Pajeon, or Korean Scallion Pancake, is a crispy, golden-brown delight packed with the mild sweetness of green onions and the savory flavors of the batter. It’s pan-fried to perfection, creating an irresistible crunchy texture on the outside while maintaining a soft, chewy bite inside. This dish is commonly enjoyed as a snack, appetizer, or side dish, especially on rainy days in Korea, often paired with a glass of makgeolli (Korean rice wine). The beauty of Pajeon lies in its simplicity and versatility. Whether served on its own with a tangy dipping sauce or customized with seafood (Haemul Pajeon) or kimchi (Kimchi Jeon), it never fails to satisfy. Quick to prepare and bursting with umami flavor, this dish is perfect for those who love effortless yet delicious homemade meals.
Full Recipe:
Ingredients:
- 1 cup green onions, packed
- ¼ cup all-purpose flour
- ¼ cup potato starch or cornstarch
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ½ teaspoon chicken bouillon powder (omit for vegetarian version)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup very cold water
- 5 tablespoons vegetable oil or any neutral oil
Dipping Sauce:
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- ½ tablespoon sesame oil
- 1 tablespoon green onions, finely chopped
Directions:
- Wash green onions thoroughly and pat them dry with a paper towel. Trim off the roots and slice into 1.5-inch-long pieces.
- In a large mixing bowl, combine green onions with flour, potato starch, baking powder, salt, chicken bouillon powder, garlic powder, and onion powder. Add very cold water and mix until just combined. Do not overmix.
- Heat a large non-stick pan over medium-high heat and add 2.5 tablespoons of vegetable oil.
- Once the oil is hot, add the green onions first, spreading them evenly across the pan.
- Pour the batter over the green onions, filling any gaps. Swirl the pan slightly to spread the batter evenly.
- Cook for about 3 minutes, or until the bottom is golden brown and crispy.
- Flip the pancake carefully, add the remaining oil around the edges, and cook for another 2-3 minutes until crispy and golden. Press down with a spatula for extra crispiness.
- Remove from the pan, slice into small squares or wedges, and serve with the dipping sauce.
Prep Time: 10 minutes | Cooking Time: 5 minutes | Total Time: 15 minutes
Kcal: 202 kcal | Servings: 2 as a side
The Ultimate Guide to Pajeon (Korean Scallion Pancake)
Pajeon, a beloved Korean dish, is a crispy, savory pancake made primarily with green onions (scallions) mixed into a simple batter. It is a staple in Korean cuisine, often enjoyed as a snack, appetizer, or even a main dish. Known for its crispy exterior and soft, chewy interior, Pajeon is typically served with a delicious soy-based dipping sauce that enhances its umami flavor. This dish is not only easy to prepare but also highly versatile, making it a favorite among home cooks and food enthusiasts alike.
The History and Cultural Significance of Pajeon
Pajeon has deep roots in Korean culinary traditions and is considered one of the most popular types of jeon (Korean pancakes). The word “Pajeon” is derived from “pa” (파), meaning green onion, and “jeon” (전), which refers to pan-fried battered foods. This dish is believed to have originated during the Joseon Dynasty (1392–1897), when battered and fried foods became an integral part of Korean royal cuisine.
Traditionally, Pajeon is associated with rainy days in Korea. There is a popular belief that the sound of sizzling pancakes resembles the sound of raindrops, making people crave Pajeon whenever it rains. Many Koreans enjoy pairing this dish with Makgeolli (막걸리), a traditional Korean rice wine with a milky texture and slightly tangy flavor. The combination of crispy pancakes and Makgeolli is considered the ultimate comfort food, especially during gloomy weather.
Beyond casual meals, Pajeon is also commonly served during Korean holidays, ancestral rites, and celebrations. It is a frequent dish on Chuseok (Korean Thanksgiving) and Seollal (Lunar New Year), when families gather and prepare a variety of jeon together as part of a festive meal.
Different Variations of Pajeon
While the classic scallion-only Pajeon is simple and delicious, there are several popular variations that add additional ingredients for extra flavor and texture. Some of the most common variations include:
1. Haemul Pajeon (Seafood Scallion Pancake)
One of the most well-loved types of Pajeon, Haemul Pajeon includes a mix of fresh seafood such as shrimp, squid, clams, and mussels. The seafood enhances the overall flavor of the pancake, giving it a delightful briny taste that pairs beautifully with the scallions. Haemul Pajeon is commonly served at Korean restaurants and is a must-try for seafood lovers.
2. Kimchi Jeon (Kimchi Pancake)
For those who enjoy bold flavors, Kimchi Jeon (김치전) is a fantastic option. Instead of scallions as the main ingredient, fermented kimchi is incorporated into the batter, adding a spicy, tangy kick. Kimchi Jeon is slightly crispier than Pajeon due to the acidity of the kimchi and is often enjoyed as a quick snack with a side of soy sauce.
3. Buchujeon (Garlic Chive Pancake)
Similar to Pajeon but made with buchu (부추), or garlic chives, this version has a more pronounced garlicky and earthy flavor. Garlic chives are slightly sweeter than regular green onions, giving the pancake a unique taste. This variation is commonly eaten during the summer and pairs well with spicy dipping sauces.
4. Gamja Jeon (Potato Pancake)
While not technically a Pajeon, Gamja Jeon (감자전) is another popular Korean pancake made primarily from grated potatoes. It has a crispy, hash brown-like texture and is commonly enjoyed with a soy-based dipping sauce.
The Secret to a Crispy Pajeon
One of the biggest challenges when making Pajeon at home is achieving the perfect crispy texture. Many people struggle with pancakes that turn out too soft or soggy. Here are some expert tips to ensure your Pajeon is perfectly crispy every time:
- Use Very Cold Water – Cold water helps create a light, crispy batter. Some recipes even suggest using ice water to enhance the crispiness.
- Add Potato Starch or Cornstarch – Mixing a small amount of potato starch or cornstarch with all-purpose flour makes the batter less dense and more crisp.
- Incorporate Baking Powder – A small amount of baking powder helps create air pockets, making the pancake crispier.
- Use a Generous Amount of Oil – Pajeon requires plenty of oil to fry properly. Make sure the pan is well-coated before adding the batter.
- Preheat the Pan Properly – A hot pan ensures that the pancake starts frying immediately upon contact, preventing it from absorbing too much oil.
- Press Down with a Spatula – This technique helps create an even, crispy surface while cooking.
- Flip Only When Ready – Let the pancake fully cook on one side before flipping. Flipping too soon can cause the batter to break apart.
How to Serve Pajeon
Pajeon is usually served hot and fresh, straight from the pan. It is typically cut into small squares or wedges and served alongside a savory dipping sauce. The traditional dipping sauce, known as yangnyeom ganjang (양념간장), is made with soy sauce, rice vinegar, sesame oil, and finely chopped green onions. Some people also add chili flakes or crushed sesame seeds for extra flavor.
This dish can be enjoyed as a light meal, a side dish, or even a snack. In Korean households, Pajeon is often paired with other banchan (Korean side dishes) such as kimchi, pickled radish, and Korean bean sprouts.
For a full Korean meal experience, you can serve Pajeon with dishes like:
- Bulgogi (Korean BBQ Beef)
- Japchae (Stir-Fried Glass Noodles)
- Korean Spicy Tofu Soup (Sundubu Jjigae)
- Steamed Rice and Pickled Vegetables
Health Benefits of Pajeon
Pajeon is not only delicious but also nutrient-rich, especially when made with fresh green onions. Some health benefits include:
- Rich in Antioxidants – Green onions contain high levels of vitamin C, vitamin A, and flavonoids, which support immune function.
- Supports Digestion – The fiber content in scallions and garlic powder can aid digestion and promote gut health.
- Energy Boosting – The complex carbohydrates in flour provide a good source of energy, making this a great dish for an active lifestyle.
- Heart-Healthy Ingredients – The use of sesame oil and garlic in the dipping sauce can contribute to improved heart health.
While Pajeon is not the lowest-calorie dish, it can be made healthier by adjusting the amount of oil used and substituting white flour with whole wheat or gluten-free alternatives.
Conclusion:
Pajeon is a versatile and easy-to-make Korean dish that has stood the test of time. Whether you’re preparing it as a quick snack, an appetizer, or a side dish for a Korean meal, its crispy texture and savory flavor make it a crowd-pleaser. With so many variations, from Haemul Pajeon (seafood) to Kimchi Jeon (kimchi pancakes), there’s a version for everyone to enjoy.
The best part? Pajeon is made with simple ingredients and can be customized to suit different dietary needs. Whether you stick to the classic scallion-only version or get creative with additional ingredients, this dish is sure to become a favorite in your kitchen.