It’s coooooooking time! I really love Korean savoury pancakes. They’re super easy to make and you can throw any ingredient inside of them. Today I’m making the most basic Korean pancake, 파전 aka Pajeon which is a yummy savoury green onion pancake.

The 파 (pa) part of this word means green onion, not to be mistaken with 양파 (yangpa) which is a white onion. The 전 (jeon) part of this recipe doesn’t translate exactly but rather means “anything dipped in a flour + water kindof batter and pan fried”. So for example, you can go to a jeon restaurant in Korea and order Seafood Jeon, Kimchi Jeon, Tofu Jeon, Oyster Jeon, Meatball Jeon, Zucchin Jeon, OR why not order 모듬전 (modem jeon) which means “assorted jeon” and get a mix of all of them? Just don’t mistake 전 Jeon for 튀김 (twigim) which is deep fried food!

To begin with, this recipe is ABSURDLY easy to create. You can’t screw it up. Any so many people have differing opinions. You want more greens onions and less batter? Go for it. More batter with a few sprinkled onions? Super duper. You want to add an egg to the batter rather than pour it onto while it’s cooking? Knock yourself out. I tested four different versions of the recipe before I settled on this method so it’s just my personal favourite.

Green Onions

Thought all green onions were the same, huuuuuhhhhhh??? Note, if you didn’t already, please go back and re-read that HUUHHHHH as Kanye West’s cameo in JYJ’s “Ayy Gurl”. The type of onions I’m using is like a cross between a chive and a green onion. It’s flat and thin but also wide. The stem is thicker than a chive but not tough like a green onion. I included four diagrams of different onions to help you out since I know different parts of the world have different types of ingredients. Now I do admit, I have had Pajeon in Korea that used picture 1 type of onion, the original “pa” if you will, but it was so tough when you but into it you just pulled out the whole onion awkwardly. Yup. Flapping in the wind like a cow eating grass. Moo. The reason I used the “Asian” chive is because you can easily tear it with your teeth but it also holds up against the heat and doesn’t turn into brown mush inside your pancake.

green onion1

green onion2

green onion3

green onion4

Cooking Tips

When it comes to making this pancake, the hardest part is actually the cooking. You want it to cover the surface of the green onions with batter as well as fill in the gaps between them so that it holds together. But don’t drown them, otherwise you won’t be able to taste them inside your thick doughy pancake.

When it comes to cooking it, you might want to do a small test run. Too hot a pan, the pancake burns and the inside is a gooey mess with uncooked onions. Too low of heat you might not get a nice crispy exterior. And have fun flipping it. I know I did. EVERY damn test pancake was a perfect flip and then on camera, KERRSPLAT!!. Listen guise…NO STRESS OR ANYTHING BUT IF YOU DON’T NAIL MAKING THIS PANCAKE THE WORLD MIGHT BLOW UP!! AGHGAHGHGAJHGJHGJH!! Ha ha joking. *crazy eyes*

Dipping Sauce Comments

If you’re Simon, you’ll be dipping this pancake in ranch, but for the the rest of us, the soy sauce + rice wine vinegar combo is a must. You’re welcome to adjust the amount of vinegar and sugar to your taste, I prefer more sour things so start with half the amount and add more to your taste. If you don’t like spicy food, leave out all the red pepper stuff.

Onto the recipe!

Pajeon Recipe (Savoury Green Onion Pancake)


1 cup flour
1 tsp salt
1 cup cold water

a big bunch of green onion (end stems cut off)
1 egg (beaten)
1 sliced red pepper (optional)

Dipping Sauce

1/4 cup soy sauce
1 tbsp rice wine vinegar
1 clove garlic (minced)
1 tsp sesame oil
1 red pepper (diced and de-seeded)
1/2 tsp sugar (optional)
1/2 tsp 고추가루 gochugaru aka hot pepper flakes (optional)


1 small sauce bowl
1 big mixing bowl
1 big flat frying pan
long cooking chopsticks or tongs
1 ladle for pouring batter
1 flipper


1. Take all the dipping sauce ingredients and dump them unceremoniously into a small bowl. Let them mingle and get to know each other for at least 20 minutes.

2. Dump the flour and salt in a mixing bowl big enough to fit the length of the green onions. Whisk in cold water to prevent it from being lumpy. Lumpy Space Princess batter sucks.

3. Beat one egg and set it aside for later.

4. Wash the green onions. Cut off any parts of the stems that are too tough. I also like cutting off the joined stems so that I don’t bite into one end and drag out three onions with it.

5. Get yer frying pan ready! Put it on medium heat and add oil for frying. Swirl the oil to coat the pan. NOTE: Use a pan big enough to match the full length of the onions. You want to be able to lay them out in the pan flat like a carpet. If you don’t have a big enough pan, chop the onions in half to match that pan size.

6. Once the frying pan is hot, gently place your green onions into your batter and coat them. Try to keep them in as straight a line as possible. You don’t want to violently stir the green onions into the batter and have them sticking up all crazy. The flatter the better.

7. The next part you have to work quickly! Using tongs or long cooking chopsticks, gently place the green onions which are now coated in batter into the hot pan. Try to lay them out as flat and evenly as possible. Quickly take the remaining batter and fill in any gaps between the onions to join them into one unified pancake. Use your flipper to shape the pancake if batter is spilling around like crazy.

8. Watch the surface of the pancake. After 1-2 minutes it will change from being liquid to being more solid with little bubbles starting to pop. At that point, pour the beaten egg evenly all over the pancake. Use the flipper to keep the egg from spilling out onto the pan, and fold it back onto the pancake.

9. After another 1-2 minutes the egg will become more solid. Use the flipper to gently check under the pancake to see if it is brownly nicely or burning rapidly. You want to flip it once the other side is lightly browned.

10. Once the other side is lightly browned, prepare to flip the whole giant pancake like a boss. BOOM! You just flipped it perfectly like a boss. I’m proud of you.

11. Let it cook for another 2-3 minutes checking to see if it’s browning on the other side. All together, it took me between 6-8 minutes to cook the pancake depending on how thick I made it!

12. Serve the pancake by slicing it into a grid shape and serve with the dipping sauce. You can use red pepper to garnish if you so please! Enjoy!


Final comments! If you don’t eat eggs, the egg is not totally necessary so feel free to leave it out. Also, since the flour to water ratio is 1:1, you can easily make this recipe bigger or smaller, and feel free to fool around with different type of flours. I tried whole wheat flour and it worked, but the pancake was much tougher tasting. If you are gluten free, I’ve used Bob’s Red Mill GF All Purpose Baking Flour and it was awesome for pancakes!

If you do end up making this recipe, don’t forget to leave a comment and let everyone know if you ran into any difficulties! The more tips and tricks we get from each other the better our Pajeons will become. Hahahah I feel like that sounded SO serious, like “WE CAN RID THE WORLD OF EVIL IF WE ALL TALK ABOUT OUR GREEN ONION PANCAKE EXPERIENCES”.

EDIT: Some people found the pancake batter to be too salty, so I reduced the salt from 1 tbsp to 1 tsp. I realized that I use a very chunky sea salt so it’s probably not a true tbsp and if you use fine grain salt it’s probably SO MUCH SALT! Thanks for all the notes everyone! ^^

  1. How can I make this not smokey? I use olive oil and after a while the pan starts to smoke and the fire alarm goes off… :/

  2. I tried this with rice flour… that was apparently a mistake. It had a good flavor, but it had the wrong consistency and it never got brown… ! The sauce still made it all worthwhile however, thank you!

  3. Just finished it and thank you gods of fabulous foods for 1 try 1 win scenario xD WOOO *runs off to munch everything*

  4. You guys should show recipes of other Korean foods cause… I just love you all! I made your Jajjangmyeon before but I replaced it with pasta since I didn’t have noodles (And I was lazy to get them) and me and my friend LOOOOOVED it. I just tried your Pajeon too (and modified it by adding sugar and cheese). Damn it was aweeeeeeesomeeee~~~

    Seriously, do more cooking recipes!

  5. I know I’m a bit late lol
    But I just wanted to tell you that you do an awesome job and I’m amazed by the variety of categories you do videos on. Your videos are professional but also funny and not boring like the most cooking shows. Also the part where Martina failed at flipping the Pajeon showes that little mistakes happen but I think that made the video even better because it happens to me all the time.
    Greetings from Germany!

  6. I am going to make this later, but I am still confused as to what type of flour I should use?
    Will any type be alright?

  7. Just made this but had no chives or spring onions so used very finely chopped leeks instead. It was D-LISH! Thanks for the recipe :)

  8. Woke up this morning and I wanted nothing more than to make something really quick to eat or else I’ll never eat again once I started studying. Mine didn’t turn out as crispy as I hoped it would be, and I also used the really thick green onions (though I sliced them up really thin), but it turned out really well and tasted really good!

  9. I love your cooking videos Martina! Please keep making them more at your leisure~! : D

    Long Time Nasty

  10. Thank-you so much for this recipe Martina!! I finally tried it out and my family loved it!! Everything went really well. I could only get regular green onions, so I sliced them up really thin and they turned out great. I need to make a lot more next time ^.^

  11. Martina, I was wondering if you could put up a Gluten free version of a Pajeon recipe! I have tried…but failed. So I was wondering if you have had any success and if so could you post it!
    Thank you very much!

  12. I think it is important to precise that you should use RICE flour. Plus is gluten-free. A good vegan option is to use egg substitute and mix it to your flour, it ends up EXTRA crunchy. Anyways, thanks. I made something delicious inspired by you. Couldn’t take a picture, we ate it straight from the pan.

  13. thank you so much! I made this today and got mad props from the family for the delicious snack. I had to improvise with the dipping sauce – we only had cider vinegar and i used sweet chilli sauce instead of red pepper – but it worked out really well. My flip? since i followed your instructions i had to mess it up and lost a corner of the pancake to the floor (and subsequently the cat), but i’m ok with that, i totally won’t lose sleep over the EPIC FAIL OF PANCAKE FLIPPING! *sobs*

  14. Flipped it and nailed it! yay! Looks good, tastes even better. I got a little bit too crazy with the red pepper and WOW. Good thing I like spicy food. Thank you guys for the recipe (and I love the editing of the video). On the other hand, I JUST CAN’T STOP CHANTING “PAJEON, PAJEON” AFTER WATCHING THIS VIDEO! Damn you Simon! XD

  15. I recently re-watched some of your older videos from 2009/10, I can’t believe how much you guys have improved! I don’t know much about video scripting/filming/editing but I can still tell that this cooking video is amazingly put together! I love how you make use of all the semiotic channels, how the visual and the accoustic signs, verbal and non-verbal, come together or work against each other to make a whole that is more awesome than its parts. What I’m trying to say, this is a really fun video!

    • Thank you! Leigh and I worked really really hard to come up with this cooking segment. I love cooking but I hate how some cooking videos drag on for a looooong time. I wanted something entertaining, funny, quick, and just semi-instructional to let people know what they’re getting into… not so instructional that you have to watch me chop onions and boil water for 2 minutes. :D Thank you very much again!!!

  16. 1 Tbsp of salt is a little too much, I feel. I followed the recipe through but man, was that pajeon salty(level 50). I would cut back on the salt next time, since there’s also the dipping sauce (total salty level 100)

  17. 1st time commenting on an EYK video, here we go, 8D

    So this is my second time making pajeon, the first time I used a recipe from Marja Vongerichten’s cookbook. This recipe was simpler, so I said ok. I picked up some Chinese chives from an Asian supermarket (I used scallions with Marja’s recipe). The scallions are a familiar taste unlike the Chinese chives, but the chives are better for cooking because they are skinnier and cook faster. I made this recipe using whole wheat flour, which looks strange in the bowl but it fries we’ll enough. I only used about 1/5 of the bunch of chives and ended up with three large pancakes. I cut the chives in half, otherwise I’d need a satellite saucer to fry them in. I used sesame oil to fry the first pancake (not reccomended), then I used vegetable oil for the next two; I put egg on the first two pancakes, but not the third. I need a better handle on this recipe because I think I made them too thick, but I didn’t want to end up with too many pancakes. One thing from Marja’s recipe I would HIGHLY reccomend is mixing in rice flour for a better crunch. The first time I made pajeon I mixed half all purpose flour and half rice flour, and the batter was spot on. I made the sauce from this recipe, awesome tast since I like salty and sour

    That’s my two cents for this video/recipe, thanks EYK

  18. Did the recipe really mean to call for a tablespoon of salt? I just tried making it and it’s so salty for me (but other than that it’s has a fabulous flavor, even though I minced an onion cuz I don’t have chives or Korean green onions…)

  19. I’m so happy you guys put this up! PLEASE PLEASE PLEASE make more recipes! You make them super easy to follow — and you know.. you guys are kinda hilarious :P

    I live in Canada and don’t know many Asian stores so I just used the one kind of green onion that was sold at Metro. Everything else was easy to find and it worked perfectly. I decided to slice the green onions in thin stripes since they were kind of thick. It turned out a little chewy and harder to cut than [I assume] the thinner special green onion would be. Nevertheless, it was SOOO delicious.

    AND OH MY GRAVY the sauce is sooo good! I couldn’t use sesame oil cuz my brother’s allergic to peanuts but I just used regular cooking oil. My family said it was really good.. though they couldn’t pronounce it and my sister wouldn’t eat it because she declared it was “Vegetable Pancakes” and “those aren’t supposed to mix!” But all well. To each his own.

    Thank you so much for the recipe! It was so good! PLEASE PLEASE make a Simon & Martina EYK Recipe Book! I would definitely buy it!

    — OH and the EPIC FLIP was EPICALLY TERRIFYING!! xD I kinda closed my eyes and almost splashed oil over everything, but it landed in the pan so HARRAH! Cheers from Canada!

  20. Great recipe, but… mine turned out far too salty. Lol I thought I read the recipe wrong, but nope, it clearly states 1tbsp salt, right!? Maybe I used a bigger table spoon or perhaps I just don’t know how to measure properly, either way, I definitely didn’t apply enough common sense whilst cooking!! I’m embarrassed! But, I’m looking forward to trying it again, because aside from the saltiness, the textures and flavours were just great! Took a pic of it as well, seen as though I don’t really do much cooking – well proud of how it turned out, ha! Thanks for sharing Martina. x

  21. I tried cooking pajeon today! It was delicious! I used #2 for it and it turned out great! Used 1 tsp of salt instead of 1tbsp and used balsamic vinegar because I did not have rice wine vinegar. I made the mistake of not spreading the spring onions out thin so the first pajeon was kinda… chunky. But taste-wise with the dipping sauce was awesome! Thanks Martina!

  22. Ahhh I just made it and it was SO SALTY!!! I think 1 tablespoon of alt is way too much! ; n;)~ I hope you guys see this ahhhhhhhhhhhhhh

  23. can you teach us how to make Bulgogi (the spicy kind)

  24. Hi there!

    PLEASE continue making those cooking noms videos! They remind of the time I was in Korea stuffing myself with yummy food all they and actually being able to cook Korean here in Switzerland is kind a cool, ya feel me? <3

  25. I love 전 and I just tried the recipe! The texture was just right, and everything I’m looking for in a 파전, but I think there might have been a typo in the recipe. Did you guys mean 1 tsp of salt instead of 1 tbsp of salt? I tried it with a tsp of salt and it was a little too salty, but I love love LOVE this recipe and will make it with less salt the next time :D

  26. I went to the Asian store and got the onions. They were called ‘green nira’. Not sure if that is the correct kind. uhhhh my pajeon dough was gooey on the inside even after cooking for a long time. How do prevent that in the future?

    • I think you could try making it thinner, or cook it with a lower flame so it cooks through without burning the outside before cranking up the heat to brown the outside of the pancake!

  27. Official pajeon report: I used the second type of green onion (only kind I could find at the grocery store) and it turned out fine. And by fine, I mean DELICIOUS. Food tastes so much better after you’ve seen a FAPFAP on it. Flipping, though… I failed. Miserably. The edge of the pajeon caught on the pan and left this big glob of batter. You’ll forgive me, right? Right?

    • Phhhft. OHHH MYY GAWDDD. <–hipster voice Well as you saw from the video I'm a prefect pancake flipper so I don't know if I can forgive you. :P

      • My first response from Simon and Martina! Life goal accomplished!
        I tried making pajeon again a few days after my first attempt and actually managed to flip it correctly. Redemption! I’m out of green onions now, though, so no more attempts until I buy more.

  28. Wow, I love cooking new food at home and this pajeon looks pretty easy with the right ingredients. Just wanted to know what sauce Martina used? How do you make it?

  29. I just made this.

    My gosh it’s yummy.

    I didn’t make the sauce, but I used a different sauce that I got from a recipe for Japanese Okonomiyaki. It was formulated to be easy for Americans to make (as in the availability of ingredients). It’s mayonnaise and barbecue sauce. It’s REALLY GOOD.

    Thanks for the recipe guys. It’s super good.

  30. How do I turn this into a kimchi jeon recipe? Do I just replace the green onion with kimchi?
    > I should probably google/youtube it…

  31. One problem I ran into when making this


    (~TT ATT)~

  32. I have a Korean flute student and her mom made this for me once. I didn’t know what it was at the time, but thought it was delicious! Thanks for another wonderful cooking tutorial :D

  33. Dear Martina~! I’ve just done pajeon. I don’t used to cook, so it isn’t very good, but my younger brother and father ate a few pieces and said it isn’t bad, but next time my pajeon should be thinner ^^. I think i used too long chives for my frying pan and made too much batter T_T Anyway, thank you for this recepty, I’ll looking forward next one ~( OuO)~

  34. Have you tried these with almond flour or coconut flour? If so, how did it turn out?

  35. Can I check for the dipping sauce would any soy sauce do or does it have to be korean soy sauce?

  36. Does this work with regular chives? I usually make chime pancakes, It’s more or less the same recipe (without greens!)

  37. Whenever I make pajeon, I just use the green onions in picture 1 and slice them lengthwise into thinner strips (simple alternative to Asian chives).

  38. oh how i love watching this video right now when i’m working overtime and extremely hungry………..

  39. Dude… eating kimchi pajeon with makgeoli on a rainy day…

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