Korean Pancake Recipe
Korean pancakes, also known as jeon or pajeon, are crispy, savory pancakes made with a light batter and a variety of vegetables, seafood, or kimchi. They are pan-fried to perfection, creating golden edges with a soft, chewy center. Served with a soy-based dipping sauce, they make a delicious snack, appetizer, or side dish for any meal.
Ingredients List
– 1 cup all-purpose flour
– 1 cup cold water
– 1 large egg
– 1 teaspoon salt
– 1 cup green onions (cut into 2-inch pieces)
– 1 cup assorted vegetables (carrots, zucchini, or bell peppers)
– ½ cup seafood (optional: shrimp, squid, or oysters)
– 3 tablespoons vegetable oil for frying
– Dipping sauce: 2 tablespoons soy sauce, 1 teaspoon rice vinegar, ½ teaspoon sesame oil, pinch of chili flakes
Step-by-Step Instructions
Step 1: In a bowl, whisk flour, water, egg, and salt until smooth.
Step 2: Fold in green onions, vegetables, and seafood (if using).
Step 3: Heat oil in a nonstick pan over medium-high heat.
Step 4: Pour batter evenly, spreading it thinly to form a round pancake.
Step 5: Cook for 3–4 minutes per side until golden and crispy.
Step 6: Transfer to a plate, slice into wedges, and serve with dipping sauce.
Cook Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings
Serves 2–3
Nutritional Information (approx. per serving)
Calories: 180
Carbs: 22g
Protein: 6g
Fat: 7g
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet to restore crispiness.
Pairings/Suggestions
Serve with kimchi, Korean BBQ, or a bowl of hot soup. Great as an appetizer for a Korean-style dinner.
Seasonal Relevance
Perfect for year-round snacking and as a party appetizer, especially during Korean holidays or family gatherings.
Conclusion
Korean pancakes are simple yet flavorful, offering the perfect balance of crispy texture and savory taste. Whether made with vegetables, seafood, or kimchi, they are a versatile dish you’ll want to make again and again.
Korean Pancake Recipe
2–3
servings10
minutes10
minutes180
kcalCrispy, savory Korean Pancakes (Pajeon) loaded with vegetables and optional seafood. Perfect for snacks, sides, or appetizers – quick and full of flavor!
Ingredients
– 1 cup all-purpose flour
– 1 cup cold water
– 1 large egg
– 1 teaspoon salt
– 1 cup green onions (cut into 2-inch pieces)
– 1 cup assorted vegetables (carrots, zucchini, or bell peppers)
– ½ cup seafood (optional: shrimp, squid, or oysters)
– 3 tablespoons vegetable oil for frying
– Dipping sauce: 2 tablespoons soy sauce, 1 teaspoon rice vinegar, ½ teaspoon sesame oil, pinch of chili flakes
Directions
- In a bowl, whisk flour, water, egg, and salt until smooth.
- Fold in green onions, vegetables, and seafood (if using).
- Heat oil in a nonstick pan over medium-high heat.
- Pour batter evenly, spreading it thinly to form a round pancake.
- Cook for 3–4 minutes per side until golden and crispy.
- Transfer to a plate, slice into wedges, and serve with dipping sauce.
Recipe Video
Notes
- Crispy Korean Pancakes (Pajeon) are a savory delight, filled with vegetables and seafood.
Perfect for appetizers or light meals with a soy-based dipping sauce.
Quick, flavorful, and ready in under 20 minutes.
FAQs
Q1: Can I make these gluten-free?
Yes, substitute flour with a gluten-free blend or rice flour for a slightly different texture.
Q2: Can I use kimchi in the batter?
Absolutely! Kimchi adds a tangy and spicy kick, making kimchi-jeon a popular variation.
Q3: Do I have to use seafood?
No, you can keep it vegetarian with just vegetables or green onions.
