Pajeon (Korean Green Onion Pancakes)

About This Recipe

Pajeon (파전) is one of Korea's most beloved jeon (Korean savory pancakes), made with a batter of wheat flour, eggs and water studded with generous bundles of green onions (pa) that are arranged lengthwise to form the structural backbone of the pancake. The result is simultaneously crispy and chewy: the edges and underside develop a golden, lacy crust from the hot oil while the interior remains tender and slightly eggy. Pajeon is traditionally associated with rainy days in Korea — there is a widely held belief (and scientifically plausible explanation) that the sound of rain on rooftops resembles the sizzle of pajeon frying in oil, which triggers cravings for the dish. Seafood pajeon (haemul pajeon) — loaded with squid, shrimp and oysters — is the Busan variation and one of the most prized jeon varieties. The traditional dipping sauce is a simple mixture of soy sauce, rice vinegar and gochugaru that provides sharp contrast to the richness of the pancake. Pajeon is eaten as an appetizer, side dish, or snack, often with makgeolli (Korean rice wine), its traditional pairing.

Ingredients

Serves 4

• 10 stalksgreen onions (pa)(trimmed to pan width)
• 1 cupall-purpose flour
• 2 tbsprice flour(for extra crispness)
• 1 largeegg
• ¾ cupice-cold water
• ½ tspsalt
• 3 tbspvegetable oil(for frying)
• 2 tbspsoy sauce(for dipping sauce)
• 1 tbsprice vinegar(for dipping sauce)
• ½ tspgochugaru(for dipping sauce)
• ½ tspsesame oil(for dipping sauce)
• 1 tsptoasted sesame seeds(for dipping sauce)

Instructions

1. 1

   Make the batter

   Whisk together flour, rice flour, egg, ice-cold water and salt until just combined — lumps are fine. Do not over-mix; a slightly lumpy batter makes crispier pancakes. The batter should be thinner than American pancake batter.

   Ice-cold water is key to crispness — cold batter creates steam pockets when it hits the hot oil, making the pancake lighter.

2. 2

   Make dipping sauce

   Combine soy sauce, rice vinegar, gochugaru, sesame oil and sesame seeds. Stir and set aside.

3. 3

   Heat the pan

   Heat a 25cm non-stick skillet over medium-high heat. Add 2 tablespoons oil and heat until shimmering — the pan must be very hot before the batter goes in.

4. 4

   Add green onions and batter

   Lay green onion stalks side by side across the entire pan. Pour just enough batter over the green onions to coat them — don't drown them; the onions should be visible through the batter.

5. 5

   Cook until crispy

   Cook without touching 3–4 minutes until the bottom is deeply golden and the edges begin to look set. Add remaining 1 tablespoon oil around the edges, then flip with a wide spatula. Cook another 3 minutes.

   Resist moving the pancake — pressing it against the pan with a spatula creates better contact and a crispier crust.

6. 6

   Slice and serve

   Slide onto a cutting board and cut into portions. Serve immediately with the dipping sauce on the side.

Variations

• •

  Haemul pajeon (seafood pancake): the Busan specialty loaded with squid, shrimp and oysters.

• •

  Kimchi jeon: finely chopped kimchi folded into the batter — the acid makes the pancake even crispier.

Storage

Pajeon is at its best immediately off the pan. Leftovers can be refrigerated up to 1 day and reheated in a dry skillet over medium heat to restore crispness — never microwave, which makes them rubbery.

Frequently Asked Questions