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Crispy Pajeon (파전), Korean Green Onion Pancake

With a soft, scallion-filled interior and extra crunchy exterior, pajeon (Korean green onion pancake) is a dish you need to try! Simply mix the ingredients for a quick yet satisfying dish.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course, Side Dish
Cuisine: Korean
Keyword: crispy pajeon, korean green onion pancake, korean green onion pancake recipe, korean scallion pancake sauce, spring onion pancake korean
Servings: 1 pancake
Calories: 706kcal

Ingredients

  • 1 bunch green onions 6 large onions
  • 3 tbsp oil

Batter

  • 1/3 cup all-purpose flour 40 grams
  • 1/3 cup cornstarch or potato starch 40 grams
  • 2/3 cup water 160 mL
  • 1/4 tsp salt
  • 1/2 tsp sugar

Sauce

  • 2 tbsp soy sauce
  • 1 tbsp vinegar
  • 1 tsp sugar or honey
  • 1/2 tsp red pepper flakes
  • 1 tsp sesame seeds

Instructions

  • Clean, wash, and drain the green onions. Cut them into 2 inch long pieces.
  • Make batter by mixing the flour, cornstarch/potato starch, salt, and sugar in a bowl. Add the ice water and mix gently just until the batter is smooth.
  • Heat up a pan over medium heat. Then add 2 tbsp of vegetable oil.
  • Gently fold the green onions into the pancake batter. Immediately pour into the pan and arrange it into a thin, round shape.
  • Let the pancake cook on the first side until golden brown and crispy, which takes a few minutes. Check periodically to see if the pancake is browning more quickly in one area and rotate as needed.
  • Flip the pancake over and press slightly to help the pancake to crisp up. Add another tablespoon of oil around the edges of the pan. Lift the pan and tilt the pan so that the oil reaches the center of the pancake.
  • Cook this second side until it is also crispy and golden brown again. Again, keep an eye on the browning of the pancake and rotate/move around as needed. (Optional) Flip the pancake and cook for another minute to crisp the first side again. Transfer the pancake to a rack to cool and wipe off excess oil with a clean paper towel.
  • (Optional) Flip the pancake and cook another minute to crisp the first side again. Transfer the pancake to a rack to cool and wipe off excess oil with a clean paper towel.
  • Slice and serve with the sauce while the pancake is still warm.

Notes

  1. Use the 1:1 ratio of flour and starch for a crispy pancake. Either potato starch or cornstarch will work.
  2. Use ice-cold water to reduce gluten formation in the batter and make the pancake more tender.
  3. Spread the pancake out thinly to make sure the pancake cooks through during the short pan-frying time.
  4. Do not cook the pancake over medium-high/high heat. Scallions can burn very quickly, so medium heat gives you more control. Also, make sure to periodically check the bottom of the pancake to see if it is browning more rapidly in one area and rotate as needed (also prevents burning).
  5. Let the pancake cool on a rack before serving on a plate so that the pancake slices can retain the crunchiness for longer. (If you eat the pancake fast enough, this will not be an issue.)