Quick Meals

Pajeon (Crispy Korean Scallion Pancakes That Steal the Show)

3 min

Use water straight from the back of the freezer, almost slushy, when you thin the flour and egg. Cold batter hits the hot oil and seizes into a crisp shell instead of going soft, and that's the difference between a pancake you fold and one that shatters at the edges. Lay the scallions down first, then pour batter over them so each piece anchors into the pan and crisps rather than floating around. Medium-high heat and a real puddle of oil do most of the work here; resist the urge to flip early.

By Nora Calloway

A little backstory

Pajeon comes out of Korea's jeon tradition, a whole family of pan-fried, batter-bound dishes that range from fritters to these scallion sheets. The story often told is that it's rainy-day food, partly because the sizzle of batter in oil supposedly echoes rain on the roof, and partly because a hot, crisp pancake with makgeolli is exactly what you want when it's pouring outside. Whether that link is folklore or habit, the pairing stuck.

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).

1 1

Make Dipping Sauce

Mix all sauce ingredients in a small bowl. Set aside.

2 2

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.

3 3

Heat the Pan

Heat 1 tablespoon of oil in a large non-stick skillet over medium-high heat.

4 4

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.

5 5

Repeat

Cook second pancake with remaining oil, scallions, and batter.

6 6

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.

The Ingredients

Everything you need.

Prep

5 minutes

Cook

10 minutes

Total

15 minutes

Yield

2 pancakes (2-4 servings)

For the Pancake:

1 cup (120g) all-purpose flour
1 cup (240ml) ice cold water
1 egg
½ teaspoon salt
¼ teaspoon black pepper
8-10 scallions (green onions), cut into 2-inch lengths
½ cup fresh or thawed seafood (shrimp, squid, or mussels – optional)
2 tablespoons vegetable oil (for frying)

For the Dipping Sauce:

3 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon sesame seeds
1 green onion, thinly sliced

Instructions

1
Make Dipping Sauce. Make Dipping Sauce. Mix all sauce ingredients in a small bowl. Set aside. 2 2
2
Make Batter. 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. 3 3
3
Heat the Pan. Heat the Pan. Heat 1 tablespoon of oil in a large non-stick skillet over medium-high heat. 4 4
4
Cook First Pancake. 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. 5 5
5
Repeat. Repeat. Cook second pancake with remaining oil, scallions, and batter. 6 6
6
Serve. Serve. Cut into wedges. Serve hot with dipping sauce

Swaps & Substitutions

All-purpose flour → swap in a 1:1 gluten-free blend, or use rice flour for an even crispier, lacier result; rice flour batter spreads thinner so add water slowly
Egg → leave it out and add a tablespoon of cornstarch to the flour for binding; the texture holds, you just lose a little richness
Seafood → skip it entirely for a plain scallion pajeon, or sub thin-sliced kimchi, which brings tang but adds moisture so squeeze it out first
Scallions → garlic chives or thin leeks work; regular onion sliced fine is a last resort and won't give the same green snap
Rice vinegar → apple cider vinegar or a squeeze of lemon in the dipping sauce; use a touch less since both read sharper
Soy sauce → tamari keeps the sauce gluten-free and tastes nearly identical

Questions & Answers

Why did my pancake turn out soggy instead of crispy?

Usually too little oil or too low heat. You want a generous tablespoon spread across the pan and the surface properly hot before the batter goes in, plus genuinely cold batter. Crowding the pan steams it, so keep each pancake thin.

Can I make the batter ahead?

Yes, up to about 4 hours in the fridge. Keeping it cold actually helps the crisp, so chilled batter is a bonus rather than a compromise. Give it a quick whisk before cooking.

How do I flip it without it falling apart?

Wait until the bottom is set and golden, around 3 to 4 minutes, before you touch it. Slide a wide spatula fully under the center and flip in one confident motion. For a big pancake, sliding it onto a plate and inverting it back into the pan is easier than a mid-air flip.

What's the best way to reheat leftovers?

A dry or lightly oiled skillet over medium heat. The microwave turns them rubbery and kills the crisp completely. A toaster oven works in a pinch.

Do I have to use seafood?

No. The seafood is optional and a plain scallion version is genuinely good. If you skip it, the batter and heat matter even more since the scallions are doing all the flavor work.