Korean Pancakes (Pajeon) Recipe
If you’re craving something satisfyingly crispy, vibrantly colorful, and just a bit different from your everyday snack or side, Korean Pancakes (Pajeon) deserve a spot at your table. These savory pancakes are packed with lots of veggies (or a hit of kimchi or seafood if you want), and their delightful crunchy edges and tender middles promise to enchant anyone who tries them. Whether you’re celebrating a rainy day or just need something fun to dip, Korean Pancakes (Pajeon) deliver a dynamic mix of flavors and textures in every bite. Get ready to whip up a batch and watch them disappear faster than you can say “more, please!”
Ingredients You’ll Need
You’ll be amazed how a handful of humble ingredients come together to make Korean Pancakes (Pajeon) shine. Each component builds on the last, ensuring you end up with pancakes that are both gorgeously crispy and packed with flavor. Here’s what you’ll need and why:
- All-purpose flour: The main structure of your pancake, it gives that classic chewy-tender texture.
- Rice flour (optional): For extra-crispy magic, this is the secret ingredient that takes your edges over the top.
- Cold water: Chilled water helps your batter stay light, airy, and extra crisp once it hits the hot skillet.
- Egg: Binds everything together and adds a lovely, rich color.
- Salt: Never skip this—it wakes up all the flavors!
- Scallions: The unmistakable hero of Pajeon, these add bright flavor and beautiful green ribbons throughout.
- Julienned carrots: A little sweetness and crunch, plus a pop of orange that makes your pancakes irresistible.
- Thinly sliced zucchini: Softens gently in the batter and gives a subtle, mellow freshness.
- Chopped kimchi or seafood (optional): For classic Korean Pancakes (Pajeon) flair, try kimchi for tang and heat or seafood for a savory contrast.
- Vegetable oil: Don’t skimp—the secret to crispy, golden-brown perfection!
How to Make Korean Pancakes (Pajeon)
Step 1: Make the Pancake Batter
Start by grabbing a large mixing bowl. Whisk together your all-purpose flour, rice flour (if you’re using it for that signature crunch), cold water, egg, and salt. Stir until you have a smooth, pourable batter without any lumps—you want it velvety but not too thick.
Step 2: Fold in the Veggies
Now for the fun part! Gently mix in your scallions, carrots, zucchini, and if you’re feeling adventurous, some kimchi or a handful of chopped seafood. Be careful not to over-mix here; you want to keep those veggies beautifully intact so they shine in every slice of Korean Pancakes (Pajeon).
Step 3: Heat the Skillet
Place a nonstick or cast iron skillet on medium-high heat, and add a generous 2 tablespoons of vegetable oil. Once the oil shimmers, you’re ready to cook. The secret to gorgeous pancakes? Don’t be shy with the oil—it’s what helps deliver crispy, golden edges.
Step 4: Cook Your Pancake
Pour in about half your batter, spreading it gently to an even 1/4-inch thickness. Leave those edges a bit rough for extra crispy bits! Cook for 3–4 minutes, peeking underneath until it’s gloriously golden and crispy. Then flip (a spatula will help), pressing lightly as it cooks for another 2–3 minutes so it’s evenly browned and crisp-tender all the way through.
Step 5: Slice and Serve
Transfer your pancake onto a paper towel-lined plate to soak up any extra oil, then repeat with the rest of your batter. Once ready, slice your Korean Pancakes (Pajeon) into wedges—pizza style is popular—and serve piping hot with a bold dipping sauce on the side.
How to Serve Korean Pancakes (Pajeon)
Garnishes
Finish your Korean Pancakes (Pajeon) with a scatter of toasted sesame seeds, extra chopped scallions, or even a fine dusting of Korean chili flakes if you love heat. A fresh spritz of lemon or a quick pickle on the side can lend a bright contrast too.
Side Dishes
Classic sides include quick pickled cucumbers, kimchi, or even some lightly dressed greens. If you’re putting out a Korean spread, don’t forget small bowls of steamed rice, soup, or other jeon-style pancakes—variety is always welcome.
Creative Ways to Present
Transform your platter by stacking mini pancakes into a tower, threading wedges onto skewers for party bites, or arranging slices in a fan pattern around a vibrant bowl of dipping sauce. Korean Pancakes (Pajeon) are fabulous for brunch boards or appetizer spreads—let your imagination run wild!
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover Korean Pancakes (Pajeon), let them cool completely before storing. Stack them between layers of parchment paper or paper towels, then seal in an airtight container in the fridge. They’ll keep their flavor for up to 3 days, though they’re crispiest right after cooking.
Freezing
Korean Pancakes (Pajeon) freeze better than you might expect! Lay cooled pancakes in a single layer on a baking sheet to freeze solid, then slip them into a freezer bag or container. They’ll stay fresh for up to 2 months—just remember to thaw before reheating.
Reheating
To bring that crispiness back, reheat pancakes in a hot, lightly oiled skillet for a couple of minutes per side. You can also pop them in the oven at 375°F for ten minutes, or if you’re in a rush, use a toaster oven. Skip the microwave—it tends to make them soft.
FAQs
Can I make Korean Pancakes (Pajeon) gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free blend and use rice flour as written. Check that your other ingredients are gluten-free, and you’ll still get delicious, crispy results.
Do I have to use seafood or kimchi?
Nope! Korean Pancakes (Pajeon) are super versatile. Stick with just the veggies, or get creative with mushrooms, bell peppers, or whatever you have on hand. They’re just as tasty either way.
What’s the best dipping sauce for Korean Pancakes (Pajeon)?
A quick sauce of soy sauce, rice vinegar, a drizzle of sesame oil, a pinch of sugar, and some red pepper flakes is classic. Feel free to play with ratios or add minced garlic or green onions to suit your taste.
Can I prepare the batter in advance?
You can mix the dry ingredients and chop your veggies ahead of time, but for the crispiest pancakes, combine everything and cook right before serving. A ready-to-cook batter can thicken if left too long, so a quick assembly is best.
Why are my pancakes soggy instead of crispy?
Soggy pancakes are usually the result of too much moisture or not enough oil in the pan. Make sure your pan and oil are good and hot before cooking, and don’t crowd the skillet. Korean Pancakes (Pajeon) love their space to crisp up!
Final Thoughts
There’s just something irresistibly fun about making and sharing Korean Pancakes (Pajeon). Whether you serve them with friends for a lively appetizer or cook up a batch as a cozy snack, you’ll fall hard for that addictively crispy, savory bite. Go ahead, give them a try—your table (and taste buds) will thank you!
Print
Korean Pancakes (Pajeon) Recipe
- Total Time: 20 minutes
- Yield: 2–3 pancakes (serves 4) 1x
- Diet: Vegetarian
Description
Delight your taste buds with these crispy and savory Korean Pancakes, known as Pajeon. Loaded with scallions, carrots, and optional kimchi or seafood, these pancakes are perfect for a flavorful appetizer or light meal.
Ingredients
Main Batter:
- 1 cup all-purpose flour
- 1/4 cup rice flour (optional, for extra crispiness)
- 1 cup cold water
- 1 egg
- 1/2 teaspoon salt
Additional Ingredients:
- 4–5 scallions (cut into 2–3 inch pieces)
- 1/2 cup julienned carrots
- 1/2 cup thinly sliced zucchini
- 1/2 cup chopped kimchi or seafood (optional)
- Vegetable oil for frying
Instructions
- Main Batter Preparation: In a large mixing bowl, whisk together all-purpose flour, rice flour, cold water, egg, and salt until smooth.
- Adding Ingredients: Gently fold in scallions, carrots, zucchini, and optional kimchi or seafood.
- Cooking: Heat vegetable oil in a skillet, pour half the batter, cook until golden brown, flip, and cook the other side. Repeat with remaining batter.
- Serving: Slice into wedges and serve hot with dipping sauce.
Notes
- Customize with shrimp, squid, or mushrooms.
- For extra crispiness, use more oil and spread the batter thin.
- Enjoy as a snack, appetizer, or light meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
