MediumVegan

Korean Pajeon (Scallion Pancakes)

Prep 10 minsCook 15 minsServes 4£1.20/servingSavoury

Pajeon are Korean savoury pancakes held together almost entirely by spring onions. The batter — plain flour, one egg, and cold water — is thin enough to make a crispy, lacy edge while the scallion stalks keep their bite inside. Served with a sharp soy and sesame dipping sauce, they are street food in Seoul and a capable weeknight dinner everywhere else. Once you understand the batter logic — thin, cold, not overworked — the technique applies to any jeon variation.

vegetarian Korean Pajeon (Scallion Pancakes) — savoury pancake recipe served on a plate, photographed from above

Ingredients

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  • 120g (4.25oz)plain flour, sifted
  • 150ml (5fl oz)cold water, cold from the tap — keeps the batter light and crispy
  • 1large egg
  • 0.5 tspfine salt
  • 200g (8–10 stalks) (7oz (8–10 stalks))spring onions (scallions), trimmed, cut into 6cm lengths
  • 4 tbspvegetable or sunflower oil, for frying — be generous
  • 3 tbspsoy sauce, for the dipping sauce
  • 1 tbsprice vinegar, for the dipping sauce
  • 1 tsptoasted sesame oil, for the dipping sauce
  • 1 tspcaster sugar, for the dipping sauce
  • 0.25 tspdried chilli flakes, for the dipping sauce, optional
  • 0.5 tsptoasted sesame seeds, for the dipping sauce and to garnish

Method

  1. 1

    Mix the dipping sauce first: whisk together the soy sauce, rice vinegar, sesame oil, sugar, chilli flakes, and sesame seeds in a small bowl. Set aside.

  2. 2

    Whisk flour, egg, cold water, and salt in a mixing bowl until just combined. A few small lumps are fine — do not overmix. The batter should pour thinly, like single cream.

    Overmixing develops gluten and produces a chewy pancake rather than a crispy one.
  3. 3

    Add the spring onion pieces and fold gently into the batter until evenly distributed.

  4. 4

    Heat a wide non-stick frying pan (about 26cm) over medium-high heat. Add 2 tbsp oil and swirl to coat the base fully.

  5. 5

    Pour half the batter into the pan, spreading the spring onions out to fill the base evenly. Press down lightly with a spatula.

    The spring onions should fill the entire pancake, not clump in the centre.
  6. 6

    Cook undisturbed for 3–4 minutes until the underside is deep golden and the edges look set. Drizzle another tablespoon of oil around the edges if the pan looks dry.

  7. 7

    Flip carefully using a wide spatula. Cook for 2–3 minutes on the second side until crispy and golden.

  8. 8

    Slide onto a board, cut into wedges, and serve immediately with the dipping sauce. Repeat with the remaining batter for a second pancake.

Pro Tips

  • →Cold water slows gluten development and produces a crispier result — warm water makes the pancake chewier.
  • →Use more oil than seems necessary. Pajeon should fry, not steam; a well-oiled pan gives the characteristic crispy edge.
  • →The spring onions are the filling, not a garnish — they should fill the entire batter rather than sitting in the middle.

Topping Ideas

Extra sliced spring onions and toasted sesame seedsKimchi on the sideGochujang drizzleSliced fresh red chilli

Learn More

Terms in this recipe

GaletteBuckwheatDosaBlini

Defined in the Pancake Day glossary.

Questions & answers

What are pajeon?⌄
Pajeon (파전) are Korean savoury pancakes made primarily from spring onions bound in a thin flour-and-egg batter. Pa (파) means spring onion in Korean; jeon (전) is the term for any pan-fried battered dish. They are fried in generous oil until crispy and served with a soy-sesame dipping sauce.
What is the difference between pajeon and other Korean jeon?⌄
Jeon is the general term for Korean pan-fried battered dishes. Pajeon is the spring onion variety. Haemul pajeon adds seafood — typically squid or prawns. Kimchi jeon uses fermented cabbage in place of spring onions. Bindaetteok is made with ground mung beans instead of wheat flour. Pajeon is the most common variety and requires only pantry ingredients.
Why does pajeon batter use cold water?⌄
Cold water slows gluten development in the flour, producing a lighter and crispier batter. Using warm or hot water activates more gluten, resulting in a chewier pancake. Some recipes use cold sparkling water or lager for extra lightness.
Can you make pajeon without egg?⌄
Yes. Omit the egg and increase the cold water by about 30ml to maintain the same batter consistency. The pancake will be slightly less rich but still crispy. This makes it vegan.
What dipping sauce goes with pajeon?⌄
The traditional sauce is ganjang yangnyeomjang: soy sauce, rice vinegar, sesame oil, a little sugar, and dried chilli. Some versions add finely minced garlic, sliced spring onion, or gochugaru (Korean chilli flakes) for more depth.
How crispy should pajeon be?⌄
Properly made pajeon has a crispy, lacy outer edge and a slightly chewy centre where the spring onions are thickest. The key is generous oil and medium-high heat — insufficient oil or low heat causes the pancake to steam rather than fry, producing a soft, doughy result.
Can you reheat pajeon?⌄
Pajeon is best eaten straight from the pan. Reheating in an oven at 200°C (180°C fan) for 5–8 minutes restores some crispness. Avoid the microwave, which makes the batter soggy.
Is pajeon vegetarian?⌄
Yes — the basic recipe contains no meat or fish. It is vegetarian but not vegan because of the egg. Replacing the egg with an extra 30ml of cold water makes it suitable for vegans.
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