This Korean scallion pancake (pa jun) recipe is easy to make and is always a big crowd-pleaser. It works as a hearty snack, an appetizer, or a side dish in a Korean or Asian meal.
As with most Korean recipes and dishes, you can tweak it to your own tastes—many people have their own delicious versions of pa jun. It's frankly difficult to make a bad batch of scallion pancakes. 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).
You can add sliced red chili peppers and white onions to pa jun. Carrots, zucchini, mushrooms, and kimchi are also popular additions to Korean scallion pancakes.
You'll get the 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. You might also see it written in English as pajeon or pachon.
- 2 cups flour
- 2 eggs, beaten
- 1 1/2 cups water
- 1 bunch scallions, halved and cut into 2- to 3-inch lengths
- 1 teaspoon salt
- 3 tablespoons oil, for cooking
- Mix all ingredients 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 it with a thin layer of oil.
- Pour batter to fill the pan in a thin layer (about one-third of your batter should fill a regular saute pan).
- Cook for 3 to 4 minutes until set and golden brown on the bottom.
- Turn over the pancake with the help of a spatula or plate (or flip it in the air if you are good at that) and finish by cooking 1 to 2 more minutes, adding more oil if necessary.
- Serve with soy sauce or a spicy dipping sauce.
Using Prepared Batter
You can also make pa jun using the ready-made Korean pancake batter (buchimgae) from a Korean or Asian grocery store. You just add 3/4 cup water to every 1 cup of dry mix and any vegetables you wish.