Introduction
Have you ever craved a dish that’s crispy on the outside, tender on the inside, and packed with flavors that transport you straight to a Korean street market? That’s exactly what you’ll find in pajeon – Korean green onion pancakes. Whether enjoyed on a rainy day with a warm cup of makgeolli (Korean rice wine) or served as a party appetizer, pajeon has a way of bringing comfort and joy to the table.
But what makes this humble pancake so special? Is it the irresistible crunch, the aroma of sizzling scallions, or the versatility of fillings that can be added? Let’s dive into the story, preparation, and magic behind pajeon.
History of Pajeon
Pajeon is part of Korea’s larger jeon family—savory pancakes made by pan-frying battered ingredients. Its name comes from “pa” (green onion or scallion) and “jeon” (pan-fried dish). While its exact origin isn’t documented, pajeon has been enjoyed for centuries, often as a celebratory dish or seasonal comfort food.
In the Joseon Dynasty, jeon was considered a noble delicacy, prepared during royal feasts and ancestral rituals. Over time, it became a beloved street food and family staple. Interestingly, pajeon is strongly associated with rainy days in Korea—a cultural tradition rooted in nostalgia and comfort.
Did You Know? Koreans often say the sound of rain resembles the sizzling of pajeon in the pan, which is why many crave it during storms.
Essential Ingredients for Pajeon
Making authentic pajeon doesn’t require exotic ingredients—just a few basics:
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Green onions (scallions): The star of the dish. Choose long, fresh ones.
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Batter: A mix of flour, water, and egg (or Korean pancake mix for extra crispiness).
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Seasonings: Salt, garlic powder, or a hint of soy sauce.
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Oil: Enough for shallow frying to create that signature crunch.
Optional Add-Ins:
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Seafood (squid, shrimp, or clams) – for haemul pajeon (seafood version).
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Vegetables like zucchini, carrots, or peppers.
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Kimchi – for a tangy twist.
Variations of Pajeon
Pajeon isn’t limited to just scallions. Some popular variations include:
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Haemul Pajeon (Seafood Pancake): Packed with shrimp, squid, and clams.
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Kimchi Jeon: A spicier, tangier version made with fermented kimchi.
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Buchujeon: Uses garlic chives instead of scallions.
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Hobak Jeon: Zucchini slices coated in batter and pan-fried.
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Vegetarian Pajeon: Filled with mushrooms, peppers, or carrots.
Preparation – Step-by-Step Guide
Here’s how you can make pajeon at home:
Step 1: Prepare Ingredients
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Wash and cut green onions into halves or thirds.
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Prepare seafood or vegetables if using.
Step 2: Mix the Batter
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In a bowl, whisk together flour (or Korean pancake mix), cold water, and an egg.
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The consistency should be slightly runny but able to coat the ingredients.
Step 3: Heat the Pan
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Add oil to a non-stick skillet over medium-high heat.
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Ensure enough oil to crisp up the edges.
Step 4: Assemble & Fry
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Lay scallions in the pan.
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Pour batter evenly over them.
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Add seafood or vegetables if desired.
Step 5: Cook to Perfection
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Fry until golden brown and crispy on one side (about 4–5 minutes).
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Flip carefully and cook the other side.
Step 6: Serve Hot
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Slice into wedges.
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Pair with a dipping sauce of soy sauce, vinegar, sesame oil, and chili flakes.
Cultural Significance of Pajeon
Pajeon is more than just food—it’s tied to Korean identity and traditions. On rainy days, families often gather around the table to share hot pajeon with makgeolli. It’s also a popular side dish during festivals, holidays, and social gatherings, symbolizing togetherness and comfort.
Serving Suggestions
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Pair with a tangy soy-vinegar dipping sauce.
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Enjoy alongside makgeolli (traditional rice wine).
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Serve as a side dish with Korean BBQ.
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Cut into bite-sized pieces for party appetizers.
Types of Jeon (Including Pajeon)
Pajeon belongs to a wide variety of jeon dishes:
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Donggeurangttaeng: Mini meat patties coated in egg.
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Gamja Jeon: Potato pancakes.
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Kimchi Jeon: Spicy kimchi pancakes.
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Bindaetteok: Mung bean pancakes.
Tips for the Perfect Pajeon
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Use ice-cold water for the batter—this makes pancakes crispier.
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Don’t overcrowd the pan; cook in batches if needed.
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Use plenty of oil; pajeon should be slightly shallow-fried.
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For an extra crunch, add cornstarch or rice flour to the batter.
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Flip only once—this ensures even cooking and crispiness.
Other Valuable Information
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Health Note: While fried, pajeon can be made healthier by using less oil and loading up on vegetables.
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Global Comparison: Often compared to Chinese scallion pancakes, but pajeon has a runnier batter and is less doughy.
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Did You Know? In Korean tradition, some believe eating pajeon during exams helps students concentrate, thanks to its egg-rich recipe.
Personal Experience – My Journey with Pajeon
I first tried pajeon on a rainy day in Busan. The vendor handed me a piping-hot slice of haemul pajeon, crispy on the outside, soft inside, and bursting with the flavor of fresh scallions and seafood. The combination of textures and flavors left me hooked. Later, when I recreated it at home, the aroma alone brought back memories of that rainy evening—a reminder that food is not just taste, but also nostalgia and connection.
Conclusion
Pajeon is more than just a pancake—it’s a cultural symbol, a comfort food, and a dish that connects people. From its royal beginnings to its role as beloved street food, pajeon continues to bring joy with every crispy bite. Whether you make it plain, with seafood, or with kimchi, pajeon proves that the simplest ingredients can create extraordinary flavors.
Frequently Asked Questions (FAQs)
1. What is the difference between pajeon and scallion pancakes?
Chinese scallion pancakes are dough-based, while pajeon uses a flour-and-egg batter.
2. Can I make pajeon without eggs?
Yes! Replace the egg with cornstarch and extra water for a vegan version.
3. What dipping sauce goes with pajeon?
A classic mix of soy sauce, vinegar, sesame oil, and chili flakes.
4. Is pajeon served as a main dish or side dish?
It can be both—served as an appetizer, side dish, or light meal.
5. How do I reheat leftover pajeon?
Reheat in a skillet to restore crispiness; avoid microwaving.
6. Can I freeze pajeon?
Yes, freeze cooked slices with parchment paper between them, then reheat in a pan.
