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Easy 15-Minute Korean Scallion Pancake (Pajeon) Recipe

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4.2 from 51 reviews

A quick and easy Korean scallion pancake recipe that yields a crispy, golden pajeon with a flavorful dipping sauce. Perfect for a savory snack or appetizer, this dish comes together in just 15 minutes using simple ingredients and a stovetop pan-frying method.

  • Total Time: 15 minutes
  • Yield: 1 serving (1 large pancake)

Ingredients

Pancake Batter and Filling

  • 5 tbsp vegetable oil (or any neutral oil)
  • 5 green onions
  • 1/4 cup all-purpose flour
  • 1/4 cup potato starch (or cornstarch)
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1/2 tsp chicken bouillon powder (do not skip!)
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 cup very cold water

Dipping Sauce

  • 2 tbsp regular soy sauce (or light soy sauce)
  • 2 tbsp rice vinegar (or apple cider vinegar)
  • 1 tsp toasted sesame oil
  • 1 tbsp green onion (finely chopped)

Instructions

  1. Prepare the Green Onions: Wash the green onions thoroughly and pat dry completely with paper towels. Trim off the roots, then vertically split each stalk down the middle. Chop into 2-inch-long pieces and transfer to a large mixing bowl.
  2. Make the Batter: Add all remaining batter ingredients to the bowl with the green onions. Mix gently just until combined; do not overmix to ensure a tender pancake texture.
  3. Heat the Pan and Oil: Place a large 12-inch nonstick pan over medium-high heat. Add 2 1/2 tablespoons of vegetable oil and swirl to coat the pan evenly.
  4. Cook the Bottom Side: Spread the green onions evenly in the pan first, then pour the batter over them, filling any gaps. Reduce heat to medium and cook until the bottom is crispy, golden, and lightly charred, around 4-5 minutes.
  5. Flip and Cook Other Side: Flip the pancake carefully using a large spatula. Pour the remaining oil around the pan edges, swirl so it spreads beneath the pancake, and occasionally press down gently with the spatula. Cook until the other side is also crispy and golden with a slightly chewy center, about 4-5 more minutes.
  6. Slice and Serve: Transfer the pancake to a cutting board and slice into small pieces using a sharp knife.
  7. Prepare the Dipping Sauce: In a small bowl, combine soy sauce, rice vinegar, toasted sesame oil, and finely chopped green onion. Serve alongside the pancake.

Notes

  • Use very cold water in the batter to achieve better texture and crispiness.
  • Do not skip the chicken bouillon powder—it adds essential umami flavor.
  • Be careful not to overmix the batter to avoid a tough pancake.
  • If avoiding animal products, substitute chicken bouillon powder with a vegetarian alternative to keep the flavor.
  • Adjust soy sauce and vinegar amount in the dipping sauce to taste for sweetness or acidity preferences.
  • Author: Madelynn
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Korean

Find it online: https://allyumcooks.com/easy-15-minute-korean-scallion-pancake-pajeon-recipe/