Pajeon (Korean Scallion Pancake)
August 22nd, 2011 37 Comments

Pajeon (Korean Scallion Pancake)

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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 says:

    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. Peachie says:

    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. Kathryn Hill via Facebook says:


  4. Saif says:

    I love Bulgogi, I must try it with Bulgogi next time.

  5. WhyteVee Aml via Facebook says:

    i LOVE this~! thanks for the recipe! =D

  6. Fern says:

    Ohhh…they look so crispy! Yum…. can i substitute the kimchi juice with something else though?

  7. renee says:

    do you have Bulgogi recipe on your blog?

  8. Looks lovely! I love 30-mins meal like this one!

  9. Joy says:

    Those look great. I have always love those pancake.

  10. Aileen Smith says:

    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.

  11. Korean food is one of my all time favorites, and yes partially for all the amazing sides! These look awesome, thanks for the recipe!

  12. Ann says:

    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

  13. SparklingRachel says:

    Love it, I made this with congee…it’s the best combination! So simple and quick.

  14. joey says:

    One of my favorite Korean dishes! Never knew it was so easy to make at home…

  15. Lizzie says:

    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 says:

      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.

  16. Ann says:

    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!

  17. mikyelir says:

    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!

  18. Samantha says:

    Thank u so much I was looking for this recipe everywhere…

  19. Debit says:

    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.

  20. MitaShunta says:

    I would to make this

  21. Le' says:

    Just tried this recipe… so tasty and awesome! Thank you for the great website.

  22. Moe says:

    I added a little toasted sesame oil to the dipping sauce and it was fantastic!

  23. Imelda Senn says:

    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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