Pajeon파전
Savory Scallion Pancake
A crispy-edged, savory scallion pancake — golden and satisfying — that Koreans famously crave on rainy days, ideally with a bowl of makgeolli.
- Spice
- 1/5
- Vegetarian?
- Often
- Beginner?
- Yes
- Similar to
- Think of a savory pancake or a thin, crispy fritter — closest to a Japanese okonomiyaki in spirit, or a scallion-packed cousin of a Western potato pancake, but eaten as a shareable appetizer with a dipping sauce.
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What is Pajeon?
Pajeon is a savory Korean pancake made from a simple wheat-and-egg batter loaded with whole green onions (pa), pan-fried until the edges go lacy and crisp while the center stays soft and a little chewy. The most popular version is haemul-pajeon, which adds seafood — squid, shrimp, clams, or oysters — nestled among the scallions. It is cut into wedges or squares and shared, dipped into a tangy soy-vinegar sauce. There is a wonderful cultural note worth knowing: Koreans strongly associate pajeon with rainy days. One charming theory is that the sizzle of batter hitting the hot pan sounds like rain falling, so a gray, drizzly afternoon makes people instantly crave a hot pajeon and a bowl of makgeolli. Ask a Korean what they want to eat when it rains, and 'pajeon and makgeolli' is one of the most common answers.
What does it taste like?
Savory and umami-rich, with sweet, mellow scallions and (in the seafood version) briny bites of shrimp or squid. The contrast of crackly, oil-crisped edges against the tender interior is the whole appeal. The soy-vinegar dip adds a bright, salty-sour lift.
🌶️ Heat: Basically not spicy. Plain pajeon has no heat at all; the only chili comes from a few optional sliced red or green peppers in the batter or a touch in the dipping sauce, which is easy to leave out. Very foreigner-friendly.
🎬 Pajeon in K-dramas & K-pop
There is a reason Koreans crave this pancake when it rains — and screens reinforce it.
- Rainy-day scenes — Pajeon with makgeolli on a rainy day is such a strong cultural pairing that the sizzle of the batter and the sound of rain go hand in hand on screen. ▶ Watch on YouTube
Scenes are described for reference only; we do not host any clips or images.
🧾 Key ingredients
- Green onions / scallions (pa)
- Wheat flour batter with egg
- Seafood — squid, shrimp, clams, oyster (for haemul-pajeon)
- Soy-vinegar dipping sauce (with a little sesame and chili)
- Neutral oil for frying
🥗 Dietary notes
Plain scallion pajeon (without seafood) can be vegetarian, but the seafood version (haemul-pajeon) obviously is not, and the dipping sauce and some batters may contain small amounts of seafood or egg. It is not gluten-free — the batter is wheat-based. Vegans should confirm there is no egg in the batter.
How to eat Pajeon
Serve it hot and fresh off the pan while the edges are still crisp. Tear or cut into pieces, dip each bite in the soy-vinegar sauce, and share it from the middle of the table. Classic pairing: a cup of makgeolli (milky rice wine) alongside — the sweet-tangy drink and the savory pancake are a match made in heaven, especially, as any Korean will tell you, when it is raining outside.
🍜 Common variations
- Haemul-pajeon — the beloved seafood version with squid, shrimp, and clams
- Kimchi-jeon — made with chopped kimchi for a spicy, tangy twist
- Dongnae pajeon — a famous Busan-style version, thick and loaded with seafood and egg
- Buchujeon — the same idea made with garlic chives instead of scallions
💡 Insider tips
- Eat it immediately — pajeon is at its best in the first few minutes while the edges are shatteringly crisp.
- Order the makgeolli pairing at least once; the rice wine and pancake combo is a genuine Korean ritual, doubly so on a rainy day.
- If you do not eat seafood, ask for plain pajeon (just scallions) or kimchi-jeon instead of haemul-pajeon.
- The dipping sauce is meant to be used generously — do not skip it, it balances the richness.
- It is a great shareable starter for a group; one large pancake easily serves two or three people.
Pajeon — FAQ
＋ − Why do Koreans eat pajeon on rainy days?
The sound of the batter sizzling in the pan is said to resemble the patter of rain, so rainy weather makes people crave a hot pajeon. Pair it with makgeolli and you have Korea's unofficial rainy-day comfort combo. It is one of those cultural food-and-weather links that almost every Korean shares.
＋ − What is the difference between pajeon and haemul-pajeon?
Pajeon is the scallion pancake; haemul-pajeon adds seafood (haemul) like squid, shrimp, and clams. Haemul-pajeon is richer and briny, while plain pajeon is lighter and can be vegetarian.
＋ − Is pajeon spicy?
No, it is essentially mild. Any heat is optional and minor — a few pepper slices or a touch in the dip. It is one of the easiest Korean dishes for people who do not like spice.
＋ − What sauce goes with pajeon?
A dipping sauce of soy sauce and vinegar, usually with a little sesame oil, sesame seeds, and a pinch of chili flakes. It is tangy and salty and balances the savory pancake.
Sources & further reading
Written from first-hand experience. Recipes and spice levels vary by cook, region, and restaurant. If you have food allergies, always confirm the exact ingredients before you eat.