Korean Veggie Pancakes

These easy Korean Pancakes, called Pajun (Pajeon) are loaded with vegetables, served with a spicy soy dipping sauce, and are super kid-friendly. 

Korean Pancakes - Pajun (Pajeon) with Spicy Soy Dipping Sauce | ASpicyPerspective.com #korean #vegetarian #appetizer

If you’ve hung around A Spicy Perspective for more than a few weeks, you probably know I am crazy about global cuisine.

I love experimenting with unique flavor combinations, exotic spices, and classic dishes from places we’ve traveled.

Well today’s dish falls under the none-of-the-above category, but is still dazzling enough to share. *wink*

Easy Korean Pancakes - Pajun (Pajeon) with Spicy Soy Dipping Sauce | ASpicyPerspective.com #korean #vegetarian #appetizer

Korean Pancakes, known as Pajun (Pajeon) are made from a standard savory pancake batter mixed with various fresh vegetables, then are pan-fried to perfection.

There are no “unique” or “exotic” combinations here, unless you find the soy and sesame seeds in the dipping sauce exotic.

And I’ve never been to Korea. I’ve only passed through the Seoul Airport heading to other locations.

Nevertheless, my family has a favorite Korean restaurant here in Asheville, and we absolutely cannot visit without ordering the Pajun, Korean Pancakes.

They might be the best things on the menu…

Korean Vegetable Pancakes - Pajun (Pajeon) with Spicy Soy Dipping Sauce | ASpicyPerspective.com #korean #vegetarian #appetizer

Korean Pancakes are crispy on the outside, soft and moist in the middle, and chock-full of fresh lightly-cooked vegetables.

Now, I know we don’t always think of vegetables as kid-friendly, but my two babies beg for Pajun.

We also took a little friend, who is extremely picky has a delicate palate, to eat Korean pancakes with us and she was crazy over them as well.

So for the last few months my children + one, have been begging me to figure out how to make Korean pancakes.

Today’s recipe is dedicated to Carson, Ava and Paiton, my favorite little Pajeon eaters.

Korean Vegetable Pancakes - Pajun (Pajeon) with Spicy Soy Dipping Sauce | ASpicyPerspective.com #korean #vegetarian #appetizerUrban Nature Glass Dinnerware from Villeroy & Boch.

This is actually a very simple recipe.

You whisk up the soy dipping sauce. Beat the pancake batter. Then let the batter rest while you chop up the veggies.

Veggie Pancake Batter

The vegetables should be cut really small, julienne-small, to make sure they cook through. I used my mandoline here to save time.


Assuming you might not own a mandoline, I also used pre-shredded carrots and hash browns, instead of whole potatoes and carrots to cut down on the prep-work.

Korean Pancakes  ASpicyPerspective.com #korean #vegetarian #appetizer

Then mix in the veggies and fry up the pajun, 4-5 minutes per side.

How to make Korean Pancakes with Spicy Soy Dipping Sauce | ASpicyPerspective.com #korean #vegetarian #appetizer

This is a great make-ahead that can be warmed up in the oven.

How to Make Pajun (Pajeon) with Spicy Soy Dipping Sauce | ASpicyPerspective.com #korean #vegetarian #appetizer

They are also really good as leftovers.


Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Korean Pancakes - Pajun


For the Pajun (Pajeon):

  • 2 cups all-purpose flour
  • 1 1/2 cups water
  • 1 large egg
  • 1 1/2 tsp. sea salt
  • 2 cups frozen hash browns, completely thawed
  • 1 cup shredded carrots
  • 1 red bell pepper, seeded and sliced julienne
  • 1 small zucchini, sliced julienne
  • 1 bunch green onions, cut in 1 in. sections
  • Pepper to taste
  • Vegetable oil for cooking

For the Dipping Sauce:

  • 1/2 cup low-sodium soy sauce
  • 1/4 cup water
  • 1 Tb. rice vinegar
  • 2 Tb. sugar
  • 1 Tb. sesame oil
  • 1 minced garlic clove
  • 1 tsp. sesame seeds
  • 1/4 tsp. crushed red pepper



  1. Place all the dipping sauce ingredients in a microwave-safe bowl. Whisk and warm in the microwave for 1-2 minutes, just long enough for the sugar to dissolve. Whisk again and set aside.
  2. In a large bowl, beat the flour, water, egg and salt. Set the batter aside to rest.
  3. Preheat two non-stick skillets to medium high heat. Slice all the veggies julienne (long thin strips) and mix into the batter. Pepper to taste. If the batter still seems very thick, after the veggies are mixed in, add 2-3 tablespoons of water and mix well.
  4. Now add a little oil to each skillet and swirl around. Ladle enough veggie batter into each skillet to completely cover the bottom. Fry for 4-5 minutes, per side.
  5. Repeat with remaining batter. *Using two 12 inch skillets, you should have enough batter to make 4 large pancakes.
  6. Cut the Korean pancakes into wedges and serve warm with the dipping sauce.


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98 Responses to “Korean Veggie Pancakes”

  1. #
    Mary Beth Elderton — March 6, 2013 @ 8:34 am

    These look delicious!


  2. #
    Sue | My Korean Kitchen — March 7, 2013 @ 3:39 am

    This is my first visit to your blog. I was going through Purr’s portfolio and I landed here! I love your blog design by the way. Your pajeon looks delicious and I particularly like the dipping sauce you made. The ingredients aren’t that different to what I normally do, but the chilli seeds floating on the sauce gives a nice exotic look I think. :)


  3. #
    Globalstreetbite — March 27, 2013 @ 2:56 pm

    These pancakes look amazing, I love reading about (and eating) different world cuisines – and I love your step-by-step photographs.


  4. #
    Eli — April 16, 2013 @ 6:37 pm

    Would it be ok if I included this recipe in a book I am writing?


    • Sommer — April 21st, 2013 @ 7:27 am

      Eli, Please email me via the contact form. Thanks!


  5. #
    Julie — April 22, 2013 @ 2:42 pm

    The entire family liked these pancakes. The dipping sauce was wonderful and the kids did not even seem to notice all the veggies packed inside! We are making them again tonight as requested by a 6 year old.


  6. #
    Iris — May 1, 2013 @ 3:02 pm

    well, I tried this and I don’t know what went wrong but it was crunchy outside but now well done in the inside, help!!! I want to give it one more shot


  7. #
    Lisa * — June 7, 2013 @ 10:05 am

    We lived in Seoul for 2 years…looking forward to making this this next week!


  8. #
    RavieNomNoms — June 7, 2013 @ 10:10 am

    I love this recipe! How delicious!


  9. #
    Jamie @lifelovelemons — June 7, 2013 @ 10:18 am

    LOVE these things, can’t wait to make my own at home!


  10. #
    Nancy Long — June 7, 2013 @ 4:01 pm

    oh heavens, this sounds so good – think I will serve these w/the stir-fry I plan on making this week.


  11. #
    Robina — June 8, 2013 @ 8:13 am

    These looks great. Can they be made a day ahead of time? I want to serve them at a big cocktail party and have so much to do, I dont know how I can make them that day. Could i make them and then reheat in the oven?


  12. #
    MV — July 20, 2013 @ 7:21 pm

    Just made this for dinner tonight and it was a huge success! Everyone loved it and the spicy dipping sauce – aside from just looking so beautiful – really kicked it into high gear. I was a bit worried about the hash browns since mine were still frozen from the store, but 20 seconds in the microwave took the frost right off. Thanks for this great recipe! Will absolutely be making it again. (And I’m having the leftovers for lunch tomorrow!)


  13. #
    mals — August 13, 2013 @ 6:05 am

    I’m from the Philippines and we have this same kind of dish we call as “UKOY or OKOY” and I really like my moms cooking of this as i’ve grown to love this I also did some variations with the recipe instead of water I use beer or milk and for veggies I substitute mine with dried tiny shrimp or fish flakes I still yummy!


  14. #
    Jamie — September 16, 2013 @ 3:18 pm

    I tried making this but, while i was cooking it, I found out that it took way too long to cook. After I flipped it over I noticed the pancake wasn’t cooking that well on the underside and the vegetables were burning when I left it on the stove for a longer time. What do you think I did wrong? Is it because I didn’t cut the vegetables small enough?


    • Sommer — September 19th, 2013 @ 10:13 pm

      Hi Jamie, it’s hard for me to tell without seeing them, but I wonder if you needed to adjust your burner. Sorry you had a rough time!


  15. #
    Maria Kollision — October 14, 2013 @ 11:24 am

    I’ve had these before, but I had no idea that they were so easy to make! Thanks for sharing the recipe. I think I’ll make these later on today :)


  16. #
    Nikki LaPeer — October 21, 2013 @ 6:45 pm

    Sorry if I missed where to find it but do you have any nutritional information for your recipes?


  17. #
    Seonhwa — November 17, 2013 @ 10:27 pm

    I love these Korean pancakes!


  18. #
    Sherri @The Well Floured Kitchen — January 9, 2014 @ 10:27 am

    These look delicious! I am actually going to try it as a breakfast dish, although maybe without the dipping sauce. I think my kids will love it as well!


  19. #
    Linda — January 11, 2014 @ 11:54 am

    Do you think this would work with whole wheat flour
    Would it work with egg substitute for vegans


    • Sommer — January 11th, 2014 @ 7:37 pm

      Hi Linda, I haven’t tired it with egg substitutes, but I have made it with various flours (including coconut flour) and it works well. :)


  20. #
    Allie — January 14, 2014 @ 8:48 pm

    Great recipe. For a little extra kick, I chopped up 1/2 cup of kimchi and added it to the batter. Thanks for sharing.


  21. #
    Jamie — February 25, 2014 @ 1:23 pm

    These are amazing. I actually have my own recipe as well. Have you ever tried it with sweet potatoes? It’s amazing! Thank you for posting this as I was trying to make sure I was making them correctly – the way my mother made them for me as a child.


  22. #
    Leslie — July 5, 2014 @ 5:33 pm

    I make these with my panini maker – I know, weird (but not hotdogs in a coffee pot weird). I also add a little soy sauce to the batter, and I make them with shredded cabbage or brussels sprouts instead of zucchini. They’re also yummy with strips of julienned uncured turkey bacon on the outside. I put that down first, with gaps between the strips, layer on the batter, top it with another sprinkle of bacon and close the lid. In the time it takes to whip up a batch of rice in the rice cooker, everything is done.


  23. #
    Aimee — November 22, 2014 @ 4:13 pm

    Hi! I am looking to make a dinner out of these, any recommendations for sides? I am vegetarian but my family still eats meat :) any suggestions are appreciated. Thanks!



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