Easy 15-min. Pajeon (Korean Scallion Pancake)
A crispy, savory Korean scallion pancake served with a tangy and savory dipping sauce. This quick and easy pajeon recipe uses simple ingredients and it's ready in just 15 minutes! A family-friendly snack, side dish, or appetizer that's better-than-takeout and great for busy weeknights.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 tbsp vegetable oil (or any neutral oil)
- 5 green onions
- 1/4 cup all-purpose flour
- 1/4 cup potato starch (or cornstarch)
- 1 tsp baking powder
- 1/8 tsp salt
- 1/2 tsp chicken bouillon powder
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 cup water (very cold )
- 2 tbsp regular soy sauce (or light soy sauce)
- 2 tbsp rice vinegar (or white vinegar)
- 1 tsp sesame oil
- 1 tbsp green onion (finely chopped)
Instructions
- 1
Wash green onions and pat dry with paper towels. Trim off the roots, vertically split each stalk down the middle, and chop into 2-inch-long pieces. Transfer into a large mixing bowl.
- 2
Add the remaining batter ingredients to the mixing bowl and mix just until combined. Do not overmix.
- 3
Heat 2 1/2 tablespoons (37 ml) vegetable oil in a large non-stick pan on medium-high heat. Swirl the oil in the pan and add the green onions from the batter first, spreading them evenly. Then scrape out and pour the remaining batter over to fill in any gaps. Reduce to medium heat and fry until the bottom is crispy, golden with some charring, about 4-5 minutes.
- 4
Flip the pancake over with a large spatula and pour remaining oil along the edges of the pan. Swirl the pancake around in the oil and occasionally press down on it.
- 5
Transfer the pancake to a cutting board and slice with a sharp knife into small pieces.
- 6
In a small bowl, combine the dipping sauce ingredients as listed above and serve with the pancake.