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Crispy Korean Spring Onion Pancake (Pajeon)

Spring onion pancakes are a beloved part of Korean cuisine, often served as a comforting snack or a side dish.

With their crispy edges and soft, flavour-packed centre, these pancakes are great on their own or paired with a tangy dipping sauce. Whether you’re a fan of Korean food or just looking to try something new, this recipe is your ticket to a delicious homemade meal in minutes.

Servings
Feeds
1
Prep Time
5
mins
Cook Time
10
mins

Hey, I'm Verna!

I'm a content creator and influencer with a passion for Asian-inspired recipes, travelling, and restaurant reviews. Over the years, I've managed to accumulate hundreds of thousands of followers on Instagram and TikTok, and I'd like to think I've become a trusted source for culinary inspiration and travel recommendations for many.
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About this recipe

Looking for a quick, flavourful dish that’s perfect for solo meals? This Korean-style spring onion pancake, also known as pajeon, is the ultimate savoury treat.

Packed with crispy spring onions and a subtle spicy kick from gochugaru (if you like it spicy), this pancake is easy to make and comes together with pantry staples. The best part? You can indulge in it guilt-free knowing it’s perfectly portioned for one!

It’s the perfect recipe for busy days or when you want to treat yourself without breaking a sweat in the kitchen. Plus, it’s customisable! Keep it simple, or spice it up with gochugaru for that extra zing.

Why You’ll Love This Recipe
  • Quick and Easy: Ready in under 15 minutes.
  • Minimal Ingredients: You probably have most of these in your kitchen already!
  • Deliciously Versatile: Works as a snack, side dish, or light meal.

I just know you'll LOVE this!

Ingredients

For the pancake:

  • 10 stalks of spring onions, roughly chopped
  • 1/2 onion, thinly sliced
  • 1/2 tsp salt
  • 65g (1/2 cup) all-purpose flour
  • 1 tbsp cornflour/cornstarch
  • 170g (1/2 cup) water
  • 1 tbsp gochugaru (Korean chilli flakes), optional

For the dipping sauce:

  • 1/2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp rice vinegar
  • 1/2 tbsp water

Pair it with

Instructions

  1. In a mixing bowl, combine the all-purpose flour, cornflour, and salt. Gradually add water, stirring until a smooth, thin batter forms.
  2. Stir in the chopped spring onions, sliced onion, and gochugaru (if using) until evenly coated in the batter.
  3. Heat a large frying pan over medium heat and add a drizzle of cooking oil. Pour the pancake mixture into the pan, spreading it out evenly.
  4. Cook for 5–6 minutes on one side, then flip and cook for another 5–6 minutes, flipping occasionally to ensure even browning. The pancake should be golden and crispy on both sides.
  5. In a small bowl, mix soy sauce, sesame oil, rice vinegar, and water until combined.
  6. Slice the pancake into bite-sized pieces, serve with the dipping sauce, and enjoy immediately!

FAQs

1. Can I make this pancake gluten-free?
Absolutely! Swap the all-purpose flour with a gluten-free flour blend and ensure your soy sauce is gluten-free (look for tamari). The pancake will still turn out deliciously crispy.

2. What can I use if I don’t have gochugaru?
If you don’t have gochugaru, you can use red chilli flakes or paprika for a mild spice. Alternatively, you can skip it altogether for a non-spicy version.

3. Can I use other vegetables in the pancake?
Yes! This recipe is versatile. You can add julienned carrots, thinly sliced zucchini, or even chopped kimchi for a tangy twist.

4. How do I store leftovers?
Although this pancake is best enjoyed fresh, you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat it in a frying pan to restore its crispiness.

5. Can I double or triple the recipe?
Definitely! This recipe is easily scalable. Simply double or triple the ingredients to make more servings. Just ensure you cook the pancakes one at a time for even cooking.

6. What’s the best oil to use for frying?
A neutral oil with a high smoke point, like vegetable or canola oil, works best for frying the pancake and getting those crispy edges.

7. Can I make the dipping sauce sweeter?
Of course! Add a small amount of honey or sugar to the dipping sauce for a sweet and savoury balance.

8. Is this recipe vegan?
Yes, this recipe is naturally vegan as it doesn’t contain any animal products. Just double-check that your soy sauce and other ingredients are vegan-friendly.

9. What should I pair this pancake with?
You can enjoy it as a snack, but it also pairs beautifully with other Korean dishes like kimchi, a light soup, or a bowl of rice for a complete meal.

10. Can I freeze the pancake?
Yes, you can! Cook the pancake, let it cool completely, and store it in a freezer-safe bag. Reheat in a pan or oven until warmed through and crispy.

Video demonstration

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