Pajeon is the crispy, savory pancake you didn’t know you were missing.
Scallions take center stage here, suspended in a light, chewy batter and fried until golden and lacy. Dip it in the simple soy sauce and prepare to make this weekly. No special skills. Big rewards.
Serves 2-4 (makes 2 pancakes).
Make Dipping Sauce
Mix all sauce ingredients in a small bowl. Set aside.
Make Batter
In a bowl, whisk flour, salt, pepper, and egg. Slowly add ice cold water while whisking until smooth (don’t overmix).
Batter should be thin like pancake batter.
Heat the Pan
Heat 1 tablespoon of oil in a large non-stick skillet over medium-high heat.
Cook First Pancake
Scatter half the scallions (and seafood if using) in the pan.
Pour half the batter over the scallions, spreading evenly.
Cook for 3-4 minutes until bottom is golden and crispy. Flip carefully. Cook another 2-3 minutes.
Repeat
Cook second pancake with remaining oil, scallions, and batter.
Serve
Cut into wedges. Serve hot with dipping sauce.
Summary
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Yield: 2 pancakes (2-4 servings)
Difficulty: Easy
Storage Notes
- Best fresh: Pajeon loses its crispiness within hours. Eat immediately.
- Reheat (if you must): Skillet with a little oil over medium heat for 2-3 minutes per side. Never microwave.
- Make ahead tip: Mix batter up to 4 hours ahead. Keep in fridge. Cook fresh.
