20-Minute Korean Scallion Pancake (Pajeon)

A crisp, golden Korean pancake loaded with fresh scallions and served with a tangy, nutty dipping sauce. It comes together in one skillet and fast enough that it feels like a treat on any weeknight.

Why This Pancake Stays in Rotation

I love the contrast of the lacy, browned edges and the soft, slightly chewy center. The cornstarch in the batter is what gives it that thin, shattery crispness, while the scallions turn sweet and charred in spots.

The dipping sauce is just soy sauce, vinegar, and sesame oil, and it cuts through the richness instantly. It is the sort of dish that comes together so fast it feels like a back-pocket recipe you can pull out whenever you want something salty and satisfying.

Ingredients

• 6 scallions: trimmed and cut into 3-inch (7.5 cm) pieces; halve the thick white ends lengthwise if they are wide
• 1/2 cup (65 g) all-purpose flour
• 2 tbsp cornstarch: the key to a crisp, delicate crust
• 1/4 tsp fine sea salt
• 1/4 cup (60 ml) cold water: plus a splash more if needed
• 1 large egg
• 2 tbsp vegetable oil: for frying, plus a little extra if needed
• 2 tbsp soy sauce: for the dipping sauce
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1/2 tsp sugar
• 1 tsp sesame seeds
• Pinch of gochugaru: optional, for a gentle heat

Variations / Substitutions

• Add shrimp or squid: scatter a small handful of cleaned, chopped raw shrimp or squid over the scallions in the pan before pouring the batter. They cook through in the same time.
• Make it a kimchi pancake: chop about 1/2 cup of drained napa cabbage kimchi and fold it into the batter. Reduce the salt by half.
• Go gluten-free: swap the flour for a 1-to-1 gluten-free blend and keep the cornstarch; the edges will still crisp up nicely.

For another quick Korean snack, I often turn to my Crispy Kimchi Rice Balls.

How to Make Korean Scallion Pancake

Step 1: Mix the Dipping Sauce

Stir together the 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1/2 tsp sugar, and sesame seeds in a small bowl. Add the pinch of gochugaru if you are using it.

The sauce will taste sharp and nutty right away, and it gets even better after a few minutes on the counter. You can make it up to a day ahead and keep it in the fridge.

Step 2: Whisk the Batter

In a medium bowl, whisk the 1/2 cup flour, 2 tbsp cornstarch, and 1/4 tsp salt. Pour in the 1/4 cup cold water and the egg, then whisk until the mixture is smooth and slightly thinner than pancake batter. It should pour off the whisk in a thin, steady ribbon.

Give the bowl a last few stirs to check for lumps. If the batter feels thick, add a teaspoon of water. Thin batter spreads easily and crisps faster.

Step 3: Fry the Pancake

Set a 10-inch (25 cm) nonstick skillet over medium-high heat and add the 2 tbsp vegetable oil. Once the oil shimmers, arrange the scallion pieces in a single layer across the pan. Let them sizzle for 10 seconds, then pour the batter evenly over the scallions, tilting the pan to fill any gaps.

Cook until the bottom is deep golden and the edges look lacy and set, about 4 minutes. The batter on top will still look wet, but the underside should release easily when you slide a spatula under it. Carefully flip the pancake, add a small drizzle of oil around the edge if the pan looks dry, and cook the second side until golden and crisp, another 3 minutes.

The scallions will steam inside the batter and soften, while the outside fries into a thin, crackly shell. Listen for a quiet, steady sizzle the whole time.

Step 4: Slice and Serve

Slide the pancake onto a cutting board and let it sit for all of 30 seconds before slicing into wedges or squares. Serve right away while the crust is still crackling, with the dipping sauce on the side.

The steam that escapes when you cut into it smells like toasted sesame and charred scallion. Eat it while it is hot for the best texture.

Tips for the Crispiest Pancake

• Keep the batter cold: cold water and a cold egg help the crust set fast instead of absorbing oil. I crack the egg straight from the fridge and use ice water.
• Do not crowd the pan: arrange the scallions loosely so the batter can flow between them and brown. Too many scallions make the pancake steam instead of fry.
• Use a heavy skillet: a nonstick pan makes flipping easier, but a well-seasoned cast iron pan gives even better browning. If using cast iron, you may need an extra teaspoon of oil.
• Press the pancake gently: with the spatula after flipping. Light pressure helps the batter make contact with the hot pan and crisp evenly.

Cook times by pan:

Storing Leftovers

• Refrigerate: wrap cooled pancake in foil or place in an airtight container for up to 2 days. The crispness fades, but the flavor holds.
• Reheating: warm it in a dry skillet over medium heat for a minute or two per side to bring back some crunch. Avoid the microwave; it turns the crust soft.

What To Serve With Korean Pancakes

A simple cucumber salad with a splash of rice vinegar and a little sugar balances the salty, oily pancake beautifully. For a fuller meal, I like to ladle out bowls of warm, mild doenjang jjigae on the side, because the earthy, savory broth and the crisp pancake play off each other well.

Frequently Asked Questions

Can I skip the cornstarch and use only flour?

Yes, but the pancake will be denser and less crisp. The cornstarch lightens the batter and helps the edges shatter.

Why did my pancake stick to the pan?

Your pan probably was not hot enough when you added the oil, or you flipped before the bottom was deeply golden. A hot pan and letting the first side fully set almost always solves sticking.

Can I make the batter ahead of time?

You can whisk the dry ingredients together the night before, but once you add the water and egg, the batter should be used right away. The cornstarch settles quickly, and sitting batter makes a softer pancake.

How do I flip a large pancake without tearing it?

Use two spatulas, one on each side, and lift gently. Or slide the pancake onto a plate, cooked side down, then invert the pan over the plate and flip everything together back into the skillet.

Korean Scallion Pancake Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 2 servings

Calories: 280

Ingredients Method Notes

Ingredients

  

• 6 scallions, trimmed and cut into 3-inch pieces
• 1/2 cup all-purpose flour
• 2 tbsp cornstarch
• 1/4 tsp fine sea salt
• 1/4 cup cold water
• 1 large egg
• 2 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1/2 tsp sugar
• 1 tsp sesame seeds
• Pinch of gochugaru (optional)

Method

 

1. Mix soy sauce, rice vinegar, sesame oil, sugar, sesame seeds, and gochugaru in a small bowl for the dipping sauce.
2. Whisk flour, cornstarch, salt, water, and egg in a bowl until smooth and thin.
3. Heat oil in a 10-inch nonstick skillet over medium-high heat. Add scallions in a single layer, pour batter evenly over them, and cook until golden underneath, about 4 minutes. Flip and cook the second side until crisp, about 3 minutes.
4. Slide onto a cutting board, slice, and serve hot with the dipping sauce.

Notes

The pancake is best eaten straight from the pan while the crust is crisp. If you are making a second one right away, wipe the skillet clean and add fresh oil so the second batch fries just as evenly.