Korean Pancake With Scallions (Pa Jun)

Scallion pancakes with soy sauce

The Spruce

Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
149 Calories
6g Fat
18g Carbs
6g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 149
% Daily Value*
Total Fat 6g 8%
Saturated Fat 2g 8%
Cholesterol 104mg 35%
Sodium 397mg 17%
Total Carbohydrate 18g 7%
Dietary Fiber 2g 7%
Protein 6g
Calcium 82mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 for a Korean or other Asian meal.

As with many recipes and dishes, you can tweak it to your own taste—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).

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Ingredients

  • 2 cups flour
  • 2 eggs (beaten)
  • 1 teaspoon salt
  • 1 bunch scallions (green and white parts; halved lengthwise and cut into 2- to 3-inch lengths)
  • 1 1/2 cups water
  • 3 tablespoons oil (for cooking)
  • For serving: soy sauce or spicy dipping sauce

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Korean pancakes
    The Spruce 
  2. Mix the flour, eggs, salt, scallions, and water, 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. Add more water if needed.

    Korean scallion pancake batter
    The Spruce
  3. Heat a sauté pan over medium heat and coat it with a thin layer of oil.

    Hot pan for Korean pancakes
    The Spruce
  4. Pour batter to fill the pan in a thin layer (about 1/3 of your batter should fill a regular sauté pan, but the amount will depend on the size of your pan).

    Korean pancake batter cooking in a pan
    The Spruce
  5. Cook for 3 to 4 minutes until set and golden brown on the bottom.

    Thin Korean pancake being flipped in the pan
    The Spruce
  6. Flip over the pancake with the help of a spatula or plate (or flip it in the air if you are good at that).

    Flipping Korean scallion pancake
    The Spruce
  7. Finish by cooking 1 to 2 more minutes, adding more oil if necessary.

    Korean scallion pancake in the pan
    The Spruce
  8. Serve with soy sauce or a spicy dipping sauce.

    Korean pancakes with scallions cut on a board
    The Spruce
  9. Enjoy.

Tips

  • 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 with a sort of batter and pan-fried. You might also see it written in English as pajeon or pachon.

Recipe Variations

  • You can add thinly sliced red chile peppers and white onions to pa jun.
  • Carrots, zucchini, mushrooms, and kimchi are also popular additions to Korean scallion pancakes.
  • You can also make pa jun using 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.

How to Store and Freeze

  • Store leftover pancakes in the fridge in an airtight container separated by parchment or wax paper for up to three days. Reheat for a few minutes, flipping midway, in a lightly oiled skillet.
  • Cooked and cooled pancakes can be frozen. Separate each pancake using parchment or waxed paper, place in a freezer bag, and store for up to three months. Reheat frozen Korean pancakes in a lightly oiled skillet (flipping as needed) over medium-low heat until thawed, warmed through, and crispy.

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