{"id":1253,"date":"2026-03-29T18:06:27","date_gmt":"2026-03-29T18:06:27","guid":{"rendered":"https:\/\/wordpress.cherrychapters.com\/gentlesimmer\/?p=1253"},"modified":"2026-03-29T18:06:28","modified_gmt":"2026-03-29T18:06:28","slug":"pajeon-korean-scallion-pancake","status":"publish","type":"post","link":"https:\/\/wordpress.cherrychapters.com\/gentlesimmer\/2026\/03\/29\/pajeon-korean-scallion-pancake\/","title":{"rendered":"Pajeon (Korean Scallion Pancake)"},"content":{"rendered":"\n

Pajeon is Korea’s answer to the pancake question\u2014and it’s not sweet. It’s savory, crispy, packed with fresh scallions, and served with a tangy soy dipping sauce that makes every bite sing. It’s the kind of food that brings people to the table, perfect for sharing, and dangerously easy to eat.<\/p>\n\n\n\n

<\/div>\n\n\n\n

The magic is in the texture: crispy, lacy edges giving way to a tender, scallion-studded center. A simple batter, a hot pan, and plenty of oil create that signature crunch. Serve it as an appetizer, a snack with drinks, or a light meal with rice and kimchi. Once you start, it’s hard to stop.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Ingredients<\/h2>\n\n\n\n
<\/div>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Serves 2-4 (makes 2 pancakes).<\/em><\/p>\n\n\n\n

For the Pancake:<\/h3>\n\n\n\n
    \n
  • 1 cup all-purpose flour<\/li>\n\n\n\n
  • \u00bd cup cornstarch or potato starch (for extra crispiness)<\/li>\n\n\n\n
  • 1 cup cold water<\/li>\n\n\n\n
  • 1 large egg, beaten<\/li>\n\n\n\n
  • 1 tsp salt<\/li>\n\n\n\n
  • \u00bd tsp sugar<\/li>\n\n\n\n
  • 1 bunch scallions (about 8-10), cut into 2-inch lengths<\/li>\n\n\n\n
  • Neutral oil, for frying (vegetable or canola)<\/li>\n<\/ul>\n\n\n\n
    <\/div>\n\n\n\n

    Optional Add-Ins:<\/h3>\n\n\n\n
      \n
    • \u00bd cup seafood (shrimp, squid, mussels), chopped<\/li>\n\n\n\n
    • \u00bd cup kimchi, chopped (squeeze out excess liquid)<\/li>\n\n\n\n
    • \u00bc cup carrots, julienned<\/li>\n\n\n\n
    • 1 fresh red chili, thinly sliced<\/li>\n\n\n\n
    • \u00bc cup zucchini, thinly sliced<\/li>\n<\/ul>\n\n\n\n
      <\/div>\n\n\n\n

      For the Dipping Sauce:<\/h3>\n\n\n\n
        \n
      • \u00bc cup soy sauce<\/li>\n\n\n\n
      • 1 tbsp rice vinegar<\/li>\n\n\n\n
      • 1 tbsp water<\/li>\n\n\n\n
      • 1 tsp sugar<\/li>\n\n\n\n
      • \u00bd tsp gochugaru (Korean red pepper flakes) or regular red pepper flakes<\/li>\n\n\n\n
      • 1 tsp sesame oil<\/li>\n\n\n\n
      • 1 clove garlic, minced<\/li>\n\n\n\n
      • 1 tbsp chopped scallion (optional)<\/li>\n\n\n\n
      • \u00bd tsp toasted sesame seeds (optional)<\/li>\n<\/ul>\n\n\n\n
        <\/div>\n\n\n\n

        Step-by-Step Instructions<\/h2>\n\n\n\n
        <\/div>\n\n\n\n

        Step 1: Make the Dipping Sauce<\/h3>\n\n\n\n
          \n
        1. In a small bowl, combine soy sauce, rice vinegar, water, sugar, gochugaru, sesame oil, garlic, scallion, and sesame seeds.<\/li>\n\n\n\n
        2. Stir until sugar dissolves. Set aside to let flavors meld.<\/li>\n<\/ol>\n\n\n\n
          <\/div>\n\n\n\n

          Step 2: Make the Batter<\/h3>\n\n\n\n
            \n
          1. In a large bowl, whisk together flour, cornstarch, salt, and sugar.<\/li>\n\n\n\n
          2. Add cold water and beaten egg. Whisk until just combined\u2014a few lumps are okay. Do not overmix.<\/li>\n\n\n\n
          3. The batter should be thin and pourable, like heavy cream. If too thick, add a tablespoon of water at a time.<\/li>\n<\/ol>\n\n\n\n
            <\/div>\n\n\n\n

            Step 3: Prepare the Scallions<\/h3>\n\n\n\n
              \n
            1. Wash and dry scallions thoroughly. Cut into 2-inch lengths. Pat dry\u2014excess water can make the pancake soggy.<\/li>\n\n\n\n
            2. If using add-ins (seafood, kimchi, vegetables), prepare them now and have them ready.<\/li>\n<\/ol>\n\n\n\n
              <\/div>\n\n\n\n

              Step 4: Heat the Pan<\/h3>\n\n\n\n
                \n
              1. Heat a large non-stick skillet or cast-iron pan over medium-high heat.<\/li>\n\n\n\n
              2. Add 2-3 tablespoons of oil\u2014enough to generously coat the bottom. The oil is key to crispy edges.<\/li>\n<\/ol>\n\n\n\n
                <\/div>\n\n\n\n

                Step 5: First Pancake<\/h3>\n\n\n\n
                  \n
                1. Pour half the batter into the hot pan, tilting to spread into a thin, even round.<\/li>\n\n\n\n
                2. Immediately scatter half the scallions (and any add-ins) evenly over the batter. Press them in gently with a spatula so they adhere.<\/li>\n\n\n\n
                3. Cook for 3-4 minutes until the bottom is golden brown and crispy. Peek at the edges to check.<\/li>\n\n\n\n
                4. Flip carefully using a wide spatula. Add another tablespoon of oil around the edges if needed.<\/li>\n\n\n\n
                5. Cook for another 3-4 minutes until the second side is golden and crispy and the pancake is cooked through.<\/li>\n<\/ol>\n\n\n\n
                  <\/div>\n\n\n\n

                  Step 6: Second Pancake<\/h3>\n\n\n\n
                    \n
                  1. Repeat with remaining batter, scallions, and add-ins. Add more oil as needed between pancakes.<\/li>\n<\/ol>\n\n\n\n
                    <\/div>\n\n\n\n

                    Step 7: Serve Immediately<\/h3>\n\n\n\n
                      \n
                    1. Transfer pajeon to a cutting board and cut into wedges.<\/li>\n\n\n\n
                    2. Serve hot with the dipping sauce on the side.<\/li>\n\n\n\n
                    3. Take a bite. Crispy edges, tender center, bursts of scallion. Dip in the tangy sauce. This is Korean comfort food at its best.<\/li>\n<\/ol>\n\n\n\n
                      <\/div>\n\n\n\n

                      Summary<\/h2>\n\n\n\n
                      <\/div>\n\n\n\n

                      Prep Time:<\/strong> 10 minutes | Cook Time:<\/strong> 15 minutes | Total Time:<\/strong> 25 minutes<\/p>\n\n\n\n

                      Yield:<\/strong> 2 pancakes (serves 2-4)<\/p>\n\n\n\n

                      Difficulty:<\/strong> Crispy, easy, addictive<\/p>\n\n\n\n

                      <\/div>\n\n\n\n

                      Storage Notes<\/h2>\n\n\n\n
                      <\/div>\n\n\n\n

                      Leftovers:<\/h3>\n\n\n\n

                      Store in an airtight container in the fridge for up to 2 days. The texture will soften but still tastes great.<\/p>\n\n\n\n

                      <\/div>\n\n\n\n

                      Reheating (Bring Back the Crunch):<\/h3>\n\n\n\n

                      Skillet (best):<\/strong> Reheat in a dry pan over medium heat for 2-3 minutes per side until crispy. Air fryer:<\/strong> 375\u00b0F for 3-4 minutes. Oven:<\/strong> 400\u00b0F for 5-7 minutes on a wire rack. Microwave:<\/strong> Not recommended\u2014makes it soggy.<\/p>\n\n\n\n

                      <\/div>\n\n\n\n

                      Make Ahead:<\/h3>\n\n\n\n

                      Mix the batter up to 2 hours in advance and refrigerate. Stir before using. The pancake is best cooked fresh and served immediately for maximum crispiness.<\/p>\n\n\n\n

                      <\/div>\n\n\n\n

                      What to Serve With Pajeon:<\/h3>\n\n\n\n
                        \n
                      • Makgeolli (Korean rice wine)\u2014the classic pairing<\/li>\n\n\n\n
                      • Soju or beer<\/li>\n\n\n\n
                      • Steamed rice<\/li>\n\n\n\n
                      • Kimchi (the essential Korean side dish)<\/li>\n\n\n\n
                      • Pickled vegetables<\/li>\n\n\n\n
                      • Doenjang jjigae (soybean paste stew)<\/li>\n<\/ul>\n\n\n\n
                        \"\"<\/figure>\n\n\n\n

                        <\/p>\n","protected":false},"excerpt":{"rendered":"

                        Crispy, golden-brown pancakes packed with fresh scallions, kissed with garlic and soy, and served with a tangy dipping sauce. <\/p>\n","protected":false},"author":1,"featured_media":1300,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[537,534,536,531,535,533,532],"class_list":["post-1253","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-quick_meals","tag-easy-korean-recipe","tag-jeon","tag-korean-appetizer","tag-korean-pancake","tag-korean-scallion-pancake","tag-pajeon","tag-scallion-pancake"],"yoast_head":"\nPajeon (Korean Scallion Pancake) - Gentle Simmer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wordpress.cherrychapters.com\/gentlesimmer\/2026\/03\/29\/pajeon-korean-scallion-pancake\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pajeon (Korean Scallion Pancake) - 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