Korean Pancakes Recipe for Crisp Scallion Pajeon at Home

Korean pancakes, or jeon, are savory pan-fried dishes made with a thin batter and vegetables, seafood, or other fillings; this version is a vegetable-rich scallion pancake inspired by pajeon. A little rice flour helps the edges turn crisp, while a quick soy-vinegar dip adds a salty, tangy contrast. Recipes vary by region and household, so feel free to adjust the vegetables while keeping the batter light.

Ingredients

1 cup (125 g) all-purpose flour
1/4 cup (40 g) rice flour
3/4 cup (180 ml) cold water
1 large egg (about 50 g), lightly beaten
1/2 teaspoon (3 g) fine salt
1 bunch scallions, about 8 ounces (225 g), trimmed and cut into 3-inch (7.5 cm) lengths
1/2 cup (55 g) carrot, cut into thin matchsticks
1/2 cup (60 g) zucchini, cut into thin matchsticks
3 tablespoons (45 ml) neutral oil, such as canola or sunflower oil, for frying
2 tablespoons (30 ml) soy sauce, for the dipping sauce
1 tablespoon (15 ml) rice vinegar
1 tablespoon (15 ml) water
1 teaspoon (5 ml) toasted sesame oil
1 teaspoon (3 g) toasted sesame seeds
1/4 teaspoon gochugaru (Korean red pepper flakes), optional

Instructions

Prepare the vegetables. Rinse the scallions and dry them well, then trim and cut them into 3-inch lengths. Slice the carrot and zucchini into thin matchsticks, aiming for pieces of similar thickness so they soften at roughly the same rate. Pat the zucchini dry if it seems particularly wet; excess water can make the batter loose.
Mix the dipping sauce. In a small bowl, stir together the soy sauce, rice vinegar, water, sesame oil, sesame seeds, and gochugaru, if using. Set it aside while you make the pancakes. The water softens the saltiness of the soy sauce, while the vinegar keeps the dip bright rather than heavy.
Make a light batter. Whisk the all-purpose flour, rice flour, and salt in a medium bowl. In a separate cup, whisk the cold water and egg, then pour the liquid into the flour. Stir just until no large dry pockets remain. A few small lumps are fine; beating the mixture until completely smooth can develop gluten and make the pancakes chewy instead of tender.
Fold in the vegetables. Add the scallions, carrot, and zucchini to the batter and gently toss until the pieces are coated. The mixture should look full of vegetables, with just enough batter clinging between them to hold each pancake together. If it seems dry and the vegetables will not lightly bind, add cold water 1 teaspoon at a time. If it is runny, sprinkle in a little all-purpose flour.
Heat the pan. Set a 10-inch (25 cm) nonstick or well-seasoned skillet over medium-high heat. Add about 1 1/2 teaspoons of the oil and swirl to coat the bottom. When the oil shimmers, the pan is ready. A properly heated pan helps the underside set and brown instead of absorbing oil; if the oil smokes, lower the heat briefly before adding batter.
Cook the first pancake. Spoon half the vegetable mixture into the skillet. Spread it into an even layer about 1/4 inch (6 mm) thick, arranging the scallions across the pan rather than leaving a mound in the center. Cook for 5 minutes, until the underside is deeply golden and the edges look set. Loosen the edges with a thin spatula, then carefully flip. Cook the second side for 4 minutes, adding a little oil around the edge if the pan looks dry. The pancake should be crisp outside and cooked through at the center. Because the batter contains egg, USDA FSIS guidance for egg dishes is 160°F (71°C); check the center with a food thermometer if you are unsure, and do not serve wet batter.
Cook the second pancake. Transfer the first pancake to a rack or cutting board and repeat with the remaining 1 1/2 teaspoons oil and vegetable mixture. Cook it for 5 minutes on the first side and 4 minutes on the second. If your skillet is smaller than 10 inches, make three thinner pancakes instead and cook them in batches; overcrowding makes flipping harder and the surface less crisp.
Cut and serve. Let each pancake sit for about 1 minute so the crust firms up, then cut it into squares or wedges with a sharp knife or kitchen shears. Serve hot with the dipping sauce. Keep the finished pancake on a rack rather than stacking it while you plate, since trapped steam softens its browned surface.

Tips

Keep the batter cold and lightly mixed. Cold water slows gluten development and helps the surface crisp as it hits the hot pan. Mix only until the flour is moistened, and fold in the vegetables just before frying. The batter is intentionally thin and vegetable-heavy, not a thick American-style breakfast-pancake batter.
Choose a practical rice-flour substitute. Rice flour contributes a delicate, crisp edge, but if it is unavailable, use another 1/4 cup (30 g) all-purpose flour. The pancakes will still hold together, though their crust will be a little softer and more bread-like. Glutinous rice flour is not the same as regular rice flour and can make the texture tacky.
Control the heat and oil. Medium-high heat is a starting point; adjust it if the bottom darkens before the center cooks. Too little oil can leave dry patches, but a pool of oil makes the pancake greasy. Add small amounts around the perimeter as needed, and wait for the pan to return to temperature between batches.
Cut vegetables evenly and dry them. Thin, consistent pieces are easier to coat and cook more evenly. Wet vegetables can thin the batter after mixing, so rinse and dry scallions and blot watery zucchini. If the mixture sits for a few minutes and releases liquid, give it a gentle stir before portioning it into the skillet.

Serving Suggestions

Serve pajeon as a shared starter, a side dish alongside steamed rice, or a light lunch with a bowl of soup. Put the dipping sauce in a shallow dish so each bite can be dipped without soaking the crisp surface. For a fuller Korean-inspired meal, pair the pancakes with rice, a simple vegetable side, and a protein such as tofu, grilled meat, or pan-fried fish. Keep other dishes mildly seasoned if you want the tangy, savory sauce to stand out.

For a casual table, place the whole pancake on a board and let everyone take a wedge, or cut it into bite-size squares for easy sharing. Serve it soon after frying: the contrast between a browned edge and a tender, scallion-filled middle is at its best while hot. If making more than one batch, serve the pancakes as they come off the pan or hold them briefly in a low oven on a wire rack rather than piling them on a plate.

Variations

Seafood pajeon: Add about 4 ounces (115 g) of small raw shrimp, squid, or a combination, cut into bite-size pieces, to the vegetable mixture. Spread the pieces throughout the pancake so they cook evenly, and make the pancakes no thicker than 1/4 inch (6 mm). Seafood must reach 145°F (63°C), the USDA FSIS safe minimum for fish and seafood, checked with a food thermometer. For more reliable cooking, use seafood that has already been cooked and cooled, fold it in near the end, and heat the pancake until hot throughout.

Kimchi pancake: Replace about half the zucchini and carrot with 1/2 cup (75 g) well-drained, chopped kimchi. Reduce the salt in the batter to 1/4 teaspoon (1.5 g), since kimchi and its liquid can already be salty. A spoonful of kimchi juice can replace an equal amount of water for a deeper tang, but add it gradually so the batter stays thick enough to coat the vegetables.

All-scallion or gluten-free version: For an all-scallion pancake, omit the carrot and zucchini and use an additional 1/2 cup (75 g) scallions. For a gluten-free version, use a certified gluten-free all-purpose flour blend in place of wheat flour and check that the soy sauce is gluten-free; the texture and browning can vary by blend. Cornstarch or extra rice flour alone is not a direct replacement for the all-purpose flour because it will not bind the vegetables in the same way.

Storage and Reheating

Let leftover pancakes cool until they are no longer steaming, then refrigerate them in a covered container within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. Store the dipping sauce separately so the pancakes do not soften. For longer storage, freeze cooled pancakes in a single layer until firm, then transfer them to a freezer-safe container with parchment between layers; use within about 2 months for the best texture. Thaw overnight in the refrigerator or reheat from frozen.

To restore crisp edges, warm the pancakes in a lightly oiled skillet over medium heat for a few minutes per side, turning once. An oven or toaster oven also works: heat until the center is hot and the edges feel crisp. Microwave reheating is quick but tends to soften the crust. Reheat leftovers to 165°F (74°C), as recommended by USDA FSIS, and check the center with a food thermometer. Discard any pancakes left at room temperature for more than 2 hours.

Frequently Asked Questions

What does pajeon mean? Pajeon is a Korean savory pancake made with scallions; the word combines pa, meaning scallion, and jeon, a category of pan-fried battered or coated foods. This recipe uses scallions as its main feature, with extra vegetables for color and texture. Other Korean pancakes can use ingredients such as kimchi, seafood, or mung beans.

Why are my Korean pancakes not crispy? A pan that is not hot enough, a batter that is too thick, or vegetables that are wet can all produce a soft pancake. Preheat the skillet until the oil shimmers, spread the batter into a thin layer, and avoid adding extra water unless the mixture cannot bind. Let each side brown fully before flipping, and do not stack finished pancakes while they are hot.

Can I make the batter ahead? It is best to slice the vegetables and mix the dipping sauce ahead, then combine the batter shortly before cooking. Once flour is mixed with liquid, it thickens as it stands, and the vegetables can release water. If you need to prepare it a little early, keep the batter covered in the refrigerator and stir gently before cooking; add a teaspoon of cold water only if it has become too thick.

Can I make Korean pancakes without egg? Yes. Omit the egg and add about 3 tablespoons (45 ml) extra cold water, mixing it in gradually until the batter coats the vegetables. The pancakes may be slightly less rich and a bit more fragile, so spread them carefully and flip only after the first side is well browned and set. A plant-based egg substitute may work, but products vary in how well they bind.

What can I use instead of gochugaru? The pepper flakes are optional and mainly add gentle heat and color to the dipping sauce. Leave them out for a mild dip, or use a small pinch of crushed red pepper flakes. The flavor will be less fruity and more sharply hot than Korean gochugaru, so start with less and adjust to taste.

How do I know when to flip the pancake? The first side is ready when the edges are set, the pancake releases from the skillet with a thin spatula, and the underside is golden brown. If it sticks or breaks, give it another 30 to 60 seconds rather than forcing the flip. A wide spatula makes the job easier; for a large pancake, slide it onto a plate and invert the skillet over it if that feels safer.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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