The whole point of pajeon is contrast: a lacy crisp exterior against a tender interior packed with scallions and seafood. That crispness only happens with enough hot oil and a batter kept cold and thin, so the edges fry rather than steam.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep20 min
Cook15 min
Makes2 pancakes
CuisineKorean
Cost$$$
Dairy-free
Contains eggs · gluten · shellfish · soy · sesame
Make it gluten-free: swap in a gluten-free flour blend (check the other labels too).
The Ingredients — and where to get them
Cook for2pancakes
All-purpose flour
The base of the batter; a splash of cold sparkling water lightens it for extra crisp.
Mix batterWhisk flour, egg, and ice-cold water into a thin batter; keep it cold so the pancake fries crisp instead of gummy.
LayerLay a bed of scallions in a hot oiled pan, pour batter over, and scatter chopped seafood on top so it presses into the pancake.
Fry crispFry in a generous slick of oil over medium-high heat 4-5 minutes per side until the edges are deep golden and lacy. Add more oil at the edges to crisp them.
ServeFlip once, press flat, and cut into wedges; serve hot with the soy-vinegar dipping sauce.
Open data. Every maker on this site is published as a free dataset under CC BY 4.0 — use it in anything, commercial or not, as long as you credit 5best2buy. Browse the datasets →