Minji's Table

Korean Green Onion Pancake

Pajeon

파전

A savory Korean pancake filled with long pieces of green onion.

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Pajeon green onion pancake with long scallions and sliced red chile on a ceramic plate
Prep Time
10 min
Cook Time
14 min
Total Time
24 min
Servings
2
Difficulty
Easy
Spice Level
Non-spicy
Accessibility
Everyday Ingredients

What is Pajeon?

Pajeon (파전) is a savory Korean pancake filled with long pieces of green onion.

This home-cooking version uses measured ingredients and straightforward stovetop steps so international cooks can understand what each ingredient contributes.

On the Korean Table

Background

Pajeon is a Korean savory pancake organized around pa, or green onion, held together with a thin batter. Numerous regional and ingredient variations exist, including seafood versions, but this one stays simple.

When and for Whom

It is shared as a snack, banchan, or casual meal and is popularly linked with rainy-day cravings. Families and friends eat it directly from a communal plate while it is still crisp.

What to Serve With It

Cut it into bite-size pieces and offer a soy-vinegar dipping sauce. It can accompany a light soup or salad; makgeolli is a familiar adult pairing, while no alcoholic drink is necessary.

Ingredients

You Need

  • Green Onionabout 4 oz (115 g), trimmed and cut into 7-inch lengths 8 stalks
  • Flour 1 cup
  • Watercold 1 cup
  • Egg 1 large
  • Salt 0.5 tsp
  • Cooking Oildivided between pancakes 2 tbsp

Nice to Have

Step-by-Step Instructions

  1. Step 1

    Cut the green onions

    Cut the green onions into 7-inch lengths to fit an 8-inch skillet.

  2. Step 2

    Mix the batter

    Whisk flour, cold water, egg, and salt just until combined.

  3. Step 3

    Arrange and cook the first pancake

    Use half the oil, green onions, and batter for each pancake. Arrange the green onions in an oiled 8-inch skillet and pour the batter over them in an even layer about 1/4 inch thick.

  4. Step 4

    Flip and finish both pancakes

    Cook each pancake over medium heat for 3 to 4 minutes, until the edges look set and the underside is crisp and golden. Flip when the pancake moves as one piece, then cook the second side for 2 to 3 minutes, until no wet batter remains. Repeat to make 2 eight-inch pancakes.

Storage

Cool leftovers promptly, refrigerate in a covered container, and reheat only the portion you plan to eat. Texture is best when served fresh.

Frequently Asked Questions

Is Pajeon spicy?

This version is not spicy; black pepper or optional garnishes do not add chile heat.

Can I prepare the ingredients ahead?

Yes. Wash and cut the ingredients ahead, keep them refrigerated, and begin the cooking steps close to serving time for the best texture.