Name: Korean Pancakes (Pajeon) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean
Ingredients: 1 cup of Panash pancake mixture (natural) or all-purpose flour; 1 egg; ½ cup of water; 1 small potato (cut into sticks); Half of a carrot (cut into sticks); Half of a zucchini (cut into sticks); 2 spring onions (cut into sticks); 1 tsp garlic powder; Salt & pepper to taste; Oil for frying (or use a non-stick pan); 1 batch of Asian Dipping Sauce

Jump to Recipe

Korean Pancakes (Pajeon) are one of those magical dishes that instantly bring warmth and excitement to the table. Imagine golden, crispy edges, tender vegetables, and savory aromas that make you want to dig in with your hands. With a simple batter and an assortment of fresh veggies, Korean Pancakes (Pajeon) come together so quickly, yet taste utterly special. This recipe is perfect for sharing—whether you’re serving them as a crowd-pleasing appetizer or as the star of a cozy dinner. If you’re ready to experience a true treat, let’s dive into everything you need to know about making irresistible Korean Pancakes (Pajeon).

Korean Pancakes (Pajeon) Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Korean Pancakes (Pajeon) is how delightfully simple the ingredient list is. Each component plays a meaningful role in building up the familiar flavors and signature crispy-soft texture that makes this dish unforgettable.

Panash pancake mixture (natural) or all-purpose flour: This is the backbone of your batter, providing structure and lightness.
Egg: The egg binds everything together and helps achieve that classic, slightly chewy pancake texture.
Water: Just enough moisture to create a pourable batter; adjust slightly for your desired thickness.
Small potato (cut into sticks): Potato adds heartiness and a subtle earthy sweetness that sets Korean Pancakes (Pajeon) apart.
Half a carrot (cut into sticks): Adds lovely color and a hint of natural sweetness for visual and flavor pop.
Half a zucchini (cut into sticks): Offers moisture and a fresh flavor that compliments the other veggies.
2 spring onions (cut into sticks): Essential for authentic Pajeon; they give a bright, oniony bite.
Garlic powder: Deepens the savory notes without overpowering the veggies.
Salt & pepper to taste: Simple seasonings that let the fresh ingredients shine.
Oil for frying (or use a non-stick pan): Ensures crispy, golden edges and a satisfying crunch.
1 batch of Asian Dipping Sauce: The pièce de résistance! Don’t skip it—this tangy, umami-packed dip takes your pancakes to the next level.

How to Make Korean Pancakes (Pajeon)

Step 1: Prep Your Veggies

Start by prepping your produce—this step is both soothing and important. Grab a sharp knife, peeler, or mandoline to cut potato, carrot, zucchini, and spring onions into thin, even sticks. The more uniform your slices, the more beautifully your Korean Pancakes (Pajeon) will cook and look.

Step 2: Mix the Batter

In a large bowl, combine your Panash pancake mixture (or all-purpose flour), egg, and water. Whisk until smooth and lump-free. The batter should be pourable but not watery; aim for a consistency similar to traditional pancake batter. Add all your cut veggies, garlic powder, salt, and pepper, mixing gently to coat every stick and slice. The veggies should be enveloped but not swimming!

Step 3: Heat Your Pan and Add Oil

Set a skillet or non-stick pan over medium heat. Add just enough oil to lightly coat the bottom—this is what ensures those irresistible crispy edges for your Korean Pancakes (Pajeon). Allow the oil to heat until shimmering before moving on.

Step 4: Fry the Pancakes

Scoop portions of batter into the hot pan, spreading them out for even cooking. For larger pancakes, use about 1/6th of the mix per pancake; for smaller, appetizer-sized bites, use just a spoonful each. Let them fry undisturbed for 2 to 3 minutes per side, flipping when the undersides are golden and crispy. Each side should take about 4 to 6 minutes in total, depending on thickness.

Step 5: Drain and Serve

Once your pancakes are beautifully browned, transfer them to a paper towel-lined plate to absorb any extra oil. While they’re still hot, plate them up and get ready to add your finishing touches. Korean Pancakes (Pajeon) are best enjoyed warm and fresh!

How to Serve Korean Pancakes (Pajeon)

Garnishes

A sprinkle of sliced spring onions and a generous dash of toasted sesame seeds bring a pop of flavor and color to every slice. Dust with a few chili flakes if you like a gentle kick. These details elevate your Korean Pancakes (Pajeon) and make them restaurant-worthy at home.

Side Dishes

Pajeon pairs beautifully with so many dishes. Offer bowls of kimchi for a bit of tang, a light seaweed salad for freshness, or simple steamed rice to round everything out. The Asian Dipping Sauce is a must—its savory zip is the perfect counterpoint to the pancake’s richness.

Creative Ways to Present

Cut your pancakes into wedges and fan them out on a platter for effortless sharing, or try bite-sized versions skewered for an appetizer spread. Stack individual pancakes and insert thin slices of chili or cucumber between for a colorful, layered effect. However you serve them, these Korean Pancakes (Pajeon) always shine in the spotlight!

Make Ahead and Storage

Storing Leftovers

Have some pancakes left? Let them cool to room temperature, then wrap well or place in an airtight container. They’ll keep in the refrigerator for up to 3 days and are great for quick snacks or lunchboxes.

Freezing

For longer storage, lay cooled pancakes between sheets of parchment and freeze in a sealed bag or container. When you’re craving Korean Pancakes (Pajeon), simply pull a few out—no need to thaw before reheating!

Reheating

To revive that perfect crisp, reheat pancakes in a preheated skillet with a tiny splash of oil, or warm them in a hot oven for a few minutes. The microwave works for convenience, but won’t give you those signature crispy edges.

FAQs

Can I make Korean Pancakes (Pajeon) gluten-free?

Absolutely! Swap out the regular flour for your favorite gluten-free all-purpose mix. Just ensure it has a similar texture and starch content for best results.

What vegetables can I add or substitute?

This recipe is wonderfully flexible. Try mushrooms, bell peppers, spinach, or even thinly sliced sweet potato if you like. Use whatever’s seasonal or calling your name from the crisper!

Can I double the recipe for a crowd?

Korean Pancakes (Pajeon) are meant to be shared! Easily double (or triple) the recipe—just use a bigger bowl and cook in batches.

Is the dipping sauce essential?

While you could enjoy the pancakes plain, the Asian Dipping Sauce truly brings out the savory flavors and adds irresistible complexity. Trust me, you won’t want to skip it!

Can I make the batter ahead of time?

Yes, you can prep the batter (with vegetables mixed in) a few hours in advance. Give it a good stir before cooking, as the veggies may release a bit of moisture as they sit.

Final Thoughts

I hope you feel inspired and excited to welcome Korean Pancakes (Pajeon) into your kitchen. They’re simple to make, endlessly adaptable, and always a hit at the table. Give them a try—you just might discover your new favorite comfort food!

Korean Pancakes (Pajeon) Recipe

★★★★★

5.3 from 12 reviews

Author: Lila
Total Time: 30 minutes
Yield: 1 large, 6 medium-sized pancakes or 12 small pancakes 1x
Diet: Vegetarian

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Description

A delicious recipe for Korean Pancakes (Pajeon) that are crispy on the outside and packed with colorful veggies, perfect for a savory snack or light meal. These pancakes are easy to make and bursting with Asian flavors.

Instructions

Prepare Veggies: Cut the potato, carrot, zucchini, and spring onions into sticks or use a peeler/mandoline. Set aside.
Make Pancake Batter: In a bowl, combine pancake mixture/all-purpose flour, egg, and water. Mix well. Add the prepared veggies. Season with garlic powder, salt, and pepper.
Cook Pancakes: Heat oil in a pan. Fry the pancakes until golden brown and cooked through on each side, about 4-6 minutes per side over medium heat.
Serve: Serve the pancakes with Asian Dipping Sauce. Garnish with spring onions and sesame seeds.

Notes

If desired, you can customize the veggies in the pancakes to suit your taste preferences.
Feel free to adjust the seasoning to your liking.
These pancakes are best enjoyed hot and fresh.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer, Snack
Method: Pan-Frying
Cuisine: Korean