Crispy Korean Pancakes, known as Pajeon, are one of Korea’s most loved savory dishes. Made with scallions suspended in a light batter and pan-fried until golden and crisp, pajeon is simple, satisfying, and incredibly versatile. Whether served as an appetizer, snack, or shared dish, it’s the kind of recipe that wins people over after the very first bite.

Unlike thick Western-style pancakes, pajeon is thin, lacy, and crisp around the edges with tender scallions throughout. The flavor is mild but deeply comforting, allowing the dipping sauce to shine alongside the pancake itself. This balance is what makes pajeon so addictive.

Traditionally enjoyed on rainy days in Korea, pajeon has cultural significance tied to comfort, togetherness, and simple pleasures. The sound of batter sizzling in oil is said to echo the sound of rain hitting rooftops—a poetic reason Koreans crave it when the weather turns gray.

What Makes Pajeon Special

At its core, pajeon is about texture. The batter is light, the scallions are fresh, and the oil is hot enough to create crisp edges without greasiness. Rice flour is often added to enhance crunch, while cold water keeps the batter airy.

Unlike Chinese scallion pancakes, which are layered and dough-based, Korean pajeon is batter-based. This gives it a more delicate structure and allows ingredients like seafood, vegetables, or kimchi to be added easily.

A Staple of Korean Home Cooking

Pajeon is commonly made at home because it uses pantry staples and comes together quickly. Families often customize it depending on what’s available—shrimp, squid, zucchini, or mushrooms are popular additions. Despite its simplicity, it’s a dish rooted in tradition and shared moments.

It’s also frequently served with makgeolli, a lightly sweet Korean rice wine, making it a social food meant to be enjoyed slowly and together.

Ingredients

All-purpose flour
Rice flour
Cold water
Egg
Salt
Scallions (green onions), cut into long strips
Vegetable oil (for frying)

Dipping Sauce:

Soy sauce
Rice vinegar
Sesame oil
Optional red pepper flakes or sliced chili

Instructions

In a bowl, whisk together all-purpose flour, rice flour, and salt.
Add cold water and egg, mixing gently until a thin batter forms.
Fold in scallions, ensuring they are well coated.
Heat a generous amount of oil in a nonstick skillet over medium-high heat.
Pour batter into the pan, spreading evenly into a thin pancake.
Cook for 3–4 minutes until the bottom is golden and crisp.
Flip carefully and cook another 2–3 minutes until fully cooked and crisp.
Transfer to a cutting board and slice into wedges.
Mix dipping sauce ingredients in a small bowl and serve alongside.

Tips for Extra Crispy Pajeon

Use cold water: This keeps the batter light and crisp.
Don’t overcrowd the pan: One pancake at a time ensures even cooking.
Be generous with oil: Pajeon should fry, not steam.
Press gently while cooking: Helps scallions stick together.

Popular Variations

Seafood pajeon (Haemul Pajeon): Add shrimp or squid.
Vegetable pajeon: Include zucchini, carrots, or mushrooms.
Spicy version: Add chopped kimchi or chili flakes.
Gluten-free: Use only rice flour with a gluten-free blend.

Serving Suggestions

Crispy Korean Pancakes are best served hot and fresh. They work well as:

An appetizer for Korean meals
A snack or light lunch
A shared plate for gatherings
A rainy-day comfort food

Serve with dipping sauce and enjoy immediately for maximum crispness.

Fun Facts About Pajeon

“Pa” means scallion in Korean.
Pajeon is traditionally eaten on rainy days.
Makgeolli and pajeon are a classic pairing in Korean culture.