This recipe for Korean Pancakes (called Pajeon or Pa Jun) with Scallions and Dipping Sauce is wonderful for a snack, appetizer or light lunch. The tender scallions impart a fresh, mild bite without making the pancake too onion-y, and the slightly sweet and savory dipping sauce is the perfect complement to the crispy, fried pancake.

If you are looking for some great appetizer recipes, be sure to also check out our Crispy Loaded Potato Skins, Bacon-Wrapped Jalapeno Poppers, and Homemade Mozzarella Sticks.

A white, rectangular plate with sliced Korean Scallion Pancake on it, served with a soy-based dipping sauce.

I'm definitely not an expert when it comes to Korean food. In the first place, I'm not from Korea, and to make things worse, I've never even been there. But one thing I have learned through my culinary adventures and travel experience is that almost every culture has some form of pancake, whether it's sweet or savory.

So today I'm sharing a recipe for wonderful savory and crispy Korean pancakes!

When I decided to do a week's worth of Korean-inspired recipes as a way of learning about and celebrating a culture that is new to me, I knew I wanted to see what kind of pancakes Korea had to offer.

Thanks to an awesome food blog called Korean Bapsang, which is written by a Korean-American mom, I found a great explanation about pajeon (sometimes spelled Pa Jun) with a recipe for a seafood scallion pancake that I used as my guide for this, much more basic, Korean pancake with scallions.

A full, round crispy Korean pancake (Pajeon or Pa Jun) made with scallions and served with a dipping sauce.

While you can add in any vegetables (grated carrots, zucchini, thinly sliced peppers, kimchi or potatoes) or protein (especially seafood, like shrimp, squid, oysters, and clams) that you like to your pajeon, at it's most basic level it is just a savory pancake, fried in a little bit of oil, with a bunch of scallions in it.

Is there a difference between scallions and green onions?

Nope! Scallions and green onions are actually the same thing! They are long, with a white stem end that does not bulge out (unlike a Spring Onion, which actually is different from a green onion or scallion).

Scallions are not as intense as regular onions and can be used raw or cooked. The whole thing (both white and green parts) can be eaten, and scallions are frequently used in many types of Asian cuisine, including Korean.

Scallions are a vegetable that are almost always on hand in my crisper because I use them all the time in recipes or just to throw into my eggs or tuna or quesadillas or whatever.

If your scallions are really thin like the ones in these pictures, you can throw them into the pancake whole, just chopping them once in the middle so they fit in the pan.

If you have thicker scallions on hand, you might want to slice them in half lengthwise.

The ingredients for Pajeon, a crispy Korean pancake recipe with scallions.

What makes for a crispy Korean pancake recipe?

One of the best things about this savory pancake is the texture, which is achieved through a combination of factors. The first is actually frying the pancake in a little hot oil in a pan.

If you go to flip the pancake and all the oil has been absorbed, you may want to add a little more to the pan to cook the other side.

A non-stick pan on a stove with the batter cooking for a crispy Korean pancake with scallions in it.

Another trick is to add some cornstarch to the pancake batter, which also helps achieve a crispiness that you just don't get with flour alone.

A glass mixing bowl with a simple batter for making crispy Korean scallion pancakes, with a bunch of scallions behind it on a cutting board.

And a third technique that Hyosun at Korean Bapsang talks about is the importance of using ice cold water in the batter. That cold batter hitting the hot oil results in a crispier pancake.

Korean pancakes are a wonderful, savory snack and something super easy to whip up with pantry staples, as long as you have some scallions sitting around in your fridge. They are also a great, simple way to try exploring another culture that I know I for one am not nearly as familiar with as others!

korean scallion pancakes on a white plate next to chopsticks and a bowl of dipping sauce in back

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Korean Pancakes with Scallions and Dipping Sauce (Pajeon or Pa Jun)

4.75 from 36 votes
Amy Nash
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Main Course
Cuisine Asian
Servings 4 servings
This recipe for Korean Pancakes (called Pajeon or Pa Jun) with Scallions and Dipping Sauce is wonderful for a snack, appetizer or light lunch.  The tender scallions impart a fresh, mild bite without making the pancake too onion-y, and the slightly sweet and savory dipping sauce is the perfect compliment to the crispy, fried pancake.


Pancake Ingredients

  • 1 bunch scallions washed, with the ends trimmed and cut in half lengthwise if thick
  • ¾ cup all-purpose flour
  • 2 Tablespoons cornstarch
  • 1 clove garlic minced
  • ½ teaspoon salt
  • ¾ cup ice water
  • 1 egg lightly beaten, divided
  • 4-6 Tablespoons vegetable oil

Dipping Sauce

  • 1 Tablespoon soy sauce
  • 1 Tablespoon water
  • 1 teaspoon rice vinegar
  • 1 teaspoon thinly sliced scallions
  • 1 clove garlic minced
  • ½ teaspoon sesame oil
  • ½ teaspoon sugar
  • ¼ teaspoon toasted sesame seeds
  • Pinch of red pepper flakes
  • Freshly ground black pepper



  • Cut off ends of scallions and slice in half lengthwise, if the scallions are thick, and in the middle if they are too long to fit in the pan.  
  • In a large bowl, mix the flour, cornstarch, salt, garlic, and half of the egg with the ice water.  If the batter seems too thick, add a little more water (about 1 teaspoon at a time) until the batter is runny, but still slightly thick.  
  • Heat 2 tablespoons of the oil in a non-stick pan over medium heat, then pour half of the pancake batter into the pan, swirling it into a thin pancake similar to how you would form a crepe.  Immediately arrange half of the scallions on top of the batter in a single layer.  
  • Drizzle with half of the remaining beaten egg, then cook until the bottom is golden brown (about 3 to 4 minutes), then flip over and cook another 3 to 4 minutes, add more oil, if necessary, until the pancake is crisp and golden brown.  
  • Repeat with remaining batter and ingredients, then serve hot with dipping sauce.

Dipping Sauce

  • Combine all of the ingredients for the dipping sauce in a small bowl and whisk together.  


Receipe adapted from Korean Bapsang.


Calories: 250kcal | Carbohydrates: 23g | Protein: 4g | Saturated Fat: 11g | Cholesterol: 40mg | Sodium: 562mg
Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!

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About the author

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

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Reader questions and reviews

  1. 5 stars
    I have never tried Korean food, but it’s meals like this that make me really want to. That dipping sauce sounds amazing.

  2. 5 stars
    I love savory Korean pancakes!!! We usually get them as a side when we go out for some spicy delicious Tofu soup on a cold day. Your homemade version looks super yummy.

  3. These look divine and I admire your being adventurous and wanting to learn about new foods and cultures. There is so much we can learn and apply to our own foods and cooking.

  4. This is something new and different.. I love using scallions alot in my cooking and always there in my kitchen.. can't wait to give this dish a try!

  5. Hi, it says to mix the egg into the batter but also to drizzle the egg over the pancake in pan. Should there be two eggs? Thanks!

    1. Sorry about that! It's just one egg, but you actually divide it and put half in the batter and drizzle the other half over the pancake while it is cooking. I updated the recipe to reflect the change!

      1. Amy, it still isn't clear.. If you are to repeat with remaining ingredients but your just finished pouring the rest of the egg over the first pancake, you are out of beaten egg.

        1. I just updated the recipe instructions to try to make it more clear. You add 1/2 the egg to the batter and are left with 1/2 of the egg for drizzling over the top. So you are using half of the half so that you have the remaining 1/4 left for the second pancake. Sorry for the ambiguity!

  6. this recipe was very confusing both in ingredients and in instructions. i ended up figuring out the ingredients but it got all messed up after the first flip and then putting more batter/scallion/egg right on top of what was flipped. had i not come back here and read the comments i would never have know that this recipe was to make TWO pancakes!!! " that you have the remaining 1/4 left for the second pancake."

    Readers BEWARE!

      1. Im about to veganize this recipe and add the 'Just Egg' product as my egg replacement. It works all the time and tastes amazing.

  7. $callions are expensive in the grocery. They're SO easy to grow in a pot on a sunny patio, balcony or porch step. Just be sure to get the "bunching onion" seeds from your local hardware or garden shop. Gently water as needed to keep soil moist but not soggy. You'll save $$$$ on your yearly food budget if you use them as much as I do! AND you're right--Scallion pancakes are served as comfort/drinking food in Korea all the time, if my K-dramas are right! They always make me hungry!

    1. I buy one bunch of scallions every 6 months or so. Use the tops and put the bottoms in a glass jar with a couple inches of water. In a few days they will be ready to transfer to soil. U will have tons of greens in no time.