Name: Traditional Korean Pajeon Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Korean
Ingredients: 6-8 scallions (green onions), cut into 2-3 inch pieces; 1/2 cup all-purpose flour; 1/4 cup rice flour; 3/4 cup water; 1 egg; 1 tbsp soy sauce; 1/2 tsp salt; 1/2 tsp sugar; 1 clove garlic, minced; 1/2 tsp sesame oil; 2 tbsp vegetable oil (for frying); Optional: 1/2 cup seafood (shrimp, squid), 1/4 cup kimchi (chopped), 1/4 cup mushrooms, or other vegetables

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Pajeon, or Korean scallion pancakes, is a beloved savory dish known for its crispy exterior and soft, flavorful interior. This traditional dish is made with a simple batter, fresh scallions, and sometimes seafood or vegetables, creating a delicious and satisfying treat. Whether enjoyed as an appetizer, snack, or side dish, Pajeon is a must-try for anyone who loves Korean cuisine.

Why You’ll Love This Recipe

Crispy and Savory: The perfect balance of a crispy outside and a chewy, flavorful inside.
Quick and Easy: Requires minimal ingredients and can be prepared in under 30 minutes.
Versatile: Can be customized with seafood, kimchi, or various vegetables.
Great for Sharing: A popular dish for gatherings and pairs well with dipping sauces.

Ingredients

Scallions (green onions)
All-purpose flour
Rice flour
Water
Egg
Soy sauce
Salt
Sugar
Garlic
Sesame oil
Vegetable oil
Optional: Seafood (shrimp, squid), kimchi, mushrooms, or other vegetables

Directions

Prepare the Scallions
Wash and cut the scallions into long pieces, roughly 2-3 inches in length.
Make the Batter
In a mixing bowl, combine all-purpose flour, rice flour, water, egg, salt, and a small amount of sugar. Mix until a smooth batter forms.
Heat the Pan
Heat a generous amount of vegetable oil in a non-stick or cast-iron skillet over medium heat.
Assemble the Pancake
Lay the scallions in the pan in a single layer. If using seafood or other vegetables, distribute them evenly over the scallions.
Pour the Batter
Slowly pour the batter over the scallions and seafood, ensuring it spreads evenly.
Cook Until Crispy
Allow the pancake to cook for 4-5 minutes until the edges start to brown and become crispy.
Flip and Cook the Other Side
Carefully flip the pancake using a spatula and cook for another 3-4 minutes until golden brown.
Make the Dipping Sauce
In a small bowl, mix soy sauce, minced garlic, sesame oil, and a pinch of sugar for a flavorful dipping sauce.
Serve and Enjoy
Transfer the pancake to a cutting board, slice into squares or strips, and serve hot with dipping sauce.

Variations

Seafood Pajeon: Add shrimp, squid, or clams for extra flavor.
Kimchi Pajeon: Mix in chopped, well-fermented kimchi for a tangy twist.
Vegetable Pajeon: Use mushrooms, carrots, and bell peppers for a vegetarian version.
Spicy Pajeon: Add gochujang or red pepper flakes to the batter for a spicy kick.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2-4 people

Storage/Reheating

Refrigeration: Store leftover Pajeon in an airtight container for up to 3 days.
Reheating: Heat in a pan over medium heat or in an air fryer to restore crispiness. Avoid microwaving as it can make the pancake soggy.
Freezing: Freeze slices with parchment paper between them for up to 1 month. Reheat directly from frozen in a pan.

FAQs

What is Pajeon made of?

Pajeon is primarily made of scallions, flour, water, eggs, and seasonings. Additional ingredients like seafood, kimchi, or vegetables can be added for variations.

Can I make Pajeon gluten-free?

Yes! Substitute all-purpose flour with a gluten-free flour mix or use a blend of rice flour and cornstarch.

What is the best dipping sauce for Pajeon?

A simple mix of soy sauce, garlic, sesame oil, and a dash of sugar makes a great dipping sauce. Some prefer adding rice vinegar or gochugaru for extra flavor.

How do I make Pajeon extra crispy?

Use a mix of all-purpose flour and rice flour, ensure the pan is hot before adding the batter, and use enough oil for frying.

Can I use other vegetables in Pajeon?

Absolutely! Carrots, bell peppers, mushrooms, and zucchini all make great additions.

What is the difference between Pajeon and Kimchi Jeon?

Pajeon is made primarily with scallions, while Kimchi Jeon uses chopped kimchi for a tangy and spicy flavor.

Can I make Pajeon without eggs?

Yes, you can replace eggs with a flaxseed or chia seed mixture for a vegan alternative.

What kind of flour is best for Pajeon?

A mix of all-purpose flour and rice flour provides the best texture—crispy on the outside and soft inside.

How do I prevent my Pajeon from being too oily?

Use just enough oil to coat the pan, and drain excess oil by placing the pancake on a paper towel after cooking.

Is Pajeon served as a main dish or a side?

Pajeon can be served as an appetizer, snack, or side dish, often enjoyed with makgeolli (Korean rice wine).

Conclusion

Pajeon is a delicious, crispy, and savory Korean pancake that is simple to make and highly customizable. Whether you prefer it plain, with seafood, or with kimchi, this dish is sure to impress. Serve it hot with a flavorful dipping sauce and enjoy a taste of Korea in your own kitchen!

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