Crispy Korean Scallion Pancakes (Pajeon)

If you have ever craved a snack that combines crispiness with the fresh zest of green onions, you are going to fall in love with these Crispy Korean Scallion Pancakes (Pajeon). This delightful dish brings together a simple batter loaded with vibrant scallions and julienned vegetables, fried to golden perfection. Every bite offers a satisfying crunch on the outside and a tender, savory interior that pairs beautifully with a tangy dipping sauce. Whether you’re looking for a quick appetizer, a side dish, or a main course to impress guests, these pancakes are easy to master and simply irresistible.

this Recipe

Ingredients You’ll Need

The magic of Crispy Korean Scallion Pancakes (Pajeon) lies in its humble but thoughtfully chosen ingredients. Each one plays a crucial role in delivering the perfect texture, flavor, and color that make this dish so special and crave-worthy.

• 1 cup all-purpose flour: This provides the structural base for the batter, ensuring a light yet sturdy pancake.
• 1 cup water: Adds moisture to create a silky, smooth batter that binds the ingredients together without heaviness.
• 1 large egg: Acts as a natural binder and lends richness for a slightly tender crumb inside.
• 1 bunch green onions (scallions), chopped: The star ingredient that brings a sharp, fresh flavor and bright green flecks throughout.
• 1 small carrot, julienned: Adds subtle sweetness and a splash of vibrant orange for visual appeal.
• 1 small zucchini, julienned: Contributes a mild flavor and tender texture, enhancing the vegetable medley’s freshness.
• ½ teaspoon salt: Enhances all the natural flavors without overpowering the pancake.
• ½ teaspoon black pepper: Provides a delicate kick of spice that balances the richness.
• Vegetable oil (for frying): Ensures the exterior crisps up beautifully to that coveted golden-brown hue.

How to Make Crispy Korean Scallion Pancakes (Pajeon)

Step 1: Make the Batter

Start by whisking together the all-purpose flour, water, and the egg in a mixing bowl until you have a smooth, lump-free batter. This simple mixture is the foundation that will hold all your delicious veggies together and create that perfect pancake texture.

Step 2: Add Vegetables

Next, fold in the chopped green onions, along with the julienned carrot and zucchini. The goal is to coat each vegetable piece evenly with the batter so every bite bursts with color and freshness. The scallions are essential here, offering that signature punch of Korean flavor.

Step 3: Season the Mixture

Sprinkle in the salt and black pepper and give the batter one gentle stir to incorporate the seasoning well. This step layers the flavors, ensuring your Crispy Korean Scallion Pancakes (Pajeon) aren’t just about texture but a perfectly balanced taste sensation.

Step 4: Heat the Oil

Place a non-stick frying pan over medium heat and pour in about a tablespoon of vegetable oil. Let the oil get nice and hot – this is crucial to achieve that crispy, golden exterior that makes these pancakes so addictive.

Step 5: Pour and Spread

Pour roughly half a cup of the batter into the pan, then use a spatula or the back of a spoon to spread it evenly into a round pancake shape. Don’t overload the pan; thinner pancakes crisp better and cook more evenly.

Step 6: Cook Until Golden

Allow the pancakes to fry for 3 to 4 minutes on one side until a beautiful golden crust forms. Flip carefully and cook the other side another 3 to 4 minutes to get that same irresistible crispness all over.

Step 7: Remove and Drain

Once cooked, transfer the pancakes to a plate lined with paper towels to absorb any extra oil. Repeat the cooking process with the remaining batter until you have a stack of golden, crispy Korean Scallion Pancakes (Pajeon) ready to be enjoyed.

How to Serve Crispy Korean Scallion Pancakes (Pajeon)

Garnishes

Sprinkle your pancakes with toasted sesame seeds or a drizzle of soy sauce mixed with a little vinegar and chili flakes for an extra burst of flavor. Fresh chopped scallions on top add brightness and a little crunch that elevates the presentation.

Side Dishes

Serve these pancakes alongside a small bowl of pickled radishes or kimchi to introduce a tangy and spicy contrast. They also pair wonderfully with a light, crisp cucumber salad or a simple dipping sauce made from soy sauce, rice vinegar, and a dash of sugar.

Creative Ways to Present

For a fun experience, cut the pancakes into bite-size wedges and arrange them on a platter with a variety of dipping sauces. You can also stack several pancakes with layers of fresh herbs like cilantro or mint between to create a visually stunning and flavorful appetizer tower.

Make Ahead and Storage

Storing Leftovers

If you have leftover pancakes, let them cool completely and store them in an airtight container in the refrigerator for up to two days. This keeps the pancakes fresh but be sure to re-crisp before serving.

Freezing

You can freeze cooked pancakes by placing parchment paper between each and sealing them in a freezer-safe bag. Frozen pancakes maintain good quality for up to one month, making them a handy snack to have on hand.

Reheating

To bring back that wonderful crispiness, reheat the pancakes in a skillet over medium heat with a little oil rather than using a microwave. This method refreshes their texture and flavor beautifully.

FAQs

Can I use other vegetables in Crispy Korean Scallion Pancakes (Pajeon)?

Absolutely! Feel free to experiment with mushrooms, bell peppers, or even spinach. Just be sure to slice them thinly to cook evenly with the batter.

Is it necessary to use all-purpose flour?

All-purpose flour works best to achieve the perfect texture, but you can try a 50/50 mix with rice flour for an extra crispy pancake exterior if you want to get creative.

What is the best oil to fry these pancakes?

Vegetable oil is ideal due to its neutral flavor and high smoke point. However, you can also use canola or peanut oil for similar results.

Can these pancakes be made gluten-free?

Yes, by substituting the all-purpose flour with a gluten-free flour blend that works well for frying, you can enjoy Crispy Korean Scallion Pancakes (Pajeon) without gluten concerns.

What sauce goes best with Crispy Korean Scallion Pancakes (Pajeon)?

A simple dipping sauce made from soy sauce, rice vinegar, a touch of sugar, and chopped garlic or chili is the classic choice and perfectly complements the pancakes’ flavors.

Final Thoughts

There is something truly comforting and joyful about making and sharing Crispy Korean Scallion Pancakes (Pajeon) with those you love. With easy-to-find ingredients and simple steps, this recipe welcomes you into the heart of Korean street food culture with open arms. So grab your skillet, chop those scallions, and get ready to taste a crispy, savory delight that you’ll want to make again and again.

Print