Vegan PaJeon – Korean Scallion Pancake

A Jeon translates to ‘Pancake’ in Korean. Pajeon means a green scallion pancake


When I explain the concept of veganism to my Asian students who are aged between 17-19, they just don’t get it πŸ™‚ As I get to know them through out the semester, they love to give ideas and pass on recipes and food I need to ask for in an Asian restaurant. I don’t accept any parting gifts other than recipes/chopsticks πŸ˜›Β This recipe was a parting gift from a Korean student. It was very nice of her to strike off non-vegan items and suggest replacements πŸ™‚

I tried it today cos I had this big stack of scallions staring at me. I have taken it a step further and have made it gluten-free πŸ™‚


  • Chickpea flour-1 cup [Or use plain as original recipe states]
  • Rice flour-1/4 cup
  • Sesame seeds-1 tsp
  • Salt-to taste
  • Soy sauce-1 tsp
  • Red chili paste/powder-1 tsp
  • Water-1 cup
  • Scallions-3-discard an inch from top and bottom section and chop them into how wide you want the pancakes to turn out-I chopped them into bits -same length as my index finger πŸ™‚


  • In a mixing bowl, whisk every ingredient listed above except scallions
  • Heat a griddle, add a tsp of oil, arrange scallions parallel to one another and roast them for a minute and pour some batter over the scallions and let it turn golden brown on one side
  • Turn and cook the other side too
  • Serve with any Asian dipping sauce- I had it with Cannellini bean coconut hummus πŸ™‚