Korean Pancakes (Pajeon) Recipe
When you’re craving something crispy, savory, and incredibly satisfying, few dishes can match the delight of Korean Pancakes (Pajeon). This quick and colorful recipe brings together a medley of fresh veggies (or even seafood) in a lacy batter, pan-fried to golden perfection. Whether you’re serving them as a crowd-pleasing appetizer, a snappy lunch, or as a cozy side with your favorite Korean meal, these pancakes deliver big flavors and a textural crunch that’s pure comfort. Let’s dive into everything you need to know to make, serve, and savor these irresistible Korean Pancakes (Pajeon) right at home.
Ingredients You’ll Need
Gathering the right ingredients is the secret to achieving crunchy edges, perfectly chewy centers, and that classic savory punch. Each element serves a purpose, so don’t skip the little touches that make Korean Pancakes (Pajeon) truly shine.
- All-purpose flour: The foundation for the batter, giving it structure and flexibility for that perfect pancake bite.
- Rice flour (optional): Adds an extra crispy finish that’s totally irresistible—highly recommended for crunch lovers!
- Cold water: Cold water keeps the batter light and helps create those beautiful lace-edged pancakes.
- Egg: Binds everything together and lends a lovely richness to the pancakes.
- Salt: Just the right amount to balance and amplify all the other flavors.
- Green onions: These are the signature ingredient of pajeon, adding a fresh, oniony bite and striking green streaks.
- Carrots: Julienned carrots contribute color, sweetness, and a subtle crunch.
- Zucchini: Thin slices bring a tender, almost creamy bite and vibrant specks of green.
- Kimchi or seafood (optional): Adds a burst of flavor—go spicy with kimchi or briny with chopped shrimp, squid, or clams.
- Vegetable oil: For frying—don’t skimp! The oil ensures a shatteringly crisp crust.
- Soy sauce: The base for the essential tangy-salty dipping sauce.
- Rice vinegar: Brightens the sauce with gentle acidity.
- Sesame oil: A few drops give the dipping sauce deep, nutty aroma.
- Sugar: Balances savory and sour notes in the sauce.
- Korean chili flakes or red pepper flakes: For a gentle heat that perks up each bite—adjust to taste!
- Sesame seeds: Add a finishing crunch and subtle nuttiness to the dipping sauce.
How to Make Korean Pancakes (Pajeon)
Step 1: Whisk Up the Batter
In a medium mixing bowl, whisk together the all-purpose flour, rice flour (if using), cold water, egg, and salt until smooth. Don’t overmix; just stir until no lumps remain. The batter should be pourable but on the thicker side, perfect for holding lots of veggies in place.
Step 2: Load Up the Veggies
Add your sliced green onions, julienned carrots, zucchini, and a handful of chopped kimchi or seafood (if you’re feeling adventurous) to the batter. Stir until every piece is thoroughly coated—this ensures each bite of your Korean Pancakes (Pajeon) pops with flavor and color.
Step 3: Sizzle and Fry
Heat 1 tablespoon of vegetable oil in a nonstick skillet over medium-high heat. Once shimmering, pour in half of your veggie-packed batter and gently spread it into an even circle. Let it cook for 3 to 4 minutes, peeking underneath to make sure the bottom is turning gorgeously golden and crisp.
Step 4: Flip for Finish
Carefully flip your pancake using a wide spatula (or two, if you need extra support—it’s loaded!). Cook another 2 to 3 minutes, pressing gently so the edges get ultra-crispy and the center is set. Transfer to a cutting board while you fry the second pancake. If you want to keep them piping hot, pop cooked pancakes in a warm oven while you finish the batch.
Step 5: Mix Up the Dipping Sauce
In a small bowl, stir together the soy sauce, rice vinegar, sesame oil, sugar, chili flakes, and sesame seeds. This sauce is your flavor amplifier for Korean Pancakes (Pajeon), bringing tang, spice, and irresistible umami to every slice.
Step 6: Slice and Serve
Transfer the golden pancakes to a cutting board and slice into wedges. Pile them up on a serving plate with your dipping sauce on the side—now comes the best part: dig in!
How to Serve Korean Pancakes (Pajeon)
Garnishes
A sprinkle of extra sliced green onions or toasted sesame seeds makes your Korean Pancakes (Pajeon) look almost too pretty to eat. For a fresh boost, add a few thin slivers of red chili or a dusting of Korean chili flakes right before serving.
Side Dishes
Turn your pancakes into a full Korean spread by serving them alongside tangy kimchi, quick-pickled cucumbers, or a chilled salad of bean sprouts. If you’re making a cozy meal, a bowl of warm rice and miso soup make classic, comforting partners for Korean Pancakes (Pajeon).
Creative Ways to Present
For a fun twist, try making mini Korean Pancakes (Pajeon) for party platters or kids’ lunchboxes—they’re adorable and easy to grab. You can also stack wedges with lettuce leaves and a dab of gochujang for a spicy, build-your-own snack platter that will wow your friends.
Make Ahead and Storage
Storing Leftovers
If you have extra pancakes, simply let them cool to room temperature before storing them in an airtight container. Korean Pancakes (Pajeon) will keep well in the fridge for up to three days, staying moist and flavorful for quick meals or snacks.
Freezing
Yes, you can freeze these delights! Place cooled, sliced pancakes between sheets of parchment and seal in a zip-top bag. Korean Pancakes (Pajeon) freeze beautifully for up to two months, so you always have a quick treat ready for a busy night.
Reheating
To reclaim that signature crispness, warm leftover pancakes in a lightly oiled skillet over medium heat for a few minutes per side. You can also use an air fryer or oven (at 350°F for 8 to 10 minutes). Microwaving is fastest, but keep in mind the texture may soften.
FAQs
Can I use other vegetables in Korean Pancakes (Pajeon)?
Absolutely! Korean Pancakes (Pajeon) are incredibly flexible. Mushrooms, bell peppers, onions, or even spinach make fantastic additions. Just be sure to slice everything thinly so the veggies cook through quickly.
How do I make sure my pancakes turn out extra crispy?
Two tricks: include rice flour in your batter and make sure the oil is nice and hot before adding the batter to the pan. Spreading the pancake out thinner also creates more crispy edges!
Is Korean Pancakes (Pajeon) gluten free?
If you swap the all-purpose flour for a gluten-free blend and check your dipping sauce ingredients, you can easily make gluten-free Korean Pancakes (Pajeon). The result will be slightly different, but still delicious.
Can I make the batter ahead of time?
You can mix the batter a few hours in advance and keep it chilled. Add vegetables just before cooking to maintain their freshness and avoid the batter getting watery.
What kind of seafood works best in Korean Pancakes (Pajeon)?
Chopped raw shrimp, squid, or small clams are traditional choices. Just make sure seafood pieces are small and well-drained so they cook quickly and don’t release extra moisture into the batter.
Final Thoughts
There’s just something magical about a plate of hot, crispy Korean Pancakes (Pajeon) shared with people you love. They’re as fun to make as they are to eat! Don’t wait for a special occasion—give this recipe a try and bring a little Korean comfort and crunch right to your table.
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Korean Pancakes (Pajeon) Recipe
- Total Time: 20 minutes
- Yield: 2–3 servings 1x
- Diet: Vegetarian
Description
Learn how to make delicious Korean Pancakes (Pajeon) at home with this easy recipe. These savory pancakes are packed with vegetables and perfect for a flavorful appetizer or side dish.
Ingredients
Batter:
- 1 cup all-purpose flour
- 2 tablespoons rice flour (optional, for extra crispiness)
- 1 cup cold water
- 1 egg
- 1/2 teaspoon salt
Vegetables:
- 3 green onions, sliced into 2-inch pieces
- 1/2 cup julienned carrots
- 1/2 cup thinly sliced zucchini
- 1/4 cup chopped kimchi or seafood (optional)
For Frying:
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/2 teaspoon Korean chili flakes or red pepper flakes
- 1 teaspoon sesame seeds
Dipping Sauce:
Instructions
- Batter: In a medium bowl, whisk together the flours, water, egg, and salt. Add the vegetables and kimchi/seafood if using. Stir well.
- Cooking Pancakes: Heat oil in a skillet, pour half the batter, cook until golden, flip, and cook until crisp. Repeat with the remaining batter.
- Dipping Sauce: Mix all sauce ingredients in a bowl. Serve with hot pancakes.
Notes
- You can substitute vegetables with mushrooms, bell peppers, or onions.
- Make smaller pancakes if desired and keep warm in the oven while cooking in batches.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Side Dish
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1/2 pancake
- Calories: 210
- Sugar: 3g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
