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four slices of Korean scallion pancakes with soy dipping sauce and chopsticks

Korean Scallion Pancakes (Pajeon)

These delicious Korean Scallion Pancakes (called Pajeon in Korean) are light, crispy, and bursting with scallion pepperiness. A perfect option for your next brunch or light lunch, dipped into a flavorful soy-sesame sauce. Naturally vegan, these pancakes will get everyone around the table. Serve this with a glass of your favorite Riesling wine, and it’s a party!

  • Total Time: 45 minutes
  • Yield: 3 8-inch (20 cm) pancakes 1x



For the scallion pancakes

9 ounces (250 g) of scallions (about 15 stalks)

1 cup (125 g) of all-purpose flour

½ cup (60 g) of cornstarch

1 teaspoon of baking powder

3 teaspoons (5 g) of garlic powder

¾ teaspoon of freshly ground black pepper

½ teaspoon of kosher salt

¾ cup (180 ml) of iced water, adjust more or less to reach a crepe consistency

neutral vegetable oil (such as sunflower, avocado or rapeseed oil), to pan-fry

For the soy dipping sauce

3 tablespoons (45 ml) of soy sauce (I used sodium-reduced soy sauce)

2 tablespoons (30 ml) of rice vinegar

2 teaspoons (10 ml) of toasted sesame oil

1 teaspoon of toasted sesame seeds

½ teaspoon of fresh red pepper, seeds removed and thinly chopped (optional)


Start by preparing the soy dipping sauce:

  1. In a small bowl, combine soy sauce, rice vinegar, toasted sesame oil, toasted sesame seeds, and optional chopped red pepper (seeds removed).
  2. Stir and set aside.

Prepare the scallions:

  1. Thoroughly rinse and remove the first outer layer of the scallions. Separate the white part from the green.
  2. Cut the green parts into 2-inch (5 cm) pieces and set aside.
  3. Cut the white pieces into 2-inch (5 cm) pieces, then lengthwise into ¼ inch (0.5 cm) stripes and set aside. 

Make the pancake batter:

  1. In a bowl, add all-purpose flour, cornstarch, baking powder, garlic powder, salt and pepper. Whisk together until combined.
  2. Add the iced water gradually while whisking dynamically to remove the lumps, until the batter reaches a crepe consistency.
  3. Add the green onion stalks to the batter and mix until all the stalks are well coated (the batter should leave a thin film on the vegetables).

Cook the pancakes:

  1. Heat 3 tablespoons (45 ml) of neutral oil vegetable oil in a non-stick pan, over medium heat.
  2. Transfer 1 and ½ cups of batter to the pan, spreading it thinly, about ½ inch (1 cm) thick and 8 inches (20 cm) large.
  3. Cook for 5-7 minutes on each side, or until golden brown on each side. Add 1 tablespoon (15 ml) of oil to the pan before flipping the pancake to cook the second side. 
  4. It’s ready! Serve immediately with the soy dipping sauce and a chilled glass of Riesling.

Nim Keys

  1. Using iced water makes the batter light and crispy by stopping the development of gluten (that would make the pancakes gummy).
  2. Water quantity: each flour brand is different and therefore its reaction to water is as well. I recommend adding to water gradually to make sure you get the perfect crepe consistency. 
  3. Batter consistency: once the scallions are added to the batter, it should have the consistency of a creamy coleslaw. 
  4. Spreading the batter thinly allows you to fully cook the pancakes, making them light and crispy and not doughy in the center.
  5. Cooking the pancakes in 2 frying pans simultaneously reduces the cooking time by half.
  6. Pan-frying: let the pancake cook for at least 4 minutes before trying to move it around. The batter will first stick to the pan before releasing its grip when cooked.
  • Author: Ninon Michels
  • Prep Time: 20
  • Cook Time: 25
  • Category: Appetizer
  • Method: pan-fried
  • Cuisine: Korean
  • Diet: Vegan


  • Serving Size:
  • Calories: 365
  • Sugar: 4.4 g
  • Sodium: 660.7 mg
  • Fat: 10 g
  • Carbohydrates: 62.7 g
  • Protein: 7 g
  • Cholesterol: 0 mg

Keywords: Korean scallion pancakes, scallion pancakes, green onion pancakes, vegan savory pancakes, pajeon, soy dipping sauce