finely chopped

Instructions

Make the dipping sauce first. Whisk together soy sauce, rice vinegar, chili flakes, minced garlic, sesame oil, and chopped scallion in a small bowl. Set aside to let the flavors meld.

Prep your scallions. Cut the scallions into 2-inch pieces, keeping some of the white parts and all of the green. You want them substantial enough to provide texture and flavor bursts in every bite.

Mix the batter. In a large bowl, whisk together flour, cornstarch, and salt. In a separate bowl, beat the egg with the ice-cold water. Pour the wet ingredients into the dry and whisk until just combined—a few lumps are fine. The batter should be thin enough to pour but thick enough to coat the scallions.

Combine batter and scallions. Add the cut scallions to the batter and stir gently to coat. Let it sit for 2-3 minutes to hydrate.

Heat your pan properly. Use a large skillet or Korean pajeon pan if you have one. Heat 2 tablespoons of oil over medium-high heat until it shimmers but doesn't smoke.

Cook the first pancake. Pour half the batter mixture into the hot pan, spreading it out to form a thin, even layer about 8-9 inches across. The edges should start sizzling immediately. Cook for 3-4 minutes until the bottom is golden brown and crispy.

Flip carefully. Use a large spatula to flip the pancake. Add another tablespoon of oil around the edges if needed. Cook for another 2-3 minutes until the second side is golden and crispy.

Repeat and serve. Transfer the first pancake to a cutting board and repeat with the remaining batter and oil. Cut each pancake into 6-8 triangular pieces with kitchen shears or a sharp knife.

Serve immediately while still hot and crispy, with the dipping sauce on the side.

Technique Notes

The ice-cold water in the batter is crucial—it helps create a lighter texture and prevents the gluten from developing too much, which would make the pancakes tough.

Don't overcrowd the scallions or make the pancakes too thick. You want more surface area for crispiness than bulk.

If your first pancake isn't crispy enough, increase the heat slightly. If it's browning too fast, lower it. Each stove is different.

Remix Ideas

Seafood pajeon: Add small shrimp, squid pieces, or crab meat along with the scallions.

Kimchi version: Replace half the scallions with chopped kimchi for a fermented tang.

Mushroom pajeon: Add sliced shiitake or oyster mushrooms for extra umami.

Spicy kick: Add a tablespoon of gochujang to the batter for heat throughout.

Perfect pajeon has crispy edges that shatter when you bite them and a tender center studded with sweet, slightly charred scallions. Serve them alongside Korean Kimchi or Beef Bulgogi for a full Korean feast, or just eat them straight with the dipping sauce while they're hot from the pan.