Easy 15-Minute Green Onion Pajeon Recipe

Introduction

Pajeon is a savory Korean green onion pancake that’s crispy on the outside and tender inside. This easy recipe takes just 15 minutes and uses simple ingredients to deliver a delicious appetizer or snack.

Ingredients

• 5 tbsp vegetable oil (or any neutral oil)
• 5 green onions
• 1/4 cup all-purpose flour
• 1/4 cup potato starch (or cornstarch)
• 1 tsp baking powder
• 1/8 tsp salt
• 1/2 tsp chicken bouillon powder
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 cup very cold water
• 2 tbsp regular soy sauce (or light soy sauce)
• 2 tbsp rice vinegar (or white vinegar)
• 1 tsp sesame oil
• 1 tbsp green onion (finely chopped, for dipping sauce)

Instructions

1. Step 1: Wash the green onions and pat them dry with paper towels. Trim off the roots, split each stalk vertically down the middle, and chop into 2-inch long pieces. Place them in a large mixing bowl.
2. Step 2: Add the flour, potato starch, baking powder, salt, chicken bouillon powder, garlic powder, onion powder, and very cold water to the bowl with the green onions. Mix just until combined—do not overmix.
3. Step 3: Heat 2 1/2 tablespoons of vegetable oil in a large non-stick pan over medium-high heat. Swirl the oil to coat the pan, then add the green onions from the batter spreading them evenly. Pour the remaining batter over to fill in gaps. Reduce heat to medium and cook until the bottom is crispy and golden with some charring, about 4 to 5 minutes.
4. Step 4: Carefully flip the pancake using a large spatula. Pour the remaining oil around the edges of the pan, swirl the pancake in the oil, and press down occasionally for even cooking.
5. Step 5: Transfer the cooked pancake to a cutting board and slice it into small pieces with a sharp knife.
6. Step 6: In a small bowl, mix the soy sauce, rice vinegar, sesame oil, and finely chopped green onion to make the dipping sauce. Serve alongside the pancake.

Tips & Variations

• Use potato starch for a lighter, crispier texture; cornstarch works well as a substitute.
• Keep the water very cold to help the batter stay light and crispy.
• For a vegetarian version, omit chicken bouillon powder or replace it with vegetable bouillon.
• Add finely chopped chili or red pepper flakes to the dipping sauce for a spicy kick.

Storage

Store leftover pajeon in an airtight container in the refrigerator for up to 2 days. Reheat in a non-stick pan over medium heat to restore crispiness, or use a toaster oven. Avoid microwaving as it can make the pancake soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pajeon without potato starch?

Yes, you can substitute potato starch with cornstarch, which also helps create a crispy texture.

What can I use if I don’t have chicken bouillon powder?

If you want to keep it vegetarian or don’t have chicken bouillon powder, omit it or replace it with a pinch of vegetable bouillon or extra seasoning.

Easy 15-Minute Green Onion Pajeon Recipe

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★★★★★

4.6 from 80 reviews

This Easy 15-minute Pajeon recipe delivers a crispy, savory Korean green onion pancake perfect for a quick snack or appetizer. Combining a simple batter with fresh green onions and a flavorful dipping sauce, this dish is pan-fried to golden perfection for a delightful texture and taste.

• Author: Maya
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Korean

Ingredients

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Pajeon Batter and Pancake

• 5 tbsp vegetable oil (or any neutral oil)
• 5 green onions
• 1/4 cup all-purpose flour
• 1/4 cup potato starch (or cornstarch)
• 1 tsp baking powder
• 1/8 tsp salt
• 1/2 tsp chicken bouillon powder
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 cup very cold water

Dipping Sauce

• 2 tbsp regular soy sauce (or light soy sauce)
• 2 tbsp rice vinegar (or white vinegar)
• 1 tsp sesame oil
• 1 tbsp green onion (finely chopped)

Instructions

1. Prepare Green Onions: Wash the green onions and pat them dry thoroughly with paper towels. Trim off the roots, split each stalk vertically down the middle, and chop them into 2-inch pieces. Place them in a large mixing bowl.
2. Make the Batter: Add all remaining batter ingredients—flour, potato starch, baking powder, salt, chicken bouillon powder, garlic powder, onion powder, and very cold water—to the bowl with green onions. Stir gently until just combined, avoiding overmixing to keep the batter light and airy.
3. Heat Oil: In a large non-stick pan, heat 2 1/2 tablespoons of vegetable oil over medium-high heat. Swirl the oil to coat the pan evenly.
4. Cook the Pancake Base: Spread the green onions evenly in the pan first, then pour the batter over them to fill any gaps. Reduce the heat to medium and fry the pancake until the bottom is crispy and golden with slight charring, about 4 to 5 minutes.
5. Flip and Fry Other Side: Carefully flip the pancake with a large spatula. Pour the remaining 2 1/2 tablespoons of oil along the pan edges, swirl the pancake to coat it with oil, and press down occasionally to ensure even cooking and crispiness.
6. Slice and Serve: Transfer the cooked pancake to a cutting board and slice into bite-sized pieces with a sharp knife.
7. Prepare Dipping Sauce: In a small bowl, combine soy sauce, rice vinegar, sesame oil, and finely chopped green onion. Serve the sauce alongside the pajeon for dipping.

Notes

• Use very cold water for the batter to ensure a crisp texture.
• Potato starch can be substituted with cornstarch if unavailable.
• Chicken bouillon powder adds umami but can be omitted for a vegetarian version.
• Cook on medium heat to prevent burning while achieving crispiness.
• Serve immediately for the best taste and texture.

Keywords: Pajeon, Korean pancake, green onion pancake, savory pancake, quick Korean recipe, appetizer, pan-fried pancake