Name: Easy 15-Minute Korean Scallion Pancake (Pajeon) Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Korean
Ingredients: 5 green onions; ¼ cup all-purpose flour; ¼ cup potato starch or cornstarch; 1 teaspoon baking powder; ⅛ teaspoon salt; ½ teaspoon chicken bouillon powder; 1 teaspoon garlic powder; ½ teaspoon onion powder; ½ cup very cold water; 5 tablespoon vegetable oil or any neutral oil; 2 tablespoon regular soy sauce or light soy sauce; 2 tablespoon rice vinegar or white vinegar; 1 teaspoon sesame oil; 1 tablespoon green onion, finely chopped

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If you’re craving a crispy, flavorful snack that comes together in no time, you’re going to love this Easy 15-Minute Korean Scallion Pancake (Pajeon) Recipe. It’s a beloved Korean dish that perfectly balances the savory punch of scallions with a light, crisp batter, making it an ideal appetizer, side, or even a quick meal. The magic happens in just 15 minutes, using simple, everyday ingredients that transform into a crunchy, golden pancake bursting with flavor. Plus, the tangy dipping sauce seals the deal, elevating every bite into an unforgettable experience.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, filled with green stalks that resemble trimmed vegetables, covered in a thick, creamy white sauce. A black spoon rests inside the bowl on the left side, partly coated with the sauce. The green stalks are scattered and layered irregularly in the sauce, which looks smooth and rich. The bright green and pale white colors contrast nicely, and the bowl's glass clarity shows the texture of both the sauce and vegetables. Photo taken with an iphone --ar 4:5 --v 7

Getting your ingredients ready for this Easy 15-Minute Korean Scallion Pancake (Pajeon) Recipe is straightforward and rewarding. Each item plays a key role in delivering the perfect texture, flavor, and color that make this dish so irresistible.

5 green onions: The star ingredient, providing fresh, sharp flavor and that signature scallion aroma.
¼ cup all-purpose flour: The base of the batter, ensuring a tender yet crispy pancake.
¼ cup potato starch or cornstarch: Adds extra crunch and lightness to the texture.
1 teaspoon baking powder: Helps the pancake fluff up slightly for a nice bite.
⅛ teaspoon salt: Enhances all the flavors without overpowering.
½ teaspoon chicken bouillon powder: Adds a subtle umami depth that takes this dish over the top.
1 teaspoon garlic powder: Infuses warmth and a slight savory punch.
½ teaspoon onion powder: Compliments the fresh scallions with a mellow sweetness.
½ cup very cold water: Keeps the batter light and helps create a crispy exterior.
5 tablespoons vegetable oil or any neutral oil: For frying, ensuring a golden, crisp finish without unwanted flavors.
Dipping sauce ingredients: 2 tbsp soy sauce, 2 tbsp rice vinegar, 1 tsp sesame oil, and 1 tbsp finely chopped green onion for a tangy, nutty, and savory kick.

How to Make Easy 15-Minute Korean Scallion Pancake (Pajeon) Recipe

Step 1: Prepare the Green Onions

Begin by washing your green onions and patting them dry carefully with paper towels—this prevents excess moisture which can hinder crispiness. Trim the root ends, then slice each stalk vertically down the middle. Chop into roughly 2-inch-long pieces. These vibrant scallions bring that fresh, distinctive flavor we all adore.

Step 2: Make the Batter

In a large mixing bowl, combine the all-purpose flour, potato starch or cornstarch, baking powder, salt, chicken bouillon powder, garlic powder, and onion powder. Add your chopped green onions, then slowly pour in the very cold water. Stir gently until just combined—overmixing can make your pancake tough instead of tender and crispy.

Step 3: Heat the Pan and Start Cooking

Heat 2 ½ tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Once shimmering, swirl the oil evenly across the surface. Carefully spread the green onions from the batter evenly in the pan first, laying down a flavorful bed, then pour the remaining batter over them to fill in the gaps. Lower the heat to medium and allow the pancake to fry undisturbed until the bottom is beautifully golden and has some delightful charring. This usually takes about 4 to 5 minutes.

Step 4: Flip and Finish Cooking

Using a large spatula, gently flip the pancake over. Add the remaining oil around the edges of the pan and swirl the pancake so it cooks evenly. Occasionally press down on the pancake to ensure crispiness across its surface. Cook for another few minutes until this side is golden and perfectly crisp.

Step 5: Slice and Serve with Dipping Sauce

Transfer your fragrant scallion pancake onto a cutting board and slice into bite-sized pieces with a sharp knife. Meanwhile, whisk together the dipping sauce ingredients—soy sauce, rice vinegar, sesame oil, and chopped green onions—in a small bowl. Serve the pancake warm alongside the zesty sauce for dipping.

How to Serve Easy 15-Minute Korean Scallion Pancake (Pajeon) Recipe

A round pancake with a golden brown color and visible green pieces, sitting on a white plate. A silver chopstick held by a woman's hand is lifting one square piece from the pancake. Below the piece, there is a small clear glass bowl filled with dark soy sauce that has chopped green onions floating in it. The scene is set on a white marbled surface with a soft white cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make your Easy 15-Minute Korean Scallion Pancake (Pajeon) Recipe really pop, simple garnishes do wonders. Sprinkle toasted sesame seeds on top for a nutty crunch and a lovely look. Freshly cracked black pepper or a few chili flakes add a subtle heat that balances the savory scallions.

Side Dishes

This pancake pairs beautifully with light and fresh side dishes. Think crisp kimchi, pickled radishes, or a simple cucumber salad for a refreshing contrast. If you want something heartier, steamed rice or a bowl of hot miso soup complements it perfectly, turning your snack into a satisfying meal.

Creative Ways to Present

For a family gathering or party, serve the scallion pancake sliced on a wooden board with several small dipping bowls so everyone can enjoy their own sauce. You can also stack smaller pancakes layered with a smear of spicy gochujang sauce in between for a fun twist that layers flavors enticingly.

Make Ahead and Storage

Storing Leftovers

Leftover portions of this Easy 15-Minute Korean Scallion Pancake (Pajeon) Recipe can be stored in an airtight container in the refrigerator for up to 2 days. To maintain the crisp texture, make sure the pancake has cooled completely before refrigerating.

Freezing

If you want to keep some for longer, freezing is an option. Place slices on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer-safe bag. They’ll keep beautifully for up to 1 month, making it a great quick snack when you’re pressed for time.

Reheating

To reheat, avoid microwaving which can make the pancake soggy. Instead, warm them in a hot non-stick skillet with a little oil over medium heat until heated through and crispy again. This method perfectly revives the pancake’s original crunch and flavor.

FAQs

Can I make this pancake gluten-free?

Absolutely! Substituting the all-purpose flour with a gluten-free flour blend and ensuring your starch is naturally gluten-free (like potato starch) works well without sacrificing texture or taste.

What is the role of chicken bouillon powder?

Chicken bouillon powder adds a subtle, savory depth or umami flavor to the batter, enhancing the overall taste without making it feel heavy or meat-forward.

Can I add other vegetables or seafood?

Yes, feel free to customize your pancake by adding thinly sliced carrots, zucchini, or even small shrimp to the batter. Just be sure to adjust cooking times slightly and maintain a good batter balance for crispness.

Is there a vegetarian dipping sauce alternative?

Definitely! Swap the chicken bouillon powder for vegetable stock powder and use a vegetarian soy sauce with rice vinegar and sesame oil. The dipping sauce itself is naturally vegetarian when using these substitutions.

Why is the water added cold?

Using very cold water helps keep the batter light and results in a crispier pancake once cooked. It slows gluten formation slightly, giving you that perfect texture.

Final Thoughts

This Easy 15-Minute Korean Scallion Pancake (Pajeon) Recipe is a winner for anyone looking to whip up a comforting, crispy treat in a flash. Whether you’re making it for a cozy night in or impressing friends at your next gathering, the flavors and textures here never fail to delight. Give it a try—you just might find your new favorite quick Korean dish!