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Korean Scallion Pancakesand Dipping Sauce

Korean Scallion Pancakes (Pajeon) and Dipping Sauce

Katie Sokalsky's brilliant new Canadian business, "Chef Butler" sends participants a box a month to cook: Korean Scallion Pancakes (Pajeon) and Dipping Sauce as well as Bibimbap and Sujeonggwa (Cinnamon & Ginger Punch) are featured in this meal.
Course Appetizer
Cuisine Korean
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Valerie Lugonja VIA Katie Sokalsky and Chef Butler


Ingredients for dipping sauce:

  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon chili flakes
  • 1 teaspoon sesame seeds

Ingredients for scallion pancakes:

  • 8 green onions , thinly chopped
  • 1 cup flour
  • 1 tablespoon garlic powder
  • ½ teaspoon salt
  • teaspoon black pepper
  • 1 teaspoon sugar
  • 1 cup water
  • ¼ cup cooking oil


Instructions for dipping sauce:

  1. Combine all ingredients in a small dish; stir until well-combined, and serve with scallion pancakes (vary chili flakes based on desired level of spice)

Instructions for scallion pancakes:

  1. In a large bowl, mix together: flour, garlic powder, salt, pepper, and sugar
  2. Add water; stir until combined
  3. Heat 2 tablespoons (or half) of cooking oil in large skillet over medium-high heat; when oil is hot, add half of green onions to the pan, spreading evenly throughout the pan
  4. Immediately cover with half of batter to forming a pancake
  5. Cook approximately 4 minutes, until edges are browned and crispy; flip and cook approximately 3 minutes until browned
  6. Remove from the pan; set aside and cook second pancake
  7. Cut both pancakes into bite-size pieces and serve with the dipping sauce

Recipe Notes

The pancakes can be made in advance and kept warm in the oven. Cover with a damp towel to keep from drying out.