Easy Korean Pancakes (Pajeon) Recipe | Crispy Savory Snack
Cook Korean pancakes (pajeon) with this easy recipe. Crispy scallion pancakes pan-fried until golden, served with soy dipping sauce. Perfect as an appetizer, snack, or side dish.
Equipment
- Mixing bowl
- Whisk
- Non-stick skillet or cast iron pan
- Spatula
- Measuring cups & spoons
Ingredients
For Pancakes
- 1 cup all-purpose flour
- ½ cup rice flour (optional for crispiness)
- 1 egg
- 1 cup ice-cold water
- 1 bunch scallions, cut into 2-inch pieces
- Pinch of salt
Optional Add-ins
- Seafood (shrimp, squid, clams)
- Kimchi
- Vegetables (zucchini, carrots, peppers)
For Dipping Sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 garlic clove, minced
- Pinch of chili flakes
- ½ tsp sesame seeds
Instructions
- Make Batter – Whisk flour, rice flour, egg, salt, and ice-cold water until smooth.
- Add Scallions & Extras – Fold scallions and any add-ins into the batter.
- Heat Pan – Place skillet over medium-high heat with 2–3 tbsp oil.
- Cook Pancake – Pour batter into pan, spread evenly. Cook until edges are golden (3–4 minutes). Flip carefully and cook the other side until crisp.
- Serve – Slice into wedges and serve hot with dipping sauce.
Notes
- Make-Ahead: Batter can be refrigerated for 1 day.
- Variations: Try haemul pajeon (seafood), kimchi pajeon, or vegetable pajeon.
- Serving Idea: Pair with makgeolli or Korean BBQ.
- Storage: Keeps 2 days in fridge; reheat in skillet for crispiness.
- Cooking Tip: Don’t overcrowd the pan—cook one pancake at a time for best results.