The tastiest and CRISPIEST Kimchi Scallion Pancakes you will ever make in just 10 minutes. Easy to make, easy to eat, hard to share!
Kimchi Scallion Pancakes are always a crowd favorite. These savory pancakes are easy to eat and super addicting! Even the pickiest eater will rave over these pancakes. 
The Korean word ‘Pa’ means scallions and ‘Jeon‘ means anything battered and fried in flat pancake form. There are many varieties of Jeons out there, but today we are going to focus on my favorite, Kimchi Pajeon!
What I love most about Kimchi Scallion Pancakes is that perfectly crisp, crunchy crust on the outside and soft, fluffy inside. But, it can be a bit tricky to master….until today!
I came across an informative crispy and fluffy pajeon Korean pancake recipe by Christina Ng from East Meets Kitchen. She used seltzer water to add crispiness, lightness, and airiness to the pancake batter – the trifecta of pancake perfection. Genius, right?! The secret lies in seltzer water!! Oh, and let me specify, cold seltzer water. Keeping it cold prevents carbon dioxide from escaping which keeps all those little bubbles inside the batter to create a light and airy crust.
ingredients for the perfect Kimchi Scallion Pancake – kimchi juice, chopped kimchi, egg, seltzer water, and scallions
Another tip to achieve the perfect pajeon batter is the use of rice flour in combination with all-purpose flour. All-purpose flour alone leads to a mushy, gooey pancake. The addition of rice flour transforms the batter into a lighter, crispier pancake.
The perfect duo for a crispy, light batter
Make these savory, crispy, tasty Kimchi Scallion Pancakes for your next family gathering or potluck party. Serve it with a soy dipping sauce for even more deliciousness. Oh, and it’s a touch spicy, so have some cold beer nearby! It’ll be a big hit, I promise.
Final PRO TIPS for Pajeon making:
- Use plenty of oil and give it time to heat up. If you’re anything like me, I’m super impatient when it comes to frying. But, if the oil isn’t hot enough then you’re left with a soggy pancake. Soggy pancake = sadness. I let the oil heat up on medium heat for 5 minutes while I prep the ingredients.
- Cold seltzer water. The colder and more fizzy the seltzer water, the better.
- Rice flour + All-purpose flour for added lightness and crispiness
You’ll be sure to hear that crunch in every bite!