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 toasted sesame seeds.

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  1. tails United Kingdom joined 6/11 & has 1 comment

    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!

  2. 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!

  3. korea4me South Korea joined 10/09 & has 54 comments

    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.


  4. cpalwes Seattle joined 4/11 & has 1 comment

    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!

  5. milgwimper joined 1/11 & has 6 comments

    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.

  6. Vitor Hugo Brasil joined 4/11 & has 1 comment

    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. :)

  7. kass joined 4/11 & has 2 comments

    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^

  8. Soju123 New York, NY joined 3/11 & has 21 comments

    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.

  9. Maha Jordan joined 12/10 & has 29 comments

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

  10. tcube singapore joined 5/10 & has 1 comment

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

    Thank you very much Maangchi.

  11. JamieF New Zealand joined 1/11 & has 120 comments

    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 :)

  12. foodeterian UB, Mongolia joined 3/11 & has 3 comments

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

  13. soko2usa Minnesota joined 4/09 & has 55 comments

    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!


  14. oneano joined 3/11 & has 1 comment

    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

  15. jaylivg Houston joined 7/10 & has 107 comments

    Maangchi , those look like chives .

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