Table of Contents

Korean Scallion Pancakes (Pajeon): A Symphony of Crispy & Savory

The scent of pajeon always transports me back to my college days, crammed around a tiny table at my favorite Korean restaurant. The sizzling sound as the server placed the enormous, golden pancake before us, the aroma of scallions mingling with the umami of soy sauce – it was pure comfort food. We’d tear into it with chopsticks, laughing and sharing stories between crispy, savory bites. This simple dish, more than any other, embodies the joy of communal eating and the comforting flavors of Korean cuisine.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Yield: 6 pancakes
Dietary Type: Vegetarian (easily adaptable to vegan)

Ingredients

For the Pancake:

2 cups all-purpose flour
½ cup cornstarch
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon kosher salt
1 ½ teaspoons fresh ground black pepper
2 tablespoons soy sauce
2 teaspoons minced fresh garlic (from about 3 cloves)
1 tablespoon Korean fermented soybean paste, doenjang
2 large egg yolks, beaten
2 cups ice-cold club soda
3 bunches thin scallions, green and white parts cut into 2-inch batons (approximately 7 cups)
1 cup grapeseed oil or 1 cup canola oil, for frying

For the Dipping Sauce:

4 ½ tablespoons soy sauce
1 tablespoon mirin
1 teaspoon mirin (Note: the recipe lists mirin twice)
1 tablespoon rice vinegar
1 teaspoon rice vinegar (Note: the recipe lists rice vinegar twice)
½ teaspoon sesame oil

Equipment Needed

Medium mixing bowl
Small mixing bowl
Whisk
10-inch nonstick skillet
Spatula
Baking sheet
Paper towels

Instructions

In a medium bowl, combine the flour, cornstarch, baking powder, sugar, salt, and pepper. Stir well to blend all dry ingredients evenly.
In a separate small bowl, add the soy sauce, garlic, doenjang, and egg yolks. Whisk thoroughly to combine into a smooth paste.
Add the wet mixture from step 2 and the club soda to the dry ingredients in the medium bowl. Whisk about 10 times; the batter should still have some small lumps. Transfer the batter to the freezer and let rest for 10 minutes. This resting period helps the gluten relax and ensures any remaining clumps fully incorporate.
While the batter is resting, prepare the dipping sauce. In a medium bowl, whisk together the soy sauce, mirin, rice vinegar, and sesame oil. Set aside. Taste and adjust seasonings if needed. A pinch of red pepper flakes can add a nice kick.
Retrieve the batter from the freezer. Fold in the scallion pieces. Gently incorporate them, making sure they are evenly distributed throughout the batter.
Check the batter consistency. If the batter appears too thick, add more club soda, ¼ cup at a time, and mix well after each addition until you reach a thin, crepe-like consistency. The batter should easily pour.
Line a baking sheet with paper towels and set it next to the stove. This will be used to drain the excess oil from the cooked pancakes.
In a 10-inch nonstick skillet, heat ½ cup of the oil over high heat. Ensure the pan is adequately heated before adding the batter. The oil should be shimmering and almost smoking.
Once the oil is hot, carefully add 1 cup of the batter to the center of the pan. Using a spatula, quickly spread the batter to form a 7-inch pancake. Try to avoid letting the batter touch the sides of the pan to prevent the edges from burning before the center is cooked.
Lower the heat to medium and cook until the bottom of the pancake has set, approximately 2–3 minutes. The edges should start to look slightly dry.
Gently slide a spatula under the edge of the pancake and lift it slightly, tilting the pan so some of the hot oil runs underneath the pancake. This helps to crisp the bottom. Cook until the bottom is crispy and deep golden brown, about 2–3 minutes more.
Carefully flip the pancake, being cautious not to let the hot oil splash. Cook on the remaining side until golden brown and cooked through, approximately 3–4 minutes. The pancake should be firm and cooked through, not soggy.
Transfer the cooked pancake to the prepared baking sheet, allowing the paper towels to absorb any excess oil.
Place the pan back over high heat and add 2–3 tablespoons more oil if needed. The pan should remain well-oiled throughout the cooking process.
Repeat the process from step 9 until all the batter is used.
To keep the finished pancakes warm and crispy, set them in a single layer on a baking sheet and place in a low (200°F) oven. This prevents them from becoming soggy while you finish cooking the remaining pancakes.
Once all the pancakes are cooked, cut each pancake into pieces (like pizza slices) and serve immediately with the dipping sauce on the side.

Expert Tips & Tricks

Cold batter is key: The cold batter helps create a crispier pancake by shocking the gluten when it hits the hot oil.
Don’t overmix: Overmixing develops the gluten too much, resulting in a tough pancake. Mix just until combined.
Hot pan, hot oil: A hot pan and plenty of oil are crucial for achieving that signature crispy texture.
Add-ins: Experiment with adding other ingredients like kimchi, seafood (shrimp, squid), or thinly sliced vegetables.

Serving & Storage Suggestions

Serve pajeon immediately while it’s hot and crispy. It’s best enjoyed with the dipping sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, pan-fry the pancakes in a little oil until crispy again. Microwaving is not recommended as it will make them soggy. They can also be frozen for up to 2 months; thaw completely before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	586 kcal	29%
Total Fat	38.8g	59%
Saturated Fat	4.2g	21%
Cholesterol	61.5mg	21%
Sodium	1654.1mg	69%
Total Carbohydrate	52.1g	17%
Dietary Fiber	3.9g	16%
Sugars	4g	–
Protein	9.1g	18%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegan Pajeon: Substitute the egg yolks with 2 tablespoons of cornstarch mixed with 4 tablespoons of water. Ensure your doenjang is vegan-friendly.
Gluten-Free Pajeon: Use a gluten-free flour blend instead of all-purpose flour. Consider adding a bit more cornstarch for extra crispness.
Seafood Pajeon (Haemul Pajeon): Add chopped shrimp, squid, or mussels to the batter along with the scallions.
Kimchi Pajeon: Mix in chopped kimchi for a spicy and tangy twist.
Vegetable Pajeon: Incorporate other vegetables like julienned carrots, zucchini, or bell peppers.

FAQs (Frequently Asked Questions)

Q: Why is my pajeon not crispy?
A: The most common reasons are not using a hot enough pan, not enough oil, or using a batter that is too thick. Make sure your pan is screaming hot before adding the batter and don’t be shy with the oil.

Q: Can I make the batter ahead of time?
A: Yes, you can make the batter up to 24 hours in advance. Store it in the refrigerator and stir well before using. You might need to add a little more club soda to thin it out if it thickens.

Q: What is doenjang and can I substitute it?
A: Doenjang is a Korean fermented soybean paste that adds a savory, umami flavor. If you can’t find it, you can substitute it with miso paste, although the flavor will be slightly different.

Q: Can I use a different type of oil for frying?
A: Yes, you can use other high-heat oils like peanut oil or vegetable oil. Avoid using olive oil, as it has a lower smoke point.

Q: How do I prevent the scallions from burning?
A: Make sure the scallions are evenly distributed throughout the batter and that the heat is not too high. If the scallions start to burn, lower the heat slightly.

Final Thoughts

Now that you have this wonderful Pajeon recipe, I encourage you to get cooking and make this wonderful savory pancake at home! It’s a fantastic dish to share with friends and family, and you can easily customize it with your favorite ingredients. Don’t be afraid to experiment! And feel free to pair your homemade Pajeon with a cool glass of Makgeolli (Korean rice wine), or a light beer. Share your creations and any variations you discover, and let’s enjoy the journey together!

Korean Scallion Pancakes (Pajeon) Recipe