Pajeon is rainy day food. The sizzle of the pancake in the pan supposedly sounds like rain — and makgeolli rice wine alongside makes the association complete. Whether or not you believe the rain mythology, the pancake itself is one of the most satisfying Korean kitchen projects.
Ingredients
Batter:
- 120g all-purpose flour (or 100g flour + 20g rice flour for extra crispiness)
- 1 egg
- 170ml cold water (very cold)
- 1/2 tsp salt, 1/4 tsp sugar
Filling:
- 10-12 scallion stalks, washed and trimmed to pan width
Dipping sauce:
- 2 tbsp soy sauce (ganjang)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp sesame seeds
- 1/4 tsp gochugaru (optional)
Method
Mix batter: Combine flour, egg, salt, sugar, and cold water. Mix until just combined — a few lumps are fine. Do not overmix. Overmixing develops gluten and makes a tough pancake.
Heat pan: Over medium-high heat, add 3-4 tbsp neutral oil. The oil should shimmer when the pan is ready.
Cook: Pour half the batter into the pan in a circle. Lay scallion stalks on top in parallel. Reduce to medium heat. Cook 3-4 minutes until the bottom is golden and set.
Flip: Flip carefully with a wide spatula. Press firmly with the spatula — this ensures even contact and even crispiness. Cook 2-3 minutes.
Flip once more: Flip back to show the first (better) side. Cook 30 seconds. Remove.
Repeat with remaining batter and scallions.
Mix dipping sauce while pancakes cook.
Serve: Cut into squares. Serve with dipping sauce.
Seafood Version (Haemul Pajeon)
Add 100g mixed seafood (shrimp, squid rings, clams) to the batter before pouring, or press onto the surface after the batter is in the pan. Pat seafood dry first to prevent the batter from getting watery.
Notes
- The oil amount matters — don't reduce it. Korean pajeon is meant to fry in a generous amount of oil, not barely-coated.
- Cold water is key: warm water encourages gluten development. Very cold water minimizes it.
- The pancake should be crispy on the outside, slightly chewy inside. If it's soft throughout, the pan wasn't hot enough at the start.