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Green Onion Pancakes (Pajeon)

Green Onion Pancakes, also known as Pajeon, are a popular Korean dish that combines the savory flavors of green onions and an optional kick from fresh chilies in a crispy, golden-brown pancake. These pancakes are made from a simple batter of flour, corn starch, and water, with optional additions like garlic powder and soybean paste for extra flavor. Cooked to perfection in a non-stick pan, Pajeon is traditionally served hot with a tangy and slightly sweet dipping sauce made from soy sauce, rice vinegar, and agave syrup or sugar. Ideal as a quick snack or appetizer, this dish is both delicious and easy to prepare.
Course Appetizer, Snack
Cuisine korean
Keyword Easy Pajeon, Green Onion Pancakes, Korean Appetizers, Korean Pancakes, Pajeon Recipe, Savory Pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 225kcal
Cost $6

Equipment

  • Non-stick pan
  • Mixing bowl
  • Spatula

Ingredients

For the Pancakes:

  • 2 tbsp corn starch
  • 10 stalks normal green onions
  • 1 cup flour
  • 1 cup water add more water if needed
  • 3 tbsp vegetable oil
  • 1-2 fresh red or green chilies Optional, thinly sliced
  • ½ tsp : ½ garlic powder Optional
  • Salt and pepper to taste Optional
  • 1 tsp soybean paste Optional, doenjang

Dipping Sauce:

Instructions

Prepare the Green Onions:

  • Clean, wash, and drain about 10 stalks of normal green onions.
  • Cut them into 5-inch long pieces.

(Optional) Prepare the Chilies:

  • If using, thinly slice 1-2 fresh red or green chilies.

Make the Batter:

  • In a bowl, mix 1 cup flour, 1 cup water, and 2 tablespoons corn starch. Add more water if needed to achieve a smooth batter consistency.
  • If using, add ½ teaspoon garlic powder, salt and pepper to taste, and 1 teaspoon soybean paste.
  • Stir well until the batter is smooth.

Cook the Pancake:

  • Place a non-stick pan on the stove and heat it up.
  • Add about 3 tablespoons of vegetable oil to the heated pan.
  • Arrange the green onion pieces on the pan parallel to each other, forming a rectangle shape.
  • If using, evenly distribute the sliced chilies over the green onions.
  • Pour the batter evenly over the green onions (and chilies, if using).

Cook and Flip:

  • While the pancake is cooking, gently pat and press it with a spatula to maintain its shape.
  • After a few minutes, when the bottom of the pancake turns crispy and golden brown, carefully flip it over.
  • Cook for a few more minutes until the other side turns crispy and golden brown.
  • Flip or turn the pancake as needed to ensure both sides are evenly cooked.

Make the Dipping Sauce:

  • In a small bowl, mix 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon agave syrup or sugar, ½ teaspoon chili flakes, and ½ teaspoon sesame seeds.

Serve:

  • Transfer the cooked pancake to a serving plate.
  • Serve hot with the prepared dipping sauce.

Notes

Adjust the thickness of the batter with more water if necessary.
Soybean paste (doenjang) adds a unique flavor but can be omitted.
Use a generous amount of oil to ensure the pancake is crispy.
Serve immediately for the best texture and flavor.

Nutrition

Calories: 225kcal