Korean Pancake Recipe (Pajeon)

Crispy on the outside, chewy on the inside, and packed with savory flavors, Korean pancakes (pajeon) are a delicious dish that can be enjoyed as a snack, appetizer, or side. Made with a simple batter, fresh vegetables (often green onions), and sometimes seafood, these pancakes are quick to prepare yet feel extra special. Whether you’re new to Korean cooking or already a fan, this recipe is a must-try.

Why You’ll Love This Recipe

If you’ve ever craved something crispy, savory, and easy to whip up, Korean pancakes will win your heart. They’re flavorful yet simple, and you can customize them with whatever vegetables or proteins you have on hand. Best of all, they’re ready in minutes, making them the perfect snack, appetizer, or side dish.

Nutritional Information

Curious about what’s in your pancake? Korean pancakes are light yet filling, striking a balance between carbs, protein, and healthy fats. By adjusting the add-ins—like keeping it veggie-only or tossing in seafood—you can make this dish as nutritious or indulgent as you like.

• Calories: ~220–280
  
• Protein: 7–12g
  
• Carbs: 30–35g
  
• Fat: 8–12g

Time Breakdown

Short on time? No worries—this recipe comes together in under 20 minutes from start to finish. With just a bit of chopping and mixing, you’ll be enjoying crispy, golden pancakes in no time.

• Prep time: 10 minutes
  
• Cook time: 10 minutes
  
• Total time: 20 minutes

Ingredients You’ll Need

The magic of Korean pancakes is in their simplicity. With just a few pantry staples and fresh vegetables, you can make a delicious dish that feels like a treat. If you want to elevate it, adding seafood or kimchi takes the flavor to the next level.

• 1 cup all-purpose flour (or Korean pancake mix, buchim garu, if available)
  
• 1 cup cold water
  
• 1 egg
  
• 1 bunch green onions (cut into 2-inch lengths)
  
• 1 cup mixed vegetables (carrots, zucchini, bell pepper – thinly sliced)
  
• 1/2 cup seafood (optional: shrimp, squid, clams, etc.)
  
• 1/2 teaspoon salt
  
• 3–4 tablespoons vegetable oil (for frying)
  

Dipping Sauce:

• 2 tbsp soy sauce
  
• 1 tbsp rice vinegar
  
• 1/2 tsp sesame oil
  
• 1/2 tsp sugar
  
• 1 tsp sesame seeds
  
• 1 chopped green chili or red pepper flakes (optional)

Condensed Grocery Checklist

Need to grab ingredients quickly? This recipe only requires a handful of basics, plus a few extras if you’re going for a more traditional touch. Having this short list in hand makes grocery shopping a breeze.

• Flour (or Korean pancake mix)
  
• Eggs
  
• Green onions
  
• Mixed veggies
  
• Optional: seafood
  
• Soy sauce, rice vinegar, sesame oil, sesame seeds

How to Make – Step by Step

Making Korean pancakes is much easier than you might think. With a simple batter, a hot skillet, and a little oil, you’ll have crispy, golden pancakes ready to devour. Just follow these easy steps, and you’ll be a pro in no time.

1. Prepare the batter: In a large bowl, whisk together flour, cold water, egg, and salt until smooth.
   
2. Mix in veggies: Add green onions, sliced vegetables, and seafood (if using). Mix gently to coat.
   
3. Heat oil: Add 2 tablespoons of oil to a non-stick skillet over medium-high heat.
   
4. Cook the pancake: Pour half the batter into the skillet, spreading evenly into a thin layer. Cook for 3–4 minutes until golden and crispy.
   
5. Flip and crisp: Carefully flip the pancake, add a little more oil if needed, and cook the other side until golden brown and crisp.
   
6. Serve: Cut into wedges and serve hot with dipping sauce.

Ingredient Swaps & Variations

One of the best parts about Korean pancakes is their flexibility. Whether you’re vegetarian, love seafood, or prefer a spicy kick with kimchi, there’s a version for everyone. This section will give you fun twists to try so you never get bored.

• Use buchim garu (Korean pancake mix) instead of plain flour for extra crispiness.
  
• Swap seafood for kimchi to make a tangy Kimchi Jeon.
  
• Add shredded cheese for a fusion twist.
  
• Make it vegetarian by skipping seafood and loading up on veggies.

Serving Suggestions

Korean pancakes aren’t just tasty—they’re versatile too. They can be served as an appetizer, side dish, or even the star of the meal. Pair them with classic Korean dishes, rice, or even just a tangy dipping sauce for a satisfying bite.

• Korean BBQ dishes
  
• Steamed rice and kimchi
  
• Soups like kimchi jjigae or doenjang jjigae

Storing Tips

Made too many pancakes? Don’t worry—they store surprisingly well. With just a little care, you can reheat them to crispy perfection or even freeze a batch for later. Perfect for quick snacks or easy weeknight sides.

• Fridge: Store leftovers in an airtight container for up to 2 days.
  
• Reheat: Pan-fry on a skillet to bring back crispiness (avoid microwaving if possible).
  
• Freeze: Wrap in parchment paper and freeze for up to 1 month.

Chef’s Special Tips

Want your pancakes to taste restaurant-quality? Small tricks—like using ice-cold water or frying with the right amount of oil—can make all the difference. Here, you’ll find pro tips to make every pancake come out crispy and flavorful.

• Use ice-cold water in the batter to keep the pancake light and crispy.
  
• Don’t overcrowd the pan—cook one pancake at a time for even crisping.
  
• For extra crunch, sprinkle a little rice flour into the batter.

Conclusion

This Korean pancake recipe is simple, quick, and endlessly customizable. Crispy, savory, and full of flavor, it’s the kind of dish you’ll want to make again and again. Perfect for sharing with family or enjoying with friends over drinks—it’s Korean comfort food at its best. Give this recipe a try, and don’t forget to serve it with the tangy dipping sauce for the full experience.

FAQs