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Maangchi's recipes by category:
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Kimchi
Essential Korean dish
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Side dishes
Banchan makes the meal
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Rice
Our most important grain
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Pancakes
Savory & simple
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Rice cakes
Tteok for every occasion
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Stews
Jjigae is our comfort food
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Noodles
Long noodles = long life!
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Soups
Guk at every meal
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Sundubu-jjigae
Soft tofu stew
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Desserts
Special sweet stuff
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Main dishes
Consider these mains
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BBQ
The Korean way to grill
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Fried chicken
Double-deliciousness
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One bowl meals
Nutritious, & convenient
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Easy
Anyone can make these!
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Lunchboxes
Dosirak made with love
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Appetizers
These could be first
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Fermented
Taste of centuries
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Staple ingredients
Korean cuisine basics
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Mitbanchan
Preserved side dishes
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Pickles
Quick-brined
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Spicy
We love spicy food : )
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Nonspicy
There are plenty!
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Beef
For meat lovers
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Seafood
Surrounded by the sea
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Pork
Some new dishes to try
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Chicken
Our most delicious
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Vegetarian
Seasonal, local, foraged
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Snacks
Quick dishes on the run
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Porridges
Good for your health!
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Cold dishes
Icy, cold, or just chilled
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Drinks
Fruits, grains, & herbs
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Not Korean
Fusion and western food
Kimchi
Essential Korean dish
Side dishes
Banchan makes the meal
Rice
Our most important grain
Pancakes
Savory & simple
Rice cakes
Tteok for every occasion
Stews
Jjigae is our comfort food
Noodles
Long noodles = long life!
Soups
Guk at every meal
Sundubu-jjigae
Soft tofu stew
Desserts
Special sweet stuff
Main dishes
Consider these mains
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious, & convenient
Easy
Anyone can make these!
Lunchboxes
Dosirak made with love
Appetizers
These could be first
Fermented
Taste of centuries
Staple ingredients
Korean cuisine basics
Mitbanchan
Preserved side dishes
Pickles
Quick-brined
Spicy
We love spicy food : )
Nonspicy
There are plenty!
Beef
For meat lovers
Seafood
Surrounded by the sea
Pork
Some new dishes to try
Chicken
Our most delicious
Vegetarian
Seasonal, local, foraged
Snacks
Quick dishes on the run
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains, & herbs
Not Korean
Fusion and western food
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My most popular Korean recipes
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Kimchi
Traditional-style spicy fermented whole-leaf cabbage kimchi
김치 -
Easy Kimchi
A traditional, simpler, & faster way to make kimchi
막김치 -
Japchae
Stir fried noodles with vegetables
잡채 -
Kkwabaegi
Twisted Korean doughnuts
꽈배기 -
Sundubu-jjigae
Soft tofu stew
순두부찌개 -
Yachaejeon
Vegetable pancake
야채전 -
Jjajangmyeon
Noodles with blackbean sauce
짜장면 -
Tteokbokki
Hot and spicy rice cakes
떡볶이 -
Dakgangjeong
Crispy and crunchy chicken
닭강정 -
Gimbap (aka Kimbap)
Seaweed rice rolls
김밥 -
Kimchi-jjigae
Kimchi stew
김치찌개 -
Kimchi-bokkeumbap
Kimchi fried rice
김치볶음밥 -
Bibimbap
Rice mixed with meat, vegetables, an egg, and chili pepper paste
비빔밥 -
Garaetteok
Long, cylinder-shaped rice cake
가래떡 -
Kimchijeon
Kimchi pancake
김치전
My most recent recipes
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Broccoli with tofu
Jan 10th
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Crunchy nut candy
Dec 29th
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Rice syrup
Dec 16th
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Stir-fried oyster mushrooms
Nov 21st
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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…
You learned so fast how to make crispy pancake! Smart!
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!!
The batter must be too thin. How about adding a little more flour to the batter.
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!
Thank you for sharing your modifications of this recipe! Sounds great!
I have a question about the doenjang soybean paste, is it okay if I use the Japanese white soybean paste?
yes, you can use it in this recipe. Good luck!
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!
Hi Stacy,
Here is the soybean paste you need: https://www.maangchi.com/ingredient/doenjang
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!
Great great! Happy cooking! : )
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!
Awesome! Welcome to my website! Happy cooking!
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! :)
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!
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 …
” it just absorbs a ton of oil ..” I suspect your stove is not hot enough.
Can I check if any kinds of floor is possible?
Yes, use all purpose flour.
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!
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!
Maangchi,
If I dont have soybean paste, what can I use to replace it and where can I get it? Thanks!
You can skip soybean paste if it’s not available. Use soy sauce or salt.
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!
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)
Hey, nice meeting you! Happy cooking!