86% would make this again

Pajeon Spring Onion Pancake Korean

Q: What is a Korean pajeon spring onion pancake?

Pajeon is a savoury Korean pancake made mainly with green onions (scallions) mixed into a light flour and egg batter and pan-fried until crisp on the outside and soft inside. It’s a classic dish in Korean cuisine that can stand alone as a meal or snack and is often served with a soy-based dipping sauce.

Q: How do I make pajeon crispy and not soggy?

For a crispy pancake, use very cold liquid in your batter, don’t overmix it and heat your pan to medium-high with enough neutral oil to coat the surface. This helps the edges turn golden and crisp. Spreading the batter thinly and cooking both sides evenly also makes a big difference.

Q: Can I add vegetables or other ingredients to pajeon?

Yes pajeon is very flexible. Many people add thinly sliced carrots, onions or even seafood like shrimp and squid to make it more substantial. Just keep the additions thin and not too wet so the pancake still cooks through well.

Q: What’s the best dipping sauce for Korean pajeon?

A traditional dipping sauce is simple and bright, made with soy sauce and a bit of vinegar for tang, plus sesame oil, garlic and sesame seeds. This balances the savoury pancake and adds extra flavour.

Q: Do I need special flour or can I use regular flour?

You can use regular plain/all purpose flour, though many cooks add a little rice or corn flour (or cornstarch) to give it extra crispness. Either way works great for a reliable pancake. We've tried different variations when we learnt cooked these during our stays in Asia.

Q: How should I cook pajeon so it doesn’t burn or stay raw inside?

Make sure the pan and oil are hot before adding the batter, then adjust the heat so it cooks through without burning. Medium to medium-high works best and using enough oil helps brown the edges evenly. If it browns too fast then just lower the heat slightly.

Vish G

April 15, 2026

If comfort food had a crispy side, spring onion pancake Korean would be it and pajeon proves it from the very first bite. It’s golden ‘n’ savoury, paired with a yum dipping sauce making it perfect for those moments when you want something easy but deeply satisfying. Don’t be surprised if this Asian lunch or dinner becomes your new rainy day favourite.

PREP TIME

15 MIN

COOK TIME

10 MIN

SERVINGS

Ingredients

Pancake
1 cup plain flour
2 tablespoons cornflour or rice flour
1 large egg
¾ cup very cold water
1 cup green onions, sliced into 2 to 3 inch pieces
½ cup carrot, cut into thin matchsticks
½ cup white onion, thinly sliced
½ teaspoon salt
Neutral oil such as vegetable or canola, for frying
Dipping Sauce
3 tablespoons soy sauce
1 tablespoon rice vinegar or mild white vinegar
1 teaspoon sesame oil
1 small garlic clove, finely grated or minced
1 teaspoon sesame seeds
Optional pinch of chilli flakes

Instructions

Add the plain flour, cornflour, salt, egg and cold water to a bowl and gently mix just until combined, leaving the batter loose and slightly lumpy.
Add the green onions, carrot and white onion to the batter and gently stir so everything is lightly coated without overmixing.
Heat a non stick or well seasoned pan over medium high heat and add enough oil to lightly coat the surface.
Pour half the batter into the hot pan and spread it gently into a thin round, making sure the vegetables are evenly spaced.
Cook for 3 to 4 minutes until the bottom is golden and crisp, then flip carefully and cook the other side for another 3 minutes until cooked through and lightly browned.
Transfer to a plate and repeat with the remaining batter, adding more oil if needed.
Mix all dipping sauce ingredients in a small bowl and set aside.
Slice the pancakes into wedges and serve hot with the dipping sauce on the side.