Vegetable Pajeon with Spicy Chili Oil Sauce

If you’ve never tried vegetable pajeon, you’re in for a treat. This savory Korean-style scallion pancake is crispy on the outside, tender on the inside, and packed with colorful veggies. It’s the kind of dish that looks fancy but is surprisingly easy to make at home. Trust me, if you can chop a few veggies and stir a batter, you’re already halfway there.

Pajeon (pronounced pah-john) is a beloved Korean pancake made with scallions, a light flour-based batter, and usually a mix of vegetables, seafood, or kimchi. “Pa” means scallion and “jeon” translates to pancake or fritter. It’s one of those go-to comfort foods in Korea, often served on rainy days with a glass of makgeolli (Korean rice wine - it’s such a Korean staple that I made it to celebrate National Korean Heritage Month). While there are lots of variations out there, I love keeping things simple and bright with a veggie-packed version. This homemade scallion pancake skips the takeout menu and brings crispy, crave-worthy flavor straight to your kitchen. 

So what do you serve pajeon with? It’s delicious on its own, but it really shines with a good dipping sauce. I’m talking soy sauce, sesame oil, a splash of vinegar, and of course, a hit of spicy chili oil—bonus points if you’ve got HotGirlSauce on hand! I like to serve mine with a crunchy cucumber salad or a simple bowl of steamed rice if I’m turning it into a full meal.

What I really love about making homemade vegetable pajeon is how customizable it is. Don’t have Asian chives? Use more scallions. Don’t like spicy peppers? Leave 'em out. This recipe is flexible, forgiving, and honestly kind of fun to make. It’s one of those dishes that impresses people even though it takes under 30 minutes from start to finish.

Whether you’re a longtime fan of Korean food or just dipping your toe into it, this scallion pancake is a great place to start. And the best part? You can make it totally your own. Let’s get into the recipe!

Ingredients for Vegetable Pajeon (Korean Scallion Pancake)

Veggies:

• Asian chives
• Scallions - a.k.a. green onions
• Carrot
• Yellow onion
• Garlic 
• Red bell pepper
• Fresno chili
• Jalapeño
  
  

Batter:

• Flour
• Cornstarch (or potato/tapioca starch)
• Salt
• Water (depending on desired thickness)
  
  

The Ultimate Chili Oil Dipping Sauce

• Soy sauce
• Black vinegar (or rice vinegar)
• Hotgirlsauce chili oil
• Sesame oil
• Water
• Sesame seeds
• Gochugaru (Korean red pepper flakes)
• Scallion
• Garlic

Tools You'll Need:

• Cutting board + sharp knife – For prepping all your vegetables.
  
• Mixing bowl – To combine the batter and veggies.
  
• Whisk or fork – For mixing the batter until smooth.
  
• Nonstick skillet or frying pan – A good nonstick surface is key for getting that golden, crispy pancake without it sticking.
  
• Lid for your pan – Helps steam and cook the pancake evenly.
  
• Spatula – For flipping the pancake and pressing it down for extra crisp.
  
• Small bowl – For mixing the dipping sauce.
  
  

Optional but helpful:

• Measuring cups + spoons – To make sure your ratios are spot-on.
  
• Mandoline or veggie peeler – If you want super thin, uniform veggie slices (totally not required though!).

How to Make Homemade Scallion Pancakes

Step 1: Mix the Batter

In a large bowl, whisk together the flour, cornstarch, salt, and water until smooth. Use less water if you want a crispier, veggie-forward pancake, or more water for a softer, doughier texture. For extra crispiness, whisk cornstarch and flour first before adding salt and water. They also sell pancake mix at Korean markets for the ultimate pop of flavor.

Step 2: Add the Vegetables

Toss in all the chopped vegetables—scallions, chives, carrots, onion, bell pepper, garlic, and chilis. Stir until everything is evenly coated in the batter.

Step 3: Prepare Your Dipping Sauce

In a small bowl, combine all ingredients, including your Hotgirlsauce chili oil, until well mixed. Set aside for after the pancakes are ready.

Step 4: Cook the First Side of the Pancake

Place a nonstick skillet over medium heat and drizzle in a neutral oil (like canola or avocado oil). Let it get hot before pouring in the batter. Pour the batter into the pan in a thin, even layer. Cover with a lid and let cook for 2–3 minutes until the bottom is golden brown and crispy.

Step 5: Flip and Press

Carefully loosen the pancake with a spatula and flip it over. Add a touch more oil if needed. Press down on the pancake with your spatula to help it crisp up and eliminate air bubbles. Let the second side cook for another 2–3 minutes, or until golden brown. Once done, remove from the pan and transfer to a cutting board.

Step 6: Serve Immediately

Cut into wedges and serve hot with the spicy chili oil dipping sauce. Get ready for crispy, savory, spicy perfection!

If you give this recipe a try (and I really hope you do!), I’d absolutely love to hear how it turned out for you. Leave a review and drop a comment below—your feedback seriously makes my day and helps others find the recipe too! And if you snap any drool-worthy pics or fun cooking videos, don’t forget to tag me on TikTok or Instagram @thehotgirlsauce so I can see your gorgeous homemade scallion pancakes in action. I’ll be sharing my faves! 🫶🔥

Why You'll Love This Vegetable Pajeon Recipe

• It’s vegetarian and naturally gluten-free if you use a GF flour blend.
  
• You can make it as spicy or mild as you like.
  
• It’s the perfect snack, appetizer, or light lunch.
  
• It comes together in under 30 minutes—ideal for busy weekdays or lazy weekends.
  
  

Whether you’re craving a crispy snack or looking to impress your friends at your next dinner party, this homemade scallion pancake is always a win. Pair it with Hotgirlsauce chili oil, obviously, and trust me, you’ll want to double the batch next time.

Let me know if you try this recipe—I’d love to hear your favorite veggie combos or what you served it with! 💛

Craving Vegetable Paejon But Need a Quick Option?

If homemade scallion pancakes sound delicious but you just don’t want to mess with it - trust me, we’ve all been there - here are a few grocery store dupes that will satisfy your craving and pair nicely with any flavor of Hotgirlsauce chili oil: 

• City Acres Market Synear Scallion Spring Onion Pancake
• Lucky Foods Veggie Korean Style Pancake
• Trader Joe’s Taiwanese Green Onion Pancakes 

Just plop them in the air fryer or a hot pan and you’ll be good to go!

More Recipes Featuring Hotgirlsauce

Curious for other ways to use your Hotgirlsauce? Check out these easy-yet-delciious recipes:

• Chicken Ginger Dumplings with Hot Chili Oil Dipping Sauce
• Creamy, Spicy Peanut Noodles with Homemade Peanut Sauce
• Crispy Kimchi Pancake (Homemade Jeon) with Dipping Sauce

Homemade Vegetable Pajeon (Korean Scallion Pancake)

Prep time: 15 minutes

Cooking time: 8 minutes per scallion pancake

Servings: 10 pancakes

Difficulty level: Easy 

 

VEGETABLE INGREDIENTS:

• 1/4 cup Asian chives, julienned
• 3 scallions, julienned
• 1 carrot, julienned
• 1/3 yellow onion, thin sliced
• 1 garlic clove, minced
• 1/2 red bell pepper, julienned
• 1 Fresno chili, thin sliced
• 1 jalapeño, thin sliced

BATTER INGREDIENTS:

• 1/4 cup flour
• 1/4 cup cornstarch or potato starch or tapioca starch
• 1/2 TBSP salt
• 1/4-1/2 cup water

DIPPING SAUCE INGREDIENTS:

• 3 TBSP Soy Sauce
• 1 TBSP Black Vinegar or Rice Vinegar
• 1 TBSP Hotgirlsauce
• 1 TBSP Sesame oil
• 1 TBSP Water
• 1/2 TBSP Sesame Seeds
• 1 tsp gochugaru (Korean red pepper flakes)
• 1 scallion minced
• 1 garlic clove minced

PREPARATION:

1. Mix all batter ingredients until smooth
2. For a pancake with a heavy vegetable consistency, add less water. For a pancake with a more doughy consistency, add more water
3. Add all vegetables and combine until evenly mixed into batter
4. Heat nonstick pan over medium heat with neutral oil
5. Pour batter into hot pan in a thin and even layer
6. Cover and let cook for 2-3 minutes
7. Carefully release the pancake with your spatula and flip. Use a tiny bit more oil if necessary. The cooked side should be golden brown
8. Press pancake down with the spatula which will ensure no air bubbles, and a crispy texture on the outside
9. Let cook another 2-3 minutes until golden brown
10. Serve immediately with dipping