Easy 15-Minute Pajeon (Korean Scallion Pancake)
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Sometimes the simplest dishes deliver the biggest smiles. This crispy, golden Korean scallion pancake comes together in just 15 minutes, with a savory dipping sauce that makes every bite sing. Perfect as a quick snack, a light lunch, or an impressive appetizer to share.
Ingredients:
For the pancake:
5 Tbsp vegetable or other neutral oil, divided
1 cup green onions, packed
¼ cup all-purpose flour
¼ cup potato starch or cornstarch (not rice or tapioca starch)
1 tsp baking powder
⅛ tsp salt
½ tsp chicken bouillon powder
1 tsp garlic powder
½ tsp onion powder
½ cup very cold water
For the dipping sauce:
2 Tbsp soy sauce (regular or all-purpose)
2 Tbsp rice vinegar or white vinegar
½ Tbsp sesame oil
1 Tbsp green onion, finely chopped
Instructions:
This recipe was sourced from Christie at Home. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
Image source: Christie at Home
Ingredients:
For the pancake:
5 Tbsp vegetable or other neutral oil, divided
1 cup green onions, packed
¼ cup all-purpose flour
¼ cup potato starch or cornstarch (not rice or tapioca starch)
1 tsp baking powder
⅛ tsp salt
½ tsp chicken bouillon powder
1 tsp garlic powder
½ tsp onion powder
½ cup very cold water
For the dipping sauce:
2 Tbsp soy sauce (regular or all-purpose)
2 Tbsp rice vinegar or white vinegar
½ Tbsp sesame oil
1 Tbsp green onion, finely chopped
Instructions:
- Prep the scallions: Wash thoroughly, pat dry, trim roots, and slice lengthwise to split thicker white parts. Cut into 1½-inch pieces and place in a large bowl.
- Make the batter: Add flour, starch, baking powder, salt, bouillon powder, garlic powder, onion powder, and cold water to the scallions. Stir gently until just combined — don’t overmix.
- Cook the first side: Heat a large non-stick pan (11–12 inches) over medium-high heat. Add 2½ Tbsp oil. When hot, swirl to coat. Using tongs, spread the scallions evenly in the pan. Pour remaining batter over, filling any gaps. Spread gently if needed. Reduce to medium heat and cook for about 3 minutes, until golden brown with small bubbles.
- Flip and crisp: Carefully flip the pancake. Add remaining oil around the edges and swirl to prevent sticking. Cook 2–3 minutes more, pressing down with a spatula to crisp the surface.
- Serve: Slide onto a cutting board, slice into wedges or squares, and place on a serving plate. Mix dipping sauce ingredients in a small bowl and serve alongside the pancake.
This recipe was sourced from Christie at Home. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
