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Crispy Korean Pancakes with Scallions

Crispy Korean Pancakes (Pajeon) with Scallions

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Side Dish, Snack
Cuisine Korean
Servings 2 large pancakes (enough for 3-4 people as an appetizer or 2 as a main)

Equipment

  • Mixing bowls One medium bowl for the batter and one for the dipping sauce.
  • Whisk or Fork To mix the batter until smooth.
  • Sharp knife and cutting board For slicing scallions and vegetables.
  • Nonstick skillet or cast iron pan A nonstick surface is essential for crispiness and easy flipping. A cast iron skillet works even better for achieving the ideal golden crust.
  • Spatula A wide, flat spatula is perfect for flipping the pancake without tearing it.
  • Measuring cups and spoons Precision helps, especially when making the dipping sauce.

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup rice flour gives a lighter, crispier texture—optional but recommended
  • 1 1/4 cups cold water
  • 1 egg
  • 1/2 teaspoon salt
  • 1 bunch scallions trimmed and cut into 3-4 inch strips
  • 1/2 cup thinly sliced onions
  • 1/2 cup julienned carrots for sweetness and color
  • 1/2 cup thinly sliced zucchini optional, but adds a nice texture
  • 1 small chili pepper thinly sliced (optional for a spicy korean kick)
  • Vegetable oil for frying

For the dipping sauce

  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • A pinch of red pepper flakes or gochugaru optional
  • 1 teaspoon finely chopped scallions

Instructions
 

Make the Batter

  1. In a medium mixing bowl, whisk together the all-purpose flour, rice flour, salt, and water. Crack in the egg and whisk until you get a smooth, pourable batter. It should be slightly thicker than crepe batter but thinner than pancake batter.

Add the Vegetables

  1. Stir in the scallions, sliced onions, carrots, zucchini, and chili pepper. Mix well so everything is coated evenly with the batter. The vegetables should be generously present in every spoonful.

Heat the Pan

  1. Add 1-2 tablespoons of vegetable oil to your skillet and heat over medium-high. Once the oil shimmers, it's ready.

Cook the Pancakes

  1. Scoop about half of the batter into the pan and spread it into a thin layer. You should hear a satisfying sizzle. Press it down slightly with your spatula. Cook for about 3-4 minutes on one side, or until the bottom is golden and crispy.
  2. Flip carefully and cook the other side for another 3-4 minutes. The pancake should be golden brown and slightly puffed, with crispy edges and soft, steamy insides. Repeat with remaining batter.

Make the Dipping Sauce

  1. While the pancakes are cooking, whisk all the dipping sauce ingredients together in a small bowl. Taste and adjust as needed—it should be salty, tangy, slightly sweet, and, if desired, a bit spicy.

Serve

  1. Slice the pancakes into wedges like a pizza and serve immediately with the dipping sauce on the side. Garnish with a few extra scallion slivers or sesame seeds if you’d like.