The key to this crispy Pajeon recipe is making the batter with Korean pancake mix, 90 ml (3 fl oz) soju, and 90 ml (3 fl oz) water.
Adding soju to the batter and using a generous amount of oil in the skillet helps keep the pancake from turning soggy. Cook it long enough for the edges to become deep golden brown and crisp before flipping. Cutting 150 g (5.3 oz) of scallions into shorter pieces makes them easier to eat, while squid and Cheongyang chili pepper add a chewy texture and a pleasantly spicy kick.
In about 15 minutes, you can make a Korean scallion pancake that is crisp on the outside and pleasantly chewy inside.
⏱️ Cooking Time: About 15 minutes
🍳 Difficulty: ★★☆☆☆
✓ Ingredients
🥣 Main Ingredients
- 150 g (5.3 oz) scallions
- 1/2 squid body, about 90 g (3.2 oz)
- 1 Cheongyang chili pepper
- 1 red chili pepper
🧂 Batter & Dipping Sauce
- 200 ml Korean pancake mix (buchim-garu), measured by volume
- 90 ml (3 fl oz) soju
- 90 ml (3 fl oz) water
- 1/4 tbsp seasoned salt
- 1 tbsp soy sauce, for the dipping sauce
- 1 tbsp vinegar, for the dipping sauce
- 1/3 tbsp sugar, for the dipping sauce
- 1/2 tbsp gochugaru (Korean red pepper flakes), for the dipping sauce
(Measurement guide: 1 tbsp = 15 ml, 1 tsp = 5 ml, 1 Korean paper cup = 180 ml)
✓ How to Make Crispy Pajeon
- Prepare the ingredients: Wash 150 g (5.3 oz) scallions thoroughly and cut them into shorter pieces so they are easier to bite through. Cut 1 Cheongyang chili pepper, 1 red chili pepper, and 1/2 squid body, about 90 g (3.2 oz), into bite-size pieces. Place everything in a large bowl.
- Make the crispy batter: Add 200 ml Korean pancake mix, 90 ml soju, and 90 ml water to the bowl. Add 1/4 tbsp seasoned salt and gently mix with a spatula until you have a thick batter.
- Pan-fry until golden and crisp: Heat a skillet and add a generous amount of cooking oil. Spread the batter into a wide, even layer. Cook until the edges turn deep golden brown and crisp, then flip once and cook the other side until golden.
- Make the dipping sauce: Combine 1 tbsp soy sauce, 1 tbsp vinegar, 1/3 tbsp sugar, and 1/2 tbsp gochugaru in a small bowl. Mix well and serve alongside the Pajeon.
✓ Key Tips for Success
- Use soju in the batter: Mixing 90 ml soju with the water helps create a crisper texture because the alcohol evaporates more quickly than water as the pancake cooks.
- Wait for the right time to flip: Use plenty of oil and let the edges become deeply golden and crisp before flipping the pancake just once. Flipping too early or repeatedly can tear the pancake or cause it to absorb more oil and become soggy.
✓ Serving Tips
- Dip freshly cooked Pajeon into the sweet-and-tangy sauce made with 1 tbsp soy sauce, 1 tbsp vinegar, 1/3 tbsp sugar, and 1/2 tbsp gochugaru. The acidity helps balance the richness of the pan-fried pancake.
- For a fuller Korean meal, serve it with Yangpa Jangajji (Korean pickled onions) or spicy Bibim Guksu.
✓ How to Choose Good Scallions
- Color of the stems and leaves: Look for scallions with bright green leaves that are not dried out or wilted. The stems should not be excessively long.
- White base and roots: Choose scallions with a plump, rounded white base that feels firm when touched.
- Thickness and firmness: Very thick stems can become tough when cooked, so choose scallions with a moderate thickness and a firm, springy texture.
Source: Rural Development Administration Nongsaro
✓ Scallion Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 26.00 kcal |
| Carbohydrates | 5.80 g |
| Protein | 1.69 g |
| Fat | 0.17 g |
| Sodium | 1.00 mg |
Based on 100 g of raw scallions. Actual nutrition values may vary depending on the variety, product, and cooking method.
Source: Ministry of Food and Drug Safety Food Nutrition Database
✓ Frequently Asked Questions (FAQ)
Q1. Why does my Pajeon turn soft and soggy instead of crispy?
If the batter contains too much liquid or is added before the skillet and oil are hot enough, the pancake can absorb excess oil and become soggy. Use a generous amount of oil and make sure the skillet is properly heated before adding the batter.
Q2. Can I use other seafood instead of squid?
Yes. You can replace the squid with cocktail shrimp or clam meat. Pat the seafood thoroughly dry with paper towels before adding it, as excess moisture can make the batter too thin.
Using the ratio in this recipe—200 ml Korean pancake mix, 90 ml soju, and 90 ml water—creates a thick batter that fries up crisp from the edges toward the center. The shorter scallion pieces stay tender and easy to eat, while the chewy squid and spicy Cheongyang chili pepper pair naturally with the savory batter.
The sweet-and-tangy soy dipping sauce also cuts through the richness, making the Pajeon easy to enjoy all the way to the last piece.
If you’re looking for a crispy Pajeon recipe that doesn’t turn soggy, try this soju batter and cook the pancake in plenty of oil until the edges are deeply golden before flipping. It is an easy recipe for rainy days or evenings when you want a Korean scallion pancake that is crisp outside and chewy inside.
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