Pajeon is Korea’s savory scallion pancake. Crispy edges. Chewy center. Packed with fresh scallions. Dip in spicy soy sauce. 20 minutes. Add shrimp, kimchi, or go wild. Make two. One won’t be enough.
Step-by-Step Instructions
Make Batter
Whisk flour, cornstarch, and salt. Add ice-cold water and egg. Whisk until just combined (lumps are fine — don’t overmix). Batter should be thin.
Make Dipping Sauce
Mix all sauce ingredients. Set aside.
Cook Pajeon
Heat oil in a large nonstick skillet over medium-high heat.
Spread scallions (and optional add-ins) evenly in the skillet. Pour batter over the top, spreading to cover.
Cook 3-4 minutes until bottom is golden and crispy. Flip carefully. Cook 2-3 minutes more until other side is golden.
Serve
Slide onto a cutting board. Cut into wedges. Serve hot with dipping sauce. Crispy, scalliony perfection.
Summary
Prep Time: 10 min | Cook Time: 10 min | Total: 20 min
Yield: 2-4 servings | Difficulty: Easy
Storage Notes
Best fresh. Pajeon loses crispiness as it sits. Leftovers? Reheat in a dry skillet or air fryer at 375°F for 3-4 minutes (crispy returns). Never microwave — gets chewy and sad. Batter can be made ahead and refrigerated for 1 day.
