Crispy edges, tender centers, and a savory bite—these Korean pancakes hit all the right notes. Pajeon is the kind of recipe you can whip up with what you already have in the fridge. It’s flexible, comforting, and perfect for a snack, side dish, or light meal.

No special flours or tricky steps needed here—just straightforward pantry ingredients and a hot pan. If you love scallion pancakes or fritters, this will become a go-to recipe in your rotation.

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What Makes This Recipe So Good

Simple ingredients: Flour, water, scallions, and a few pantry staples are all you need. No hunt for specialty items.
Quick to make: From mixing to frying, you can be eating in about 20 minutes.
Crispy and savory: The batter fries up with lacy, crunchy edges and a soft middle.
Flexible add-ins: Toss in shrimp, zucchini, kimchi, or mushrooms—whatever you like.
Great anytime food: Serve as an appetizer, side dish, or late-night snack with a tangy dipping sauce.

Ingredients

For the pancakes:

1 cup all-purpose flour
2 tablespoons cornstarch (for extra crispiness; optional but recommended)
1 cup cold water (plus 1–2 tablespoons more if needed)
1 large egg
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bunch scallions (green onions), cut into 2-inch pieces, lengthwise halved if thick
1/2 small onion, thinly sliced (optional but adds sweetness)
Neutral oil for frying (such as canola, vegetable, or avocado oil)

Optional add-ins (choose 1–2):

1/2 cup julienned zucchini or carrots, lightly salted and patted dry
1/2 cup sliced mushrooms
1/2 cup small shrimp or squid pieces, patted dry
1/2 cup chopped kimchi, drained

For the dipping sauce:

2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon sugar or honey
1 clove garlic, minced (optional)
Pinch of red pepper flakes or a few drops of gochujang/gochugaru oil (optional)
Sesame seeds and sliced scallions for garnish (optional)

How to Make It

Mix the dipping sauce: In a small bowl, stir together soy sauce, rice vinegar, sesame oil, sugar, and optional garlic and chili.Set aside so the flavors meld.
Prep the vegetables: Cut scallions into 2-inch pieces. If using add-ins like zucchini or shrimp, make sure they’re dry to prevent sogginess.
Make the batter: In a bowl, whisk flour, cornstarch, salt, and pepper. Add the egg and cold water.Stir until just combined. The batter should be pourable—like thin pancake batter. If it’s too thick, add a tablespoon of water at a time.
Fold in fillings: Add scallions and any optional vegetables or seafood to the batter.Stir gently to coat without overmixing.
Heat the pan: Place a large nonstick or well-seasoned skillet over medium-high heat. Add a generous swirl of oil—enough to lightly coat the surface.
Cook the first side: Pour in about half the batter and spread it into a thin, even layer. Don’t pack it down too firmly; you want some texture.Cook 3–4 minutes until the bottom is golden and crisp around the edges.
Flip carefully: Slide a spatula under the pancake and flip in one motion. If it feels fragile, cut the pancake in half in the pan and flip in two sections. Cook another 2–3 minutes until the second side is browned and crisp.
Repeat: Add a bit more oil and cook the remaining batter the same way.
Serve hot: Cut into wedges, sprinkle with sesame seeds and extra scallions if you like, and serve with the dipping sauce.

How to Store

Refrigerate: Keep leftovers in an airtight container for up to 3 days.Place parchment between pieces to prevent sticking.
Freeze: Lay slices on a baking sheet to freeze until firm, then transfer to a freezer bag. Freeze for up to 2 months.
Reheat: Use a skillet with a touch of oil over medium heat until crisp again. You can also use an air fryer at 350°F (175°C) for 4–6 minutes.Avoid the microwave—it softens the texture.

Health Benefits

Veggie-forward: Scallions, onions, and optional add-ins like zucchini or mushrooms add fiber, antioxidants, and vitamins A and C.
Customizable protein: Add shrimp, squid, or tofu for lean protein to make it more filling.
Lightened-up frying: Using a nonstick pan and just enough oil creates a crisp pancake without excessive grease.
Balanced meal: Pair with a simple salad, kimchi, or miso soup for a satisfying, balanced plate.

Common Mistakes to Avoid

Too-thick batter: If the batter is heavy, the pancake turns dense and greasy. Keep it pourable and thin.
Wet vegetables: Excess moisture steams the pancake. Pat veggies and seafood dry before mixing in.
Skimping on heat: A pan that isn’t hot enough won’t crisp the edges.Preheat and listen for a gentle sizzle when the batter hits the pan.
Overcrowding the pan: Cook in batches so the pancake can brown properly.
Flipping too early: Let the bottom set and brown. If it sticks, give it another 30–60 seconds before trying again.

Alternatives

Gluten-free: Use a 1:1 gluten-free flour blend and keep the cornstarch. Rice flour (or half rice flour, half cornstarch) also works and gives great crispness.
Egg-free: Skip the egg and add 1 tablespoon more cornstarch.Use slightly less water at first, then thin as needed.
Seafood pajeon (haemul pajeon): Add a mix of small shrimp, squid, or clams. Season lightly and dry before adding.
Kimchi pajeon: Stir in chopped, well-drained kimchi and a spoonful of kimchi juice for color and tang.
Spicy version: Add gochugaru (Korean red pepper flakes) to the batter or whisk a little gochujang into the dipping sauce.
Vegan: Use the egg-free tip and add mushrooms or marinated tofu for protein.

FAQ

Can I make the batter ahead of time?

Yes, you can mix the dry ingredients and store them in a jar. For the wet batter, it’s best used within a few hours.

If you do refrigerate it, give it a quick stir and thin with cold water if it thickens.

Do I need rice flour for authentic texture?

No, you don’t need it. All-purpose flour with a little cornstarch gives a similar crisp edge. If you have rice flour, swapping in 1/4–1/2 cup can make it even lighter.

What’s the best pan for pajeon?

A large nonstick skillet or a well-seasoned cast-iron pan works best.

Both hold heat well and help develop a golden crust without sticking.

Why is my pancake soggy?

Common reasons are wet fillings, batter that’s too thick, or a pan that isn’t hot enough. Pat everything dry, thin the batter slightly, and preheat the pan with enough oil.

How do I keep the pancakes crispy for serving a crowd?

Place cooked pancakes on a wire rack in a 250°F (120°C) oven while you cook the rest. Avoid stacking them directly on a plate, which traps steam.

Can I air-fry instead of pan-fry?

You can reheat in an air fryer for crispness, but for cooking from scratch, pan-frying delivers better browning and texture.

If you try the air fryer, use a parchment liner and a light spray of oil.

What should I serve with pajeon?

Serve with the dipping sauce, kimchi, a simple cucumber salad, or a light soup. It’s also great with a cold beer or makgeolli (Korean rice wine) if you’re going for a classic pairing.

Final Thoughts

Pajeon is unfussy, flavorful, and endlessly adaptable. With a short ingredient list and a quick fry, it turns everyday produce into something special.

Keep this recipe in your back pocket for busy weeknights or casual gatherings. Once you make it a couple of times, you’ll start riffing with whatever you have on hand—and that’s the beauty of it.

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