There's a particular sound that shows up in almost every Korean drama scene set on a rainy day: the sizzle of a pancake hitting hot oil, followed by the pour of cloudy white liquid into a bowl. That combination isn't a coincidence written into a script. Makgeolli and a crisp, savory pancake called pajeon have been paired together for so long in Korea that ordering one without the other feels incomplete.
This guide starts with a full recipe for kimchi scallion pajeon, the anju most commonly poured alongside makgeolli, then walks through how to actually serve, drink, and pair the two together at home.
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| Crispy kimchi pancake and a bowl of makgeolli, the classic Korean pairing. |
Twenty minutes of prep and about twenty minutes in the pan turns into four crisp wedges, ready to sit next to a chilled bowl of makgeolli, and the whole thing stays well within easy weeknight range.
Ingredients
- Korean pancake mix, 1 cup, or substitute all purpose flour mixed with a pinch of baking powder
- Rice flour, 2 tablespoons, for extra crispness; cornstarch works as a substitute
- Ice water, 1 cup
- Cabbage kimchi, 1 cup, chopped, plus 2 tablespoons of its brine
- Scallions, 6 to 8, trimmed to pan length
- Vegetable oil, 4 tablespoons, for frying
- Soy sauce, 2 tablespoons, for the dipping sauce
- Rice vinegar, 1 tablespoon, for the dipping sauce
- Sesame oil, 1 teaspoon, for the dipping sauce
- Toasted sesame seeds, a small pinch, for the dipping sauce
- Makgeolli, 1 bottle, chilled, for serving alongside
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| Everything needed for the pancake, plus the makgeolli it's made to sit next to. |
How to Make It
- Chop the kimchi into bite sized pieces.
- Trim the scallions to roughly the width of your pan.
- Whisk together the pancake mix, rice flour, and ice water in a bowl until just combined and still slightly lumpy.
- Stir the chopped kimchi and kimchi brine into the batter.
- Heat the vegetable oil in a wide nonstick or cast iron pan over medium high heat.
- Lay the scallions across the pan in a single flat layer once the oil is shimmering.
- Pour the batter evenly over the scallions, spreading it to the edges of the pan.
- Cook undisturbed for 3 to 4 minutes until the underside turns golden and the edges start to lift.
- Flip the pancake carefully in one motion, using a large plate to help if needed.
- Press the pancake flat with a spatula and cook the second side for another 3 to 4 minutes until deeply golden and crisp.
- Transfer to a cutting board, slice into wedges, and whisk the dipping sauce ingredients together in a small bowl.
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| Ice water, not more flour, is what keeps this batter thin. |
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| The batter goes over the scallions, not the other way around. |
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| A firm press against the edge is what turns golden into crisp. |
The Korean Insider Tip
Walk into an actual makgeolli bar in Korea and the pancake batter looks nothing like the thick, cakey mix most recipes outside Korea call for. It's kept deliberately thin and slightly runny, closer to a crepe than a pancake batter, since a thin crisp edge holds up against makgeolli's light fizz far better than a soft, doughy one. If your batter looks like it could stand a spoon up in it, add another splash of ice water before it goes anywhere near the pan.
Why This Recipe Works
- Ice water instead of extra flour keeps the batter thin enough to crisp fully instead of turning bready in the middle.
- Laying the scallions in the pan before the batter gives them direct contact with the oil, so they char slightly instead of steaming under a thick layer.
- The tangy, sharp dipping sauce cuts through the pancake's oil the same way makgeolli's acidity does, so the two work in the same direction rather than competing.
Pro Tips
Flipping too early is the single most common reason a homemade pajeon falls apart mid air. Wait until the edges have visibly pulled away from the pan and turned a deep gold before attempting the flip.
Skipping the press with the spatula after flipping leaves the second side pale and slightly soft. A firm, even press for the first minute forces better contact with the pan and locks in the crisp texture.
Using cold, straight from the fridge kimchi that's still very wet will water down the batter. Squeeze out a little of the excess kimchi juice before folding it in, and save that juice for the dipping sauce instead.
A pan that isn't fully preheated before the scallions go in is the reason a lot of home versions turn out oily rather than crisp. Give the oil a full minute to shimmer before adding anything.
Plating Like a Local
Cut the pancake into wide wedges rather than small squares, since the larger pieces show off the crisp edge and make it easier to pick up with chopsticks. Arrange the wedges slightly overlapping in a loose fan on the plate rather than stacking them flat, so the golden crust on each piece stays visible. Set the dipping sauce in a small bowl just off center, close enough to dip without the sauce touching and softening the pancake's edge.
How to Serve and Variations
Makgeolli is meant to be shaken gently before pouring, since the rice sediment settles to the bottom of the bottle and needs to be redistributed for the drink's full sweet, tangy flavor to come through. Pour it into a wide bowl rather than a tall glass, which is the traditional serving style and lets the drink's aroma open up more than a narrow glass would.
For a variation on the anju itself, swap the kimchi for chopped seafood like shrimp or squid for a version called haemul pajeon, which pairs particularly well with a slightly sweeter makgeolli.
What food goes well with makgeolli
Beyond pajeon, makgeolli pairs naturally with fried or greasy foods like Korean fried chicken and pork belly, since its light carbonation and acidity cut through fat the same way it does with pancake batter. Spicy stews and tofu dishes are also common choices, since makgeolli's slight sweetness tempers heat well.
What exactly is anju in Korean drinking culture
Anju refers to any food eaten alongside alcohol in Korea, and it's treated as essential rather than optional. Drinking without anju is uncommon in most social settings, since the food is considered part of pacing the drink rather than just a side addition.
Is makgeolli supposed to be served cold or at room temperature
Makgeolli is almost always served chilled, since the cold temperature balances its natural sweetness and keeps the mild fizz more pronounced. Letting it sit out for too long tends to flatten the flavor and make it taste noticeably sourer.
How much alcohol does makgeolli actually contain
Most commercial makgeolli sits between 6 and 8 percent alcohol by volume, which is lower than wine but higher than most beers. Its smooth, slightly sweet taste can make that percentage easy to underestimate while drinking.
Next time a bottle of makgeolli ends up in the fridge, this pancake is the reason to actually open it.
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