Introduction
Easy 15-minute Korean scallion pancake, or pajeon, is a versatile and satisfying savory snack that comes together quickly with minimal ingredients. This recipe focuses on speed and simplicity while retaining authentic flavors and crisp edges. In about fifteen minutes you can mix a simple batter, prepare scallions, and pan-fry golden pancakes perfect for lunch, dinner, or sharing with friends. The key to success is the right batter consistency, proper heat, and even layering of scallions so each pancake fries evenly. This recipe uses basic pantry items—flour, water, egg, salt, and scallions—and offers optional additions like shrimp, kimchi, or chili flakes. Pajeon is commonly served with a tangy soy dipping sauce; a quick sauce of soy, vinegar, sesame, and sugar brightens the pancakes and balances richness. Whether you are a beginner in Korean cooking or an experienced home cook, this fifteen-minute version emphasizes reliable steps and practical tips so you can achieve crisp, tender pancakes every time. Read on for ingredient lists, preparation steps, cooking technique, serving suggestions, variation ideas, and storage tips to make pajeon part of your quick weeknight rotation. The method here balances authenticity and convenience, helping you enjoy Korean flavors without complicated ingredients or long prep time.
Why Pajeon Works
Pajeon succeeds because it combines simple chemistry, texture contrast, and flexible flavoring in a portable batter-and-pan technique. The base is a wet batter that hydrates flour for a tender interior while frying at the right temperature creates a thin, crispy exterior. Scallions add freshness, aromatic onion notes, and structural strands that create chew and visible green ribbons in every bite. An egg often binds the batter and contributes color, richness, and a doré crust. Oil distribution in the pan is crucial: enough oil for conductivity and browning, but not so much that the pancake becomes greasy. Temperature control matters—medium-high heat yields a fast Maillard reaction and crisp edges, while lower heat produces a softer pancake that can absorb oil. Small adjustments—adding a splash of rice flour for extra crunch, using sparkling water for lightness, or resting batter briefly—change texture in predictable ways. The flavor profile balances savory, slightly sweet, and umami notes; a dipping sauce with soy, rice vinegar, sesame, and sugar brightens and cuts through oil. Understanding these principles helps cooks improvise confidently, swapping scallions with kimchi, seafood, or vegetables while preserving the method that makes pajeon reliably delicious. These ideas let you adapt the recipe to taste quickly.
Ingredients
For a quick 15-minute pajeon, gather minimal ingredients that work together for texture and flavor. You will need 1 cup all-purpose flour and 1/2 cup cold water as the base; adjust water a little if you prefer thinner batter for a lighter pancake. One large egg makes the batter cohesive and gives a golden color. Use 6 to 8 scallions (green onions), trimmed and cut into long 3 to 4 inch lengths so they span the pancake and create appealing ribbons when fried. Add 1/2 teaspoon fine salt for seasoning and 1 tablespoon neutral oil for mixing if desired. Optional ingredients include 1/2 cup chopped kimchi or pre-cooked shrimp for a heartier pancake, 2 tablespoons rice flour or cornstarch for extra crispness, and a pinch of sugar to balance savory notes. For the dipping sauce combine 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon sugar or honey, and a pinch of red pepper flakes or chopped chili for heat. Toasted sesame seeds and thinly sliced red chili add visual appeal. These measured but flexible ingredients make the recipe fast to assemble while offering room to customize based on pantry items and preferences and seasonings. Note: quantities are scalable—double the recipe for a larger batch, or halve for a single serving. Use cold water for a lighter batter and consider sparkling water if you want extra lift. If you plan to add shrimp or kimchi, adjust salt accordingly and pat any seafood dry before combining to avoid moisture that could make the pancake soggy.
Equipment & Prep
You don't need specialized equipment to make pajeon; a few basic tools make the process smooth and consistent. Use a medium nonstick or well-seasoned cast iron skillet about 9 to 10 inches in diameter to achieve even browning. A flat spatula helps flip the pancake without tearing; a pair of tongs can assist for larger or layered pancakes. Mixing can be done in a medium bowl with a whisk or fork to combine flour, water, and egg until mostly smooth, leaving a few small lumps to avoid overworking gluten. For trimming and arranging scallions, a sharp chef's knife is helpful, and a cutting board keeps prep tidy. Use measuring spoons and cups for quick accuracy, especially with salt and dipping sauce components. Before you heat the pan, pre-mix your dipping sauce and set it in a small dish so it is ready when the pancakes finish. Pat scallions dry if they are wet to reduce sputtering when they hit hot oil. Have paper towels or a cooling rack to rest the pancake briefly after frying; resting on a rack keeps the bottom crisp. These small prep steps shave minutes off overall cook time and improve texture for a fifteen-minute meal. Pro tip: measure and lay out ingredients in a row (mise en place) so the assembly and cooking stages flow without interruption. This is especially helpful when making multiple pancakes back-to-back.
Cooking Process
Heat the skillet over medium-high heat and add about 1 to 2 tablespoons of neutral oil, enough to coat the surface. While the pan warms, gently combine flour, cold water, egg, and salt in a bowl until a pourable batter forms; the consistency should be similar to heavy cream or slightly thicker depending on preference. Arrange scallions in a loose bundle and pour a thin layer of batter into the pan, placing scallions on top so they span the circle. Add another thin pour of batter to coat the scallions, then press lightly with the spatula to even the thickness. Cook until the bottom is golden brown and crisp, about 2 to 4 minutes, adjusting heat if the pancake is browning too quickly. Flip carefully using a wide spatula, and cook the other side until evenly golden, another 2 to 3 minutes. For a crisper finish, press down occasionally and add a touch more oil around the edges. If adding shrimp or kimchi, scatter them on the pancake before flipping so they sear into the crust. Transfer to a rack or paper towel briefly, slice into wedges, and serve immediately with dipping sauce for best texture and enjoy while hot. Timing notes: a hot pan shortens cook time but watch closely to avoid burning; practice gives the best heat rhythm for your stove and pan.
Variations & Tips
Pajeon is wonderfully adaptable—small swaps change flavor and texture quickly. For a seafood pajeon add small deveined shrimp or thinly sliced squid, patting them dry so they sear rather than steam. Kimchi pajeon uses chopped, squeezed kimchi for tang and color; reduce added salt because kimchi can be salty. For an extra-crispy crust mix 1 to 2 tablespoons of rice flour or cornstarch into the batter, or replace part of the all-purpose flour with rice flour. To lighten texture, use sparkling water instead of still water; the bubbles create air pockets during frying. If you want gluten-free pancakes use a blend of rice flour and tapioca starch and watch batter hydration closely. Flavor enhancers like minced garlic, thinly sliced chili, or a touch of Korean gochujang in the batter add complexity. Keep scallions long to create structure and texture, but you can also finely chop them for smaller bite-sized pancakes. When cooking two pancakes in sequence, lower heat slightly after the first batch so the oil remains hot but the second pancake cooks evenly. Record times and heat settings for your specific stove and pan so you replicate the ideal crispness every time. Garnish with scallion strands and sesame seeds. Use these variations to build a repertoire: simple scallion pajeon as a snack, kimchi pajeon for bold flavor, or seafood pajeon for an impressive main.
Serving & Final Presentation
Serve pajeon hot and slightly crisp, ideally on a wire rack or paper towel-lined plate to maintain texture. Slice the pancake into wedges or rectangles for sharing, arranging pieces on a warm platter with the dipping sauce in a shallow bowl at the center. Garnish with toasted sesame seeds, thinly sliced red chili, and a small scatter of finely chopped scallions to enhance color and freshness. If you prepared seafood or kimchi variations, present a few pieces to showcase the additions—shrimp heads or char marks add appetizing contrast. For a casual meal fold pieces into lettuce leaves with a dab of sauce for a hand-held bite, or serve alongside steamed rice and a few simple banchan like kimchi and pickled radish to create a fuller Korean-style spread. When plating for photos or guests, show the crisp edge and interior ribbons of scallion; tilt one wedge against another to reveal layers and texture. Keep sauces nearby so diners can control salt and heat. Pajeon is great for sharing at gatherings because it is easy to eat and pairs well with cold beer, soju, or a light tea; mention beverage pairings on the menu for an inviting presentation. and communal dining vibe Presentation tip: use a dark serving board or warm ceramic plate to make the golden crust and green scallions pop visually.
Storage & Reheating
Because pajeon tastes best fresh and crisp, storage is best for short term and reheating should focus on restoring texture rather than microwaving alone. To store, let pancakes cool to room temperature on a rack so steam escapes, then stack with a sheet of parchment between layers and transfer to an airtight container. Refrigerate for up to two days; for longer storage freeze single pancakes separated by parchment in a freezer bag for up to one month. To reheat and recapture crispness, do not microwave by itself because this softens the crust; instead reheat in a skillet over medium heat with a small drizzle of oil, pressing gently to contact the surface and warm evenly. Alternatively bake on a wire rack at 375°F (190°C) for 6 to 10 minutes until heated and crisp. For frozen pancakes thaw briefly at room temperature or reheat directly from frozen with slightly longer pan time. Refresh the dipping sauce if needed by whisking in a splash of water or vinegar to brighten flavors. Proper storage and reheating mean you can enjoy pajeon later without losing the key contrast between a crunchy edge and tender interior. Label containers and consume promptly for best quality always. Serving suggestion: bring pancakes back to near-hot temperature in a skillet and finish with a few drops of sesame oil for aroma before serving.
Ingredients
- 1 cup all-purpose flour 🌾
- 1 cup cold water 💧
- 1 egg 🥚
- 1 bunch scallions, cut into 2-inch pieces 🧅
- 1/2 teaspoon salt 🧂
- 2 tablespoons vegetable oil for frying 🛢️
- Soy sauce for dipping 🍶
- Optional: 1/4 cup seafood mix (shrimp or squid) 🦐
Instructions
In a large bowl, combine the flour, cold water, egg, and salt to make a smooth batter without lumps.
Add the scallions and optional seafood mix into the batter and stir evenly.
Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat.
Pour half of the batter into the pan and spread it out gently to form a thin pancake about 7-8 inches in diameter.
Cook the pancake for 3-4 minutes until the bottom is golden and crispy.
Carefully flip the pancake using a spatula and cook the other side for another 3-4 minutes until fully cooked and crispy.
Transfer the pancake to a plate and repeat the process with the remaining batter and oil.
Cut the pancakes into triangles and serve warm with soy sauce for dipping.