Pajeon (Korean Scallion Pancake)
Ever Make Pajeon in Your Pajamas?
Alright, I’ve gotta tell you — Pajeon (that’s the famous Korean Scallion Pancake, in case you stumbled here by accident) is my ace-in-the-hole when friends crash dinner (again) or when it’s raining and my motivation is, well, somewhere under the couch cushions. First time I tried it, I burned the edges, made a mess of the kitchen, and learned, respectfully, not to touch my mother-in-law’s nonstick pan. Lesson learned. The upside? Everyone still inhaled it and asked for more, so can’t have been that bad.
Oh, and fair warning: if you invite my friend Dave over after making these, hide a piece somewhere. He’s quick — like, wild-animal-grabbing-a-sandwich quick. Anyway, here’s to crispy, savory pancakes that are way less fussy than they sound.
Why You’ll Love Making Pajeon
I make these whenever I need a snack that feels like real food but doesn’t take forever (read: most Sunday afternoons). My family basically hovers as soon as the oil comes out. It’s got that “crunchy-outside, soft-inside” thing that gets me every time. Plus, it’s an excuse to use up ingredients about to go slightly questionable in the fridge. I’ve even used leftover seafood or just plain carrot shreds — basically, as long as there’s scallions in the mix, everyone’s happy.
And, okay, sometimes making the dipping sauce while the pancake cooks is a little stressful. There’s no law saying you have to make it perfectly. I once forgot the vinegar; nobody complained!
Stuff You Need (With My Lazy Substitutions)
- 1 big bunch scallions, trimmed and cut into handy 2-3 inch bits (I’ve used those thin Asian chives too — works fine)
- 1/2 cup all-purpose flour (‘My grandmother always insisted on Gold Medal, but honestly, store brand is just as good’)
- 1/2 cup cold water (if things get too gloopy, just add a splash more, no harm)
- 1 egg (brown, white — I’m not picky & neither is the pancake)
- 1/2 tsp salt
- 1/4 cup potato starch or cornstarch (sometimes I skip this, but it really does help crispiness)
- 1 small chili, sliced (optional) ‘cos sometimes you want a little heat’
- A handful of shrimp, squid, or both (optional) — or skip it, it’s still grand
- Vegetable oil – enough to give the pan a decent slick
- For the quick dipping sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil (regular cooking oil works if you’re out)
- 1/2 tsp sugar
- A sprinkle of sesame seeds and/or chopped scallion tops
How I Usually Do It (But You Do You)
- First, mix the flour, starch, salt, water and egg in a big-ish bowl; don’t bother with a whisk, a fork or chopsticks are just fine. You want a batter that’s kinda like melted ice cream. Lumps are totally fine; I gave up chasing them years ago.
- Throw your scallion pieces in. If you’re adding shrimp or squid or even carrots, now’s your moment. Give it all a good stir.
- Heat a generous slick of oil in a nonstick or cast iron skillet over medium-high. (Don’t let anyone tell you a fancy pan is vital — I once used an old camping skillet and it managed alright.)
- Pour in the batter. Spread it out, but don’t stress about a perfect circle — rustic is the vibe. Poke a few stray scallions back in if you feel like fussing.
- Let it sizzle and crisp up for about 3-4 minutes; press down gently with a spatula so it gets maximum crunchiness. This is usually where I lean over and inhale like a cartoon wolf.
- Flip! I use two spatulas. Don’t panic if it breaks a bit — it builds character. Cook another 2-3 minutes till it’s golden. Sometimes I get excited and flip too soon — don’t. Golden is the goal.
- While that’s happening, toss the sauce ingredients in a small bowl and stir. Give yourself a pat on the back for multitasking. If you forget the sugar (I have), honestly, it’s still good.
- Slide pancake onto a board, cut into wedges or strips. This is the part where my family will magically appear in the kitchen with plates.
Random Notes from My Disasters and Triumphs
- Colder water seems to make the pancake a bit crispier, but half the time I just use straight tap and it’s still pretty great.
- Too much seafood = soggy pancake. Learned that one the hard way; measure with your heart, not with both hands.
- It keeps its crisp best if you eat it soon after making. Let’s be real, though: never gets a chance to go cold in my house.
If You Feel Like Mixing Things Up (Or Failing Spectacularly)
- I’ve made this with kimchi chopped up, which made it nicely tangy but honestly, I added too much liquid and it got kinda mushy. Didn’t love it, but hey, now I know.
- A baby handful of grated potato tossed in makes it denser; my Mum likes that twist. Personally? I like it classic most days.
- Once I tried using whole wheat flour (out of desperation); yeah, it forms the pancake, but the taste… not my fave.
Do You Really Need Special Equipment?
If you have a nonstick frying pan, you’re set, but I’ve totally made it in a cast iron when the nonstick one looked scary (burnt cheese, don’t ask). No spatula? Use a plate to help flip — it’s not elegant, but it works. Oh — and skip the electric mixer, unless you really love extra dishes.
About Leftovers (What Leftovers?)
Look, it supposedly keeps in the fridge for a day or two — but, and I say this with only a little exaggeration, I have never had any survive past the next morning. If you do need to reheat, pop it back in a hot pan for a bit to get the crunch back. Microwave? Eh, only when desperate.
How We Usually Serve It (I’m Not Fancy)
I like slicing it into strips and dunking them in the sauce while standing at the kitchen counter, but if you want to arrange it artfully on a plate with those pretty diagonal slices — knock yourself out. Good with cold beer, green tea, or whatever you have lying around. My kids actually dip plain pieces in ketchup (don’t @ me, I’ve stopped fighting it).
Lessons Learned the Messy Way
- Let the bottom get golden before flipping — I always regret it if I’m in a rush. It’ll fall apart otherwise.
- Don’t overload with fillings. It’s tempting, but the pancake gets heavy and floppy, not crispy.
- If the batter seems too thick, a splash of extra water fixes it; too runny, just toss a pinch more flour. Honestly, it’s “pancakes, not rocket science.”
People Actually Ask Me This Stuff (FAQ-ish)
- Can I freeze Pajeon?
- You can, I guess? I’ve stuck pieces in the freezer, but the texture drops off a bit; reheats fine in a pan but isn’t quite as crispy. So, sure, if you really gotta.
- What’s the difference between pajeon and haemul pajeon?
- Haemul pajeon’s just this same pancake all jazzed up with lots of seafood. Sometimes mine ends up halfway in between, especially if I find half a bag of shrimp hiding in the freezer.
- Do I really need starch?
- No, but it helps with the crisp edge. I’ve made it plenty times with just flour. Tastes fine either way, if you ask my lot.
- Is this breakfast, lunch, or dinner?
- Honestly, yes. Sometimes it’s a midnight snack too. Is there a wrong time for Pajeon? Doubt it.
- Do I need to cut the scallions fancy?
- Only if you like drama. Honestly, chunky or thin, just toss ‘em in — nobody’s policing you in your own kitchen (except maybe my mother, but she’s not here).
Anyway, that’s my slightly scattered homage to Pajeon. I say trust your gut, use what you have, and don’t sweat the details. Now I’ve made myself hungry again…
Ingredients
- 1 cup all-purpose flour
- 1/2 cup rice flour
- 1 cup cold water
- 2 large eggs
- 1 bunch scallions, cut into 2-inch pieces
- 1/2 cup mixed vegetables (such as carrots and bell peppers), thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons vegetable oil, for frying
- Soy dipping sauce, for serving
Instructions
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1In a large bowl, whisk together all-purpose flour, rice flour, salt, and black pepper.
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2Beat the eggs and add them to the bowl along with cold water. Whisk to form a smooth batter.
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3Fold in the scallions and mixed vegetables until evenly coated with the batter.
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4Heat 1.5 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Pour half of the batter into the skillet and spread evenly.
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5Cook for 3–4 minutes until the bottom is golden and crispy. Flip and cook the other side for another 2–3 minutes.
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6Repeat with remaining oil and batter. Slice and serve warm with soy dipping sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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