Crispy, flavourful, and easy to make, this Pajeon recipe is perfect as part of a meal, appetizer, or snack! All you need are a few pantry staples to make this Korean scallion pancake. Pan-fried until crispy, you can have restaurant-quality pajeon in a few simple steps.
In a large bowl, combine the flour, potato starch, salt, garlic powder, onion powder, water, and egg.
Add the green onions to the batter and mix until fully coated.
In a non-stick pan over medium heat, add around 2 tablespoons of oil and allow it to heat up. Add between half a cup to one cup of the batter, depending on the size of your pan. The pancake batter should sizzle when added. Working quickly, try to spread the batter out as thinly as possible, making sure the green onions are in a single layer.
After 3 to 4 minutes, or when the bottom of the pancake turns crispy and golden brown, flip the pancake. Add more oil to the edge of the pan if needed.
Pan fry for another 3 to 4 minutes. Then transfer the pajeon onto a plate or a cutting board as you repeat the process with the rest of the batter.
Notes
This recipe makes between 3 to 4 pancakes, depending on the size of your pan. This serves 2 as a main or 4 as an appetizer or side dish.
The calorie estimate does not include the pajeon dipping sauce.