How to Make the Perfect Pajeon Korean Scallion Pancakes
Korean · Easy · 25 min · 2 servings
Pajeon are crispy savory Korean pancakes loaded with fresh green onions and often mixed with seafood, pan-fried to a golden crisp exterior with a chewy interior. They are a classic Korean appetizer and snack, traditionally enjoyed on rainy days with a glass of makgeolli rice wine.
Why this recipe works
This Pajeon Korean Scallion Pancakes recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 25 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 310 calories with 12g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 cup all-purpose flour
- 0.75 cup cold water
- 1 large egg
- 1 bunch green onions trimmed and halved
- 100 g mixed seafood squid and shrimp
- 3 tbsp vegetable oil
Step by step instructions
Step 1: Make the Batter
In a mixing bowl, whisk together flour, cold water, and egg until a smooth, thin batter forms. Do not overmix the batter as this develops gluten and makes the pancakes tough rather than crispy. Season with a pinch of salt.
Step 2: Prepare Ingredients
Trim the green onions to fit the diameter of your pan and arrange them parallel to each other. Roughly chop the mixed seafood into small bite-sized pieces and fold them into the batter along with the green onions.
Step 3: Fry the Pancake
Heat vegetable oil in a large skillet over medium-high heat until shimmering. Pour the batter mixture into the pan and spread it evenly into a round pancake shape. Cook for 4 to 5 minutes on the first side until the edges are set and the bottom is deeply golden and crispy.
Step 4: Flip and Serve
Flip the pancake carefully using a wide spatula and press it down gently to ensure contact with the pan. Cook for another 3 to 4 minutes until the second side is equally golden. Slice into pieces and serve immediately with a dipping sauce of soy sauce, rice vinegar, and a pinch of gochugaru.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- mixed seafood → Kimchi or just additional vegetables make a great vegetarian version called kimchijeon
- all-purpose flour → Adding a few tablespoons of rice flour to the batter makes the pancakes extra crispy
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using warm water instead of cold water in the batter results in a less crispy and denser pancake
- Using too little oil in the pan prevents the characteristic crispy golden exterior from forming
Nutrition facts
Per serving: 310 calories, 12g protein, 38g carbs, 13g fat, 2g fiber.
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