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Pajeon (Korean Scallion Pancake)

Crispy Korean scallion pancakes made with a light batter and pan-fried until golden. Simple, savory, and perfect with dipping sauce.
Prep Time: 10 minutesCook Time: 15 minutesTotal Time: 25 minutes
Servings: 2–3Cuisine: KoreanCourse: Appetizer / SnackCalories: ~320 per serving
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Ingredients Method

Ingredients
  

  • Pancake Batter
  • 1 cup all-purpose flour
  • 1 large egg
  • ¾ cup cold water
  • ½ teaspoon salt
  • 1 bunch green onions scallions, cut into long pieces
  • Vegetable oil for frying
  • Dipping Sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • ½ teaspoon sugar optional
  • Chili flakes or sliced chili optional

Method
 

  1. In a bowl, whisk together flour, egg, salt, and cold water until smooth and thin.
  2. Heat a skillet over medium-high heat and add a generous amount of oil.
  3. Arrange scallions evenly in the pan.
  4. Pour batter over scallions, spreading just enough to hold them together.
  5. Cook until the bottom is golden and crispy, about 3–4 minutes.
  6. Flip carefully and cook the other side until crisp.
  7. Mix all dipping sauce ingredients in a small bowl.
  8. Slice pancake and serve hot with dipping sauce.