Can I make it gluten-free?

Use rice flour with a tablespoon of potato starch; the pancake will be crisp but slightly more delicate.

It is best fresh. Reheat in a dry, hot pan (not the microwave) to bring back the crunch.

What is the difference between pajeon and buchimgae?

Buchimgae is the general word for Korean pancakes; jeon is a near synonym. Pa means green onion.

Pajeon (Korean Scallion Pancake) Recipe

Pajeon is a thin, crisp-edged pancake made by laying whole green onions in a hot oiled pan and pouring a light batter over them. Add squid and shrimp and it becomes haemul pajeon, the seafood version. Cut into squares and dipped in vinegar soy sauce, it is the classic rainy-day snack.

📝 How to make pajeon

Cut the green onions to the length of your pan, halving the thick white parts lengthwise.

Mix the pancake mix with ice-cold water until just combined — a few lumps are fine.

Heat 2 tablespoons of oil in a large pan over medium-high heat and lay half the green onions side by side in the pan.

Pour half the batter over the onions to just coat them, and scatter seafood and chili on top. If you like, drizzle a beaten egg over the surface.

Cook for 3–4 minutes until the edges are crisp and golden, then flip. Add more oil around the edges, press down with the spatula and cook for 3 minutes. Flip once more for 1 minute.

Cut into squares and serve hot with the dipping sauce. Repeat with the rest.

💡 Tips for the best pajeon

Ice-cold batter, a thin layer and plenty of oil are the secrets of a crisp pancake.
Do not overmix the batter — it makes the pancake chewy.
No pancake mix? Use 1 cup all-purpose flour, 1 tablespoon starch and ½ teaspoon salt.

Rainy days and makgeolli

Koreans crave jeon on rainy days — it is often said that the sizzle of the pan sounds like rain — and pajeon with a bowl of makgeolli (milky rice wine) is a classic pairing. Dongnae in Busan is historically famous for its pajeon.

Pajeon belongs to the large family of jeon (pan-fried, battered dishes), alongside kimchi-jeon, buchu-jeon and the egg-battered fish and zucchini served at holidays.