Pajeon is Korea’s answer to the pancake question—and 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.
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.
Ingredients
Serves 2-4 (makes 2 pancakes).
Step-by-Step Instructions
Make the Dipping Sauce
- In a small bowl, combine soy sauce, rice vinegar, water, sugar, gochugaru, sesame oil, garlic, scallion, and sesame seeds.
- Stir until sugar dissolves. Set aside to let flavors meld.
Make the Batter
- In a large bowl, whisk together flour, cornstarch, salt, and sugar.
- Add cold water and beaten egg. Whisk until just combined—a few lumps are okay. Do not overmix.
- The batter should be thin and pourable, like heavy cream. If too thick, add a tablespoon of water at a time.
Prepare the Scallions
- Wash and dry scallions thoroughly. Cut into 2-inch lengths. Pat dry—excess water can make the pancake soggy.
- If using add-ins (seafood, kimchi, vegetables), prepare them now and have them ready.
Heat the Pan
- Heat a large non-stick skillet or cast-iron pan over medium-high heat.
- Add 2-3 tablespoons of oil—enough to generously coat the bottom. The oil is key to crispy edges.
First Pancake
- Pour half the batter into the hot pan, tilting to spread into a thin, even round.
- Immediately scatter half the scallions (and any add-ins) evenly over the batter. Press them in gently with a spatula so they adhere.
- Cook for 3-4 minutes until the bottom is golden brown and crispy. Peek at the edges to check.
- Flip carefully using a wide spatula. Add another tablespoon of oil around the edges if needed.
- Cook for another 3-4 minutes until the second side is golden and crispy and the pancake is cooked through.
Second Pancake
- Repeat with remaining batter, scallions, and add-ins. Add more oil as needed between pancakes.
Serve Immediately
- Transfer pajeon to a cutting board and cut into wedges.
- Serve hot with the dipping sauce on the side.
- Take a bite. Crispy edges, tender center, bursts of scallion. Dip in the tangy sauce. This is Korean comfort food at its best.
Summary
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Yield: 2 pancakes (serves 2-4)
Difficulty: Crispy, easy, addictive
Storage Notes
Leftovers:
Store in an airtight container in the fridge for up to 2 days. The texture will soften but still tastes great.
Reheating (Bring Back the Crunch):
Skillet (best): Reheat in a dry pan over medium heat for 2-3 minutes per side until crispy. Air fryer: 375°F for 3-4 minutes. Oven: 400°F for 5-7 minutes on a wire rack. Microwave: Not recommended—makes it soggy.
Make Ahead:
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.
What to Serve With Pajeon:
- Makgeolli (Korean rice wine)—the classic pairing
- Soju or beer
- Steamed rice
- Kimchi (the essential Korean side dish)
- Pickled vegetables
- Doenjang jjigae (soybean paste stew)
