Korean scallion pancake (pajeon, p’ajon or pa jun)

Korean scallion pancake (pajeon, p'ajon or pa jun)

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Author Connie Veneracion


  • 1 cup Korean pancake mix (buchimgae)
  • 1 small or half a large carrot peeled and cut into matchsticks
  • handful of the freshest mung bean sprouts that you can find
  • bunch of scallions cut into one-inch lengths
  • vegetable cooking oil


  • Add water to the pancake mix. How much? Start with 1/2 cup of water for a cup of pancake mix. Stir the water and pancake mix. The consistency should be similar to Western pancake batter. Rather thin and pourable but not watery. If the mixture is too lumpy and thick, add more water little by little until you get the correct consistency.
  • Korean scallion pancake (pajeon, p’ajon or pa jun)
  • Start adding the vegetables. First, the carrot sticks. Then, the mung bean sprouts. Finally, the scallions. Of course, you can change the order entirely. Or use some other combination of vegetables. But since this is a scallion pancake, don’t leave out the scallions.
  • Korean scallion pancake (pajeon, p’ajon or pa jun)
  • When all the vegetables have been added to the batter, stir.
  • Set the stove to medium heat. Pour enough oil into a frying fan so that the bottom is completely covered with oil. If you’re not using a non-stick pan, heat the pan before adding the oil to prevent the pancake from sticking. Don’t ask how that happens, I only know that it works.
  • Korean scallion pancake (pajeon, p’ajon or pa jun)
  • Pour in the batter. Using a spatula or the back of spoon, swirl the batter to spread it. Or, tilt the pan around to get the same effect.
  • Korean scallion pancake (pajeon, p’ajon or pa jun)
  • When the underside of the pancake browns along the edges (or you can lift the pancake carefully to peek underneath), flip it using a wide turner or spatula. Or, if you can manage it (I can’t), toss the pancake into the air to flip it.
  • Korean scallion pancake (pajeon, p’ajon or pa jun)
  • When both sides of the pancake are nicely browned, and crisp, lift and transfer the Korean scallion pancake to a cutting board. Cut the pancake into wedges. Why wedges and not rectangles or squares? To give everyone a share of the beautifully crisp edges.
  • Korean scallion pancake (pajeon, p’ajon or pa jun)
  • There is a traditional dipping sauce for Korean scallion pancakes but I made my own: hoisin sauce, black vinegar, chili flakes and a little sesame seed oil.


The video shows the ingredients you need in lieu of ready-to-use Korean pancake mix.