|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 2g||7%|
|*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.|
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).
Click Play to See This Korean Pancakes With Scallions Recipe Come Together
Gather the ingredients.
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.
Heat a sauté pan over medium heat and coat it with a thin layer of oil.
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).
Cook for 3 to 4 minutes until set and golden brown on the bottom.
Flip over the pancake with the help of a spatula or plate (or flip it in the air if you are good at that).
Finish by cooking 1 to 2 more minutes, adding more oil if necessary.
Serve with soy sauce or a spicy dipping sauce.
- 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.
- 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.