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Overhead image of Korean pancakes cut into bite-sized pieces, arranged on a plate, and served with a small bowl of dipping sauce on the side.
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5 from 1 vote

Korean Pancakes

Korean vegetable pancake is a delicious and easy-to-make dish packed with fresh veggies in a crispy batter. Perfect as a side dish, appetizer, or snack, these savory pancakes are sure to impress. Serve with a tangy dipping sauce for a fantastic addition to any meal.
Prep Time20 minutes
Cook Time20 minutes
Course: Pancake recipes
Cuisine: Korean
Keyword: korean pancakes, korean vegetable pancake
Servings: 4
Author: chefjar

Ingredients

For the pajun (pajeon)

  • 2 cups all-purpose flour
  • 1 3/4 cups water
  • 1 large egg
  • 1 1/2 teaspoons sea salt
  • 2 cups shredded cabbage
  • 1/2 cup sliced mushrooms shiitake or button
  • 1 cup julienned carrots
  • 1 red bell pepper seeded and julienned
  • 1 small zucchini julienned
  • 1/2 red onion sliced
  • 1 bunch green onions cut into 1-inch pieces
  • Pepper to taste
  • Vegetable oil for cooking

For the Dipping Sauce:

Instructions

  • Prepare the Dipping Sauce: Place all the dipping sauce ingredients in a microwave-safe bowl and whisk together. Warm the mixture for 1-2 minutes, just long enough for the sugar to dissolve. Whisk again and set aside.
  • Prepare the Batter: In a large bowl, beat together the flour, water, egg, and salt until smooth. 
  • Add the Vegetables: Mix the vegetables and chopped green onions into the batter. Season with pepper to taste. If the batter seems very thick after adding the vegetables, mix in 2-3 tablespoons of water to achieve the desired consistency.
  • Cook the Pancakes: Preheat a non-stick skillet over medium-high heat. Add 2 tablespoons of oil and swirl to coat the bottom.
  • Scoop about 1/3 cup portions of batter into the skillet, making sure they don't touch each other. Flatten them and fry until the bottoms are dark golden, about 2 to 3 minutes. Flip them over and fry until the other side is browned, another 2 to 3 minutes. Transfer to a plate lined with paper towels. Repeat with the remaining batter.
  • Serve warm with the prepared dipping sauce.

Notes

To store, place them in an airtight container, separating each pancake with parchment paper to prevent sticking. Refrigerate for up to 3 days. For longer storage, freeze the pancakes in a single layer on a baking sheet, then transfer them to a freezer bag once frozen. 
Reheat in a skillet or oven until crispy.

Nutrition

Calories: 292kcal | Carbohydrates: 42g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 1102mg | Fiber: 5g | Sugar: 5g