Pajeon: Korean Scallion Pancake Recipe and Tips

Pajeon is a Korean scallion pancake. Its name comes from the Korean words “pa,” meaning scallion, and “jeon,” which refers to foods that have been pan-fried or battered. Pajeon features a batter made with both wheat flour and rice flour, cold water, and scallions.

Like other savory Korean pancakes, such as kimchi jeon, pajeon is a popular appetizer that can serve one or a crowd. Restaurants often serve it with makgeolli (Korean rice wine) and a dipping sauce made with soy sauce, rice vinegar, and a variety of garnishes, like sesame seeds.

In Korea, pajeon is a blank slate for personal preference. Here are a few of the most common variations on the theme.

1. 1. Dongnae pajeon: Dongnae pajeon is completely gluten-free, swapping wheat flour for a combination of rice flour and glutinous rice flour (aka sweet rice flour). Recipes often include gochujang (spicy fermented red chili and soybean paste) and a smattering of both meat and seafood, like beef, clams, squid, and shrimp.
2. 2. Haemul pajeon: These seafood pancakes feature either a curated or premixed blend of seafood. This typically includes clams, oysters, squid, and/or shrimp.
3. 3. Vegetable pajeon: For a vegetarian-friendly pajeon, incorporate a variety of veggies like thinly sliced zucchini, mushrooms, bell peppers, eggplant, or grated carrot.

Here’s what to know if it’s your first time making green onion pancakes.

1. 1. Use Korean “frying mix.” For an easy, all-in-one batter blend, look for bags of Korean pancake mix or frying mix at your local Asian grocery store. They come with rice flour, starches, and leavening agents already mixed in, making assembly a snap.
2. 2. Choose thin scallions. When shopping for scallions, look for skinny, tender stalks—these will cook quicker and taste the freshest. If the green onions at your disposal are on the thicker side, slice them lengthwise for more even cooking.
3. 3. Customize your pancake. The look of pajeon can be casual, or more intricate. If making multiple, small pancakes, chop the scallions into 2-inch pieces and mix them directly into the batter. For a more impressive presentation, arrange whole scallions in a single layer in the pan, then drizzle batter over the top for a lattice effect.