Melinda’s Pajeon (Korean Scallion Pancakes)

Melinda’s Pajeon (Korean Scallion Pancakes)

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Prep Time: 15 minutes
Servings: 4
Created by: Chef Fig


  • ½ cup all purpose flour
  • ½ cup potato starch
  • ¾ tsp sea salt
  • ½ tsp baking powder
  • ¾ cup ice water
  • 1 large egg
  • ¼ cup finely chopped kimchi
  • 4 cup finely chopped or grated vegetables (zuchinni, carrot or bell pepper)
  • 4 scallions cut in 2 inch long pieces sliced lengthwise
  • 2 tbsp grapeseed or peanut oil
  • 1 tbsp Melinda's Sriracha Hot Sauce (optional)
  • 1 tbsp Melinda’s Red Savina Pepper Hot Sauce (optional)


  • Mix dry ingredients in a large bowl. Set aside
  • In a separate bowl whisk the egg together with ice water and optional Sriracha sauce.
  • Then, finely chop kimchi and grate vegetables.  Slice the scallions in 2 inch long pieces lengthwise.
  • Mix the egg/water mixture into the dry mixture until incorporated. Then add the kimchi, vegetables and scallions. Mix well.
  • Heat the skillet over medium high heat and add oil to the coat pan. Using a ⅓ cup, scoop batter into an even size pancake portion and pour into your hot skillet, giving space between pancakes. Flatten each pancake and flip when the underside starts to look crispy and golden.
  • Let pancakes cool onto a plate with a paper towel and serve with fried eggs and your favorite Melinda’s ketchup!