Crispy Korean Pajeon Recipe | Savory Spring Onion Pancake at Home
Crispy Korean pajeon is a savory spring onion pancake with lacy edges, tender centers, and a tangy dipping sauce. Simple pantry ingredients and a hot, well-oiled pan deliver restaurant-level crunch at home.
Ingredients
Ingredients
- 8–10 spring onions (scallions), trimmed; cut into 2–3 inch pieces, lengthwise split if thick
- 3/4 cup all-purpose flour
- 1/4 cup potato starch (or cornstarch)
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon white pepper (or black pepper)
- 1/2 teaspoon sugar
- 3/4 cup cold water (plus 1–2 tablespoons if needed)
- 1 large egg, lightly beaten
- Neutral oil for frying (avocado, canola, or grapeseed)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar or honey
- 1 teaspoon gochugaru (Korean red pepper flakes), to taste
- 1 teaspoon toasted sesame seeds
- 1 clove garlic, finely grated (optional)
- 1 tablespoon thinly sliced scallions (optional)
Instructions
Instructions
- Wash, trim, and pat the scallions dry, splitting thicker white parts lengthwise for even cooking.
- Whisk the flour, potato starch, salt, white pepper, and sugar in a bowl.
- Add the cold water and whisk until smooth and thin like pourable cream, then whisk in the egg; adjust with a little more water if thick.
- Heat a 10–12 inch nonstick or well-seasoned cast-iron skillet over medium-high with 2–3 tablespoons oil until shimmering.
- Pour a thin layer of batter to just cover the pan, scatter half the scallions evenly, and drizzle a little more batter to help them adhere.
- Cook until the edges turn frilly and golden and the bottom is browned, about 3–4 minutes, pressing gently for contact.
- Slide a spatula under the pancake and flip in one motion; add a little oil around the edges if the pan looks dry and cook 2–3 minutes until crisp and browned.
- Transfer to a wire rack and repeat with the remaining batter and scallions to make the second pancake.
- Stir together soy sauce, rice vinegar, sesame oil, sugar or honey, gochugaru, sesame seeds, garlic, and sliced scallions until the sugar dissolves.
- Slice the pancakes into wedges and serve hot with the dipping sauce.
Notes
Keep the batter cold and the pan hot for the crispiest texture. Use enough oil for shallow-frying and make two thinner pancakes for better browning. Rest cooked pancakes on a wire rack to prevent sogginess. Refrigerate leftovers up to 3 days or freeze up to 1 month; reheat in an air fryer at 375°F (190°C) for 3–5 minutes or in a lightly oiled skillet.