New Recipes

Pajeon (Korean Scallion Pancake)

Pajeon (Korean Scallion Pancake)


Pajeon (Korean Scallion Pancake)

Yield: 6 pancakes | Prep Time: 10 minutes | Cook Time: 15 minutes


1 cup all-purpose flour, sifted
1 large egg
1/2 cup water
2-3 tablespoons kimchi juice
2 stalks scallion, cut into small rounds
1/2 teaspoon salt
Oil, for pan-frying

Dipping Sauce:

2 tablespoons soy sauce
1/4 teaspoon rice vinegar
Pinch of red chili flakes
1/2 teaspoon sugar
1 clove garlic, finely minced


Mix all the ingredients (except the oil) in a bowl, stir the batter to blend well. Combine all the ingredients of the Dipping Sauce in a saucer.

Heat up a pan and coat with some oil. Ladle some batter onto the pan to form a mini round pancake. Pan-fry for a couple of minutes until the bottom surface turns slightly brown, flip it over and cook the other side until slight brown. Dish out and repeat the same for the remaining batter.

Serve the pajeon warm with the Dipping Sauce.

Cook’s Note:

If you don’t use the kimchi juice, add the same quantity (2-3 tablespoons) of water to the batter.

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37 COMMENTS... read them below or add one

  1. Chae Cho via Facebook

    I LOVE THOSE! :D My mom makes the best ones with either ground beef or Bulgogi and with extra spicy Kimchi. Mmmmm mmmm. Thems good eatin!

  2. I’m always ordering this when we dine at a korean restaurant..hmm… maybe is time for me to try it out at home as it’s looks pretty easy. Thanks for sharing!

  3. Aileen Smith

    Hi. My daughter lives in Tustin, Orange county and it will be great if you can give me the name of your favorite Korean rest. and some recommendations of good Thai, Chinese, Vietnamese rests. it will be much appreciated. We visit her quite often and we go to the `China Garden` for dim sums. Thanks again.


    • Hi Aileen – here are my recommendations:

      1) Chinese – China Garden and Sam Woo (BBQ Express section).
      2) Korean – Korean Restaurant (the name of the restaurnat) at Heritage Square.
      3) Japanese – Honda-ya, Kitayama, Shinsengumi (for Yakitori)
      4) Vietnamese – Thanh
      5) Thai – Thai Cafe.

  4. Ann

    The batter seemed to be too thick… I added more water, used 2 small eggs but the color isn’t yellow.. more of a pale yellow

  5. Lizzie

    I tried this because it looked delicious but the batter was way too thick – no way it would spread like a pancake. I added milk to loosen, but are the recipe proportions correct?

    • susan

      I tried it too, and it was too thick. I added nearly another 1/2 of water to thin it. My Korean student said that it was too thin, but they cooked up just fine! if anything, I would make it thinner still and more crepe like. That is how my Korean friend cooks them.

  6. Ann

    Hi, I did not add the kimchi juice but substituted with water. I think I will halve the amount of flour and see what happens… thanks!

  7. mikyelir

    Hi! Made this last night. Very yummy, add shrimps to it. How did you made them so orange? Mine turn out pale color and i added more kimchi juice to it. Thanks Bee!

  8. Debit

    The nicest thing about Pajeon is that the choice of its ingredients are very flexible. It can be as simple as just throwing in chopped scallions and onions, or be as extensive as seafood-veggie combo. In addition, it lends itself well as an introduction dish to those who are not familiar with Korean cuisine. On the down side, expect to stay busy in the kitchen for a while.

  9. Imelda Senn

    Instead of scallions I added chrysanthemum leaves from the Asian supermarket, red chili and grated ginger, as well one packet of sodium. The batter was thick though it worked out to be perfect, I used cercles to make them look nice, precisely six pieces.

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