Pajeon (Korean Green Onion Pancake)

This pajeon (Korean green onion pancake) is a simple yet incredibly flavorful dish with crispy edges and a soft, savory center. Paired with a spicy and tangy soy-based dipping sauce, it's perfect as a side dish, snack, or light meal that's packed with delicious, savory goodness.

Pajeon is a classic Korean dish that's super flavorful-a green onion pancake with crispy edges and a soft, savory center. It's simple to make and perfect when you're craving something quick and delicious.

Typically served with a tangy and slightly spicy soy-based dipping sauce, pajeon is a comforting treat, especially on rainy or cold days. While it's satisfying on its own, you can also enjoy it alongside other side dishes for a more varied spread.

And if you're a fan of bold Korean flavors, you might also like my dubu jorim (soy-braised tofu) or my spicy Korean-style ground turkey, both of which are easy to make and just as satisfying. These recipes showcase how Korean cuisine turns everyday ingredients into something truly special.

Pajeon Ingredients

To make pajeon you'll need the following ingredients:

• Green onion: Thinner green onions work best for pajeon as they cook more evenly and blend seamlessly into the batter, but thicker ones will work just fine too. Whichever you choose, make sure to use plenty-green onions are the star of this dish!
• Flour: Flour is the main ingredient for the batter, creating a base that holds everything together. For extra crispiness, you can mix flour with a bit of potato starch or use a ready-made Korean jeon batter mix from an Asian grocery store. Feel free to check out my haemul pajeon (Korean seafood scallion pancake) recipe to see how to incorporate potato starch into the batter.
• Egg: Egg is a staple ingredient in jeon, helping to bind the batter while adding richness to the pancake. It also gives the pancake a slightly golden color when cooked.
• Soy sauce: Soy sauce is the essential base for the dipping sauce, bringing salty umami to every bite. Use a good-quality soy sauce for the best flavor-it's worth it!
• Rice vinegar: Rice vinegar adds a tangy kick that makes the dipping sauce irresistible. Be sure to use rice vinegar specifically, as other types of vinegar can overpower the sauce's delicate balance.
• Sesame oil: Sesame oil infuses the dish with its signature nutty aroma and is an absolute must for authentic flavor. A little goes a long way, so don't skip this key ingredient!
• Gochugaru: Gochugaru, Korean red pepper flakes, bring a spicy heat to the dipping sauce that elevates the pancake's savory flavors. Adjust the amount to suit your spice tolerance-it's a flavorful addition you won't want to miss.
• Sesame seeds: Sesame seeds add a delightful crunch and texture to the dipping sauce. Toasted sesame seeds work especially well, enhancing the nutty undertones of the sesame oil.

How to make pajeon (green onion pancake)

Prepare the dipping sauce. First, whisk together all dipping sauce ingredients in a small bowl. Set the sauce aside.

Prepare the batter. Next, add the all-purpose flour, salt, and cold water to a bowl. Then whisk until combined.

Combine. Add the green onions and beaten egg. Stir until just combined.

Pan-fry the pancake. Preheat some vegetable oil in a large pan over medium heat. Then pour all of the batter (to make one large pancake, use a large pan) or half of the batter (to make two small pancakes, recommended) into the pan. Pan-fry the pancake until browned and halfway cooked.

Flip the pancake. Flip the pancake and let the other side brown. Add more vegetable oil if needed and slightly lift the pancake to distribute the oil underneath it.

Serve. Serve the pancake with the dipping sauce and enjoy!

Tips & Notes

• Use plenty of green onions: The green onions are the star of pajeon, so don't skimp! Thinner green onions are ideal for even cooking, but thicker ones work too-just slice them lengthwise for better distribution in the batter.
• Get the batter consistency right: The batter should be quite runny and coat the green onions evenly without being too thick. If you're experimenting, check out my haemul pajeon recipe for how to add potato starch for a crispier texture.
• Preheat the oil and pan properly: Use a well-heated, generously oiled pan to get that perfect crispy edge. If the pan isn't hot enough, the pancake might stick or turn out greasy instead of golden and crisp.
• Keep the pancake thin: Don't pour all the batter into the pan at once-your pancake needs to be thin enough to cook through properly. Consider the size of your pan and aim for an even layer; making multiple smaller pancakes often works best.
• Balance the dipping sauce: Measure the ingredients for the dipping sauce carefully to achieve the perfect balance of salty, tangy, spicy, and nutty flavors. A well-made dipping sauce can elevate your pajeon to the next level!

Variations

• Haemul pajeon: Add a mix of seafood like shrimp, squid, or clams to the batter for a savory seafood twist. This variation is perfect for seafood lovers and adds extra flavor and texture to the classic green onion pancake. Feel free to check out my haemul pajeon recipe for detailed instructions.
• Kimchi pajeon: Mix chopped kimchi into the batter for a spicy, tangy kick. The fermented kimchi adds depth to the flavor and pairs perfectly with the crispy, savory pancake. Also, feel free to check out my kimchi jeon recipe if you want to give this Korean classic a try!
• Vegetable pajeon: Skip the meat or seafood and go full veggie! Add a variety of vegetables like zucchini, carrots, and mushrooms to the batter for a lighter, plant-based version that's just as tasty.

Frequently Asked Questions

More simple and delicious Korean recipes

If you're a fan of Korean food and want to try more dishes, check out these recipes:

• Kimchi Jeon (Kimchi Pancake)
• Doenjang Jjigae (Korean Soybean Paste Stew)
• Korean-Style Ground Turkey
• Ground Beef Bulgogi
• Tteokbokki (Spicy Korean Rice Cakes)