Name: Crispy Korean Spring Onion Pancake (Pajeon)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Korean
Ingredients: 1 cup all-purpose flour; 2 tablespoons cornstarch; 1 cup cold water; 1 large egg; 6–7 spring onions, cut into 2–3 inch lengths; 1/2 teaspoon salt; 3–4 tablespoons vegetable oil; 2 tablespoons soy sauce (for dipping sauce); 1 tablespoon rice vinegar (for dipping sauce); 1 teaspoon sesame oil (for dipping sauce)

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Golden edges, a gentle crunch with every bite, and the irresistible aroma of sizzling scallions wafting through the air — that’s what you get with Crispy Korean Spring Onion Pancake, or Pajeon. This savory pancake is not just a dish, it’s an experience. Crisp on the outside yet tender in the middle, each bite bursts with the sweet sharpness of spring onions balanced by a light, flavorful batter. It’s the kind of comfort food that calls you back for seconds and makes your table feel just a little more joyful.

Behind the Recipe

Every kitchen has that one dish that feels like a hug in edible form, and for many Koreans, pajeon fits the bill perfectly. It’s the kind of recipe you make on a rainy day, when the sound of rain pattering on the windows pairs perfectly with the crackle of pancake batter hitting a hot pan. It’s often shared at family tables, with dipping sauce in the center and everyone reaching in to grab a slice. For me, pajeon feels like a bridge between simplicity and celebration — quick enough for a weekday snack, yet special enough to share with guests.

Recipe Origin or Trivia

Pajeon is a traditional Korean pancake whose name comes from “pa” meaning scallion and “jeon” meaning pan-fried. It’s a beloved dish often enjoyed as a snack, appetizer, or side dish. While scallions are the star, there are many variations that include seafood, kimchi, or mixed vegetables. In Korean culture, pajeon is famously associated with rainy days — it’s said the sizzling sound in the pan resembles raindrops, making it a comforting companion to gloomy weather. Pair it with makgeolli (a traditional Korean rice wine) and you’ve got a classic experience, though it’s just as delightful on its own.

Why You’ll Love Crispy Korean Spring Onion Pancake (Pajeon)

This recipe is one of those rare finds that checks all the boxes. Here’s why it deserves a spot in your kitchen:

Versatile: Serve it as a snack, appetizer, or side dish — it fits anywhere on the table.

Budget-Friendly: Just a handful of everyday ingredients create something truly satisfying.

Quick and Easy: From start to finish, you’ll have hot, crispy pancakes in under 30 minutes.

Customizable: Add seafood, zucchini, or even kimchi to make it your own.

Crowd-Pleasing: Slice it up and watch it disappear at parties or family dinners.

Make-Ahead Friendly: Mix the batter in advance and fry it up fresh when you’re ready.

Great for Leftovers: Reheat in a pan for a snack that’s just as good the next day.

Chef’s Pro Tips for Perfect Results

Getting pajeon just right is all about balance and technique. Here are my insider tips:

Cold Batter is Key: Use cold water when mixing the batter, it helps achieve crispier edges.
Don’t Overmix: A few lumps are fine — overmixing makes the pancake tough.
Generous Oil: A lightly shallow-fried approach ensures that golden crunch you’re after.
Press While Cooking: Gently press with a spatula for even browning.
Slice Before Serving: Use kitchen scissors to cut into wedges, the Korean way.

Kitchen Tools You’ll Need

Before we get started, gather these tools to make your cooking smooth and easy:

Mixing Bowl: For whisking the batter together.
Whisk or Chopsticks: To combine ingredients without overworking them.
Large Nonstick Skillet: The best surface for frying evenly.
Spatula: Helps flip the pancake with ease.
Kitchen Scissors: Traditional for cutting pajeon into shareable slices.

Ingredients in Crispy Korean Spring Onion Pancake (Pajeon)

The beauty of pajeon lies in its simplicity — a few humble ingredients come together in harmony to create something memorable.

All-Purpose Flour: 1 cup for the structure and body of the pancake.
Cornstarch: 2 tablespoons to give an extra crisp finish.
Cold Water: 1 cup for mixing into the batter to keep it light.
Egg: 1 large to bind everything together.
Spring Onions: 6 to 7 stalks, cut into 2–3 inch lengths for the star flavor of the dish.
Salt: ½ teaspoon to season the batter.
Soy Sauce: 2 tablespoons for the dipping sauce.
Rice Vinegar: 1 tablespoon to add tanginess to the dipping sauce.
Sesame Oil: 1 teaspoon for nutty aroma in the dipping sauce.
Vegetable Oil: 3–4 tablespoons for frying until golden and crisp.

Ingredient Substitutions

Sometimes the pantry doesn’t cooperate, and that’s okay — here’s how you can swap without losing the magic:

All-Purpose Flour: Rice flour for a gluten-free option.
Cornstarch: Potato starch works equally well.
Soy Sauce: Tamari for a gluten-free alternative.
Rice Vinegar: Apple cider vinegar if needed.
Spring Onions: Leeks or scallions for a slightly different flavor.

Ingredient Spotlight

Spring Onions: Sweet, sharp, and fragrant, spring onions bring freshness and bite to the pancake, balancing the richness of the fried batter.

Sesame Oil: Just a few drops in the dipping sauce add a deep, toasty aroma that elevates every bite.

Instructions for Making Crispy Korean Spring Onion Pancake (Pajeon)

Cooking pajeon is a joyful process, with each step building anticipation for that first bite. Here’s how to make it happen:

Preheat Your Equipment: Place a large skillet on medium heat and let it warm up while you prepare the batter.
Combine Ingredients: In a mixing bowl, whisk together flour, cornstarch, cold water, egg, and salt until just combined.
Prepare Your Cooking Vessel: Add a few tablespoons of vegetable oil to the skillet and swirl to coat.
Assemble the Dish: Arrange the spring onions in the skillet, then pour the batter over them to cover evenly.
Cook to Perfection: Fry for 3–4 minutes per side until golden brown and crispy, pressing gently with a spatula.
Finishing Touches: Mix soy sauce, rice vinegar, and sesame oil to make a dipping sauce.
Serve and Enjoy: Cut the pancake into wedges with scissors and serve hot with the dipping sauce.

Texture & Flavor Secrets

The beauty of pajeon lies in its contrasts. The edges should be audibly crisp, giving way to a tender, slightly chewy center. The scallions release a gentle sweetness as they cook, while still keeping their bite. Each dunk in the savory-tangy dipping sauce creates a harmony of salty, nutty, and fresh flavors that dance together on your palate.

Cooking Tips & Tricks

To make your cooking journey even smoother, keep these tips in mind:

Preheat the pan well before adding the batter.
Use enough oil to coat the bottom generously for even crisping.
Cut the scallions into uniform lengths so they cook evenly.

What to Avoid

A little guidance goes a long way. Avoid these common pitfalls:

Using warm water in the batter, it makes pancakes soggy.
Flipping too early, wait until the edges turn golden before turning.
Skimping on oil, it’s essential for that signature crisp.

Nutrition Facts

Servings: 4
Calories per serving: 210

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

Pajeon is best enjoyed fresh, but you can prepare the batter ahead of time and keep it in the fridge for up to a day. Leftovers reheat beautifully in a skillet — just a few minutes on each side will revive that crisp. You can also freeze cooked pancakes between parchment paper, then reheat straight from frozen in a lightly oiled pan.

How to Serve Crispy Korean Spring Onion Pancake (Pajeon)

Slice the pancake into wedges and serve with dipping sauce on the side. It makes a wonderful appetizer before a Korean meal, pairs well with soup or noodles, and even shines as a snack with a cup of tea. For a party spread, stack the wedges on a platter and watch them disappear.

Creative Leftover Transformations

Turn your leftover pajeon into something exciting:

Chop it up and add to a stir-fry for extra flavor.
Reheat and tuck slices into a sandwich with fresh veggies.
Cut into strips and toss into a noodle bowl as a crunchy topping.

Additional Tips

Keep the batter slightly thick so the pancake holds together well.
If making multiple pancakes, keep the cooked ones warm in a low oven.
Double the dipping sauce recipe, it always goes faster than you think.

Make It a Showstopper

Presentation is everything. Serve your pajeon on a dark ceramic plate to highlight its golden crust, drizzle the dipping sauce around for flair, and garnish with a sprinkle of sesame seeds or sliced chili for color.

Variations to Try

Seafood Pajeon: Add shrimp or squid pieces for a heartier version.
Kimchi Pajeon: Fold in chopped kimchi for a spicy, tangy twist.
Zucchini Pajeon: Mix in julienned zucchini for added freshness.
Mushroom Pajeon: Add shiitake or oyster mushrooms for earthy depth.
Mixed Vegetable Pajeon: Use carrots, bell peppers, or onions for variety.

FAQ’s

Q1: Can I make pajeon without eggs?

Yes, you can skip the egg and add a little extra flour and water for binding.

Q2: How do I keep the pancake crispy?

Serve immediately and avoid covering with a lid, which traps steam.

Q3: Can I bake pajeon instead of frying?

It’s best fried, but you can bake at high heat for a healthier alternative, though it won’t be as crispy.

Q4: What’s the best oil to use?

Neutral oils like vegetable or canola oil work best.

Q5: Can I make the batter ahead of time?

Yes, refrigerate for up to 24 hours, just stir before using.

Q6: Can I freeze uncooked batter?

It’s better to freeze cooked pancakes rather than raw batter.

Q7: How do I reheat leftovers?

Pan-fry on low heat until crisp again.

Q8: Is pajeon gluten-free?

Not traditionally, but you can use rice flour to make it gluten-free.

Q9: What can I serve with pajeon?

It pairs beautifully with soups, stews, or a light salad.

Q10: Can I use red onions instead of spring onions?

Yes, but the flavor will be sharper and slightly sweeter.

Conclusion

Crispy Korean Spring Onion Pancake (Pajeon) is proof that the simplest ingredients can create the most satisfying dishes. With its golden crunch, tender interior, and bold flavors, it’s a recipe you’ll want to keep coming back to. Whether shared at the table with friends or enjoyed as a quick solo snack, trust me, you’re going to love this. So gather your scallions, heat up that skillet, and let this Korean classic bring a little extra joy to your kitchen.