Recipe

Korean Scallion Pancakes (Pajeon)

Ultra-crispy edges, tender center, and a salty tangy dipping sauce. Pajeon is the kind of “one more bite” skillet snack that doubles as dinner.

By Matt Campbell

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4.8

A golden-brown Korean scallion pancake cut into wedges on a ceramic plate with a small bowl of soy dipping sauce on a wooden table

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Pajeon is my love language when I want something crispy, savory, and immediately rewarding. It is a Korean-style pancake loaded with scallions, pan-fried until the edges go lacy and crunchy, then dunked into a quick soy dipping sauce that tastes like it took way longer than it did.

This version keeps ingredients easy to find and the method super repeatable. No mystery batter. No fussy flipping. Just a hot pan, a batter that actually clings to the scallions, and a couple of small moves that make the whole thing crackly and gorgeous.

Scallions, flour, cornstarch, eggs, and a bowl of batter on a kitchen counter with a whisk and small dishes of seasonings nearby

Why It Works

Crisp edges without deep frying: A little cornstarch plus a properly hot skillet gives you that shattery bite.
Scallions that stay put: A batter with the right thickness clings instead of sliding around.
A dipping sauce that wakes it up: Soy sauce, vinegar, and sesame oil bring salt, tang, and toasted depth in about 60 seconds.
Flexible and forgiving: Add shrimp, kimchi, or whatever vegetables are hanging out in your fridge drawer.

Pairs Well With

Storage Tips

Fridge: Cool leftovers completely, then store in an airtight container with parchment between pieces. They keep well for 3 days.

Reheat for crispness: Skip the microwave if you can. Re-crisp in a dry nonstick or cast iron skillet over medium heat for 2 to 4 minutes per side. You can add a tiny splash of oil if the pan is feeling sticky.

Oven option: Reheat on a sheet pan at 425°F for 6 to 10 minutes, flipping once.

Freezer: Freeze wedges in a single layer on a sheet pan, then transfer to a bag. Reheat from frozen in a skillet or at 425°F until hot and crisp, about 10 to 14 minutes.

Wedges of leftover Korean scallion pancake stacked with parchment in a glass storage container on a kitchen counter

Common Questions

Is pajeon the same as kimchi pancake?

Not quite. Pajeon features scallions as the main ingredient. Kimchi jeon uses kimchi and often a little of its juice in the batter. Same general technique, different vibe.

Why is my Korean pancake soggy?

The usual culprits are a pan that is not hot enough, too much batter for the amount of filling, or crowding the pan with multiple pancakes at once. Use a wide skillet, keep the batter thin, and let the first side get truly golden before flipping.

Can I make the batter ahead?

You can mix the dry ingredients ahead, but I recommend combining the wet and dry right before cooking. If it sits too long, the batter can thicken and you lose that light crisp edge. If it thickens anyway, thin with a splash of cold water.

What pan works best?

A 10 to 12-inch nonstick is the easiest for clean release and confident flipping. Cast iron also works great for crispness, just be sure it is well-seasoned.

Can I add seafood?

Absolutely. Add about 1/2 cup small shrimp (chopped if large) or 1/2 cup imitation crab. Pat seafood dry first so the pancake fries instead of steaming.

Can I add kimchi?

Yes. Add about 1/2 cup well-drained chopped kimchi (and press out extra liquid). Too much kimchi juice can push things toward steamy instead of crispy.

A Korean scallion pancake being flipped in a skillet with a wide spatula over a home stove

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

10 to 12-inch nonstick skillet or well-seasoned cast iron
Mixing bowl
Whisk or fork
Cutting board and knife
Measuring cups and spoons
Wide spatula (or two spatulas for easier flipping)
Small bowl for dipping sauce

I love cooking dishes that feel a little chaotic in the best way, like you are winging it but somehow it comes out perfect. Pajeon is exactly that for me. You are basically making a pancake out of scallions, and your brain is like, “This should not work.” Then you hear the sizzle, the edges go lacey, and suddenly you are standing at the stove eating a wedge straight off the spatula. It is snack energy, dinner energy, and “I should make this again tomorrow” energy all at once.