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Korean Scallion Pancake

Crispy Korean Scallion Pancake Recipe You’ll Love Making

Enjoy a delicious Krispy Korean Scallion Pancake (Pajeon) perfect for appetizers or weeknight meals.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 pancakes
Course: Snacks
Cuisine: Korean
Calories: 170
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pancake Ingredients
  • 2 tablespoons Vegetable Oil Feel free to use extra oil for crispier edges.
  • 1 cup Green Onions Freshly chopped, choose firm and bright stalks.
  • 1 cup All-Purpose Flour Can be swapped for gluten-free flour if preferred.
  • 2 tablespoons Potato Starch/Cornstarch Optional but highly recommended for texture.
  • 1 teaspoon Baking Powder Adds lightness to the pancake.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Chicken Bouillon Powder Optional, use vegetable bouillon for a vegan option.
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 cup Very Cold Water Keeps the batter light and fluffy.
Dipping Sauce Ingredients
  • 2 tablespoons Soy Sauce Choose between regular or light soy sauce.
  • 1 tablespoon Rice Vinegar/White Vinegar Adds a bright flavor.
  • 1 teaspoon Sesame Oil Infuses a rich flavor.
  • 2 tablespoons Finely Chopped Green Onion Enhances visual appeal.

Equipment

  • Non-stick Skillet

Method
 

Preparation Steps
  1. Prepare Green Onions: Wash and trim green onions, chop into 2-inch pieces.
  2. Combine Batter: Add flour, starch, baking powder, salt, bouillon, garlic powder, onion powder, and water to the green onions; mix until just combined.
  3. Heat Pan: Pour vegetable oil into non-stick skillet and heat over medium-high until shimmering.
  4. Cook the Pancake: Pour batter over green onions in the skillet; cook for 4-5 minutes until golden brown.
  5. Flip: Carefully flip the pancake, add more oil if needed, and cook for another 4-5 minutes.
  6. Serve: Slice into wedges and serve warm with dipping sauce.

Nutrition

Serving: 1pancakeCalories: 170kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 400mgPotassium: 150mgFiber: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Store leftovers in airtight container; can last up to 3 days in the fridge. For freezing, wrap and store in a freezer bag for up to 2 months.

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