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Korean Scallion Pancake

Crispy Korean Scallion Pancake Recipe for Quick Satisfaction

Enjoy this easy and delicious Korean Scallion Pancake, also known as Pajeon, perfect as a snack or appetizer!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Snacks
Cuisine: Korean
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 tablespoons Vegetable Oil Necessary for frying
  • 1 bunch Green Onions Chopped into 1.5-inch pieces
  • 1 cup All-Purpose Flour Ensure to avoid whole wheat or gluten-free flour
  • 1/4 cup Potato Starch or Cornstarch Key for extra crispiness
  • 1 teaspoon Baking Powder Adds fluffiness
  • 1/2 teaspoon Salt Adjust to taste
  • 1 teaspoon Chicken Bouillon Powder Optional for umami flavor
  • 1/2 teaspoon Garlic Powder Optional but enhances flavor
  • 1/2 teaspoon Onion Powder Adds depth of flavor
  • 1 cup Very Cold Water For ideal batter consistency

Equipment

  • non-stick pan

Method
 

Step-by-Step Instructions
  1. Prepare Green Onions: Wash and dry green onions, trim ends, split lengthwise, and chop into 1.5-inch pieces.
  2. Make the Batter: Combine green onions with flour, potato starch, baking powder, salt, chicken bouillon, garlic powder, onion powder, and very cold water. Mix until just combined, ensuring not to overmix.
  3. Heat the Pan: Preheat non-stick pan over medium-high heat, add vegetable oil and swirl to coat.
  4. Fry the Pancake: Add green onions to the pan, pour batter over, and cook for about 3 minutes until golden brown.
  5. Flip and Finish: Carefully flip the pancake, add more oil if needed, and cook for another 2-3 minutes until both sides are golden brown.
  6. Slice and Serve: Transfer pancake to a cutting board, slice into squares or wedges, and serve warm with a dipping sauce.

Nutrition

Serving: 1pancakeCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 400mgPotassium: 180mgFiber: 1gSugar: 1gVitamin C: 10mgCalcium: 3mgIron: 6mg

Notes

Ensure green onions are dry before mixing to prevent sogginess. Use enough oil for crispy edges and monitor heat while cooking.

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