Name: Korean Scallion Pancakes (Pajeon): Crispy, Savory, and Addictively Good
Total time: PT1500.0S
Yield: 4
Ingredients: 1 cup All-Purpose Flour; 2 tablespoon Potato Starch; 1 cup Water; 1 Large Egg; 2 teaspoon Doenjang; 1 1/2 teaspoon Garlic Powder; 1 1/2 teaspoon Onion Powder; 1 teaspoon Granulated Sugar; 1 bunch Scallion; 2 tablespoon Vegetable Oil; 1 pinch Salt; 1 pinch Ground Black Pepper; 2 tablespoon Soy Sauce; 1 teaspoon Rice Vinegar; 1/2 teaspoon Granulated Sugar; 1 teaspoon Sesame Oil; 1/2 teaspoon Toasted White Sesame Seeds; 1/2 teaspoon Korean Chili Flakes; 1/2 Scallion

Love This Recipe?

If you've never had Korean Scallion Pancakes (Pajeon), get ready for your new favorite savory snack. These crispy, golden-brown pancakes are packed with scallions, umami-rich fermented soybean paste, and just the right amount of crunch—all served with a tangy, sesame-infused dipping sauce.

Perfect as an appetizer, side dish, or anytime snack, they’re quick, easy, and ridiculously satisfying. Bonus? They stay crispy even after dipping (because let’s be real, that’s important).

How to Make Korean Scallion Pancakes (Pajeon)

Ingredient Insights & Substitutions

Potato Starch or Cornstarch – Helps create a light, crispy texture. For even more crunch, swap in rice flour.
Cold Water – Keeps the batter light and airy for a crispier finish. Some recipes use sparkling water for extra crispness!
Fermented Soybean Paste (Doenjang) – Adds depth and a subtle umami kick. If you don’t have it, substitute with miso paste or a splash of soy sauce.
Scallions – The star ingredient, bringing sweetness and a mild onion bite. If you want extra texture, add julienned carrots or thinly sliced zucchini.
Korean Chili Flakes (Gochugaru) – Brings a mild, smoky heat to the dipping sauce. If you don’t have it, swap with red pepper flakes or a pinch of cayenne.

Tips & Suggestions

For Extra Crispy Pancakes – Spread the batter thinly and use enough oil to get those golden, crispy edges.
Want More Texture? – Add a handful of shrimp, kimchi, or thinly sliced mushrooms to the batter for a flavor boost.
Make-Ahead Friendly – The batter can be made in advance and stored in the fridge for up to 24 hours. Just give it a quick stir before cooking.
Pair It With – Serve alongside kimchi, pickled radish, or a cold Korean beer for the ultimate experience.

Frequently Asked Questions

Can I Use a Different Flour?

Yes! You can swap all-purpose flour for a mix of rice flour and cornstarch for a gluten-free version.

What’s the Best Way to Reheat Leftovers?

For maximum crispiness, reheat in a hot skillet for 2-3 minutes per side or air fry at 375°F for 5 minutes.

Can I Make These in an Air Fryer?

Yes! Pour the batter onto parchment paper in an air fryer basket and cook at 375°F for 8-10 minutes, flipping halfway.

Final Thoughts

These Korean Scallion Pancakes are crispy, savory, and insanely addictive, making them perfect for any occasion. Whether you’re whipping up a quick snack, impressing guests, or just satisfying a craving, these golden beauties deliver big flavor in every bite.

🔥 Crispy edges, soft centers, umami-packed dipping sauce—this is snack perfection.

Gordon Ramsay

Born in Scotland and raised in Stratford-upon-Avon, England, Gordon Ramsay trained with top chefs and opened successful restaurants worldwide. He's also a global TV star with shows like Next Level Chef, Hell’s Kitchen, and MasterChef.

https://www.gordonramsay.com/