Korean Green Onion Pancake (Pajeon)
A savory, crispy pancake studded with vibrant green onions and seasoned batter, pan-fried to golden perfection. Serve with a tangy soy-vinegar dipping sauce for an irresistible Korean snack or appetizer.
Ingredients
- 5 tbsp vegetable oil or neutral oil
Pancake Batter:
- 1 cup green onions packed
- 1/4 cup all-purpose flour
- 1/4 cup potato starch or cornstarch
- 1 tsp baking powder
- 1/8 tsp salt
- 1/2 tsp chicken bouillon powder
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 cup very cold water
Dipping Sauce:
- 2 tbsp soy sauce
- 2 tbsp rice vinegar or white vinegar
- 1/2 tbsp sesame oil
- 1 tbsp finely chopped green onion
Instructions
- Wash and dry green onions. Slice lengthwise, cut into 1.5-inch pieces.
- Mix green onions with remaining batter ingredients. Do not overmix.
- Heat 2.5 tbsp oil in a skillet over medium-high. Swirl to coat.
- Add green onions evenly to the pan, then pour remaining batter to fill gaps.
- Reduce heat to medium. Fry for 3 minutes until golden.
- Flip pancake, add remaining oil to pan edge, fry 2–3 minutes more.
- See full steps with tips & photos → https://p4pd.org/korean-green-onion-pancake-pajeon/
Notes
- Batter Texture: For a lighter pancake, let the batter rest 5 minutes before cooking.
- Add-Ins: Mix in thinly sliced carrots, zucchini, or seafood (shrimp/squid) for variation.
- Oil Control: Use an oil spray or brush to reduce oil while still achieving crispiness.
- Gluten-Free Option: Substitute with a gluten-free all-purpose flour blend.