Name: Korean Pancakes (Pajeon): Incredible Savory Korean Pancake Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean
Ingredients: 1 cup all-purpose flour; 1/2 cup rice flour; 1 1/4 cups cold water; 1 egg; 1/2 tsp salt; 1 bunch scallions (cut into 2-3 inch pieces); 1/2 cup julienned carrots; 1/2 cup sliced zucchini; Optional: 1/2 cup seafood mix (shrimp, squid, etc.); Vegetable oil for frying; For Dipping Sauce:; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp sesame oil; 1 tsp sugar; 1 tsp sesame seeds; 1 clove garlic, minced; Chopped chili or red pepper flakes (optional)

Why You’ll Love Korean Pancakes Recipe

This recipe is quick, easy, and loaded with flavor. Whether you’re craving a light meal or a shareable appetizer, these pancakes deliver crisp edges and a chewy bite with minimal effort. They’re great for beginners, customizable, and perfect when you want to impress without spending hours in the kitchen.

Ready in under 30 minutes
Uses basic pantry ingredients
Customizable with seafood, kimchi, or vegetables
Perfect for snack time, lunch, or a side dish
Reheats well without losing texture

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 zucchini, small
Green onions (scallions)
1 large egg
1/2 tsp salt
Vegetable oil
Water
All-purpose flour

Directions

Prepare vegetables: Wash and thinly slice the green onions lengthwise. Grate or julienne the zucchini if using.
Make the batter: In a mixing bowl, combine flour, water, egg, and salt. Mix until you have a smooth, pourable batter.
Heat the pan: Place a nonstick skillet over medium heat and add a generous amount of vegetable oil to coat the bottom.
Layer the vegetables: Arrange the green onions and zucchini (if using) evenly in the hot pan.
Pour the batter: Carefully pour the batter over the vegetables, spreading it evenly across the pan.
Cook until crispy: Fry until the bottom is golden brown and crispy, about 3–4 minutes. Use a spatula to gently flip the pancake.
Finish cooking: Cook the second side until golden and cooked through. Remove from the pan, slice, and serve warm with dipping sauce if desired.

Servings and timing

Servings: Makes about 2–4 pancakes, depending on size
Prep time: 10–15 minutes
Cook time: 10–15 minutes
Total time: 25–30 minutes

Variations

Seafood Pajeon: Add chopped shrimp, squid, or clams for a classic Haemul Pajeon variation.
Kimchi Pajeon: Mix chopped kimchi into the batter for a spicy, tangy twist.
Vegetable Pajeon: Add julienned carrots, bell peppers, or mushrooms for extra color and flavor.
Cheesy Pajeon: Sprinkle shredded cheese into the batter for a fusion-style treat.
Gluten-Free Option: Use a gluten-free flour blend or rice flour to make this recipe gluten-free.

Storage/Reheating

Store leftover pajeon in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over medium heat with a small amount of oil for best results. This helps restore crispiness. Avoid microwaving if you want to maintain the texture, as it can make the pancake soggy.

FAQs

How do I keep my pajeon crispy?

Use enough oil and make sure the pan is hot before pouring the batter. Reheat in a pan to bring back the crisp texture.

Can I make pajeon without eggs?

Yes, you can omit the egg or use an egg substitute. The texture will change slightly but it will still be delicious.

What dipping sauce goes well with pajeon?

A mix of soy sauce, rice vinegar, sesame oil, and a pinch of sugar makes a great dipping sauce. You can also add garlic or chili flakes.

Can I make the batter ahead of time?

Yes, the batter can be prepared and stored in the refrigerator for up to 24 hours. Stir well before using.

Is pajeon eaten as a main dish?

While often served as an appetizer or side dish, a large pajeon can be a satisfying main meal, especially with added protein like seafood or tofu.

Can I bake pajeon instead of frying?

Frying is traditional and provides the best texture. Baking is possible but may result in a less crispy pancake.

What kind of flour is best?

All-purpose flour is commonly used, but you can also experiment with rice flour for extra crispiness.

How do I avoid soggy pancakes?

Drain any excess moisture from the vegetables, especially zucchini. Use high heat and cook until deeply golden.

Can I freeze leftover pajeon?

Yes, freeze them between layers of parchment paper. Reheat from frozen in a pan for best texture.

What’s the origin of pajeon?

Pajeon is a traditional Korean dish, often enjoyed during rainy days or served as part of a larger meal. It’s beloved for its simplicity and comfort.

Conclusion

Korean pancakes, or pajeon, are the perfect combination of comfort and versatility. Whether you make them plain, with vegetables, or loaded with seafood, these crispy, savory treats are a joy to cook and even better to eat. Try them today and discover a new favorite you’ll come back to again and again.