AuthorBoydakov AlexReading 6 minPublished byModified by
I love the sound of a pancake hitting hot oil — that little hiss, the edges turning golden, the scent of scallions and soy rising up. Korean pajon pancakes are one of those dishes that feel like home no matter where you are: simple batter, bright green scallions, a bit of drama when you flip it, and then the reward of a warm, savory bite. If you’ve ever wondered why people reach for these pancakes on rainy days, how they differ from other Korean jeon, or how to make a show-stopping haemul pajeon at home, stick around — this piece walks through the what, why, how, and the delicious who-with of Korean pajon pancakes.
Pajon — more commonly spelled pajeon — is a Korean savory pancake where the star ingredient is green onion, or pa. Think of it as a batter that celebrates scallions: flour and water form a thin, slightly sticky canvas dotted with long, aromatic scallion stalks. From there you get variations: add seafood, kimchi, or just plain vegetables. What sets Korean pajon pancakes apart from Western pancakes is texture and purpose. They’re meant to be crisp at the edges, tender inside, and eaten as an appetizer, a snack, or shared over drinks. The dipping sauce — usually soy-based with vinegar and sesame oil — finishes each bite with a salty-tangy lift.
I really like to eat delicious food, take a walk, travel, and enjoy life to the fullest. I often write notes about restaurants all over the world, about those unusual places where I have been, what I have seen and touched, what I admired and where I did not want to leave.
Of course, my opinion is subjective, but it is honest. I pay for all my trips around the world myself, and I do not plan to become an official critic. So if I think that a certain place in the world deserves your attention, I will write about it and tell you why.
