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–+ servings
four slices of Korean scallion pancakes with soy dipping sauce and chopsticks
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5 from 2 votes

Korean Scallion Pancakes (Pajeon)

Indulge in these irresistible Korean Scallion Pancakes (Pajeon in Korean)—light, crispy, and packed with scallion flavor. Perfect for brunch or a light lunch, especially when dipped in a soy-sesame sauce. Naturally vegan, they're sure to be a crowd-pleaser!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: Korean
Diet: Vegan
Servings: 3 8-inch (20 cm) pancakes
Calories: 312kcal
Author: Ninon Michels

Equipment

  • Whisk
  • Non-Stick Frying Pan
  • Kitchen Knife

Ingredients

For the scallion pancakes

  • 9 ounces scallions (about 15 stalks)
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon baking powder
  • 3 teaspoons garlic powder
  • ¾ teaspoon freshly ground black pepper
  • ½ teaspoon kosher salt
  • ¾ cup 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 soy sauce (I used sodium-reduced soy sauce)
  • 2 tablespoons rice vinegar
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon toasted sesame seeds
  • ½ teaspoon fresh red pepper seeds removed and thinly chopped (optional)
US Customary - Metric

Instructions

Start by preparing the soy dipping sauce:

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

Prepare the scallions:

  • Thoroughly rinse and remove the first outer layer of the scallions. Separate the white part from the green.
  • Cut the green parts into 2-inch (5 cm) pieces and set aside.
  • 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:

  • In a bowl, add all-purpose flour, cornstarch, baking powder, garlic powder, salt and pepper. Whisk together until combined.
  • Add the iced water gradually while whisking dynamically to remove the lumps, until the batter reaches a crepe consistency.
  • 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:

  • Heat 3 tablespoons (45 ml) of neutral oil vegetable oil in a non-stick pan, over medium heat.
  • 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.
  • 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. 
  • It's ready! Serve immediately with the soy dipping sauce and a chilled glass of Riesling.

Notes

  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.

Nutrition

Calories: 312kcal | Carbohydrates: 62g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1553mg | Potassium: 366mg | Fiber: 4g | Sugar: 3g | Vitamin A: 876IU | Vitamin C: 17mg | Calcium: 162mg | Iron: 4mg