Korean Green Onion Pancake: Authentic Pajeon Recipe & Tips

Korean green onion pancake, known as pajeon (파전), is a savory Korean pancake made with a simple batter of flour, eggs, and water, generously filled with fresh green onions and often seafood. This traditional dish originated during the Goryeo Dynasty as a way to use seasonal ingredients and has become a beloved comfort food typically enjoyed with a soy-vinegar dipping sauce, especially during rainy days or while drinking makgeolli (Korean rice wine).

The Cultural Significance of Pajeon in Korean Cuisine

Understanding pajeon requires appreciating its place in Korean food culture. Unlike Western pancakes, pajeon serves as both a meal and a social food, commonly shared among friends at Korean pubs (pojangmacha) or enjoyed at home during informal gatherings. The dish's history traces back to the 10th century Goryeo Dynasty, evolving from simple farmer's food to a restaurant staple.

Historical Period	Development of Pajeon
Goryeo Dynasty (918-1392)	Basic version with wild greens and simple batter, served as peasant food
Joseon Dynasty (1392-1897)	Green onions became primary ingredient; regional variations emerged
Modern Era (1950s-present)	Seafood additions became popular; standardized as restaurant dish

Essential Ingredients for Authentic Pajeon

Creating an authentic Korean green onion pancake requires attention to ingredient quality and proportions. The magic happens in the balance between crispy exterior and tender interior, which depends on precise ingredient ratios and proper technique.

Ingredient	Traditional Amount	Function	Substitution Notes
All-purpose flour	1 cup	Structure foundation	Can substitute 70% all-purpose, 30% rice flour for extra crispiness
Green onions (scallions)	2 cups, sliced	Flavor and texture	Must use fresh; thickness affects cooking time
Eggs	2 large	Binder and richness	Essential; no good substitutes
Water or dashima broth	¾ cup	Creates proper batter consistency	Dashima (kelp) broth adds umami depth

Step-by-Step Preparation Guide

Follow these professional techniques to achieve the perfect Korean green onion pancake texture and flavor. The key to success lies in batter consistency and proper heat management.

Creating the Perfect Batter

Mix dry ingredients first, then gradually add liquid while whisking. The ideal batter should coat the back of a spoon but still drip slowly. Overmixing develops gluten, making the pancake tough, so stop when just combined. Let the batter rest for 15 minutes to allow flour hydration.

Cooking Technique for Crispy Results

Use a well-seasoned cast iron or non-stick skillet with medium-high heat. Add enough oil to coat the bottom (about 2 tablespoons). Pour in batter, then immediately arrange green onions in a single layer on top before flipping. The critical moment comes when the edges turn golden brown - this typically takes 3-4 minutes. Flip only once for best results.

Avoiding Common Pajeon Mistakes

Even experienced home cooks make these errors when preparing Korean green onion pancake:

• Using wet green onions - excess moisture creates steam pockets, preventing crispiness
• Overcrowding the pan - lowers temperature and causes steaming instead of frying
• Flipping too early - wait until edges are golden and set before turning
• Incorrect oil temperature - too hot burns exterior, too cool makes it greasy

Serving Traditions and Pairings

Authentic Korean green onion pancake is traditionally served with a dipping sauce made from equal parts soy sauce and rice vinegar, with optional additions of gochugaru (Korean red pepper flakes) or sesame seeds. Many Koreans enjoy pajeon during rainy days, following the saying "pajeon and rain go together" (호박이 넓적다구 비 온다).

For the complete experience, pair your homemade Korean scallion pancake with:

• Makgeolli (milky rice wine) - the slight sweetness complements the savory pancake
• Soju with lemon - a refreshing contrast to the rich pancake
• Kimchi - provides acidity to cut through the oiliness

Regional Variations Across Korea

While the basic Korean green onion pancake recipe remains consistent, regional differences reflect local ingredients and preferences:

• Seoul style - Thinner, crispier texture with minimal fillings
• Busan coastal version - Loaded with fresh squid, shrimp, and oysters (haemul pajeon)
• Rural mountain regions - Often includes wild greens like ssamchae alongside green onions
• Jeju Island variation - Incorporates local seafood and sometimes abalone

These regional adaptations demonstrate how Korean green onion pancake has evolved while maintaining its essential character. When making authentic pajeon at home, understanding these variations helps you appreciate the dish's versatility while respecting its traditional roots.

Storage and Reheating Tips

While Korean green onion pancake is best enjoyed fresh, leftovers can be properly stored and revived. Cool completely on a wire rack, then store in an airtight container with paper towels between layers. Refrigerate for up to 2 days.

For best reheating results:

• Air fryer at 350°F (175°C) for 3-4 minutes restores crispiness better than microwave
• Skip the microwave entirely to avoid sogginess
• Re-crisp in a dry skillet over medium heat for 2 minutes per side

What's the difference between pajeon and buchimgae?

Pajeon specifically refers to green onion pancakes, while buchimgae is the broader category of Korean pan-fried dishes. All pajeon are buchimgae, but not all buchimgae are pajeon.

Can I make Korean green onion pancake gluten-free?

Yes, substitute the all-purpose flour with a 50/50 blend of rice flour and tapioca starch. The texture will be slightly different but still delicious, though it won't be traditional.

Why is my pajeon soggy in the middle?

This usually happens when the batter is too thick, the pan isn't hot enough, or you've added too many green onions. Use a thinner batter, ensure proper oil temperature (350°F/175°C), and arrange onions in a single layer.

What's the traditional dipping sauce for Korean green onion pancake?

The classic sauce combines equal parts soy sauce and rice vinegar, often with a pinch of red pepper flakes and toasted sesame seeds. Some variations add a touch of honey or minced garlic.