Gluten Free Korean Scallion Pancakes (Pajeon)

Total time35 min

Prep time15 min

Cook time20 min

Gluten Free Korean Scallion Pancakes (Pajeon)

Crisp, golden, and packed with sweet charred scallions in every bite, these pancakes come together from a thin, pourable batter built on rice flour and a whisked egg, so the edges fry up lacy and shatteringly crisp while the inside stays tender. Each one gets a slow sizzle in hot oil until it's deeply browned and releases cleanly from the pan, then a quick flip locks in that irresistible crunch. The accompanying dipping sauce brings bright acidity from rice vinegar, a touch of sweetness, and a kick of gochugaru heat to balance the richness of the pancake. Cut into wedges and scattered with toasted sesame seeds, this is the kind of shareable, savory snack that disappears fast off the cutting board. It's a genuinely solid pick for a gluten free table, delivering all the crackly texture and scallion-forward flavor you want from classic pajeon without any asterisks.

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Ingredients

4 servings

For the batter

1 cup all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¼ cup rice flour
½ tsp salt
1 cup cold water
1 large egg
8 scallions, trimmed and cut into 3-inch lengths
4 tbsp neutral oil (such as vegetable oil or canola oil), divided

For the dipping sauce

3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp sugar
½ tsp gochugaru (korean red pepper flakes)

For serving

1 tsp toasted sesame seeds (optional)

Instructions

1
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, and gochugaru until the sugar dissolves. Set aside.
2
In a large bowl, whisk together the all-purpose flour, rice flour, and salt. Add the cold water and egg and whisk until a smooth, thin batter forms — it should be slightly thicker than heavy cream and pour easily off the whisk.

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