Crispy Outside, Tender Inside
This Korean pancake recipe, known as Pajeon, is crispy, savory, and packed with fresh green onions. It’s a popular Korean street food that’s quick to make and perfect as an appetizer, light dinner, or shareable snack. The batter is simple, the edges turn beautifully golden, and the center stays tender and flavorful. Pair it with a tangy soy dipping sauce for that authentic Korean taste. Best of all, this easy savory pancake comes together in under 30 minutes — making it ideal for busy weeknights or last-minute cravings!
⏱️ Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Total Time: 25 minutes
- Servings: 4 servings
📝 Ingredients
For the Pancake Batter:
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon salt
- ¾ cup cold water
- 1 large egg
- 1 cup green onions, cut into 2–3 inch pieces
- ½ cup thinly sliced carrots (optional)
- ½ cup cooked shrimp or thinly sliced chicken (optional for protein)
- 2–3 tablespoons vegetable oil (for frying)
For the Dipping Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ teaspoon sugar
- ½ teaspoon red pepper flakes
- 1 teaspoon sesame seeds
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Mixing bowls
- Whisk
- Sharp knife
- Cutting board
- Large non-stick skillet
- Spatula
👩🍳 Step-by-Step Instructions
- Prepare the batter.
In a bowl, whisk together flour, cornstarch, and salt. Add cold water and egg, whisking until smooth. The batter should be slightly thin but not watery. - Add the vegetables.
Fold in green onions, carrots, and shrimp or chicken if using. - Heat the pan.
Add 2 tablespoons oil to a large skillet over medium-high heat. The oil should shimmer but not smoke 🔥 - Cook the pancake.
Pour batter into the skillet and spread evenly into a thin layer. Cook for 4–5 minutes until the bottom is golden and crispy. - Flip carefully.
Use a wide spatula to flip. Add a little extra oil around the edges if needed. Cook another 4–5 minutes until crisp and fully cooked. - Make the dipping sauce.
Mix soy sauce, vinegar, sesame oil, sugar, red pepper flakes, and sesame seeds in a small bowl. - Slice & serve.
Transfer pancake to a cutting board, slice into wedges, and serve warm with dipping sauce 🥢✨
💡 Pro Tips
- Extra crispy edges: Add 1–2 tablespoons extra oil around the pancake while cooking.
- Cold water is key: It helps create a lighter, crispier texture.
- Storage: Refrigerate leftovers up to 3 days.
- Reheat: Pan-fry for 2–3 minutes to restore crispiness.
🔄 Variations
- Make it fully vegetarian with mushrooms and zucchini.
- Try a spicy version by adding chopped kimchi.
- Use seafood mix (squid + shrimp) for classic Haemul Pajeon.
❓ FAQ
Can I make this gluten-free?
Yes! Use a 1:1 gluten-free flour blend plus cornstarch.
Why is my pancake soggy?
The pan may not be hot enough or the batter spread too thick.
Can I make mini pancakes?
Absolutely! Smaller pancakes are easier to flip and extra crispy.