This Green Onion Pancake (Pajeon) is one of my favorite go-to recipes when I want something fast, flavorful, and deeply satisfying.
It’s crispy on the outside, tender on the inside, and packed with the bold, savory bite of fresh green onions.
Perfect as a quick snack, a savory breakfast, or a starter for any Asian-inspired meal, this pancake hits every note!
Why You’ll Love This Recipe
Fast and easy – Comes together in under 30 minutes.
Crispy perfection – Golden edges with a soft, chewy center.
Pantry-friendly – Uses everyday ingredients.
Deliciously dippable – Pair with a tangy soy-vinegar sauce.
Customizable – Add seafood or kimchi for extra flair.
What You’ll Need (Ingredient Highlights)
Green onions – The star ingredient for flavor and texture.
All-purpose flour & potato starch – Creates the perfect crispy and chewy combo.
Garlic and onion powder – Add deep savory notes.
Chicken bouillon – Adds umami depth to the batter.
Ice-cold water – Key to creating a light, lacy batter.
Vegetable oil – For crisping the pancake to perfection.
Soy sauce, vinegar, sesame oil – A classic dipping trio.
Pro Tips Before You Start
Pat green onions very dry – Moisture can ruin the crisp.
Use cold water – Helps create a lighter, airier batter.
Don’t crowd the pan – Spread the batter evenly and thinly.
Flip carefully – Use a wide spatula or two for even turning.
Press down while frying – Ensures a crunchy crust.
How to Make Green Onion Pancake (Pajeon)
Step 1: Prep the Green Onions
Wash green onions thoroughly and pat them completely dry.
Trim roots, then slice lengthwise to split the thicker whites.
Cut into 1.5-inch pieces and place in a large bowl.
Step 2: Make the Batter
Add flour, potato starch, baking powder, salt, bouillon, garlic powder, onion powder, and ice-cold water to the bowl with green onions.
Mix gently until just combined—don’t overmix.
Step 3: Fry the Pancake
Heat 2.5 tbsp of oil in a nonstick skillet over medium-high.
Once hot, swirl to coat the pan.
Use tongs to add green onions first, spreading them in a thin, even layer.
Then pour in the remaining batter and fill any gaps.
Gently shake or spread for even distribution.
Step 4: Crisp and Flip
Reduce to medium heat.
Fry for about 3 minutes, until the bottom is crispy golden and onions are slightly charred.
Flip using a wide spatula.
Add the remaining oil around the edges and swirl the pancake again.
Cook another 2–3 minutes, pressing down slightly for extra crispiness.
Step 5: Slice and Serve
Transfer the pancake to a cutting board. Slice into wedges or squares.
Plate on a large serving dish.
Step 6: Make the Dipping Sauce
Mix soy sauce, rice vinegar, sesame oil, and chopped green onions in a small bowl.
Serve alongside the pancake.
What to Serve It With
Kimchi – Adds spicy, fermented kick.
Soju or makgeolli – Traditional Korean pairings.
Miso soup – For a cozy, balanced meal.
Stir-fried vegetables – For a fresh, vibrant side.
Variations / Substitutions
Add shrimp – For a classic seafood pajeon.
Try kimchi – A spicy fermented twist.
Swap bouillon – Use mushroom powder for a vegetarian option.
No potato starch? – Cornstarch works as a great substitute.
Storage & Leftovers
Fridge – Store in an airtight container for up to 3 days.
Reheat – Re-crisp in a pan over medium heat or air fryer.
Freeze – Flash freeze slices, then store in a freezer bag. Reheat directly from frozen.
FAQs
Can I use just flour without starch?
You can, but it won’t be as crispy. Starch gives it that signature crunch.
Is this recipe vegetarian?
Yes, just skip the chicken bouillon or use a plant-based version.
Why does my pancake stick to the pan?
Make sure to use enough oil and a true nonstick pan or well-seasoned cast iron.
Can I double the recipe?
Absolutely—just cook in batches so the pancake stays crisp.
Is it spicy?
Not at all, but you can add sliced chilies to the batter for heat.
What’s the texture like?
Crispy outside, chewy and onion-packed inside.
Final Thoughts
This Korean green onion pancake is pure comfort food.
Crisp, savory, and satisfying with every bite, it’s perfect for sharing or savoring solo.
Once you taste that golden edge and sweet-savory onion center, you’ll be hooked.
