Korean pancakes, also known as Pajeon, are savory pancakes made with a simple batter, fresh scallions, and sometimes other vegetables or seafood. They’re crispy on the outside, tender on the inside, and absolutely packed with flavor. I love making these when I want something satisfying, quick, and full of texture.
Why You’ll Love This Recipe
I enjoy how fast and versatile this recipe is. Whether I’m looking for a tasty snack, a light meal, or an appetizer to impress guests, these pancakes always hit the spot. The crispy edges and soft, chewy center make every bite unforgettable. Plus, I can mix in other veggies or even seafood if I’m feeling fancy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup all-purpose flour
1 tablespoon cornstarch
1 cup cold water
1 large egg
½ teaspoon salt
1 bunch scallions, cut into 2-inch pieces
1 small carrot, julienned (optional)
½ cup thinly sliced onion
¼ cup vegetable oil, for frying
Optional dipping sauce:
2 tablespoons soy sauce
1 tablespoon rice vinegar
½ teaspoon sesame oil
½ teaspoon sugar
½ teaspoon red pepper flakes (optional)
Directions
In a large bowl, I whisk together the flour, cornstarch, salt, water, and egg until I get a smooth batter.
I stir in the scallions, onions, and carrots (if using) until they’re fully coated with the batter.
I heat about 2 tablespoons of oil in a non-stick skillet over medium-high heat.
I pour half the batter into the pan, spreading it out evenly with a spoon or spatula.
I cook it for 3–4 minutes until the bottom is golden and crispy, then flip it carefully and cook the other side for another 3–4 minutes.
Once both sides are crisp and cooked through, I transfer the pancake to a plate and repeat with the remaining batter.
I mix together the dipping sauce ingredients in a small bowl and serve it on the side.
Servings and timing
This recipe makes 2 large pancakes, enough to serve 2–3 people as a main dish or 4–6 as an appetizer. It takes about 10 minutes to prepare and 15 minutes to cook, so I can have everything ready in just 25 minutes.
Variations
Sometimes I switch things up by adding chopped kimchi, zucchini, or even small shrimp to the batter. I also like using a mix of green and red chili peppers for extra color and heat. The base batter is neutral enough to let me play around with all kinds of flavor combinations.
storage/reheating
If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I pan-fry the pancakes again over medium heat until they’re warmed through and crispy—this brings back their original texture way better than microwaving.
FAQs
How do I make the pancakes extra crispy?
I make sure to use cold water in the batter and don’t overcrowd the pan when frying. Using cornstarch along with flour also helps create a crispier texture.
Can I make Pajeon without eggs?
Yes, I can leave out the egg for a vegan version. I just add a little more water or use a flaxseed egg substitute if needed.
What’s the best oil to use for frying?
I like using a neutral oil with a high smoke point, like vegetable or canola oil, for the best results without altering the flavor.
Can I freeze Korean pancakes?
Yes, I freeze them between parchment paper in a freezer-safe bag. When I want to reheat them, I just pan-fry straight from frozen until hot and crispy.
What can I serve with Pajeon?
I usually serve them with dipping sauce and sometimes a bowl of soup or rice. They also go great with Korean side dishes like kimchi or pickled radish.
Conclusion
Pajeon is one of my favorite go-to recipes when I want something quick, savory, and satisfying. It’s easy to prepare, endlessly customizable, and always a hit whether I’m cooking for myself or sharing with others. Give it a try—once I made it the first time, it became a regular part of my meal rotation.
Korean pancakes (Pajeon) are savory, crispy-on-the-outside and tender-on-the-inside pancakes made with scallions and other vegetables, perfect as a snack, appetizer, or light meal.
Ingredients
1 cup all-purpose flour
1 tablespoon cornstarch
1 cup cold water
1 large egg
½ teaspoon salt
1 bunch scallions, cut into 2-inch pieces
1 small carrot, julienned (optional)
½ cup thinly sliced onion
¼ cup vegetable oil, for frying
Optional dipping sauce:
2 tablespoons soy sauce
1 tablespoon rice vinegar
½ teaspoon sesame oil
½ teaspoon sugar
½ teaspoon red pepper flakes (optional)
Instructions
In a large bowl, whisk together the flour, cornstarch, salt, water, and egg until smooth.
Stir in scallions, onions, and carrots (if using) until coated with the batter.
Heat 2 tablespoons of oil in a non-stick skillet over medium-high heat.
Pour half the batter into the skillet, spreading it out evenly.
Cook for 3–4 minutes until the bottom is golden and crispy, then flip and cook the other side for another 3–4 minutes.
Transfer the pancake to a plate and repeat with remaining batter.
Mix dipping sauce ingredients in a small bowl and serve with the pancakes.
Notes
Use cold water in the batter for extra crispiness.
Don’t overcrowd the pan to ensure even cooking.
Add kimchi, shrimp, or peppers for variations.
Reheat leftovers in a skillet for best texture.
Pajeon freezes well; reheat from frozen by pan-frying.
