Traditional Pajeon (파전) (Korean Green Onion Pancakes)

Why This Recipe Pajeon is one of Korea's most beloved savoury pancakes, prized for its crisp, golden exterior and tender centre. The name comes from two simple words: "pa," meaning green onion, and "jeon," meaning pan-fried pancake. While seafood, vegetables, and even kimchi are often added, it's the green onions that define the dish. Unlike many Western pancakes, pajeon isn't fluffy or thick. Instead, it's cooked in a generous layer of oil until the edges become beautifully crisp while the batter lightly binds the ingredients together. Served with a tangy soy dipping sauce, it makes a wonderful appetizer, snack, or light meal and is especially popular on rainy days throughout Korea. This recipe is written as the classic version that balances authenticity with practicality. Before you begin, take a moment to read the Grounded Kitchen Secrets at the end of the recipe. There you'll find shortcuts for busy cooks, restaurant-style upgrades, and the small techniques that create irresistibly crispy pancakes every time. Ingredients For the Pancake Batter 1 cup all-purpose flour ¼ cup cornstarch 1 tsp baking powder 1 tsp fine salt 1 large egg 1¼ cups ice-cold water Main Ingredients 8–10 green onions (scallions) 150 g (5 oz) shrimp, squid, or mixed seafood (optional) 2 tbsp neutral cooking oil (plus more as needed) Dipping Sauce 2 tbsp soy sauce 1 tbsp rice vinegar 1 tsp sesame oil 1 tsp toasted sesame seeds 1 green onion, finely sliced Pinch of gochugaru (optional) Instructions 1. Prepare the Ingredients Trim the green onions to fit your frying pan, leaving them as long as possible. If using seafood, pat it dry and cut into bite-sized pieces. 2. Make the Batter In a bowl, whisk together the flour, cornstarch, baking powder, and salt. Add the egg and ice-cold water, whisking just until combined. The batter should be thin enough to coat the ingredients lightly. A few small lumps are perfectly fine. 3. Heat the Pan Heat a large non-stick or cast-iron skillet over medium-high heat. Add enough oil to lightly coat the bottom of the pan. 4. Assemble the Pancake Arrange the green onions in a single layer in the hot pan. Scatter the seafood evenly over the onions. Pour the batter evenly over the top, using just enough to bind everything together. 5. Cook Until Crisp Cook for 4–5 minutes until the underside is deep golden brown. Carefully flip the pancake and cook for another 4–5 minutes. Add another drizzle of oil around the edges if needed. Press gently with a spatula to ensure even browning. 6. Make the Dipping Sauce Whisk together the soy sauce, rice vinegar, sesame oil, sesame seeds, green onion, and gochugaru. 7. Serve Slice into wedges using kitchen scissors or a sharp knife. Serve immediately with the dipping sauce. Variations Add kimchi for Kimchi Jeon. Use only vegetables for a vegetarian version. Add thinly sliced red chili for extra heat. Try mushrooms, zucchini, or carrots for additional texture. Substitute gluten-free flour if needed. Serving Suggestions Pajeon is traditionally served with: Makgeolli (Korean rice wine) Kimchi Pickled vegetables Tteokbokki Korean barbecue Light cucumber salad Make Ahead The dipping sauce can be prepared several days in advance. The batter is best mixed just before cooking to preserve its light texture. Cooked pajeon is best enjoyed immediately but can be reheated in a dry skillet to restore some crispness. 🌿 Grounded Kitchen Secrets ⚡ Weeknight Shortcut Need a quick snack or appetizer? Skip the seafood. Use only green onions. Mix the dipping sauce while the pancake cooks. Cook one large pancake instead of several smaller ones. Simple, quick, and every bit as satisfying. ⭐ Restaurant Upgrade For truly exceptional pajeon: Use ice-cold sparkling water instead of still water for a lighter batter. Chill the flour for 30 minutes before mixing. Use cast iron for superior browning. Fry in a little more oil than feels comfortable—crispness depends on it. Finish with flaky sea salt immediately after cooking. Serve the pancake within five minutes of leaving the pan. 🥣 Make It Your Own Pajeon welcomes creativity. While green onions remain the defining ingredient, shrimp, squid, oysters, kimchi, mushrooms, zucchini, carrots, and even cheese all appear in modern variations. Think of the batter as a way to showcase fresh ingredients rather than hide them. 💡 Kitchen Wisdom The biggest mistake people make with pajeon is adding too much batter. Unlike a Western pancake, the batter isn't the main event—it simply holds the ingredients together. Too much batter creates a thick, doughy pancake instead of the light, crispy texture that makes pajeon so satisfying. Equally important is using enough oil. A properly cooked pajeon is shallow-fried rather than dry-fried, allowing the edges to become beautifully crisp while the centre stays tender. Understanding Jeon The word jeon refers to a family of Korean pan-fried dishes made by lightly coating ingredients in batter or egg before frying. Pajeon is just one variation. Others include kimchi jeon, potato jeon, zucchini jeon, and seafood jeon. Learning this simple batter opens the door to an entire category of Korean cooking. The Grounded Kitchen Takeaway Pajeon reminds us that great cooking is often about restraint. The batter should support the ingredients, not overwhelm them, and the goal is contrast: crisp edges, tender vegetables, and a bright, savoury dipping sauce. Master that balance, and you'll understand why this humble pancake has remained a favourite in Korean kitchens for generations.

Item added to your cart

Member Access Only

Country/region

Language

Member Access Only