Korean Pajeon Recipe (Savory Scallion Pancake)

Pajeon is traditionally eaten on rainy days. There's a Korean saying: biyeoneun jeon buchineun sori — "rain sounds like the sizzle of jeon frying." Rain also meant that you would eat pancakes. The connection between wet weather and pajeon is cultural reflex in Korea: clouds gather, someone puts oil in a pan.

The pancake must be cooked in more oil than you think is necessary. The Korean technique involves a generous pour of oil — enough for the pancake to essentially shallow-fry. This is what produces the distinctively crispy, slightly lacey edge that separates pajeon from a generic savory pancake.

The Batter

This ratio is important. Too thick = doughy, soft, not crispy. Too thin = falls apart.

• 1 cup all-purpose flour
• 2 tbsp rice flour (adds crispiness — optional but recommended)
• ½ tsp salt
• ¾ cup cold water (ice-cold produces a crisper result)

Mix until just combined. Small lumps are fine. Do not overmix.

Pajeon (Plain Scallion Version)

Per pancake:

• ½ batch of batter above
• 1 large bunch scallions (about 8-10 scallions), roots trimmed
• 2-3 tbsp neutral oil (or more — be generous)

Method: Heat oil in a wide pan (25-28cm) over medium-high until shimmering. Arrange scallions flat in the pan parallel to each other. Pour batter over the scallions to coat and bind. Spread to the edges of the pan.

Don't touch it. Cook 3-4 minutes until the edges are set and the underside is deeply golden. Check by lifting an edge with a spatula — should be uniformly golden.

Flip: With confidence. One motion. Press down gently with the spatula. Cook 2-3 minutes on the second side.

Add more oil around the edges before the final minute to re-crisp.

Haemul Pajeon (Seafood Pancake)

The classic Korean seafood version.

Add to the batter:

• 6 medium shrimp, peeled, deveined, roughly chopped
• ½ cup squid, cleaned and cut into rings
• Optional: 6-8 oysters (traditional Busan version)

Mix seafood into the batter. Pour the seafood-batter over the scallions in the pan.

The seafood will cook through in the same cooking time. Because of the added moisture from the seafood, the pancake needs a slightly higher heat and a longer cook time to achieve crispy edges — 4-5 minutes per side.

Dipping Sauce (Cho Ganjang)

The sweet-savory vinegar dipping sauce is essential.

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tsp sesame oil
• ½ tsp gochugaru (optional)
• 1 tsp sesame seeds

Mix. Adjust the vinegar-sugar balance to taste.

The Oil Technique

Korean pajeon uses significantly more oil than Western pancakes. The correct amount is 2-3 tbsp for a 25cm pan — enough that when you tilt the pan, oil pools and moves freely. This creates the crispy, slightly fried exterior texture rather than a steamed one.

If you find your pajeon consistently soft and doughy, the most common fix is: more oil, higher heat, thinner batter.

---

Pajeon is best eaten immediately from the pan while the edges are still shattering-crisp. It softens within 10-15 minutes. If you're making multiple pancakes for a group, keep them on a rack in an oven at 100°C while the others cook — a plate stacks them and steams them soft.