If you have a craving for something crispy, savory, and utterly satisfying, you’re going to love this Korean Pancakes (Pajeon) Recipe. This dish is a beloved Korean classic, famous for its golden, lacy edges and vibrant green scallions that give it a fresh, herbal kick. Not only is it seriously easy to make, but the combination of a light, perfectly seasoned batter with optional seafood or veggies makes every bite a delightful experience. Whether you’re cooking for a casual snack or a welcoming appetizer, Korean Pancakes (Pajeon) bring a warm, comforting feeling to your table with every forkful.
Ingredients You’ll Need
These ingredients are beautifully simple yet carefully chosen to create the perfect balance of texture, flavor, and color in your Korean Pancakes (Pajeon) Recipe. Each element plays a special role—flours for crispness, scallions for that signature zing, and optional seafood for an authentic touch of umami.
- All-purpose flour: Provides structure and tenderness in the pancake batter.
- Rice flour: Adds a delightful crispiness and light texture you want in pajeon.
- Salt: Enhances the natural flavors and balances the batter.
- Large egg: Binds ingredients while adding richness to the batter.
- Cold water: Keeps the batter light and helps achieve that crispy crust.
- Scallions: The star ingredient that gives pajeon its vibrant green color and fresh taste.
- Thinly sliced onion (optional): Adds subtle sweetness and texture.
- Mixed seafood such as shrimp and squid (optional): Brings a delightful depth of flavor and traditional touch.
- Vegetable oil for frying: Essential for that golden, crisp finish on both sides.
How to Make Korean Pancakes (Pajeon) Recipe
Step 1: Prepare the Batter
Start by whisking the all-purpose flour, rice flour, and salt together in a large bowl. Then add the egg and cold water, whisking until you get a smooth, pourable batter with no lumps. This combination is key for achieving that perfectly crispy and tender texture that makes Korean Pancakes (Pajeon) so special.
Step 2: Fold in the Aromatics and Seafood
Gently fold the scallions into the batter so they get well coated but still keep their shape and color. If you’re using thinly sliced onion and seafood, add them now as well. This step ensures every bite has that wonderful burst of flavor from fresh vegetables and savory seafood, making each pancake exciting and delicious.
Step 3: Heat the Pan and Add Oil
Heat a large nonstick skillet over medium heat and pour in 1 to 2 tablespoons of vegetable oil. The right amount of oil and heat is crucial here to create that irresistible golden crust without burning or sticking.
Step 4: Cook the Pancakes
Pour half of the batter into the skillet and use a spatula to spread it out thinly and evenly. Cook for about 3 to 4 minutes on one side until it turns golden and crispy, then carefully flip and cook the other side for another 3 to 4 minutes. Repeat this process with the remaining batter, adding more oil as needed for each batch to guarantee that perfect crispiness throughout.
Step 5: Serve Warm and Enjoy
Once cooked, cut the pancakes into wedges and serve them while still warm. The contrast of the crisp edges with the tender inside is truly irresistible and makes for a fantastic communal dish to share around the table.
How to Serve Korean Pancakes (Pajeon) Recipe
Garnishes
Korean Pancakes (Pajeon) taste amazing with simple garnishes like a drizzle of soy sauce, a sprinkle of sesame seeds, or a few drops of chili oil to elevate the flavor and presentation. Freshly chopped scallions on top also add a lovely crunch and color burst, making the dish even more enticing.
Side Dishes
Traditionally, pajeon pairs perfectly with a tangy dipping sauce made from soy sauce, vinegar, and a touch of sesame oil. You can also enjoy it alongside a crisp green salad or light kimchi to add some refreshing acidity and contrast, perfectly complimenting the crispy pancakes.
Creative Ways to Present
For a fun twist, serve Korean Pancakes (Pajeon) Recipe stacked like mini pancakes with layers of dipping sauce between them, or cut into bite-size pieces for easy snacking at a party. They also make fantastic taco fillings or additions to Korean-inspired brunch boards, adding a delicious, unexpected crunch to the mix.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to two days. To keep the pancakes from getting soggy, place parchment paper between stacked pancakes. This will preserve their crispness and flavor nicely.
Freezing
Korean Pancakes (Pajeon) freeze well! After cooking and cooling completely, wrap each pancake individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to a month, making them perfect for an easy, spontaneous snack.
Reheating
To reheat, place the pancakes in a nonstick pan over medium heat without oil for a few minutes on each side until warmed through and crispy again. Avoid microwaving as it often makes them chewy or soggy. This simple reheating method brings back the original texture wonderfully.
FAQs
Can I make Korean Pancakes (Pajeon) without seafood?
Absolutely! The seafood is optional and you can enjoy traditional scallion pancakes without it. The combination of scallions and batter alone is delicious and loved by many as a vegetarian-friendly option.
What’s the best way to get these pancakes extra crispy?
Keeping the batter cold and not overcrowding the pan are key tips for crispy pancakes. Also, cooking over medium heat with enough oil helps create that irresistible golden crust you’re aiming for.
Can I use gluten-free flour for this recipe?
You can substitute all-purpose flour with a gluten-free blend, but rice flour is essential for the crispiness. Make sure your blend is suitable for frying and maintains a similar texture for best results.
Is there a dipping sauce that pairs best with Korean Pancakes (Pajeon)?
The classic dipping sauce is a simple mix of soy sauce, vinegar, and sometimes a touch of sugar and sesame oil. It’s tangy and savory, perfectly complementing the pancakes’ flavor.
Can I add other vegetables besides scallions?
Yes! Adding thinly sliced onions, bell peppers, or julienned carrots can enhance texture and taste. Just keep the vegetables thin to ensure they cook evenly and integrate well with the batter.
Final Thoughts
Making Korean Pancakes (Pajeon) Recipe is such a joyful experience, from mixing the simple batter to smelling those crisping edges in the pan. It’s a versatile dish that welcomes creativity while staying true to a beloved Korean tradition. Whether you keep it classic or experiment with seafood and veggies, these pancakes are sure to bring warmth and deliciousness to your home. Give it a try—you might just find your new favorite snack or appetizer that friends and family will keep asking for!
Print
Korean Pancakes (Pajeon) Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
- Diet: Vegetarian
Description
Korean Pancakes (Pajeon) are crispy, savory pancakes traditionally made with scallions, flour, and eggs. This version includes optional seafood and onions for extra flavor, perfect as a delicious appetizer or snack. The batter is pan-fried until golden and crisp, delivering a satisfying texture and taste.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup rice flour
- 1 teaspoon salt
Wet Ingredients
- 1 large egg
- 1 cup cold water
Main Add-ins
- 1 bunch scallions, washed and cut into 4-inch lengths
- 1/2 small onion, thinly sliced (optional)
- 1/2 cup mixed seafood such as shrimp and squid (optional)
For Frying
- 3 tablespoons vegetable oil
Instructions
- Prepare the batter: In a large bowl, whisk together the all-purpose flour, rice flour, and salt until well combined. Add the egg and cold water, then whisk thoroughly until a smooth, pourable batter forms without lumps.
- Add the scallions and other fillings: Gently fold in the scallions along with the thinly sliced onion and mixed seafood if using. Carefully coat all ingredients evenly with the batter without overmixing.
- Heat the skillet: Place a large nonstick skillet over medium heat and add 1 to 2 tablespoons of vegetable oil, allowing it to warm thoroughly but not smoke.
- Cook the first pancake: Pour half of the batter into the skillet, spreading it evenly into a thin, round pancake shape. Cook for 3 to 4 minutes until the bottom is golden brown and crisp.
- Flip and cook the other side: Carefully flip the pancake using a spatula and cook for another 3 to 4 minutes until golden and cooked through. Remove the pancake from the skillet and keep warm.
- Repeat for the second pancake: Add more oil to the pan as needed and repeat the cooking process with the remaining batter.
- Serve: Cut the cooked pancakes into wedges and serve warm with dipping sauce such as soy sauce and vinegar for an authentic experience.
Notes
- For extra crispiness, keep the batter cold before cooking.
- Avoid overcrowding the pan to ensure pancakes fry evenly and become crispy.
- Pajeon is traditionally served with a dipping sauce made from soy sauce and vinegar for balance.
- To make vegetarian, omit the seafood and use only scallions and onion.
