Green onion pancake

Pajeon 파전

Ever since I blogged about a pancake I made with wild green onions I picked in Central Park, many people expressed interest in the recipe through my blog, email, and Facebook page.


So I decided to take another field trip to pick more wild green onions and mugwort to make video recipes with the ingredients. I still have one more video to post from Mexico, but I’ll post it later. In the spring these wild vegetables are soft and tender. Soon they will get tough, and anybody who wants to pick them wild shouldn’t do it too late in the season. My next video will be a soup and snack made with wild grown mugwort. Then the last video that I filmed in Mexico will be released.

You could use green onions from a grocery store for this recipe.

Ingredients (for 1 rectangular pancake about 6×7 inches)

Green onions, flour, water, soybean paste, sugar, and vegetable oil.


  1. Clean, wash, and drain a handful of wild green onions (or about 10 stalks of normal green onion).
  2. Cut them into 5 inch long pieces.
  3. Make batter by mixing ½ cup flour, ½ cup water, 1 ts soybean paste, and ½ ts sugar in a bowl. Mix well until the batter is smooth.
  4. Place a non-stick pan on the stove and heat it up.
  5. Add about 3 tbs vegetable oil to the heated pan.
  6. Put the green onion on the pan parallel to each other, in the shape of a rectangle.
  7. Pour the batter over the green onion evenly.
    *tip: If you want some seafood (chopped squid, mussels or  fresh oysters) in your pancake add it on top of the green onion before pouring the batter.
  8. While the pancake is being cooked, keep patting it, pressing it slightly, and keeping it in a nice shape with your spatula.
  9. A few minutes later, when the bottom of the pancake turns crispy and golden brown, turn it over.
  10. Cook a few more minutes until the bottom of the pancake turns crispy and golden brown again, and flip it or turn it over.
  11. Cook another minute and transfer it to a serving plate.
  12. Serve hot with sauce.

Mix these ingredients in a small bowl:
2 tbs soy sauce, 1 tbs vinegar, 1 ts sugar or honey, chopped onion, chopped green or red chili peppers, and 1 ts roasted sesame seeds.




  1. K.Spyte Boston My profile page joined 11/16
    Posted November 16th, 2016 at 8:20 pm | # |

    These are just how I remember from Korea – thank you for this delicious recipe! They turned out so good, we didn’t even have time to take a picture! My boyfriend was skeptical, and said “those aren’t scallion pancakes…” But didn’t have much to say after he tried a bite ;-)

  2. chamelean75 United States My profile page joined 10/16
    Posted October 16th, 2016 at 2:16 pm | # |

    What type of vinegar do you use for the sauce? Is it rice vinegar or white vinegar or another type? Does it matter?

    • Maangchi New York City My profile page joined 8/08
      Posted October 18th, 2016 at 4:56 pm | # |

      It doesn’t matter. Any kind of distilled vinegar will work well. I used to love apple vinegar but these days I prefer white vinegar. My taste seems to have changed over time. : )

  3. rick0305 Malaysia My profile page joined 3/16
    Posted March 17th, 2016 at 9:34 pm | # |

    Can i replace soybean paste with other ingredient??

  4. Sara Alice My profile page joined 7/15
    Posted August 19th, 2015 at 1:48 am | # |

    I actually made two big seafood green onion pancakes. The ingredients are a bit different but it came out so good, very tasty!!! I also used unbleached all purpose flour, so the coloring may look off and I forgot to take a picture of the sauce, oh well, happy cooking!!!

    See full size image

  5. lifeasadaisy United States My profile page joined 12/14
    Posted December 7th, 2014 at 9:40 am | # |

    Due to food sensitivities and allergies, I am not sure what I can substitute for some ingredients in your recipes. I can’t have things made from soy and wheat. This also includes things like sou sauce but at least with soy sauce I can replace with coconut aminos. The flour in the recipe I can replace with an alternative floor like coconut, arrowroot, almond or rice but the soybean paste I’m not so sure of. Any suggestions? I think maybe a challenge for you could be to come up with alternatives for some ingredients so they are allergy free like instead of soy sauce use coconut aminos.

    • tweewin USA My profile page joined 8/11
      Posted January 27th, 2015 at 11:15 pm | # |

      I didn’t have bean paste. Only used 1 cup of flour, 1 cup of water, flax seeds, and a bit of sugar. Came out perfect. You don’t have to follow the recipe to the exact T to get pajeon to be correct. Just make sure you use non-stick pan and oil when pan frying it. =)

    • Boganis My profile page joined 6/15
      Posted June 4th, 2015 at 11:37 pm | # |

      Use rice flour, in place of your wheat flour, it is a true traditional Korean pancake ingredient plus it will make the outside of your pancake crispier. In place of soy sauce use Vietnamese fish sauce, both of these options are both authentic and should help you avoid your soy and wheat allergies.

  6. heathermarie New Jersey My profile page joined 10/14
    Posted October 4th, 2014 at 6:56 pm | # |

    I just tried making this tonight for my sister and I! I made a double batch of batter, just in case I messed up. Turns out that was a good decision on my part because the first one turned out awful and I had to scrap it. But the second one turned out FANTASTIC. The sauce was delicious, too. I didn’t get to take any pictures because we kind of ate it all in 2 seconds…

  7. Halfkimchi Ann Arbor, MI My profile page joined 7/14
    Posted July 20th, 2014 at 7:04 pm | # |

    Hi, Maangchi! I’m having trouble with steps 7 and 8. When I pour the batter the green onion/seafood scatter to the edges plus I have trouble flipping it. The pancake just kinda falls apart. What am I doing wrong and how can I fix it? Thanks!!

  8. crazycanadian Canada My profile page joined 7/14
    Posted July 17th, 2014 at 10:07 pm | # |

    I made these green onion pancakes using the thicker, store-bought green onions. I sliced them into thinner strips so they would be easier to chew when I make them. I also used salt instead of soy bean paste but it was still very delicious! I had this pancake and the delicious sauce with kimchi soup for dinner. Thank you, Maangchi, and I will definitely make this again!

    p.s. I love all of your recipes and have tried many!

  9. woleile U.S.A. My profile page joined 5/13
    Posted May 22nd, 2013 at 8:38 pm | # |

    I have a question about the doenjang soybean paste, is it okay if I use the Japanese white soybean paste?

    • Maangchi New York City My profile page joined 8/08
      Posted May 23rd, 2013 at 10:26 am | # |

      yes, you can use it in this recipe. Good luck!

      • Stacy My profile page joined 4/15
        Posted May 29th, 2015 at 1:44 pm | # |

        HI I love all your recipes and my son loves green onion pancakes with leek kimchi we bought…my question is WHICH soybean paste? There are several I know of and only 2 that I have…the dark brown ( used in soups etc) and chili pepper paste or Gochugang ( which we always have) do you mean one of these or the light brown soybean paste ( cant remember name , but I don’t have any handy)..Thank you and I hope you will respond quickly! Love everything you make!

  10. Heyssel-M USA My profile page joined 6/12
    Posted September 21st, 2012 at 1:23 am | # |

    I love this!! It’s so yummy! I was never much of a fan of green onions, but man Koreans know how to use these! So good!!!!!!!!!!! Thank you maangchi!

  11. ahoxx080 Minneapolis, MN My profile page joined 8/12
    Posted August 5th, 2012 at 3:54 pm | # |

    Hi Maangchi! Thank you for posting these recipes with videos, and for making Korean cuisine something that everyone can try at home. I didn’t grow up learning to cook Korean food, so I usually go to Korean restaurants in my area. Learning to cook Korean, however, gives you more of an appreciation for the complexity of ingredients and balance of flavor characteristic of Korean cuisine. I love your website! Keep up the great work!

  12. Toto Bonn, Germany My profile page joined 6/10
    Posted July 19th, 2012 at 12:17 pm | # |

    Oh I love this recipe. This year, summer in Germany is soo rainy and cold, so I decided to make my own Makgeolli wich is just wonderful with Pajeon. Pajeon and Makgeolli on a rainy day. Just awesome :)
    Thank you really much! :)

  13. Sali My profile page joined 6/12
    Posted July 10th, 2012 at 6:29 pm | # |

    I love all of your vegetable pancake recipes! They are really great to make in the summer, when there are fresh vegetables everywhere. I forgot to add sugar into the batter but the onion tasted so sweet I didn’t even notice it. :) Your wild green onions are so cute!

  14. hyde United States My profile page joined 2/12
    Posted February 27th, 2012 at 5:49 pm | # |

    I must be doing something wrong.. ;T__T Every time I make this, no matter how long on how low of a heat I cook it, the batter never cooks fully. Instead, it just absorbs a ton of oil and becomes gross …

  15. imalovingit Singapore My profile page joined 1/12
    Posted January 11th, 2012 at 1:16 am | # |

    Can I check if any kinds of floor is possible?

More comments to read! Jump to page: 1 2

Leave a Reply