Easy 15-min Recipe

This Easy 15-min. Pajeon (Korean Scallion Pancake) brings crunchy edges, soft middles, and vibrant pops of green together in the ultimate speedy savory snack. Inspired by a beloved Korean favorite, this recipe delivers classic flavors in a refreshingly quick format, making it perfect for busy nights, impromptu gatherings, or simply satisfying your craving for something delicious and homemade. Pull your ingredients together and let’s turn a handful of pantry staples into an Easy 15-min. triumph that everyone will love!

Ingredients You’ll Need

You’ll be amazed at how just a few ingredients turn into something so satisfyingly tasty and golden. Every item has a purpose, whether for crunch, color, or a bold hit of umami, and together they make this Easy 15-min. pajeon irresistible.

• Vegetable Oil: Neutral oil creates a crisp, golden crust without overpowering the delicate flavor of the scallions.
• Green Onions: The star of the show! Fresh, vibrant, and peppery, they form the tender middle and caramelized bites.
• All-Purpose Flour: Provides structure to the pancake, keeping it together yet light.
• Potato Starch (or Cornstarch): Ensures extra crisp edges and a lovely chewy texture (avoid rice or tapioca starch for best results).
• Baking Powder: A tiny lift delivers delicate bubbles and a lighter pancake instead of a dense disk.
• Salt: Brings out all the flavors while balancing the pancake so nothing tastes flat.
• Chicken Bouillon Powder: Adds a little secret savory depth and umami that really amps up the classic taste.
• Garlic Powder: Gives a mild, aromatic warmth that echoes through every bite.
• Onion Powder: Lends a subtle sweet richness and savory flavor, perfect with the green onions.
• Very Cold Water: Helps the batter stay light and crisp—don’t let it come to room temperature!
• Soy Sauce: The essential salty, savory base for a classic dipping sauce.
• Rice Vinegar (or White Vinegar): Delivers a tangy note to brighten the sauce and cut through the richness.
• Sesame Oil: Adds a nutty, toasty fragrance that’s totally irresistible in the dipping sauce.
• Green Onion (Finely Chopped): Gives freshness and extra oniony flavor to the dipping sauce.

How to Make Easy 15-min

Step 1: Prep the Green Onions

Start by washing your green onions thoroughly, making sure there’s no sneaky dirt hiding in the stalks. Pat them dry with paper towel—it’s crucial to avoid extra moisture in your batter! Trim off the roots and split the thick white portions down the middle so they cook evenly. Cut the whole bunch into 1.5-inch pieces, giving you lots of bite-sized green morsels for your Easy 15-min. pajeon. Toss them straight into a big mixing bowl and you’re already halfway there.

Step 2: Mix the Batter

To the bowl of green onions, add the flour, potato starch (or cornstarch), baking powder, salt, chicken bouillon powder, garlic powder, and onion powder. Pour in your icy cold water last. Stir gently—just until you can’t see any pockets of flour. Overmixing is the enemy here; a quick stir keeps your Easy 15-min. pajeon tender and airy. You want the batter to loosely coat the scallions but still look a little lumpy.

Step 3: Start Frying

Heat a large nonstick pan (around 11 or 12 inches) over medium-high, then add about half your oil, swirling to cover the surface. Once the oil shimmers, use tongs to spread the scallions evenly across the hot pan, trying to keep everything in a thin, single layer. Pour the leftover batter on top, using a spatula to fill any gaps and smooth out uneven patches without pressing too hard—this is the secret to a golden, crisp exterior and a tender inside.

Step 4: Crisp the Bottom

Turn the heat down to medium and let the pajeon fry undisturbed for about 3 minutes. You’ll notice the edges turning golden, little bubbles all over, and hints of char on the onions. Resist the urge to poke or fuss! The key to Easy 15-min. pajeon is patience here for maximum crispiness.

Step 5: Flip and Finish

Once you spot that gorgeous golden crust, carefully flip the pancake using a large spatula. Pour the remaining oil around the edges—this helps finish crisping and keeps things from sticking. Swirl the pan gently, pressing the pancake down a bit for extra crunch, and cook for another 2–3 minutes until the other side is golden brown and the scallions show a little char.

Step 6: Slice and Serve

Take your masterpiece out of the pan and onto a cutting board. Slice into squares or wedges—whatever feels fun! Arrange the pieces on a large platter, ready for dipping.

Step 7: Make the Dipping Sauce

Just mix the soy sauce, rice vinegar, sesame oil, and a smattering of chopped green onion in a small bowl. That’s it! This punchy little sauce gives your Easy 15-min. pajeon its addictive, can’t-stop-reach-for-another quality.

How to Serve Easy 15-min

Garnishes

Top your Easy 15-min. pajeon with toasted sesame seeds, a sprinkle of extra green onion, or even shredded nori for that extra boost of flavor and color. They add visual appeal and another layer of taste that will have everyone reaching for more.

Side Dishes

Pair your pajeon with simple steamed rice, a quick kimchi, or a refreshing cucumber salad. These light, tangy sides make the crispy pancake shine and bring a true Korean flair to your Easy 15-min. meal.

Creative Ways to Present

For parties, cut the pajeon into smaller bite-sized pieces and skewer them with toothpicks. Or serve stacks of wedges on a big platter with individual dipping bowls for a casual weekend snack everyone can dig into.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, wrap cooled pajeon tightly in plastic or foil, and refrigerate for up to 2 days. The crispy edge might soften a bit, but the flavor stays bold and satisfying.

Freezing

Freeze fully cooled Easy 15-min. pajeon between layers of parchment in a resealable bag for up to a month. That way, you can reheat individual servings whenever you’re craving a quick treat without starting from scratch.

Reheating

For best results, reheat pajeon in a dry nonstick skillet over medium. Just a couple of minutes brings the crispiness back to life. The oven or toaster oven also works—just heat at 350°F until hot and crackly again.

FAQs

Can I use other vegetables besides green onion?

Absolutely! Try adding thin strips of bell pepper, julienned carrots, or zucchini for a colorful twist, but don’t skip the green onion entirely—it’s the classic flavor backbone of an authentic Easy 15-min. pajeon.

Is it essential to use both flour and potato starch?

Yes, for that signature crispy yet chewy texture, the combo is key. If you substitute both with just flour, you’ll miss out on that addictively crisp crust that makes Easy 15-min. pajeon so special.

Can I make this gluten free?

Swap the all-purpose flour for a gluten-free flour blend (avoid coconut flour, as it will make the pancake dense). The potato or cornstarch and all other ingredients are naturally gluten-free!

My pancake stuck or didn’t get crispy. What went wrong?

Make sure you use enough oil and a hot nonstick pan before adding the batter. Also, fry on medium, not low—gentle heat won’t crisp the edges or cook the pancake through quickly, which is key to Easy 15-min. success.

Is Easy 15-min. pajeon good cold?

It’s best fresh and hot, but some folks love it straight from the fridge as a savory snack. For full crispy pleasure though, a quick reheat in the pan is always worth it.

Final Thoughts

If you’ve never tried making pajeon before, this Easy 15-min. version is about to become a fast favorite in your kitchen. There’s something magical about crisp, savory pancakes and a zippy dipping sauce, especially when they come together so quickly. Gather your ingredients, fire up that skillet, and treat yourself—you’ll want to add Easy 15-min. pajeon to your weeknight rotation again and again!

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