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a white plate with korean scallion pancakes next to a bowl of sauce and fresh scallions
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4.74 from 34 votes

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

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.
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Main Course
Cuisine: Asian
Servings: 4 servings
Calories: 250kcal
Author: Amy Nash


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