Korean Scallion Pancakes (Pajeon) Recipe

Name: Korean Scallion Pancakes (Pajeon)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for the pancake; 2 cups all-purpose flour; 1/2 cup cornstarch; 2 teaspoons baking powder; 2 teaspoons sugar; 1 teaspoon kosher salt; 1 1/2 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 (7 cups); 1 cup grapeseed oil or 1 cup canola oil, for frying; dipping sauce; 4 1/2 tablespoons soy sauce; 1 tablespoon mirin; 1 teaspoon mirin; 1 tablespoon rice vinegar; 1 teaspoon rice vinegar; 1/2 teaspoon sesame oil

Servings: persons

for the pancake
2 cups all-purpose flour
1/2 cup cornstarch
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon kosher salt
1 1/2 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 (7 cups)
1 cup grapeseed oil or 1 cup canola oil, for frying
dipping sauce
4 1/2 tablespoons soy sauce
1 tablespoon mirin
1 teaspoon mirin
1 tablespoon rice vinegar
1 teaspoon rice vinegar
1/2 teaspoon sesame oil

1
Make the pancakes:
2
In a medium bowl, combine the flour, cornstarch, baking powder, sugar, salt, and pepper; stir to blend.
3
In a separate small bowl, add the soy sauce, garlic, doenjang, and egg yolks; whisk to combine. Add this mixture and the club soda into the dry ingredients. Whisk about 10 times, then transfer to the freezer and let rest 10 minutes (this will help any remaining clumps incorporate).
4
Meanwhile, make the dipping sauce: In a medium bowl, whisk the soy sauce, mirin, rice vinegar, and sesame oil. Set aside.
5
Retrieve the batter and fold in the scallion pieces. If the batter is too thick, add more club soda, 1/4 cup at a time, and mix well.
6
Line a baking sheet with paper towels, and set it next to the stove.
7
In a 10-inch nonstick skillet, heat 1/2 cup of the oil over high heat. Once shimmering, carefully add 1 cup of the batter to the center of the pan. Using a spatula, spread to form a 7-inch pancake; avoid letting the batter touch the sides if possible (to prevent the edges from burning before the center is cooked through).
8
Lower the heat to medium and cook until the bottom of the pancake has set, 2-3 minutes. Gently slide a spatula under the edge of the pancake and lift it, tilting the pan so some of the hot oil runs underneath the pancake. Cook until the bottom is crispy and deep golden brown, 2-3 minutes more. Carefully flip the pancake, being careful not to let the oil splash, and cook on the remaining side until golden brown and cooked through, 3-4 minutes.
9
Transfer to the prepared baking sheet, letting the paper towels absorb any excess oil.
10
Place the pan back over high heat, and add 2-3 tablespoons more oil if needed. Repeat the process 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 (200u00b0) oven.
11
Cut each pancake into pieces and serve with the dipping sauce on the side.

917

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: for the pancake, 2 cups all-purpose flour, 1/2 cup cornstarch, 2 teaspoons baking powder, and more.

Yes, Korean Scallion Pancakes (Pajeon) falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Korean Scallion Pancakes (Pajeon)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions