Korean Pancake – Irresistible in 20 Minutes!

Why You’ll Love This Recipe

Korean pancakes, known as jeon (전), are a staple in Korean cuisine. They come in sweet and savory variations, making them perfect for breakfast, snacks, or even a side dish. From the crispy, vegetable-packed Pajeon (파전) to the sweet, syrup-filled Hotteok (호떡), there’s a Korean pancake for every craving.

Let’s get started!

Ingredients for Korean Pancakes (Pajeon)

Pancake Batter:

• All-Purpose Flour – The base of the batter, providing structure and crispiness.
• Cornstarch or Potato Starch – Helps create a lighter, crispier texture.
• Salt – Enhances the flavors of the batter.
• Garlic Powder – Adds a subtle savory depth.
• Cold Water – Ensures a smooth batter while keeping the pancakes light and crispy.
• Avocado Oil (or Neutral Oil) – Used for frying to achieve a golden, crispy exterior.

Vegetables (2 ½ cups total):

• Zucchini – Adds moisture and a mild sweetness; must be grated and squeezed to remove excess water.
• Carrots – Provides natural sweetness and a pop of color.
• Green Onion – A classic ingredient in Korean pancakes, adding a mild oniony flavor.

Dipping Sauce:

• Low-Sodium Soy Sauce – The salty, umami-rich base of the sauce.
• Rice Wine Vinegar – Adds a tangy brightness.
• Water – Balances out the flavors without overpowering the dish.
• Sesame Oil – Adds a nutty aroma and depth of flavor.
• Maple Syrup – A touch of sweetness to balance the salty and tangy elements.
• Garlic – Minced fresh garlic gives a punch of flavor.
• Sesame Seeds – For a hint of crunch and nuttiness.
• Green Onion – Finely chopped for a fresh garnish.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

How to Make Korean Vegetable Pancakes (Pajeon) – Step-by-Step Instructions

Now that you have your ingredients ready, let’s go through the step-by-step process to make perfectly crispy and flavorful Korean pancakes (Pajeon).

Step 1: Prepare the Vegetables

1. Grate the zucchini and carrots using a box grater or food processor.
2. Squeeze out excess moisture from the grated zucchini and carrots using a clean kitchen towel or paper towels. This helps the pancakes turn crispy.
3. Thinly slice the green onions and set aside.

Step 2: Make the Pancake Batter

1. In a large mixing bowl, whisk together flour, cornstarch or potato starch, salt, and garlic powder.
2. Gradually pour in cold water, whisking until you get a smooth batter.
3. Add the grated zucchini, carrots, and sliced green onions to the batter and mix until evenly coated.

Using cornstarch or potato starch in the batter helps create an extra crispy texture. Learn more about how starch affects frying and crispiness from Serious Eats.

Step 3: Cook the Pancakes

1. Heat a non-stick skillet or pan over medium heat and add a thin layer of avocado oil or any neutral oil.
2. Once the oil is hot, scoop some batter into the pan, spreading it evenly into a thin, round pancake.
3. Cook for a few minutes, or until the bottom is golden brown and crispy.
4. Flip the pancake carefully and cook for a few more minutes until fully cooked and crispy.
5. Repeat with the remaining batter, adding more oil if needed.

Step 4: Make the Dipping Sauce

1. In a small bowl, mix together soy sauce, rice wine vinegar, water, sesame oil, maple syrup, minced garlic, sesame seeds, and chopped green onion.
2. Stir well and set aside for serving.

Step 5: Serve & Enjoy!

1. Transfer the cooked pancakes to a serving plate and slice into bite-sized pieces.
2. Serve warm with the soy-sesame dipping sauce on the side.
3. Enjoy your crispy and savory Korean vegetable pancakes (Pajeon)!

Tips for the Best Korean Vegetable Pancakes (Pajeon)

To ensure your Korean pancakes turn out crispy, flavorful, and authentic, follow these expert tips!

1. Use Cold Water for a Light, Crispy Texture

• Cold water helps create a thin, crispy batter rather than a dense or chewy pancake.
• For extra crispiness, some people even add ice cubes to keep the batter cold.

2. Don’t Skip Squeezing the Vegetables

• Zucchini and carrots contain a lot of moisture, which can make the pancakes soggy.
• Squeeze them well using a kitchen towel or paper towels to remove excess water.

3. Spread the Batter Thinly

• A thinner pancake results in crispier edges while still keeping a soft center.
• If the batter is too thick in the pan, gently spread it out with a spatula.

4. Cook on Medium Heat for Even Crispiness

• If the heat is too high, the outside will burn before the inside is fully cooked.
• Cooking on medium heat allows the pancakes to crisp up evenly.

5. Flip Only Once for the Best Texture

• Let the pancake cook fully on one side before flipping—this helps create a golden, crispy crust.
• Use a large spatula to carefully flip in one quick motion.

Variations & Additions for Korean Pancakes

While this recipe features zucchini, carrots, and green onions, you can customize your pajeon with different ingredients to suit your taste!

1. Seafood Pajeon (Haemul Pajeon)

• Add chopped shrimp, squid, or clams for a savory seafood version.
• Seafood pajeon is a popular Korean street food and restaurant favorite.

2. Kimchi Pancakes (Kimchi Jeon)

• Add chopped fermented kimchi to the batter for a spicy, tangy twist.
• Kimchi pancakes are perfect for those who love bold, umami flavors.

3. Cheesy Pajeon

• Sprinkle shredded cheese over the pancake before flipping for a crispy, melty texture.
• Mozzarella or cheddar cheese works best for stretchy, gooey bites.

4. Mushroom & Tofu Pajeon

• For a plant-based option, add sliced mushrooms or crumbled tofu.
• These ingredients add extra umami and protein to the dish.

How to Serve & Store Korean Vegetable Pancakes (Pajeon)

Best Ways to Serve Pajeon

• With Dipping Sauce – Complements the crispy texture with savory, tangy flavors.
• As a Side Dish – Pairs well with bibimbap, bulgogi, or kimchi fried rice.
• Party Snack – Cut into bite-sized pieces for an easy appetizer.
• With a Drink – Enjoy with makgeolli (Korean rice wine), a classic pairing in Korea.

How to Store & Reheat Leftover Pajeon

Storing Leftovers

• Refrigerate: Store in an airtight container with parchment paper between layers for up to 3 days.
• Freeze: Freeze in a single layer, then transfer to a freezer bag for up to 2 months.

Best Reheating Methods

• Pan-Fry: Reheat in a non-stick pan with a little oil for 2–3 minutes per side.
• Air Fryer: Heat at 350°F (175°C) for 4–5 minutes, flipping halfway.
• Oven: Bake at 375°F (190°C) for 10 minutes, flipping once.
• Microwave (Less Crispy): Heat in 30-second intervals, then crisp up in a pan if needed.

Now you can enjoy crispy, flavorful Korean pancakes anytime!

Frequently Asked Questions (FAQs)

Here are some common questions about making Korean pancakes (Pajeon) to help you get the best results!

1. Can I Use a Different Flour for Korean Pancakes?

Yes! You can substitute all-purpose flour with:

• Gluten-Free Flour Blend – For a gluten-free version.
• Rice Flour – Creates an extra crispy texture.
• Whole Wheat Flour – Adds a nuttier flavor but may make the pancakes slightly denser.

2. How Do I Make Korean Pancakes Extra Crispy?

• Use cornstarch or potato starch in the batter for extra crunch.
• Squeeze out excess moisture from vegetables to prevent sogginess.
• Cook on medium heat with enough oil for crispy edges.

3. Can I Make Korean Pancake Batter in Advance?

Yes! You can prepare the batter up to 1 day ahead and store it in the fridge. Just stir before using, as the ingredients may settle.

4. What Vegetables Work Best for Korean Pancakes?

Besides zucchini, carrots, and green onions, you can use:

• Mushrooms
• Bell peppers
• Spinach
• Cabbage
• Bean sprouts

5. How Can I Make Vegan Korean Pancakes?

To make vegan Korean pancakes, simply omit the egg and add a little extra starch to help with binding.

6. Are Korean Pancakes Spicy?

No, this version is mild, but you can add red pepper flakes or chopped kimchi for extra heat.

Now that you have all the tips and tricks, you’re ready to make crispy, flavorful Korean pancakes at home!

Conclusion

Korean pancakes (Pajeon) are a crispy, savory, and satisfying dish that can be enjoyed as a snack, appetizer, or side. With a simple batter, fresh vegetables, and a flavorful dipping sauce, this recipe is easy to make and highly customizable.

Whether you prefer classic vegetable pajeon, seafood variations, or a spicy kimchi twist, these pancakes are perfect for any occasion. Plus, with make-ahead options and easy reheating methods, you can enjoy delicious Korean pancakes anytime!

Now that you know how to make crispy and flavorful Korean pancakes, why not try more exciting dishes? Explore our collection of delicious recipes for more inspiration!

Korean Pancake – Irresistible in 20 Minutes!

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• Author: Walter
• Total Time: 20 minutes
• Yield: 2–3 servings 1x
• Diet: Vegetarian

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Description

Korean pancakes, known as jeon (전), are a staple in Korean cuisine. This crispy and savory pancake is packed with vegetables and pairs perfectly with a flavorful soy-based dipping sauce. Whether enjoyed as a snack, side dish, or appetizer, Pajeon is an easy and delicious addition to any meal!

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Ingredients

Scale 1x2x3x

Pancake Batter:

• 1 cup all-purpose flour

• 2 tbsp cornstarch or potato starch (for crispiness)

• 1/2 tsp salt

• 1/2 tsp garlic powder

• 3/4 cup cold water

• 2 tbsp avocado oil (or any neutral oil, for frying)

Vegetables (2 ½ cups total):

• 1/2 cup zucchini, grated and squeezed dry

• 1/2 cup carrots, grated

• 1/2 cup green onions, sliced

For the Dipping Sauce:

• 2 tbsp low-sodium soy sauce

• 1 tbsp rice wine vinegar

• 1 tbsp water

• 1/2 tsp sesame oil

• 1 tsp maple syrup

• 1 clove garlic, minced

• 1/2 tsp sesame seeds

• 1 tbsp green onion, finely chopped

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Instructions

1. Prepare the Vegetables: Grate the zucchini and carrots, then squeeze out excess moisture using a kitchen towel. Slice the green onions and set aside.

2. Make the Pancake Batter: In a mixing bowl, whisk together flour, cornstarch, salt, and garlic powder. Gradually add cold water, whisking until smooth. Stir in the prepared vegetables until evenly coated.

3. Cook the Pancakes: Heat 1 tbsp oil in a non-stick skillet over medium heat. Pour in a portion of batter and spread evenly into a thin pancake. Cook for 3–4 minutes until golden brown, then flip and cook for another 3–4 minutes.

4. Make the Dipping Sauce: In a small bowl, mix soy sauce, rice vinegar, water, sesame oil, maple syrup, minced garlic, sesame seeds, and chopped green onions.

5. Serve & Enjoy: Slice the pancakes into bite-sized pieces and serve warm with dipping sauce.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Pan-Fried
• Cuisine: Korean

Nutrition

• Calories: ~250
• Sugar: 4g
• Sodium: 400mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 0mg

Keywords: Korean pancakes, Pajeon, vegetable pancakes, crispy pancakes, easy Korean recipe