Pajeon 파전 (Korean Spring Onion Pancake)

This recipe didn’t really work for me – the texture was quite tough. Need to search for a better pancake mix recipe.

The sauce worked though! Worth reusing the sauce recipe.





Spring onions

  1. Clean, wash, and drain about 10 stalks of spring onions. Cut them into 5 inch long pieces.

Pancake batter

  1. Make batter by mixing ½ cup flour, ½ cup water, ½ ts salt, and ½ ts sugar in a bowl. Mix well until the batter is smooth.



  1. Place a non-stick pan on the stove and heat it up.
  2. Add about 3 tbs vegetable oil to the heated pan.
  3. Put the green onion on the pan parallel to each other, in the shape of a rectangle.
  4. Pour the batter over the green onion evenly.
    *tip: If you want some seafood (chopped squid, mussels or  fresh oysters) in your pancake add it on top of the green onion before pouring the batter.
  5. While the pancake is being cooked, keep patting it, pressing it slightly, and keeping it in a nice shape with your spatula.
  6. A few minutes later, when the bottom of the pancake turns crispy and golden brown, turn it over.
  7. Cook a few more minutes until the bottom of the pancake turns crispy and golden brown again, and flip it or turn it over.
  8. Cook another minute and transfer it to a serving plate.
  9. Serve hot with sauce.



Dipping Sauce

  1. Mix these ingredients in a small bowl: 2 tbs soy sauce, chopped garlic, red chili flakes, 1 ts sesame oil and 1 ts roasted sesame seeds.


Special thanks to Maangchi:


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