Appetizer: Korea – 파전 ▶ Pajeon (Savory Scallion Pancake)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 2 min

Total 27 min

Ingredients

1 cup (120 g) all-purpose flour
1 / 4 cup (30 g) rice flour (optional, for extra crispness)
1 large egg
1 1 / 4 cups (300 ml) cold water
1 tsp fine salt
6–8 medium scallions, trimmed and cut into 2–3 inch (5–7 cm) lengths
8 oz / 225 g mixed seafood (shrimp, squid, mussels), chopped (optional, for haemul pajeon)
2–4 tbsp neutral oil (vegetable or canola) for frying
1 tsp toasted sesame oil (optional, to finish)
For the dipping sauce:
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sugar or honey
1 tsp sesame oil
1 clove garlic, minced
1 tbsp finely sliced scallion (or green onion)
1 / 2 tsp gochugaru (Korean red pepper flakes) or a pinch of chili flakes (optional)
1 tsp toasted sesame seeds (optional)

Instructions

Make the dipping sauce: Whisk together soy sauce, rice vinegar, sugar, sesame oil, minced garlic, sliced scallion, gochugaru (if using), and sesame seeds. Adjust seasoning to taste and set aside.
Prepare scallions (and seafood if using): Trim roots and any wilted tops from scallions and cut into 2–3 inch lengths. If using seafood, pat it dry and chop into bite-sized pieces.
Make the batter: In a bowl, combine all-purpose flour, rice flour (if using) and salt. Beat the egg lightly in a separate bowl, then whisk egg and cold water into the flour until just combined. Batter should be somewhat thin — pourable but coating; add a little more water if necessary. Do not overmix.
Heat the pan: Place a large nonstick or cast-iron skillet over medium-high heat. Add 1–2 tablespoons neutral oil and swirl to coat so the entire cooking surface is lightly oiled.
Assemble in the pan: Arrange the scallions in a neat layer across the pan (you can lay them all in one direction). If using seafood, distribute it evenly among the scallions. Pour batter over the scallions and seafood to cover them in a thin layer (about 1/4 inch / 6 mm thick). If you prefer a more blended pancake, mix scallions into the batter first and then pour.
Cook the first side: Reduce heat to medium. Let the pancake cook undisturbed until the edges look set and crisp and bubbles form on the surface, about 3–5 minutes. Peek underneath with a spatula — it should be golden brown.
Flip carefully: Slide a wide spatula under the pancake. If it's large, invert it onto a flat plate, then slide it back into the pan to cook the second side. Add another tablespoon of oil to the pan edge if needed. Cook until the second side is golden and the pancake is cooked through, another 3–4 minutes. Press gently with the spatula for even contact.
Finish and rest: When both sides are crisp and golden, drizzle with the teaspoon of toasted sesame oil (optional) and remove the pancake to a cutting board. Let rest 1–2 minutes so it firms up and is easier to slice.
Serve: Cut into wedges or square pieces. Serve hot with the prepared dipping sauce. Pajeon is best eaten immediately while crisp.
Tips: Use cold water and a slightly loose batter for a lighter texture. For extra crispiness, add a little more rice flour or use a hotter pan (watching carefully to avoid burning). Leftovers can be reheated in a skillet to restore crispness.