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In this post, we are diving into the mouthwatering world of Korean cuisine with a beloved classic: Korean Green Onion Pancakes, also known as Pajeon. This dish has savory green onions in a crispy pancake batter. It is cooked in a sizzling hot pan until golden brown and irresistibly crunchy. It’s the kind of dish that brings comfort and flavor in every bite, perfect for cozy nights in or casual gatherings with friends. Pajeon is one of those quintessential Korean dishes that effortlessly combines simplicity with bold flavors.

I cook Korean food regularly at home. Korean cuisine has been steadily winning hearts and taste buds worldwide, and it’s no surprise why. Bursting with vibrant flavors, rich spices, and a harmonious balance of textures, Korean dishes offer a culinary adventure like no other. From spicy kimchi to succulent bulgogi and soul-warming stews, each dish tells a story steeped in tradition and culture. In recent years, Korean cuisine has experienced a surge in popularity in American culture, with Korean BBQ joints, bibimbap bowls, and kimchi tacos becoming culinary sensations. And nestled among these crowd-pleasers is the humble yet undeniably delicious Pajeon.

Ingredients

In Pajeon, the star of the show is undoubtedly the green onions, which lend their vibrant flavor and crisp texture to every bite. Mixed into a simple pancake batter, the humble yet flavorful ingredients come together to create a pancake that’s both hearty and satisfying. A soy sauce and sesame oil dipping sauce adds depth and umami to the dish. It’s the perfect canvas for customization, allowing you to tailor your Pajeon to suit your taste preferences. I have made variations with clams, shrimp and squid in the past.

Pancakes

• All-purpose flour- The gluten will provide a slightly chewy texture.
• Potato Starch– This will help thicken the pancake batter.
• Baking Soda- This is used as a leavening agent.
• Cold Water- It slows the development of gluten and creates a shock when the cold batter hits the hot oil – which creates a crispy crust while locking moisture inside.
• Soybean paste (Doenjang)– This adds a salty, umami flavor. It can be found in many Asian grocery stores and some local supermarkets.
• Green Onions- The vegetable are mild and peppery with a hint of sweetness. They will help add to the crispy texture of the pancake.

Dipping Sauce

• Soy Sauce- This is the base for the dipping sauce offering umami and depth of flavor.
• Rice Wine Vinegar- This vinegar provides balance to the sauce with its mild acidity and subtle sweetness.
• Sesame Oil-This oil made from sesame seeds is robust so a little goes a long way. It offers a nutty, earthy flavor.
• Dried Korean Chili Flakes (Gochugaru)– This is a staple in the kitchen for Korean cuisine. It adds a bit of smokiness with subtle spiciness to the sauce. Many Asian grocery stores with Korean food products will carry this.
• Toasted Sesame Seeds- These will add additional flavor and texture to the sauce.
• Green Onions- These will add a bit of freshness and texture to the sauce.

Making Korean Green Onion Pancakes

You will want to eat these savory Korean green onion pancakes as soon as possible for the best flavor and texture. So, it’s best to make the dipping sauce first. You can set it aside while you prep and cook the pancakes. This whole recipe is quite easy, but this is the easiest part. Combine all of the ingredients for the sauce in a ramekin and stir until well combined. That is it. Let it sit while you move onto making the pancakes.

Before making the batter, be sure to wash and dry the green onions. Cut the stalks into 3 inch pieces, and if they are thick, cut in half lengthwise. In a medium bow, add the dry ingredients: all-purpose flour, potato starch, and baking soda. Stir until well combined. In a separate larger bowl, stir the soy bean paste into the water until it is dissolved. Gradually add the dry ingredients to the wet, stirring in between. You want to prevent any lumps, but make sure not to overmix the batter. Gently fold the green onions into the batter.

Heat a large cast iron skillet over medium heat. You can also use a nonstick pan, but will need to use slightly higher heat. When the skillet is hot, add approximately 1 tablespoon of canola oil to the pan. Ladle about 1/3 of the batter into skillet. Use a spatula to shape the batter into a circle and spread green onions throughout pancake. Cook for 3-4 minutes or until the bottom of the pancake is golden brown. Flip and cook an additional 3-4 minutes. Remove from the pan and rest on wire rack. Repeat the cooking process with the remaining batter. Pancakes can be kept warm on wire rack in oven while you cook remaining pancakes.

Serving Korean Green Onion Pancakes

Cut the Korean Green Onion Pancakes or Pajeon into 8 slices and serve immediately. They are best served warmed with the sipping sauce. This is a versatile dish and can be made as a snack, an appetizer before digging into Kimchi Jjigae or even a main dish.

If you make this recipe, leave a comment below and post on Instagram. Make sure to tag @blasianbonvivant and use hashtag #BBVRecipes.

Print Recipe Pin Recipe

Korean Green Onion Pancakes (Pajeon)

Savory Korean pancakes with a green onion batter and umami dipping sauce

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Appetizer, Main Course, Snack

Cuisine: Korean

Servings: 6

Ingredients

Pancake

• 2 cups ice cold water
• 1 tbsp Doenjang (soybean paste)
• 1 cup all-purpose flour
• 1 cup potato starch
• 1 tsp baking soda
• 2-3 bunches of green onions
• 3-4 tbsp canola oil for frying

Dipping Sauce

• 4 tbsp soy sauce
• 2 tbsp rice wine vinegar
• 1/2 tbsp toasted sesame oil
• 1/2 – 1 tsp Gochugaru (dried Korean chili flakes)
• 1 tsp toasted sesame seeds
• 1-2 tsp green onions sliced

Instructions

Dipping sauce

• Add soy sauce, rice wine vinegar, toasted sesame oil, Gochugaru, toasted sesame seeds, and green onions into a ramekin.
• Stir until well combined and set aside.

Pancakes

• Rinse green onions under cold water and pat dry. Cut into 3 inch pieces. If scallions are thick, cut each piece in half lengthwise.
• Combine flour, potato starch and baking soda in a medium mixing bowl. Whisk to combine.
• In separate large mixing bowl, add water and soybean paste. Whisk until soybean paste is dissolved.
• Gradually add the dry mix to wet mix, stirring the batter in between to ensure the ingredients are thoroughly combined and there are no lumps. Be careful not to overmix the batter.
• Gently fold green onions into batter.
• Heat a large cast iron skillet or non-stick pan over medium heat (you may need slightly higher heat if using a non-stick pan). When the pan is hot, add approximately 1 tbsp of canola oil.
• Ladle approximately 1/3 batter into pan. Use a spatula to shape the batter into a circle and spread green onions throughout pancake.
• Cook for 3-4 minutes or until bottom is golden brown. Flip and cook an additional 3-4 minutes. Remove from the pan and rest on wire rack. Repeat with remaining batter. Pancakes can be kept warm on wire rack in oven while you cook remaining pancakes.
• Cut pancakes into 8 slices and serve warm with dipping sauce.

Video

Notes

Cornstarch can be used in place of potato starch.

White miso can be used in place of soybean paste.