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; 1/4 cup rice flour; 1 cup cold water; 1 egg; 1/2 teaspoon salt; 6–8 green onions, cut into 2-inch pieces; 3 tablespoons vegetable oil; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1/2 teaspoon sesame seeds

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There’s something magical about the sound of sizzling batter hitting a hot pan. This Crispy Korean Spring Onion Pancake, known as Pajeon, is the kind of comfort food that brings together crunch, flavor, and nostalgia all on one plate. It’s light yet satisfying, with layers of savory onions and a delicate golden crisp that crackles with every bite. Trust me, you’re going to love this.

Behind the Recipe

I first tasted Pajeon in a bustling street market in Seoul, where the aroma of frying batter filled the air. The vendor smiled as she handed over a hot pancake straight from the griddle, still glistening from the pan. That bite changed how I saw pancakes forever. It wasn’t sweet or fluffy, but deeply savory and utterly comforting. Since then, making Pajeon at home has become a ritual on rainy days or lazy weekends.

Recipe Origin or Trivia

Pajeon comes from the Korean word pa, meaning green onion, and jeon, referring to a type of savory pancake. It’s a beloved dish that has been part of Korean cuisine for centuries, often enjoyed with makgeolli (rice wine) on drizzly days. The crispy edges and chewy center make it one of Korea’s most iconic comfort foods, commonly served as a snack, appetizer, or side dish.

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

This dish is a delightful balance of crisp texture, fresh flavor, and simplicity. Here’s why it’ll become a regular in your kitchen:

Versatile: Perfect as a snack, appetizer, or even a light meal with rice and kimchi.
Budget-Friendly: Uses simple pantry ingredients and a few fresh veggies.
Quick and Easy: Ready in less than 30 minutes, start to finish.
Customizable: Add seafood, chili, or extra veggies for your own twist.
Crowd-Pleasing: Everyone loves its crispy texture and savory taste.
Make-Ahead Friendly: The batter can rest in the fridge until you’re ready to cook.
Great for Leftovers: Reheat in a skillet for that same crispy magic.

Chef’s Pro Tips for Perfect Results

To make the best Pajeon, here are a few secrets I’ve learned:

Use ice-cold water when making the batter to ensure it fries up extra crisp.
Don’t overmix the batter, small lumps are fine and keep the texture light.
Use a non-stick skillet or cast iron pan for even browning.
Add oil generously to get that golden crisp edge.
Serve immediately, as Pajeon tastes best fresh from the pan.

Kitchen Tools You’ll Need

To make this delicious Korean pancake, you’ll need just a few simple tools:

Mixing Bowl: For combining the batter.
Whisk or Chopsticks: To mix ingredients gently.
Non-stick Pan or Skillet: For frying to crispy perfection.
Spatula: To flip the pancake without breaking it.
Measuring Cups and Spoons: To get the right proportions.

Ingredients in Crispy Korean Spring Onion Pancake (Pajeon)

There’s a beautiful simplicity to the ingredients in Pajeon. Each one has a purpose, working together to create that perfect bite.

All-Purpose Flour: 1 cup, forms the main structure of the pancake.
Rice Flour: 1/4 cup, adds crispness and lightness to the texture.
Cold Water: 1 cup, helps the batter fry up crisp.
Egg: 1, binds everything together for a soft yet firm texture.
Salt: 1/2 teaspoon, enhances flavor.
Green Onions (Scallions): 6–8 stalks, cut into 2-inch pieces, the star of the dish.
Vegetable Oil: 3 tablespoons, for frying and achieving that golden crust.
Soy Sauce: 2 tablespoons, for the dipping sauce.
Rice Vinegar: 1 tablespoon, adds tanginess to the sauce.
Sesame Oil: 1 teaspoon, gives a nutty aroma to the dipping sauce.
Sesame Seeds: 1/2 teaspoon, for garnish in the dipping sauce.

Ingredient Substitutions

Even if you’re missing something, you can still whip up a great Pajeon.

Rice Flour: Substitute with cornstarch for similar crispiness.
Green Onions: Use leeks or chives for a slightly different flavor.
Vegetable Oil: Any neutral oil like sunflower or canola works fine.
Soy Sauce: Tamari or coconut aminos for a gluten-free option.

Ingredient Spotlight

Green Onions: They bring that signature flavor and texture contrast, soft inside and slightly charred outside.
Rice Flour: This light flour is the secret to that extra crispy texture that keeps the pancake airy.

Instructions for Making Crispy Korean Spring Onion Pancake (Pajeon)

Now let’s get to the fun part, cooking. Here’s how to make your pancake perfectly crispy and delicious.

Preheat Your Equipment: Heat a large non-stick skillet over medium-high heat and add a drizzle of oil.
Combine Ingredients: In a bowl, mix all-purpose flour, rice flour, salt, and cold water. Add the egg and whisk until just combined.
Prepare Your Cooking Vessel: Once the pan is hot, add enough oil to coat the bottom evenly.
Assemble the Dish: Pour a ladleful of batter into the pan and quickly scatter green onions across the surface. Gently press them into the batter.
Cook to Perfection: Fry for 3–4 minutes on one side until golden brown, then flip carefully. Cook another 3–4 minutes until crisp and golden.
Finishing Touches: Mix soy sauce, rice vinegar, sesame oil, and sesame seeds for a dipping sauce.
Serve and Enjoy: Slice the pancake into wedges and serve hot with dipping sauce.

Texture & Flavor Secrets

The magic of Pajeon lies in its dual texture. The edges are crackly crisp, while the inside remains soft and savory. Each bite bursts with the earthy sweetness of green onions, the richness of the batter, and the subtle tang of dipping sauce. It’s a combination that keeps you coming back for more.

Cooking Tips & Tricks

Cooking Pajeon is simple, but these little tweaks make a big difference:

Let the batter rest for 10 minutes before frying for better consistency.
Don’t crowd the pan, make one pancake at a time.
Flip only once to keep it crisp on both sides.

What to Avoid

Avoid these pitfalls for the perfect pancake every time:

Overmixing the batter, which can make it tough.
Using warm water, which prevents crispness.
Flipping too early, wait until edges are golden and firm.

Nutrition Facts

Servings: 2
Calories per serving: Approximately 220
Note: These are approximate values.

Preparation Time

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

Make-Ahead and Storage Tips

You can prepare the batter ahead and refrigerate it for up to 24 hours. If you have leftover pancakes, store them in an airtight container and refrigerate for up to 2 days. Reheat in a skillet until crisp again. Avoid microwaving, as it softens the texture.

How to Serve Crispy Korean Spring Onion Pancake (Pajeon)

Serve your Pajeon hot from the pan with its tangy dipping sauce on the side. It pairs beautifully with a bowl of steamed rice, kimchi, or a light soup. You can even serve it as a party appetizer cut into bite-sized squares.

Creative Leftover Transformations

If you have leftovers, don’t let them go to waste.

Cut into strips and toss into stir-fried noodles.
Use as a savory wrap with vegetables inside.
Chop into small pieces and mix into rice bowls.

Additional Tips

Chill your batter ingredients before mixing for the crispiest result.
Add a handful of chopped chili or seafood for a flavor boost.
Always serve with the dipping sauce to balance the richness.

Make It a Showstopper

Present your pancake on a dark plate to make the golden color pop. Sprinkle extra sesame seeds and a few chopped scallions on top. A small dipping bowl on the side completes the look for a magazine-worthy finish.

Variations to Try

Seafood Pajeon: Add shrimp or squid for a coastal flavor twist.
Spicy Pajeon: Mix in chopped red chili for extra heat.
Vegetable Pajeon: Add shredded carrots and zucchini for color and texture.
Mini Pajeon: Make smaller pancakes for appetizers or bento boxes.
Kimchi Pajeon: Stir chopped kimchi into the batter for a tangy, spicy version.

FAQ’s

Q1: Can I make Pajeon gluten-free?

Yes, use rice flour and cornstarch instead of all-purpose flour for a gluten-free version.

Q2: Can I bake Pajeon instead of frying?

Frying gives the best crisp texture, but you can bake it at 400°F until golden.

Q3: How do I keep Pajeon crispy after cooking?

Place it on a wire rack instead of paper towels to prevent steaming.

Q4: What kind of oil is best?

Any neutral oil like canola or sunflower works well.

Q5: Can I use frozen green onions?

Fresh is best, but thawed frozen ones work in a pinch.

Q6: How do I store leftover batter?

Keep it in the fridge for up to 24 hours in a sealed container.

Q7: Can I double the recipe?

Absolutely, just keep the same ratios for perfect texture.

Q8: What goes best with Pajeon?

Try it with kimchi, rice, or a light soup for a full Korean meal.

Q9: Why is my pancake soggy?

It may be due to too much water or not enough oil in the pan.

Q10: Can I freeze cooked Pajeon?

Yes, freeze with parchment between pieces, then reheat in a pan.

Conclusion

Making Crispy Korean Spring Onion Pancake (Pajeon) at home is like bringing a little taste of Korea into your kitchen. It’s simple, satisfying, and packed with flavor. Whether it’s your first time or your fiftieth, this recipe always delivers that satisfying crunch and cozy flavor that makes everyone at the table smile. So go ahead, heat that pan, and enjoy the sound of sizzle that starts it all.