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. crazycanadian Canada 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!

    • Maangchi New York City joined 8/08
      Posted July 19th, 2014 at 9:54 am | # |

      Thank you for sharing your modifications of this recipe! Sounds great!

  2. K.Spyte Boston 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 ;-)

  3. chamelean75 United States 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 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. : )

  4. Sara Alice 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. heathermarie New Jersey 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…

    • Maangchi New York City joined 8/08
      Posted October 6th, 2014 at 12:05 pm | # |

      You learned so fast how to make crispy pancake! Smart!

  6. CrispyBottom71 Germany joined 7/17
    Posted July 10th, 2017 at 12:31 pm | # |

    Hello Maangchi, I’m a 14 years old kid from Germany! I’m interested in Korean food and I love your recipes soo much, they are amazing. :D I made pajeon several times, but the pajeon today were actually better than the other attempts! This time it was really crispy and delicious! I didn’t have soybean paste, so I used a bit salt. My previous ones were either burnt or not crispy…haha. Lots of love from Germany!

    See full size image

    • Maangchi New York City joined 8/08
      Posted July 11th, 2017 at 1:13 am | # |

      Congratulations! It looks crispy and delicious.

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

    Can i replace soybean paste with other ingredient??

    • Maangchi New York City joined 8/08
      Posted March 18th, 2016 at 5:30 pm | # |

      You can skip soybean paste and add soy sauce or salt.

  8. Halfkimchi Ann Arbor, MI 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!!

    • Maangchi New York City joined 8/08
      Posted July 21st, 2014 at 9:33 pm | # |

      The batter must be too thin. How about adding a little more flour to the batter.

  9. woleile U.S.A. 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 joined 8/08
      Posted May 23rd, 2013 at 10:26 am | # |

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

      • Stacy 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. cluvy Singapore joined 12/11
    Posted January 4th, 2012 at 4:20 am | # |

    I absolutely love this recipe! It makes really crispy pancakes. I add abt 1/2tspn of baking soda to the flour mixture to make it more crispy. I don’t have doenjang at home so I used miso instead. Once I replaced it with soy sauce as my friend was vegetarian and it worked out really well. It’s definitely best eaten hot and crispy! When I have the chance, I shall try adding seafood to the pancake!

  11. littlemissdia Makati City, Philippines joined 5/17
    Posted May 23rd, 2017 at 7:27 am | # |

    Hi Maangchi! I’ve been an avid fan of uours and been trying out most of your side dishes! Too bad I didn’t take photos of ’em so now, I managed to snap a pic before we finish all the green onion pancakes. I love your blogs and your Youtube channel. Our cuisine is much different from yours however, my sister and I prepare Korean food in an almost everyday basis. And your blog has been our guide. Bless you!

    See full size image

  12. lifeasadaisy United States 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 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 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.

  13. Heyssel-M USA 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!

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

      Great great! Happy cooking! : )

  14. ahoxx080 Minneapolis, MN 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!

    • Maangchi New York City joined 8/08
      Posted August 6th, 2012 at 9:39 am | # |

      Awesome! Welcome to my website! Happy cooking!

  15. Toto Bonn, Germany 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! :)

  16. Sali 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!

  17. hyde United States 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 …

    • Maangchi New York City joined 8/08
      Posted February 28th, 2012 at 9:41 am | # |

      ” it just absorbs a ton of oil ..” I suspect your stove is not hot enough.

  18. imalovingit Singapore joined 1/12
    Posted January 11th, 2012 at 1:16 am | # |

    Can I check if any kinds of floor is possible?

    • Maangchi New York City joined 8/08
      Posted January 11th, 2012 at 1:18 am | # |

      Yes, use all purpose flour.

  19. dawnng Toronto joined 11/11
    Posted November 12th, 2011 at 3:54 pm | # |

    Hi Maangchi, thank you for the receipe. I have just successfully completed cooking my pajeon – one round with green onions and another round with puchu…and both taste just as good! My husband is coming home now, guess he will be my best food taster because he is a korean!

  20. YMee StP joined 9/11
    Posted September 28th, 2011 at 1:09 am | # |


    If I dont have soybean paste, what can I use to replace it and where can I get it? Thanks!

    • Maangchi New York City joined 8/08
      Posted September 28th, 2011 at 12:11 pm | # |

      You can skip soybean paste if it’s not available. Use soy sauce or salt.

  21. lubilubi cali joined 9/11
    Posted September 14th, 2011 at 6:12 pm | # |

    hi maangchi! i recently found your website and i love it. i can’t have gluten and was wondering if rice flour would be a good substitute for all purpose flour for this recipe. thank you!

  22. ahnie1950 philladelphia joined 9/11
    Posted September 3rd, 2011 at 5:32 pm | # |

    Maangchi, My daughter introduced me to your web site. I am so glad that she did. I will really enjoy it.
    I would like to add to your recipe —- fine chopped up jalepeno ( if any one liked a little spicy food)

    • Maangchi New York City joined 8/08
      Posted September 4th, 2011 at 10:57 am | # |

      Hey, nice meeting you! Happy cooking!

  23. tails United Kingdom joined 6/11
    Posted June 4th, 2011 at 7:42 am | # |

    Hi Maangchi, I really like to make this pancake I also add courgette and carrot :)

    But I often find mine is not crispy what is ½ cup in grams measurement? Also why dont you add egg?

    I made dahk bulgogi maybe you can do a recipe!

  24. vircabutar joined 2/11
    Posted April 19th, 2011 at 10:43 pm | # |

    Hi Maangchi,
    I just made this pancake and it was SOOO delicious.
    Next time, I want to experiment with adding some rice flour to make it even more crunchy. Thank you!

  25. korea4me South Korea joined 10/09
    Posted April 19th, 2011 at 12:38 pm | # |

    Manchi, I made this recipe for my son’s 23rd birthday today and, OMG, soooooo delicious! I used normal spring onions but I hope to use the wild variety one day.


  26. cpalwes Seattle joined 4/11
    Posted April 5th, 2011 at 10:36 am | # |

    I made this with wild garlic from H-mart and saved some of the bulbs to plant them in my garden. I hope to have some growing for next time. The pancake was so crisp and good–better than from a mix!

  27. milgwimper joined 1/11
    Posted April 4th, 2011 at 9:44 am | # |

    Are those plants leaves flat or hollow? The reason I am asking is because there are two plants that are somewhat similar. One is wild onion and the other is wild garlic, and both are edible.

    • milgwimper joined 1/11
      Posted April 4th, 2011 at 10:25 am | # |

      I had to show this to my girlfriend because she has wild garlic over running her garden.

  28. Vitor Hugo Brasil joined 4/11
    Posted April 3rd, 2011 at 9:31 pm | # |

    Hi Maangchi, I don’t know if you know… anyway. Searching for wild ingredients is really great, but you must choose “clean” area.

    Urban areas, the soil could be contaminated by lead and some plants absorve this heavy metal. If you eat them, you can guess what happen.

    So, be careful. :)

  29. kass joined 4/11
    Posted April 1st, 2011 at 6:06 am | # |

    maangchi, i am your fans from hong kong.
    i love your recipe and really helpful. your cook is amazing good~
    i tried your recipe of “Soondubu jjigae”, it is so delicious and i love it so much!~thank you~

    can you teach “소갈비찜”? i tried it with my family in hongkong restaurant and its tastes very good. therefore, I really want to learn “소갈비찜”, can you share with us?
    looking forward to your next video~^O^

    • Maangchi New York City joined 8/08
      Posted April 1st, 2011 at 6:07 pm | # |
      • kass joined 4/11
        Posted April 1st, 2011 at 9:21 pm | # |

        hi, Maangchi ~^O^
        thank you so much~
        would you mind to tell me more about this


        is it same with your recipe? i found this has more sweet sauce and some red jujube.

        how to make it??sorry for causeing you such a great time for answering my question~

        thank you so much!~~^O^

  30. Soju123 New York, NY joined 3/11
    Posted March 31st, 2011 at 3:42 pm | # |

    How great that you foraged in the park for ingredients. I am inspired and this looks delicious!!!

    I hope you show us how mugwort looks in the wild when you post your soup recipe.

  31. Maha Jordan joined 12/10
    Posted March 31st, 2011 at 8:21 am | # |

    It seems you had a lot of fun out there picking the green onion ,
    nice idea

  32. tcube singapore joined 5/10
    Posted March 31st, 2011 at 6:39 am | # |

    It looks really delicious! I will cook and try it!! :D

    Thank you very much Maangchi.

  33. JamieF New Zealand joined 1/11
    Posted March 31st, 2011 at 2:56 am | # |

    Wow what a great video! Every time they get better and better. I refresh your site many times every day to see if there is a new video (now that I have watched all of them). I really hope I can find some wild green onions so I can make this – it looks so delicious and nothing is better than food cooked with free wild vegetables :)

    • Maangchi New York City joined 8/08
      Posted March 31st, 2011 at 9:10 am | # |

      You could use green onions sold at a grocery store, too. I know you love seafood! Add some oysters to the pancake. If you add some seafood to this recipe, it’s called “haemul pajeon” haemul means seafood in Korean.

      • JamieF New Zealand joined 1/11
        Posted March 31st, 2011 at 3:33 pm | # |

        I am definitely going to try that – it is oyster season so I can try it right away :)

  34. foodeterian UB, Mongolia joined 3/11
    Posted March 31st, 2011 at 12:16 am | # |

    Lovely I almost daily eat this side dish in rest. I love to eat koren food …..

  35. soko2usa Minnesota joined 4/09
    Posted March 30th, 2011 at 10:45 pm | # |

    One thing to remember when foraging in a city – if you don’t know, call the park and ask if they use pesticides and when/if they spray/administer them.

    Can’t wait to make this pancake! I love jeon!


  36. oneano [email protected] joined 3/11
    Posted March 30th, 2011 at 10:09 pm | # |

    What is this sauce called? My wife and I make a huge batch every week or two and put it on pancakes, noodles, rice and more.

    These pancakes looks great, I cannot wait to try them . . if I can convince my wife to eat food grown in our yard :D

  37. jaylivg Houston joined 7/10
    Posted March 30th, 2011 at 10:07 pm | # |

    Maangchi , those look like chives .


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