Korean Scallion Pancake Recipe: A Savory Pancake for Any Meal

Korean scallion pancakes, or pajeon, are a quick, crispy, savory pancake that works beautifully for lunch. Unlike sweet breakfast pancakes, pajeon is made from a simple flour-based batter loaded with scallions and pan-fried until golden and crisp. It’s versatile, satisfying, and easy to pack or repurpose into sandwiches. Here’s how to make it and turn it into a midday meal you’ll look forward to.

What is Pajeon? The Savory Pancake That Loves Lunchboxes

Pajeon (파전) is a Korean savory pancake where scallions are the star. The name combines “pa” (scallion) and “jeon” (pan-fried battered food). The batter is typically a mix of flour, water, and egg, sometimes with rice flour or cornstarch for extra crispiness. Unlike Western crepes, pajeon is thicker, heartier, and meant to be cut into slices and dipped in a tangy soy-based sauce. It’s a popular anju (drinking snack) but also a fantastic lunch option because it’s delicious at room temperature and can be made ahead.

Choosing Your Scallions and Other Ingredients

Scallions are non-negotiable: use a generous amount, both white and green parts. Look for firm, bright green stalks. If your scallions are thick, slice them lengthwise into thinner strips so they cook evenly and fold into the batter. Beyond scallions, common add-ins include:

• Vegetables: julienned carrots, zucchini, or thinly sliced onion
• Seafood: small shrimp, squid, or mussels (classic haemul pajeon)
• Kimchi: chopped kimchi adds tang and heat
• Protein: leftover cooked pork, beef, or tofu

For the batter, all-purpose flour works fine, but a ratio of 2 parts flour to 1 part starch (cornstarch or rice flour) gives a lighter, crispier edge. Use ice-cold water to help keep the batter crisp. An egg in the batter adds richness and helps bind, while a beaten egg can be poured over the pancake in the pan for a lacy, golden top.

How to Make Korean Scallion Pancake (Pajeon) – Step by Step

This recipe makes one large 10-inch pancake, enough for 1–2 lunch servings. Total time: about 25 minutes.

Ingredients

• 1 bunch scallions (about 8–10 stalks), cut into 2–3 inch lengths
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch or rice flour
• 1/2 teaspoon salt
• 1/2 cup ice-cold water
• 1 large egg, lightly beaten
• 2–3 tablespoons neutral oil (vegetable, canola, or grapeseed)
• Optional: 1/4 cup julienned carrots, zucchini, or small shrimp

Dipping Sauce

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar or apple cider vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar or honey
• 1 teaspoon toasted sesame seeds
• Optional: minced garlic, gochugaru (Korean chili flakes), or sliced fresh chili

Instructions

1. Make the dipping sauce: Combine all sauce ingredients in a small bowl. Stir until sugar dissolves. Set aside.
2. Prepare scallions: If scallions are thick, halve them lengthwise. Cut into 2–3 inch pieces. Pat dry with a paper towel—moisture prevents crispiness.
3. Mix the batter: In a bowl, whisk together flour, cornstarch, and salt. Add ice-cold water and whisk until smooth. The batter should be about the consistency of heavy cream. Stir in the beaten egg until just combined (a few streaks are fine).
4. Combine scallions and batter: Fold the scallions (and any optional vegetables or seafood) into the batter until well coated.
5. Heat the pan: Place a 10-inch nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons of oil and swirl to coat. The oil should shimmer but not smoke.
6. Cook the pancake: Pour the entire batter-scallion mixture into the hot pan, spreading it into an even layer. Cook for 3–4 minutes until the bottom is golden brown and crisp. Use a spatula to peek at the edges.
7. Flip and finish: Carefully flip the pancake (use a plate or lid if needed). Drizzle the remaining 1 tablespoon oil around the edges. Press down gently with a spatula to ensure even browning. Cook for another 3–4 minutes until the second side is crisp and the pancake is cooked through.
8. Serve and slice: Slide the pajeon onto a cutting board. Cut into squares or wedges. Serve warm or at room temperature with the dipping sauce.

Pro tip: For an extra-crispy pancake, increase the oil to 3–4 tablespoons total—this essentially shallow-fries the pancake, giving a delightfully crunchy exterior.

Lunchbox Ideas: Packing Pajeon for Midday

Pajeon is a lunchbox hero because it tastes great at room temperature and doesn’t get soggy if packed correctly. Here’s how to make it lunch-ready:

• Pack the sauce separately in a small container or leak-proof cup to avoid a soggy pancake.
• Let the pancake cool completely on a wire rack before packing; this preserves crispiness.
• Cut into bite-sized pieces for easy eating with chopsticks or fingers.
• Re-crisp if desired: If you have access to a toaster oven or microwave, a quick reheat (5 minutes in a toaster oven at 350°F, or 30 seconds in the microwave followed by 1 minute in a dry pan) revives the texture.

Simple Lunchbox Combinations

• Pajeon + dipping sauce + quick cucumber salad (cucumber, rice vinegar, sesame oil)
• Pajeon slices + edamame + a small orange
• Pajeon + hard-boiled egg + cherry tomatoes
• Pajeon + leftover grilled meat or tofu + sautéed greens

These combinations take minutes to assemble and turn a single pancake into a balanced meal.

Pajeon Sandwich and Wrap Ideas

Think of pajeon as a crispy, savory “bread” that can sandwich fillings or be folded into a wrap. Because it’s sturdy yet flexible, it works well:

• Pajeon “taco”: Cut the pancake into small triangles and top with shredded cabbage, a drizzle of gochujang mayo, and a sprinkle of cilantro.
• Pajeon wrap: Spread a thin layer of ssamjang (Korean dipping sauce) or hoisin on the pancake; add sliced cucumber, carrot, and cooked protein; roll tightly and slice into pinwheels.
• Double-decker sandwich: Use two smaller pajeon as the “bread” and layer with a fried egg, avocado, and sprouts. The egg and avocado add creaminess against the crisp pancake.

These ideas turn leftover pajeon into a new lunch with minimal effort.

Flavor Variations and Ingredient Swaps

Pajeon is endlessly adaptable. Here are common variations and substitutes:

Key swaps: No cornstarch? Use potato starch or all-purpose flour. No rice vinegar? Use apple cider or white vinegar. No sesame oil? Use a neutral oil plus a pinch of toasted sesame seeds for flavor.

Balancing Flavors and Textures

The magic of pajeon lies in contrast: a crisp, golden exterior giving way to a soft, slightly chewy interior with the fresh, green bite of scallions. The dipping sauce cuts through the richness with salt, acid, and a hint of sweetness. To keep this balance:

• Don’t overcrowd the batter with too many heavy add-ins; scallions should remain the main event.
• Use a generous amount of oil—this is not a diet pancake; the oil creates the signature crispness.
• Serve with something fresh or crunchy (pickles, salad) to brighten the meal.

Make-Ahead and Storage Tips

You can prepare the batter and sauce up to a day ahead. Store the batter in the fridge (it may separate; just whisk), and keep scallions separate until ready to cook to prevent them from becoming limp. Cooked pajeon keeps in the fridge for up to 3 days. Reheat in a dry skillet over medium heat for 2–3 minutes per side to revive crispiness. Avoid microwaving, which steams and softens the pancake.

With this foundational recipe and these lunch-ready ideas, you can enjoy the savory satisfaction of Korean scallion pancakes any day of the week—whether as a packed lunch, a quick sandwich, or a simple slice dipped in that irresistible sauce.