📝 About This Recipe
A cornerstone of Korean comfort food, Pajeon is a savory pancake defined by its abundance of sweet, tender green onions and a shatteringly crisp exterior. Traditionally enjoyed on rainy days because the sound of frying mimics the pitter-patter of raindrops, this dish offers a perfect harmony of textures. Whether served as a communal appetizer or a satisfying snack, its savory depth and addictive dipping sauce make it an irresistible classic.
🥗 Ingredients
The Pancake Batter
- 1 cup All-purpose flour (chilled for extra crispness)
- 1/2 cup Potato starch or Cornstarch (provides the signature crunch)
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 1/2 teaspoon Fine sea salt
- 1 1/4 cups Ice-cold water (must be very cold to prevent gluten development)
- 1 piece Large egg (lightly beaten)
The Aromatics
- 12-15 stalks Green onions (Scallions) (trimmed to fit your pan, kept whole)
- 1 piece Red chili pepper (thinly sliced diagonally for color and heat)
- 4-6 tablespoons Vegetable oil (neutral oil like grapeseed or canola)
Savory Dipping Sauce (Choganjang)
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Water
- 1/2 teaspoon Sugar
- 1/2 teaspoon Gochugaru (Korean red pepper flakes) (optional for heat)
- 1/2 teaspoon Toasted sesame seeds
- 1/2 teaspoon Toasted sesame oil
👨🍳 Instructions
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1
Prepare the dipping sauce by whisking the soy sauce, rice vinegar, water, sugar, gochugaru, sesame seeds, and sesame oil in a small bowl until the sugar dissolves. Set aside to let the flavors meld.
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2
Wash the green onions thoroughly and pat them completely dry with a paper towel. Trim the roots and cut them to a length that fits comfortably in your frying pan (usually about 6-8 inches).
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3
In a large mixing bowl, whisk together the flour, potato starch, baking powder, garlic powder, onion powder, and salt.
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4
Slowly pour the ice-cold water and the lightly beaten egg into the dry ingredients. Whisk gently until just combined. It is okay if there are a few small lumps; over-mixing will make the pancake chewy rather than crispy.
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5
Heat a large non-stick skillet over medium-high heat and add 2-3 tablespoons of oil. Swirl to coat the entire surface. The oil should be shimmering and hot before you start.
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6
Take half of the green onions and lay them flat in the pan in a single, even layer, lining them up parallel to each other.
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7
Ladle about half of the batter evenly over the green onions. Use the back of the ladle to spread the batter into the gaps, ensuring the onions are bound together but not buried in a thick cake.
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8
Place half of the sliced red chilis on top of the wet batter for a beautiful visual pop.
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9
Cook for 3-5 minutes. You will see the edges turn golden brown and the top of the batter begin to set and look matte.
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10
Carefully flip the pancake using a wide spatula. If you are feeling brave, you can perform a pan-flip! Add another tablespoon of oil around the edges of the pancake after flipping to ensure the second side gets just as crispy.
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11
Press down firmly with the spatula to ensure the onions make good contact with the pan. Cook for another 3-4 minutes until the bottom is golden brown and crispy.
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12
Slide the pancake onto a wire rack for 1 minute before cutting. This prevents the bottom from steaming and getting soggy. Repeat the process for the second pancake.
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13
Slice into squares or wedges and serve immediately while hot with the prepared dipping sauce.
💡 Chef's Tips
Use ice-cold water—this is the secret to a light, crispy texture as it shocks the starch and prevents gluten from forming. Don't be shy with the oil; Pajeon is essentially shallow-fried, and the oil is what creates those coveted crispy edges. If your green onions are very thick, slice the white bulb ends in half lengthwise so they cook at the same rate as the green tops. For an extra-rich version, you can pour a beaten egg over the top of the pancake just before flipping it for the first time. Avoid over-mixing the batter; treat it like tempura or pancake batter where lumps are your friend for a light crumb.
🍽️ Serving Suggestions
Serve with a chilled glass of Makgeolli (Korean rice wine) for the most authentic experience. Pair with a side of Baechu Kimchi to cut through the richness of the fried pancake. Add a side of Korean pickled onions (Yangpa Jangajji) for a crunchy, acidic contrast. Serve as part of a larger 'Anju' (drinking snacks) spread alongside spicy stir-fried pork or squid. For a complete meal, serve with a light soybean paste soup (Doenjang-guk).