Pajeon (Korean Scallion Pancakes)

Recipe and headnote by Stephanie Loo
Not Yet Reviewed

Pajeon (aka scallion pancakes) are crispy savory pancakes often served at Korean restaurants. The batter, which is thin and crêpe-like, is loaded with so many scallions, it barely holds them together. To make other kinds of jeon, add additional vegetables you might have on hand, like grated cabbage, carrot, or sweet potato; seafood, like shrimp or clams; or finely chopped kimchi. 

Prep
40 mins
Total
1 hr
Yield
4 large pancakes
Save Recipe
This page contains affiliate links that allow King Arthur Baking Company to earn a sales commission at no additional cost to you.
Pajeon (Korean Scallion Pancakes) - select to zoom
Pajeon (Korean Scallion Pancakes) - select to zoom
Pajeon (Korean Scallion Pancakes) - select to zoom

Instructions

Prevent your screen from going dark as you follow along.

  1. Trim the root ends off the scallions and slice thinly on the bias; you should have between 3 and 4 cups of sliced scallions. 

  2. In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, and salt. Add the cold sparkling water and whisk to combine. Using a flexible spatula, fold in the scallions — it will look like a lot of scallions for the amount of batter.  


  3. In a medium nonstick skillet, heat 1 1/2 tablespoons of the oil over medium heat until hot. Ladle about 1/2 cup of batter into the pan (a scone and muffin scoop works well here) and use a spatula or the back of a spoon to evenly spread the batter into a thin circle between 6" and 8" in diameter. Cook the pajeon until the bottom is golden brown and crispy, about 3 to 4 minutes.  

  4. Flip the pajeon and cook the other side until crispy, another 3 to 4 minutes. If necessary, turn the heat up towards the end of the cooking time to finish crisping the bottom. Transfer the pancake to a paper towel-lined cooling rack or plate, and cook the remaining batter, adding more oil between batches.  

  5. While the pajeon cook, make the dipping sauce: In a small bowl, combine the soy sauce, rice vinegar, sesame oil, sugar, and gochugaru. Serve with the pancakes.  

  6. Pajeon are best served immediately after cooking. Store in an airtight container in the refrigerator for up to 2 days; reheat in an oven or toaster oven on a wire rack set on a baking sheet.  

Baker’s Resources