Go Back
A crispy golden-brown Pajeon (Korean Scallion Pancake) served on a ceramic plate with a side of savory soy dipping sauce for a traditional homemade appetizer.

Pajeon (Korean Scallion Pancake) 10-Minute Crispy

This Pajeon recipe delivers a restaurant-quality, shattering-crisp Korean scallion pancake in under ten minutes. Using ice-cold water and a cornstarch-enhanced batter, you can transform simple pantry staples into a savory, addictive comfort food perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 7 minutes
Servings: 2
Course: Appetizer, Side Dish, Snack
Cuisine: Korean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bunch fresh scallions, washed and trimmed to pan length
  • 1 cup all-purpose flour
  • 3 tablespoons cornstarch
  • 1 cup ice-cold water
  • 0.5 teaspoon salt
  • 4 tablespoons neutral oil vegetable, canola, or grapeseed
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 0.5 teaspoon toasted sesame oil
  • 1 pinch red pepper flakes gochugaru

Equipment

  • Large mixing bowl
  • Whisk
  • Non-stick or seasoned cast-iron skillet
  • Spatula
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. In a large mixing bowl, whisk together the flour, cornstarch, and salt until well combined.
  2. Gradually pour in the ice-cold water while whisking gently. The batter should be slightly thin with a few small lumps; do not overmix.
  3. Place a skillet over medium-high heat and add 2 tablespoons of oil.
  4. Arrange the scallions in the pan in an even layer. If using seafood or additional vegetables, scatter them over the scallions now.
  5. Pour the prepared batter slowly over the scallions, ensuring it coats them and fills the gaps in the pan.
  6. Cook for 3 to 4 minutes until the edges are golden brown and the pancake begins to lift from the pan.
  7. Flip the pancake carefully. Use a spatula to press down firmly on the pancake to ensure the center makes good contact with the heat.
  8. Fry the second side for another 3 minutes until perfectly charred and crispy.
  9. While the pancake finishes, whisk the soy sauce, rice vinegar, sesame oil, and red pepper flakes together in a small bowl.
  10. Serve immediately while hot, cut into wedges, with the dipping sauce on the side.

Notes

For maximum crispiness, use water straight from the fridge or add an ice cube to the water before measuring. Do not crowd the pan; if your skillet is small, fry in two smaller batches rather than one large one. For a protein boost, add cleaned shrimp or squid rings during the frying process. Store leftovers in an airtight container in the fridge, though the texture is best when freshly prepared.