Pajeon (Korean Scallion Pancake)

Crispy, savory, and packed with flavor, Pajeon (Korean Scallion Pancake) is a beloved Korean dish that’s both simple to make and endlessly satisfying. This recipe combines all-purpose and rice flour for the perfect balance of crisp and chewy textures, while fresh scallions bring a subtle, aromatic sweetness to every bite. A single egg adds richness and helps bind the batter, creating a pancake that holds together beautifully when cooked to golden perfection in a hot skillet. What sets this dish apart is the irresistible homemade dipping sauce—a savory blend of soy sauce, rice vinegar, sesame seeds, and a kick of chili flakes—for the perfect contrast to the pancake's mild flavors. Ready in just 25 minutes, these pan-fried delights are ideal as an appetizer, snack, or side dish for any Korean-inspired meal. Serve them hot and watch them disappear in minutes!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 cup all-purpose flour
• 1 cup rice flour
• 1.5 cups water
• 1 large egg
• 0.5 teaspoon salt
• 8 stalks scallions
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds
• 0.5 teaspoon chili flakes

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, rice flour, salt, and water. Whisk until smooth to form a pancake batter.

Step 2

Crack the egg into the batter and whisk until it's fully incorporated.

Step 3

Trim and cut the scallions into 4-inch pieces, ensuring even distribution in the pancake.

Step 4

Add the scallions to the batter, stirring gently to combine, ensuring the scallions are well coated.

Step 5

Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium-high heat.

Step 6

Pour half of the batter into the skillet, spreading it evenly to form a round pancake.

Step 7

Cook the pancake for about 3-4 minutes, or until the bottom is golden brown and crispy. Flip carefully and cook for another 2-3 minutes on the other side.

Step 8

Remove the pancake from the pan and repeat with the remaining batter and oil to make the second pancake.

Step 9

For the dipping sauce, mix together the soy sauce, rice vinegar, sesame seeds, and chili flakes in a small bowl.

Step 10

Cut the pancakes into wedges and serve hot with the dipping sauce on the side.

Nutrition Facts

Serving size	(895.5g)

Amount per serving	% Daily Value*
Calories	1410.3

Total Fat 38.8g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 19.5g
Cholesterol 219.5mg	0%
Sodium 2474.4mg	0%
Total Carbohydrate 229.2g	0%
Dietary Fiber 10.3g	0%
Total Sugars 3.4g
Protein 37.1g	0%

Vitamin D 53.8IU	0%
Calcium 176.9mg	0%
Iron 10.1mg	0%
Potassium 771.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.7%

Protein: 10.5%

Carbs: 64.8%