Korean Pancake (Pajeon)
Pajeon is a savory Korean pancake studded with green onions and a crisp, golden crust that gives way to a tender, chewy interior. It comes together quickly from a simple batter and is endlessly customizable with seafood or vegetables. Serve it hot and sliced into wedges with a tangy soy dipping sauce, perfect alongside drinks or as a shared starter.
- ⏱ 20 min
- 📊 easy
- 🍽 For Two
Ingredients
- 150 g flour
- 180 ml ice water
- 1 bunch green onions
- 1 egg
- 3 tbsp oil for frying
Instructions
- In a bowl, whisk together flour, a spoonful of cornstarch, a pinch of salt, and ice cold water until you have a smooth, pourable batter slightly thinner than American pancake batter.
- Trim a generous bundle of green onions to fit your pan, then lay them out flat so they form an even layer rather than clumping together.
- Heat a generous amount of neutral oil in a nonstick or cast iron pan over medium high heat, around 190C (375F), until it shimmers, which is essential for a crisp bottom.
- Arrange the green onions in the pan, then pour the batter evenly over them so they are just bound together, spreading it thin with the back of a spoon.
- Cook undisturbed for 3 to 4 minutes until the underside is deeply golden and crisp and the edges look set and lacy.
- Slide the pancake onto a plate, invert the pan over it, and flip so the uncooked side lands in the pan, adding a little more oil around the edge to crisp it.
- Cook the second side for another 2 to 3 minutes, pressing gently with a spatula so it makes full contact and browns evenly.
- Meanwhile, stir together soy sauce, rice vinegar, a touch of sugar, sesame seeds, and a pinch of chili flakes for the dipping sauce.
- Slide the finished pajeon onto a cutting board, cut it into wedges, and serve hot with the dipping sauce.
💡 Chef's tip
Use ice cold water in the batter and avoid overmixing, because the cold liquid and minimal gluten development are what give pajeon its signature crisp, lacy edges rather than a dense, bready texture.
Using ice-cold batter and a generous amount of hot oil is the trick to lacy, crispy edges rather than a soft, doughy pancake.
Nutrition (per serving)
- Calories: 290 kcal
- Protein: 8 g
- Carbs: 34 g
- Fat: 14 g
