🥞 Pajeon (Korean Scallion Pancake)

Name: Pajeon (Korean Scallion Pancake)
Total time: 25 min
Yield: 2
Cuisine: Korea
Ingredients: 120 g wheat flour; 1 egg; 180 ml cold water; 1 bunch scallions (about 100 g), cut into long pieces; 150 g mixed seafood (squid, shrimp), chopped; 2 tbsp vegetable oil; ½ tsp salt; Dip: 2 tbsp soy sauce, 1 tbsp rice vinegar, chilli flakes

Origin: Korea

400kcal

per serving · 200 g

200kcal

per 100 g

18 gProtein9 g / 100 g

18 gFat9 g / 100 g

44 gCarbs22 g / 100 g

Pajeon is a Korean savoury pancake made from a flour-and-egg batter packed with long scallions; the popular haemul pajeon version adds seafood such as squid and shrimp. It is pan-fried in a thin layer until crisp and golden at the edges, with tender, sweet scallions inside. It is cut into wedges and dipped in a soy sauce and vinegar dip, often shared as a side dish or snack.

Diets

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: seafood

Not veganbecause of: egg, seafood

Contains glutenbecause of: flour, soy sauce

Not keto22 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Crustaceans ⚠ Eggs ⚠ Soy ⚠ Molluscs

What it is made of

floureggscallionsseafoodsoy sauce

Recipe

2 servings25 min

Ingredients

120 g wheat flour
1 egg
180 ml cold water
1 bunch scallions (about 100 g), cut into long pieces
150 g mixed seafood (squid, shrimp), chopped
2 tbsp vegetable oil
½ tsp salt
Dip: 2 tbsp soy sauce, 1 tbsp rice vinegar, chilli flakes

Method

Whisk the flour, egg, water and salt into a smooth, thin batter.
Heat the oil in a large frying pan over medium-high heat and lay the scallions in the pan.
Scatter the seafood over the scallions and pour the batter evenly on top.
Fry for 4–5 minutes until the bottom is golden, flip and press down, then cook for 3–4 minutes more.
Mix the dip ingredients and serve the pancake cut into wedges.

How to make it lighter

Pancakes soak up oil; use a non-stick pan and about 1 tbsp (≈ 120 kcal) per pancake.
Make it thinner and load it with more scallions and seafood than batter.
Share one pancake as a side rather than eating it as a whole meal.

History

Pajeon belongs to the wider Korean family of jeon, pan-fried battered dishes. The seafood version is particularly associated with Dongnae in Busan, and pajeon is traditionally eaten on rainy days in Korea.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →