Korean Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Pajeon (Scallion Pancake)
A savory pancake made primarily with a batter of eggs, wheat flour, rice flour, and lots of scallions.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Crispy
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: crispy recipes30-minute meals
Instructions
6 steps- 1
In a large bowl, whisk together the all-purpose flour, rice flour, salt, and icy cold water just until combined (do not overmix; a few lumps are okay).
- 2
Heat 2 tbsp of cooking oil in a large non-stick skillet over medium-high heat.
- 3
Lay the whole scallions side-by-side in the skillet, covering the entire base.
- 4
Immediately pour the thin batter evenly over the scallions, tilting the pan slightly to fill the gaps.
- 5
Drizzle the beaten eggs evenly over the top of the wet batter.
- 6
Fry for 3-4 minutes until the bottom is deep golden brown and extremely crispy. Flip carefully, adding the remaining 1 tbsp of oil, and fry for another 3 minutes. Serve hot with soy sauce-vinegar dipping sauce.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
80/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving245
Calories
7 g
Protein
25 g
Carbs
13 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Pajeon is a savory Korean pancake built around whole scallions bound in a light batter and pan-fried until lacy and crisp at the edges. A favorite on rainy days, when the sizzle is said to echo the rain, it is shared straight from the pan with a soy-vinegar dip. The scallions are the star, not a garnish.
Listahan note
This version uses ice-cold batter and a hot, well-oiled pan to get crisp, lacy edges while the scallions stay tender inside.
Technique cues
- Keep the batter ice-cold for the crispest texture.
- Use plenty of oil and a hot pan so the edges fry rather than steam.
- Press the pancake flat and do not flip too early.
Kitchen flow
- Parallel prep
- Mix the batter and dip while the pan and oil heat.
- Make-ahead
- Best fresh and hot; the batter can be mixed shortly ahead and kept cold.
- Leftover move
- Re-crisp leftover pancake in a hot dry pan, not a microwave.
- Cleanup rhythm
- One pan; wipe the oil while warm.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Scallions
Main
Purpose: Whole scallions are the body and flavor of the pancake.
Handling: Trim and lay them flat and parallel in the pan.
Adaptation: Garlic chives make a more pungent buchu jeon.
Flour and rice flour
Batter base
Purpose: The rice flour adds crispness the wheat flour alone lacks.
Handling: Whisk with icy water to a thin, pourable batter.
Adaptation: A Korean pancake mix can replace both flours.
Egg
Binder
Purpose: Helps hold the pancake together and adds richness.
Handling: Beat lightly into the batter or drizzle on top while frying.
Adaptation: Omit and add a little more flour for an egg-free version.
Soy sauce and vinegar (dip)
Dipping sauce
Purpose: The tangy-savory dip cuts the richness of the fried pancake.
Handling: Mix with a pinch of gochugaru and sesame.
Adaptation: Tamari keeps the dip gluten-free.
Technique notes
- Cold batter plus a hot pan is the formula for lacy, crisp edges.
- Do not flip until the underside is set and golden.
- Press gently so the pancake makes good contact with the oil.
Ingredient swaps
- Gluten-free direction
- Use all rice flour and a tamari-based dip.
- Egg-free direction
- Skip the egg and add a touch more flour and water.
- Seafood direction
- Add shrimp and squid for haemul pajeon.
Serve alongside
- Kimchi
- Soy-vinegar dipping sauce
- Tteokbokki
- Rice
- Makgeolli
- Barley tea
- Light lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Best fresh; refrigerate up to 2 days.
- Re-crisp in a hot dry pan to restore texture.
- Freezing is not recommended.
Equipment
- Large nonstick or cast-iron skillet
- Spatula
- Mixing bowl
- Whisk
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add Pajeon (Scallion Pancake) to your week, check it against your household's allergens, and build the shopping list automatically.
More Korean recipes
Korean Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Dakgalbi (Spicy Stir-fried Chicken)
Diced chicken marinated in a gochujang-based sauce, stir-fried with sweet potatoes, cabbage, perilla leaves, and tteok.
Korean Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Bulgogi (Marinated Beef BBQ)
Thinly sliced, marinated beef ribeye or sirloin grilled or stir-fried. Sweet, savory, and tender.
Korean Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Kimchi Jjigae (Kimchi Stew)
A classic, comforting stew made with aged kimchi, pork or seafood, scallions, onions, and diced tofu.