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Crispy Pajeon

Crispy Pajeon: Quick and Tasty Korean Pancakes Made Easy

Create deliciously crispy Pajeon in just 15 minutes, perfect for any dietary preference.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 pancakes
Course: Lunch
Cuisine: Korean
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes
  • 2.5 tablespoons vegetable oil Feel free to substitute with any high smoke point oil.
  • 4 medium green onions Fresh, firm green onions yield the best results.
  • 1 cup all-purpose flour Can swap with gluten-free flour.
  • 2 tablespoons potato starch or cornstarch Adds extra crispness.
  • 1 teaspoon baking powder Ensure it's fresh for effective results.
  • 1/2 teaspoon salt
  • 1 teaspoon chicken bouillon powder Substitute with vegetable bouillon for vegetarian option.
  • 1 teaspoon garlic powder Fresh garlic can be used for a stronger taste.
  • 1 teaspoon onion powder Optional, but enhances flavor.
  • 3/4 cup water Using sparkling water can enhance fluffiness.
For the Dipping Sauce
  • 1 tablespoon soy sauce Low-sodium soy sauce can be a healthier alternative.
  • 1 tablespoon rice vinegar Apple cider vinegar works well as a substitute.
  • 1 teaspoon sesame oil
  • 2 tablespoons chopped green onion For freshness.

Equipment

  • Large mixing bowl
  • nonstick pan
  • spatula

Method
 

Step‑by‑Step Instructions for Crispy Pajeon
  1. Prepare the green onions by washing, drying, trimming the roots, and cutting into 2-inch pieces.
  2. In a large mixing bowl, combine flour, potato starch, baking powder, salt, chicken bouillon, garlic powder, and onion powder. Gradually add water while folding in the green onions.
  3. Heat vegetable oil in a nonstick pan over medium-high heat until shimmering.
  4. Layer half of the green onions in the hot pan and pour half of the batter over them, frying until golden brown, about 4-5 minutes.
  5. Flip the pancake gently and add remaining oil around the edges, cooking for another 4-5 minutes until crispy.
  6. Transfer to a cutting board, slice into squares or wedges, and serve with dipping sauce.

Notes

Store leftovers in an airtight container for up to 3 days; they can be reheated for best results.