Pajeon Recipe: Easy Korean Scallion Pancake with Dipping Sauce 2026

Pajeon is Korea's beloved savory pancake, a golden, crispy disk packed with fresh scallions and vegetables. Its name comes from pa, meaning scallion, and jeon, referring to pan-fried fritters, so it's no surprise that scallions take center stage. This version pairs tender scallions with julienned carrot in a simple flour batter, then serves it with a tangy soy dipping sauce.

The batter comes together in minutes from pantry staples: wheat flour, cornstarch, water, and an egg. Cornstarch is the secret to that irresistible crunch, while a quick sauté of the vegetables before they hit the pan deepens their flavor. You can cook it in a 24 cm skillet for a medium-thick pancake, or use a wider pan up to 26 cm for a thinner, extra-crispy result.

No pajeon is complete without its dipping sauce. A blend of light soy sauce, brown sugar, sesame oil, and rice vinegar creates the classic savory-sweet accompaniment, finished with toasted sesame seeds and optional fresh chiles. Dip each bite-sized piece just before eating for the full experience.

Ingredients for Pajeon

This recipe makes 2 servings as a main dish.

• 1 carrot
• 8 scallions
• 70 g wheat flour
• 70 g cornstarch
• Salt
• Freshly ground black pepper
• 130 ml water
• 1 egg
• 2 tablespoons sunflower oil
• 75 ml light soy sauce
• 1 teaspoon brown sugar
• Half a teaspoon sesame oil
• 1 teaspoon rice vinegar
• Fresh chiles (optional)
• 1 teaspoon sesame seeds

How to Make Pajeon Step by Step

1. Prep the Vegetables

Start by washing 1 carrot and 8 scallions. Peel the carrot and cut it into fine julienne strips. Trim the roots off the scallions and cut them into 4 to 5 cm pieces, separating the firmer parts from the more tender, hollow green parts.

2. Mix the Dry Ingredients

In a bowl, combine the dry ingredients for the batter: 70 g wheat flour, 70 g cornstarch, salt to taste, and freshly ground black pepper.

3. Add the Liquid Ingredients

Pour 130 ml water into the bowl and whisk until the mixture is smooth and free of lumps. Then add 1 egg and keep whisking until you have a homogeneous batter.

4. Sauté the Carrot and Firm Scallion Parts

Heat 1 tablespoon of sunflower oil in a skillet over high heat. Add the julienned carrot along with the firmer parts of the scallions. Season with a pinch of salt and sauté for 1 to 2 minutes, until tender.

5. Add the Tender Scallion Greens

Stir in the green, tender scallion stalks and cook for 1 more minute.

6. Combine the Vegetables with the Batter

Add the sautéed vegetables to the bowl with the batter and mix well.

7. Cook the Pajeon

In the same skillet, add 1 tablespoon of sunflower oil and, once hot, pour in the batter from the bowl. Cook the pajeon over medium heat for 3 to 4 minutes, until golden on one side. Flip it like an omelet and cook the other side until golden and crispy.

8. Make the Dipping Sauce

While the pajeon cooks, prepare the sauce. In a bowl, combine 75 ml soy sauce, 1 teaspoon brown sugar, half a teaspoon sesame oil, and 1 teaspoon rice vinegar. Optionally, add chopped fresh chiles to taste. Finish with 1 teaspoon sesame seeds and mix well.

9. Serve

Serve the pajeon fresh from the pan, cut into bite-sized pieces and accompanied by the sauce prepared in the previous step.

Tips for the Best Pajeon

Choose the Right Pan Size

A 24 cm skillet gives you a medium-thick pancake, which is what we used here. If you prefer a thinner, crunchier pajeon, go up to a 26 cm pan; for a thicker, heartier version, use a smaller one.

Don't Skip the Cornstarch

Cornstarch is key to the signature crispy texture. Combined with wheat flour, it keeps the pancake light inside while developing a golden crust on the outside.

Serve Immediately with Sauce

Pajeon is at its best straight from the pan while still crispy. The savory soy dipping sauce is essential, so mix it just before serving and dip each piece right before eating.

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