Pajeon (Korean Scallion Pancakes with Pork)

On Rainy Spring Days, Make Korean Pancakes

Pajeon are savory, chewy-crisp, and packed with bright green scallions—and whatever else you like. I distinctly remember the mouthwatering sizzling sound the pancakes made as they cooked—much like the sound of rain, which is how it’s thought that the Korean tradition of eating pajeon on rainy days came about. The savory aromas of caramelizing onions and pork would always make my stomach rumble, and I would wait anxiously as my mom flipped the pancakes, using chopsticks and a large spatula. Read more about Pajeon here

Ingredients

Serves 2 pancakes

For the batter, I like to use a combination of all-purpose flour, cornstarch, and rice flour to get the right balance of crispiness and chewiness. The pork complements the scallions perfectly, but feel free to use any other protein of your choice, or none to make it vegetarian. Serve as an appetizer or lunchtime meal.

For the Dipping Sauce

  • 6 tablespoons soy sauce
  • 2 1/2 tablespoons rice vinegar
  • 1 tablespoon thinly sliced red chillies
  • 4 1/2 tablespoons toasted sesame oil
  • 2 teaspoons sesame seeds
  • 2 scallions, very thinly sliced on a bias

For the Pajeon

  • 1/3 cup all-purpose flour
  • 1/3 cup cornstarch
  • 1/3 cup white rice flour (not sweet or glutinous rice flour)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon white sugar
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1 teaspoon doenjang
  • 2/3 cup water
  • 12 scallions, roots only trimmed and sliced lengthwise, divided into two portions
  • 1 cup zucchini, julienned, divided into two portions
  • 7 ounces ground pork
  • 1 fresh red chilli, thinly sliced on a bias, seeds removed, if you like, and divided into two portions
  • 2 large eggs
  • Vegetable oil for cooking

Method

  1. In a small bowl, stir together all of the ingredients for the dipping sauce and set aside.
  2. In a large bowl, mix together the all-purpose flour, cornstarch, rice flour, salt, baking powder, sugar, onion powder, and garlic powder. Whisk until well incorporated.
  3. In a small bowl, using a fork, mix together the doenjang and the water until dissolved. Pour into the flour mixture, and mix together until a smooth batter forms. The batter should have the same consistency as a typical Western breakfast pancake batter; if it’s too thick, add a little more water.
  4. Drizzle a little oil into a large nonstick skillet and place over medium-high heat. Tip in the ground pork and sauté until cooked through. Remove the pork from the pan, leaving behind the drippings, and place into a bowl.
  5. Drizzle more oil into the same pan, then arrange half of the scallions on the pan in a row. Top with half of the zucchini, and then scatter on about half of the cooked pork. Finish by sprinkling on half of the sliced red chile.
  6. Using a large spoon, ladle half of the batter onto the pan, over the vegetables and pork, taking care to include the edges.
  7. Crack 1 egg on top of the batter and break the yolk, using a spoon spread the egg out over the vegetables. Drizzle in more oil if necessary. Flatten with a large spatula and fry until dark golden brown on the bottom, about 2 to 3 minutes. Flip carefully and cook for another 2 to 3 minutes. Remove and place on a rack or paper towel-lined plate to drain. Repeat for a second pancake.
  8. Serve immediately with dipping sauce on the side.

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@judyjoochef Instagram profile image🔥 Kimchi Fried Rice (Kimchi-bokkeum-bap)

Part of my K-Quick Recipe Series — quick, bold Korean dishes from my newest cookbook!

The ultimate fridge-cleanout meal — with serious Seoul 🔥🍳

My take on this classic uses leftover rice, bold umami filled seasoning, and a cheeky little spoonful of mayo for creaminess (trust me!). Top with scallions and gochugaru — and dinner’s done and delicious. 

What’s your must-add protein in kimchi fried rice? Shrimp? Spam? Egg? Tofu? 👀👇
I always add a fried egg… and toss in some prawns.  Delish.

💡: @samsunguk 
 🛒: @koreafoodsuk 
 📚: K-Quick — From my latest cookbook, K-Quick — link in bio if you want the full collection!

🍚 Serves: 4
⏱️ Prep time: 15 min | Total time: ~30 min

Ingredients:
* 3 tbsp soy sauce
* 1½ tbsp ssamjang
* 1 tbsp gochugaru (Korean chili flakes)
* 1 tbsp caster sugar
* 2 tbsp roasted sesame oil
* Neutral oil (for frying)
* 2 spring onions (scallions), thinly sliced
* 1 yellow onion, finely chopped
* 125g (1¼ cups) cabbage kimchi, chopped
* 1kg (5 cups) short-grain rice, cooked + dried out
* 60g (¼ cup) Kewpie mayo (or vegan mayo)
* Salt & pepper to taste
To serve (optional):
🌱 Extra spring onions, thinly sliced on a bias
🌶 More gochugaru

How to make it:
1️⃣ Whisk together soy sauce, ssamjang, gochugaru, sugar & sesame oil.
2️⃣ In a large non-stick pan, heat oil over medium-high. Sauté spring onions + yellow onion till softened.
3️⃣ Add chopped kimchi and stir-fry for 2 mins.
4️⃣ Toss in the rice and break it up. Pour in the sauce mix + mayo. Stir to coat everything evenly. Season to taste.
5️⃣ Optional: Stir in your cooked protein of choice.
6️⃣ Serve hot, topped with extra scallions + gochugaru 🌶
✨ The mayo coats the rice grains, adding creaminess you didn’t know you needed. Total umami bomb.

@quartobooksuk @quartobooksus @whitelionpublishing 
#JudyJoo #JudyJooChef #KQuick #KoreanRecipes #KoreanSoulFood #SamsungUK #SamsungKitchen #KoreanCooking #Korea #Seoulplaza #KimchiFriedRice #KimchiBokkeumbap #Leftovers #KoreanComfortFood2 days ago via Instagram
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Honored to join Ambassador Warren @us_amb_uk and friends at this year’s Independence Day celebration at Winfield House — where diplomacy came with a side of hot dogs, @jackdaniels_us & @cocacola, and a surprise appearance from a life-sized @wendys Frosty.

Grateful for the warm hospitality and a chance to celebrate American roots in the heart of London — through food, friendship, and a whole lot of flavor.

Note to self: next time, bring kimchi for the hot dogs. 🌭🌶️

#FourthOfJuly #WinfieldHouse #JudyJoo #judyjoochef #FoodDiplomacy #HotDogSeason #WomenInFood #AmericanInLondon #TasteOfHome #WendysFrosty #JackDaniels #CocaCola #KoreanAmericanChef #kimchi #SummerFood #SummerEats #Summervibes3 days ago via Instagram
@judyjoochef Instagram profile imageWhat I Ate at the @henleyroyalregatta🍓🥂

Pulled up in serious style thanks to @genesis_europe — smooth sailing from the start, and the day just kept getting better. 💫

Lunch? A masterclass in indulgence. Wye Valley asparagus dressed up with truffle aioli, perfectly pink lamb with fondant potato, and generous helpings of BYOCaviar (shoutout to @kingsfinefood1 for the pearls ✨). Followed by a raspberry and white chocolate “pebble” that looked more like sculpture than dessert. Almost too pretty to eat… almost. Finished with a stunning British cheese board and flowing Nyetimber and Pimms, of course. When in Regatta mode!

We floated along the Thames on a post-lunch boat ride (dreamy), with live music and the most elegant afternoon tea to top it all off. British summer, you beauty.

Now manifesting a @seoulbirduk riverside stand next year—because fried chicken and champagne? Name a better duo. 😌🍗🍾

Big love to @genesis_europe for the luxe lift, and to @sodexolive for the five-star hospitality and unforgettable day.

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That crackly cornmeal crust? Unmatched. Crispy on the outside, chewy through the bite — it’s nostalgic, a little nutty, and totally addictive. Two Boots has been serving NYC attitude by the slice for decades — and I’m still hooked.

After a long day at work (or a good cocktail), my go-to was always the same: one plain cheese to check the fundamentals, and one Buckminster for comfort and character. Roasted garlic, spinach, three cheeses… say no more.

What I love most? They’ve nailed texture — that golden ratio of crunch to chew is no easy feat. And if I ever got to design my own pie? I’d bring the K-Slice: mozzarella, sautéed kimchi, smoky pork belly. A slice with Seoul. 😉 Because let’s be honest — kimchi belongs on everything (yes, even pizza).

Happy to be in good company, talking pizza next to my filming buddies @jeffmauro and @bobbyflay. 🍕👀

Swipe for the cheesy proof — and check the article to see which other celeb chefs dish on their guilty pizza pleasures.

📖: Link down below 
📸: This pie didn’t stand a chance.

Read more: https://www.chowhound.com/1885059/celebrity-chefs-favorite-pizza/

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