Pajeon are a staple appetizer or snack in Korea. Pa is the Korean word for “scallion” and jeon means “battered and pan fried.” It’s usually served with a soy dipping sauce. It’s best served hot right off the pan, but I also enjoy leftovers for breakfast the next morning.
How to Make Pajeon
There are as many ways to make pajeon as there are Korean cooks. My mom used a store-bought dry batter mix, much like an American pancake mix. I prefer to make it from scratch—it comes together in minutes and the batter can even be made up to 24 hours in advance. Simply keep it in the fridge until ready to use. This is a quick and easy batter made with all-purpose flour and a bit of rice flour. The rice flour increases the crispiness of the pajeon and gives the interior a chewy texture, similar to mochi. To the flours, I add seasonings, a small amount of baking powder, an egg, sesame oil, and enough water to make a runny batter. The batter will be thin and easily pourable, allowing it to spread out and cover the scallions on the pan while they cook.
My Method for the Best Pajeon
Some recipes have you add chopped scallions directly into the batter, but I prefer to lay my scallions in the pan first, for a crispier texture and prettier appearance. After you spread out the long pieces of scallion in the pan, drizzle a thin layer of batter on top, making sure the batter spreads and covers the gaps between them. This will also help the pajeon hold together. Flip only when golden brown on the bottom. You’ll be left with a pajeon that’s crispy on the outside, chewy inside, and filled with lightly charred scallions. All you need to do is slice, dip, and enjoy!
So Many Variations
Pajeon, made with only scallions, are amazing, but there are so many variations—just look at this list of traditional jeon.
My mom would make vegetable jeon by adding leftover vegetables from the crisper, like carrots, zucchini, peppers, and even broccoli.Kimchijeon uses chopped kimchi. It’s spicy and the most delicious. For a heartier pajeon, add chopped shrimp or squid to make haemul (seafood) pajeon. Add shredded potatoes for another variation called gamjajeon. It’s delicious for breakfast.
Savory Pancakes Galore!
Crispy Sweet Potato Pancake Lettuce Wraps Mashed Potato Pancakes Scallion Pancakes Zucchini Walnut Pancakes Turnip and Potato Patties
1/4 cup soy sauce 2 teaspoons rice vinegar 1 scallion, white part only, finely chopped 1 teaspoon sesame oil 1 teaspoon sugar 1/2 teaspoon toasted sesame seeds 1/2 teaspoon gochugaru, optional
For the pajeon
1 1/2 cups (180g) all-purpose flour 1/2 cup (75g) rice flour 1 teaspoon kosher salt 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon baking powder 1 1/2 cups water, plus more as needed 1 large egg 1 teaspoon sesame oil 6 scallions 3 tablespoons vegetable oil
Transfer the pajeon onto the prepared baking sheet and keep warm the oven while you make the remaining pajeon. Add a couple of teaspoons of oil to the pan before each new batch. Allow leftovers to fully cool and refrigerate wrapped in plastic wrap or in zip top bags for 3 to 4 days. To freeze, separate the pajeon with pieces of parchment paper and store in a freezer bag for up to 1 month. Defrost overnight in the refrigerator before reheating. To reheat, place in a nonstick pan over medium heat until warmed through. Did you love the recipe? Leave us stars below!
