Pajeon (Korean Scallion Pancakes)

Lightly cloaked in and held together by a batter, scallions are lined up and fried to create a thin and crispy crust on the outside and a tender, chewy interior. The batter is simple to make and requires no resting period, so you can pull this appetizer together quickly, even after guests have arrived.

Frequently asked questions

What is doenjang? 

Doenjang is a Korean fermented soybean paste. It differs from miso in that it is not fermented with rice or other grains. It’s coarse in texture and adds salty, sharp, umami flavor to dishes such as these scallion pancakes. Find it at most Asian grocery stores or online at seoulmills.com.

How should I serve these scallion pancakes?

With a savory, spicy dipping sauce of course. The sauce here is made with soy sauce, rice vinegar, and sesame oil and soaks nicely into the warm pancakes.

Notes from the Food & Wine Test Kitchen

The key to success here is to make sure you use enough oil and to manage the oil’s temperature closely, allowing time for it to reheat between batches, in order to get a crispy, caramelized exterior on these pancakes.

Though the recipe for the dipping sauce yields about 1/2 cup, you’ll only need to use about half of it. Our testers recommend saving the rest to use for dunking dumplings in, seasoning rice, and even drizzling on scrambled or fried eggs.

Make ahead

While the scallion pancakes are best fried fresh, the dipping sauce can be made ahead of time and be stored in an airtight container in the refrigerator for up to 3 days.

Suggested pairing

“Korean scallion pancakes are a staple at most of my family gatherings,” says sommelier Lauren Hoey of Jupiter in New York City. “They naturally call for a refreshing sparkling wine like Gusbourne Estate Rosé — full of red berry and floral notes, finishing with a zesty and lively salinity.”