This Korean scallion pancake recipe is easy to make and is always a big crowd-pleaser. It works as a hearty snack, an appetizer, or a side dish to a Korean or Asian meal.
As with most Korean recipes and dishes, you can tweak it to your own tastes—many people I know have their own versions of pa jun, and they're all delicious. It's frankly difficult to make a bad batch of scallion pancakes, since they work well with many different vegetables and even with different ratios of batter to scallions (in other words, more batter and fewer scallions, or less batter and more scallions and other vegetables).
If I have time, I like to add sliced red chili peppers and white onions to my pa jun (you might also see it written in English as pajeon or pachon). Carrots, zucchini, mushrooms, and kimchi are also popular fillings for Korean scallion pancakes.
If you are going to be using the ready-made batter available at Korean and other Asian groceries, see the bottom note for directions. Also, you'll get your best results with this recipe if you look specifically for so-called "Asian chives," which are thicker than regular skinny chives, but thinner than typical green onions.
Pa is the Korean word for scallion and jun (or jeon) means any food that is coated in a sort of batter and pan-fried. This recipe makes enough pancakes for four people to split as an appetizer or a side dish.
- 2 cups flour
- 2 eggs, beaten
- 1.5 cups water
- 1 bunch of scallions, halved and cut into 2-3 inch lengths
- 1 tsp salt
- 3 tablespoons oil for cooking
- Mix all ingredients together and let sit for about 10 minutes. Check the consistency before cooking — the batter should be a little bit runnier than American pancake batter, so that the pa jun cooks quickly and evenly.
- Heat a saute pan over medium heat and coat with a thin layer of oil.
- Pour batter to fill pan in a thin layer (about 1/3 of your batter should fill a regular saute pan).
- Cook for 3-4 minutes until set and golden brown on bottom.
- Turn over with help of spatula or plate (or flip it in the air if you are good at that) and finish by cooking 1-2 more minutes, adding more oil if necessary.
- Serve with soy or spicy dipping sauce.
*You can also make these using the ready-make “Korean Pancake Batter” (Buchimgae) from the Korean of Asian grocery store. You just add ¾ cup water to every 1 cup of dry mix and add whichever vegetables you wish.