How to make Pajeon, Korean Scallion Pancakes

Ingredients

• 1 bunch Scallions (roughly chopped, about 8‑10 scallions)
• 2 cups All-Purpose Flour (sifted)
• 1/2 cup Potato Starch (helps create a crisp texture)
• 1 1/2 cups Water (cold)
• 1 tsp Salt (pinch of salt for seasoning)
• 1 cup Frozen Sliced Peppers (thawed slightly; adds color and mild heat)
• 1/4 cup Vegetable Oil (for pan‑frying; use a high‑smoke‑point oil)
• 2 tbsp Soy Sauce (for dipping sauce)
• 1 tbsp Rice Vinegar (for dipping sauce)
• 1 tsp Granulated Sugar (balances the dipping sauce)

Instructions

1. Chop Scallions

   Rinse the scallions, trim the root ends, and roughly chop them into 1‑inch pieces.

   Time: PT5M

2. Make the Batter

   In a mixing bowl combine the all‑purpose flour, potato starch, salt, and water. Whisk until smooth; the batter should be slightly thinner than pancake batter.

   Time: PT5M

3. Incorporate Scallions

   Add the chopped scallions to the batter and toss gently until they are evenly coated.

   Time: PT2M

4. Heat the Pan

   Place a non‑stick skillet over medium heat and add enough vegetable oil to coat the bottom (about 2‑3 mm). Let the oil heat until it shimmers.

   Time: PT2M

   Temperature: Medium heat

5. Spread the Pancake Base

   Using a ladle or spoon, pour a generous amount of the scallion‑batter into the pan. Quickly spread with the back of the ladle to form a thin, even layer.

   Time: PT2M

   Temperature: Medium heat

6. Add Peppers and Glue

   Scatter the frozen sliced peppers over the batter. If the peppers look loose, drizzle a thin line of extra batter over them to act as glue.

   Time: PT2M

   Temperature: Medium heat

7. Fry First Side

   Let the pancake cook undisturbed for about 10 minutes, or until the edges turn golden brown and the bottom is crisp.

   Time: PT10M

   Temperature: Medium heat

8. Flip and Fry Other Side

   Using tongs and a spatula, carefully flip the pancake. Cook the second side for another 10 minutes until equally golden and crisp.

   Time: PT10M

   Temperature: Medium heat

9. Prepare Dipping Sauce

   In a small bowl combine soy sauce, rice vinegar, and sugar. Stir until the sugar dissolves.

   Time: PT3M

10. Serve

    Transfer the pancake to a cutting board, cut into wedges, and serve immediately with the dipping sauce.

    Time: PT0M

Nutrition Facts

Calories

210

Protein

4 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Scallions: Green onions, Leeks (white part only)
• Instead of All-Purpose Flour: Bread flour, Gluten‑free all‑purpose flour blend
• Instead of Potato Starch: Cornstarch, Tapioca starch
• Instead of Water: Ice‑cold sparkling water (for extra lightness)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Frozen Sliced Peppers: Fresh bell pepper strips, Jalapeño slices
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Soy Sauce: Tamari, Coconut aminos
• Instead of Rice Vinegar: Apple cider vinegar, White wine vinegar
• Instead of Granulated Sugar: Honey, Maple syrup (use less)

Equipment Needed

• Mixing Bowl
• Whisk or Fork
• Chef's Knife
• Cutting Board
• Non‑Stick Skillet or Frying Pan
• Tongs
• Spatula
• Small Bowl (for dipping sauce)

Critical Steps — Do Not Skip

• Chopping scallions to the right size
• Achieving the correct batter consistency
• Ensuring the pan is hot before adding batter
• Frying each side for the full 10 minutes to develop crispness

Chef Tips from the Video

• Use a mixture of all‑purpose flour and potato starch for the perfect balance of chew and crunch.
• For extra flavor, add a pinch of toasted sesame seeds to the batter.
• If you like extra heat, sprinkle a few red pepper flakes into the batter.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days; re‑heat in a skillet to restore crispness.

Freezer: Not recommended; texture becomes soggy after thawing.

Room temperature: Can sit at room temperature for up to 2 hours; beyond that food safety may be compromised.

Make-Ahead Tips

• Prepare the batter up to step 3 and refrigerate for up to 2 hours; give it a quick stir before cooking.
• The dipping sauce can be made a day ahead and stored in the refrigerator.

Frequently Asked Questions