Pajeon (Korean Scallion Pancake)

Korean Scallion Pancake (Pajeon) - savory pancake with scallion and kimchi, amazing appetizer that you can't stop eating |

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 pancakes


  • 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


  1. 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.
  2. 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.
  3. Serve the pajeon warm with the Dipping Sauce.

Recipe Notes

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