This isn’t just another pancake recipe. This is your new go-to for an insanely delicious, crispy-edged, savory Korean pancake that comes together in minutes. Perfect for a quick lunch, a fun appetizer, or a satisfying snack, this easy Korean pancake recipe (Pajeon) is a game-changer for busy weeknights. Trust me, once you see how simple it is to whip up these golden delights, you’ll be making them on repeat. Welcome to Betty Cooks, where I, Betty, share my favorite fuss-free recipes that deliver on flavor every single time. Let’s dive into everything you need to know about mastering this classic dish.
Table of Contents
- What is Pajeon? More Than Just a Pancake
- Why You’ll Love This Easy Pancake Recipe
- Key Ingredients for the Perfect Crispy Texture
- Pro Tips for Pancake Perfection
- Beyond the Dipping Sauce: Serving Suggestions
- Make It Your Own: Delicious Variations
- The Full Easy Korean Pancake Recipe
- Notes & Tips for Success
Key Takeaways
- Fast & Flexible: This easy Korean pancake recipe comes together in about 30 minutes with pantry-staple ingredients and is endlessly customizable.
- Texture is Key: The secret to the iconic crispy exterior lies in using potato starch and ice-cold water in the batter, plus a well-oiled, hot pan.
- More Than an Appetizer: While perfect as a snack, Pajeon is substantial enough to be a light meal, especially when paired with a simple soup or salad.
- Fun to Make & Eat: From arranging the scallions to the satisfying flip, cooking Pajeon is an enjoyable, interactive process the whole family can get involved in.
What is Pajeon? More Than Just a Pancake
Pajeon, often called a Korean scallion pancake, is a beloved savory dish found in homes and restaurants across Korea. Unlike fluffy breakfast pancakes, this easy Korean pancake recipe is all about a thin, crispy, and slightly chewy texture packed with the fresh, pungent flavor of green onions. It’s the ultimate comfort food that’s surprisingly simple to master. The beauty of this dish is its versatility – it’s equally at home as a hearty snack with a cold beer, a quick weeknight dinner solution, or an impressive starter for guests.
Why You’ll Love This Easy Pancake Recipe
If you’re looking for quick and easy recipes that don’t skimp on flavor, you’ve found it. This Pajeon checks all the boxes: it requires minimal prep, uses common ingredients, and cooks in one pan. There’s something incredibly satisfying about creating a restaurant-worthy dish in your own kitchen in under 30 minutes. Plus, the process of pouring the batter over a bed of sizzling scallions is oddly therapeutic. It’s a fantastic introduction to Korean easy recipes for beginners and a reliable favorite for seasoned cooks.
Key Ingredients for the Perfect Crispy Texture
While the ingredient list is short, each component plays a crucial role. The combination of all-purpose flour and potato starch (or cornstarch) is non-negotiable for achieving that signature light crispiness that holds up to the dipping sauce. Using ice-cold water in the batter helps prevent gluten development, ensuring the pancake stays tender inside. And don’t be shy with the oil in the pan – a generous amount is what gives you those beautifully golden, lacy, and crispy edges everyone fights over.
Pro Tips for Pancake Perfection
Want to guarantee a flawless Pajeon every time? First, make sure your pan is properly preheated before adding the oil – you should see a slight shimmer. Second, arrange your scallions in a single layer before adding the batter; this ensures every bite is packed with flavor. Finally, be patient and let the pancake cook undisturbed until the edges are deeply golden and crisp before attempting the flip. A confident flip with a wide spatula is all part of the fun! Following these steps will make your easy Korean pancake recipe a guaranteed hit.
Beyond the Dipping Sauce: Serving Suggestions
The classic soy-vinegar-sesame dipping sauce is a must, but don’t stop there. For a complete and satisfying savory pancake meal, I love serving a hot, crispy Pajeon alongside a bowl of mild Korean soup like Doenjang Jjigae (soybean paste stew) or a simple mixed green salad with a ginger-sesame dressing. It also makes for a fantastic sharing platter at parties; just slice it into small squares and watch them disappear. A cold lager or a glass of makgeolli (Korean rice wine) is the perfect beverage pairing to cut through the richness.
Make It Your Own: Delicious Variations
The basic scallion version is divine, but this recipe is a blank canvas. For a seafood extravaganza (Haemul Pajeon), fold small shrimp, squid, or clams into the batter. Add chopped kimchi (Kimchi Jeon) for a spicy, tangy kick. Thinly sliced mushrooms, bell peppers, or even leftover cooked meat are all fantastic additions. This adaptability is what makes this easy Korean pancake recipe a staple in my kitchen—it’s a delicious way to clean out the veggie drawer.
The Full Easy Korean Pancake Recipe
Ready to cook? You’ll find the complete, step-by-step recipe with precise measurements for the batter, fillings, and dipping sauce right here on Betty Cooks. I’ve broken everything down so you can move seamlessly from prep to plate.
Notes & Tips for Success
- Reheating is Easy: Leftover Pajeon is best revived in a skillet over medium heat or a toaster oven to restore its crispiness. The microwave will make it soggy.
- Batter Consistency: The batter should be thin enough to pour easily but thick enough to coat the vegetables. Think of it as slightly thinner than American pancake batter.
- Pan Choice Matters: A well-seasoned cast-iron skillet or a large non-stick pan will give you the best, most even browning and make flipping a breeze.
Easy Korean Pancake Recipe (Pajeon)
Ingredients
For the Pancake Batter
- 1 cup all-purpose flour
- 1/2 cup potato starch or cornstarch
- 1 1/4 cups ice-cold water
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon baking powder (optional, for extra crispness)
For the Pancake Fillings
- 6-8 green onions (scallions), cut into 3-inch lengths
- 1 small carrot, julienned
- 1/2 small zucchini, julienned (optional)
- 1/2 cup kimchi, chopped (optional)
- Vegetable oil for frying
For the Dipping Sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
- 1 green onion, finely chopped
- 1/2 teaspoon gochugaru (Korean red pepper flakes, optional)
Instructions
Prepare the Dipping Sauce
- In a small bowl, combine all dipping sauce ingredients: soy sauce, rice vinegar, sesame oil, sesame seeds, chopped green onion, and gochugaru (if using).
- Stir well and set aside to allow the flavors to meld.
Make the Pancake Batter
- In a large mixing bowl, whisk together the all-purpose flour, potato starch (or cornstarch), salt, and baking powder (if using).
- Gradually add the ice-cold water while whisking to avoid lumps.
- Crack in the egg and whisk until the batter is smooth and has a consistency slightly thinner than pancake batter. It should coat the back of a spoon. If it’s too thick, add a little more water.
Prepare the Vegetables
- Wash and cut the green onions into 3-inch lengths. If they are thick, you can slice them in half lengthwise.
- Julienne the carrot and zucchini (if using) into thin matchsticks.
- If using kimchi, squeeze out any excess liquid and chop it into bite-sized pieces.
Cook the Pancake
- Heat a large non-stick or cast-iron skillet over medium-high heat. Add enough vegetable oil to generously coat the bottom of the pan (about 2-3 tablespoons).
- Once the oil is hot, arrange a portion of the green onions in a single layer on the skillet. You can also scatter some carrot and zucchini matchsticks over them.
- Ladle about 3/4 cup of the batter evenly over the vegetables, ensuring it spreads to the edges of the pan to encase them.
- Reduce heat to medium and cook for 3-4 minutes, or until the bottom is golden brown and crispy. If using kimchi, you can press pieces into the top of the pancake at this stage.
- Carefully flip the pancake using a large spatula. You may need to add a little more oil around the edges.
- Cook for another 3-4 minutes until the second side is golden brown and crispy.
Serve
- Slide the pancake onto a cutting board and let it rest for a minute before slicing into wedges or squares.
- Serve immediately while hot and crispy, with the prepared dipping sauce on the side.
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