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.

Mandoline

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.

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Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Korean Pancakes - Pajun

Ingredients:

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

 

Directions:

  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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97 Responses to “Korean Veggie Pancakes”

  1. #
    1
    Belinda @zomppa — February 22, 2013 @ 5:58 am

    Definitely one of those favorites. You did these up perfectly!

    Reply

  2. #
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    Leslie — February 22, 2013 @ 6:59 am

    Oh my. These sound so delightful with all of the veggies…and those exotic sesame seeds ;)

    Reply

  3. #
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    Liz @ The Lemon Bowl — February 22, 2013 @ 7:53 am

    When my husband and I were dating we would always order these at our favorite place – these look incredible!!

    Reply

  4. #
    4
    Amy — February 22, 2013 @ 8:05 am

    Well, I know what I will be making for Paiton this weekend! Sommer, this looks amazing!

    Reply

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    MikeW — February 22, 2013 @ 8:11 am

    One of my early morning stops in Seoul, walking from hotel to my company’s Seoul office, was a small tent erected in a parking space. The women there made breakfast sandwiches: pajun & a thin slice of spam on toast. It was at the halfway point, a minute in the tiny tent waiting for breakfast to be made was a wonderful warm respite from the Korean winter. And the sandwich & coffee was delicious!

    Reply

    • Sommer — February 22nd, 2013 @ 8:23 am

      Thanks for sharing that Mike. Some of my most memorable meals have come from street vendors while traveling abroad.

      Reply

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    Aimee @ Simple Bites — February 22, 2013 @ 8:23 am

    These look perfect, Sommer! We’re always trying to include more vegetables into our diet, so I can’t wait to try your recipe. Plus, any excuse to use my mandoline is a good one.

    Reply

  7. #
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    Maria — February 22, 2013 @ 8:27 am

    I can’t wait to try these!

    Reply

  8. #
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    Cassie — February 22, 2013 @ 8:37 am

    I don’t know if i have ever heard of a Korean pancake but I love the sound of it!!

    Reply

  9. #
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    Jenny Flake — February 22, 2013 @ 8:53 am

    Ok, what a fabulous dish! I want!!

    Reply

  10. #
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    Heather Christo — February 22, 2013 @ 8:54 am

    These look so incredible. and with that sauce? I can’t wait to cook these up this weekend?

    I will be in Asheville this spring, so maybe I will have to visit this restaurant?

    Reply

    • Sommer — February 22nd, 2013 @ 8:58 am

      Absolutely! We will have to meet up for lunch!

      Reply

      • mmd — May 2nd, 2014 @ 11:08 am

        Just wanted to note here that your restaurant link doesn’t work.

        • Sommer — May 2nd, 2014 @ 4:57 pm

          Thanks Maureen, fixed it!

  11. #
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    Bev @ Bev Cooks — February 22, 2013 @ 9:18 am

    Ohhhhoohohohohoh yeaaaah.

    Reply

  12. #
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    S. @ The Captivating Life — February 22, 2013 @ 9:44 am

    I’m so excited that I came across this recipe! There was a little place I used to go for lunch and the owner served these with the bulgogi. They were easily my favourite part of the dish. I can’t wait to try making these! Thanks for sharing!

    Reply

  13. #
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    Miss @ Miss in the Kitchen — February 22, 2013 @ 10:09 am

    This looks so great, I’ve never had anything like it. Your global cuisine posts are always inspiring!

    Reply

  14. #
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    Julia {The Roasted Root} — February 22, 2013 @ 10:13 am

    Korean pancakes look like my kind of pancake! We’re reaaaaaal big egg eaters up in here and these pancakes looks so healthful and tasty! I love ethnic food and have never tried Korean! Excited about my new find! Have a fun weekend, Sommer!

    Reply

  15. #
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    Anna @ Crunchy Creamy Sweet — February 22, 2013 @ 10:15 am

    This looks amazing! I have never tried Korean food but this could make me a fan!

    Reply

  16. #
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    naomi — February 22, 2013 @ 10:21 am

    I have a few friends with “delicate palates” they would love this!!

    Reply

  17. #
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    Jeanette — February 22, 2013 @ 10:39 am

    We love Pajun – sometimes we add seafood to them – they are so good!

    Reply

  18. #
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    marla — February 22, 2013 @ 10:50 am

    Sommer, these Korean pancakes look amazing ~ must try asap!

    Reply

  19. #
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    Gaby — February 22, 2013 @ 10:53 am

    this is soooo my jam. I need these tomorrow. why aren’t we neighbors!?!?!?

    Reply

  20. #
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    Brenda @ a farmgirl's dabbles — February 22, 2013 @ 11:03 am

    These are gorgeous, Sommer. And I NEED that mandoline!!

    Reply

    • Sommer — February 22nd, 2013 @ 11:10 am

      Hey Brenda, I just got it from OXO and it is AWESOME. I’ve had a couple others before and this one blows them away.

      Reply

  21. #
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    Laura (Tutti Dolci) — February 22, 2013 @ 11:21 am

    These look so tasty, Sommer! Golden perfection!

    Reply

  22. #
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    Kare @ Kitchen Treaty — February 22, 2013 @ 11:57 am

    My toddler seems to be developing a “delicate palate” – hoping it’s just a phase! Can’t wait to see how she likes these. I *know* I will!

    Reply

  23. #
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    Julie @ Table for Two — February 22, 2013 @ 12:19 pm

    Ok, I’m absolutely obsessed with this. We get this almost everytime we go out to eat Korean. It’s always our starter. I LOVE that you made this at home! love love!!

    Reply

  24. #
    24
    Stacy | Wicked Good Kitchen — February 22, 2013 @ 12:43 pm

    Sommer, these look fabulous! The Big Lug would just love ‘em! Your OXO implements…pretty snazzy! And, that mandoline by OXO…need ASAP! xo

    Reply

  25. #
    25
    claire @ the realistic nutritionist — February 22, 2013 @ 1:01 pm

    I NEED A MANDELIN SO BAD. i know i mispelled that, but I need one!!

    Reply

  26. #
    26
    Kristen — February 22, 2013 @ 1:31 pm

    I have never had anything like that. What a gorgeous, flavorful creation!

    Reply

  27. #
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    a farmer in the dell — February 22, 2013 @ 1:49 pm

    these sound SO stinking good!!! That dipping sauce has my name written all over it!

    Reply

  28. #
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    Jessie C. — February 22, 2013 @ 1:57 pm

    Thanks for sharing the recipe, i absolutely love this dish!

    Reply

  29. #
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    Dmarie — February 22, 2013 @ 2:30 pm

    how do you do it…you never seem to run out of fabulous recipes. thanks for this one in particular!

    Reply

  30. #
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    Holly — February 22, 2013 @ 2:44 pm

    This dish looks great and I always am looking for another way to use my mandoline. The dipping sauce might be my favorite part.

    Reply

  31. #
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    Amy Tong — February 22, 2013 @ 3:02 pm

    Yes, I’ve always love your global cuisine menu. They are just so much fun and oh so delicious. These Korean pancakes are definitely one of my favorite things to order at Korean restaurant. Can’t believe it’s so simple to make. :)

    By the way, I just made a Blood Orange Margarita using the Villeroy & Boch glasses I won from your blog a while ago. Those glasses are so gorgeous! So, THANK YOU again. :) Cheers to you and wish you a wonderful weekend.

    Reply

    • Sommer — February 22nd, 2013 @ 5:36 pm

      Amy, I always get excited to pull out my V&B glasses too! Happy Weekend!

      Reply

  32. #
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    Toni | BoulderLocavre.com — February 22, 2013 @ 3:10 pm

    Korean food certainly does not seem to get the same attention as other Asian cuisine. This is a beautiful introduction and representation to bring people into the fold!

    Reply

  33. #
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    Tara @ Unsophisticook — February 22, 2013 @ 4:41 pm

    I don’t think I’ve ever had a Korean dish, but these sound amazing!

    Reply

  34. #
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    Katie@Cozydelicious — February 22, 2013 @ 5:11 pm

    This looks awesome! I am bookmarking these pancakes to make this weekend. I can;t wait!

    Reply

  35. #
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    Heather | Farmgirl Gourmet — February 22, 2013 @ 6:48 pm

    I need these in my life. I am totally in love with that OXO beater. I use mine all of the time.

    Reply

  36. #
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    Erika @ The Hopeless Housewife — February 22, 2013 @ 6:55 pm

    This looks outstanding.

    Reply

  37. #
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    Peggy Pettis — February 22, 2013 @ 8:48 pm

    Sounds yummy. I’ve been making a very similar pancake for years every summer with the tons of zucchini I get from my garden. They are just to delish! Thanks for sharing.

    Reply

  38. #
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    Carolyn — February 23, 2013 @ 7:52 am

    These look wonderful and I am sure I could find a way to make them gluten-free. Love the dipping sauce too!

    Reply

  39. #
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    Mary R — February 23, 2013 @ 6:58 pm

    I just got my bf and his brother to eat latkes for the first time the other day and they both liked them a lot. I think these will be a perfect and yummy way to get them to eat more veggies lol. Plus I love any excuse to use my Mandoline!

    Reply

  40. #
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    Marian (Sweetopia) — February 23, 2013 @ 7:21 pm

    Sommer, these look so delicious!

    Reply

  41. #
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    Sarah — February 23, 2013 @ 8:34 pm

    It’s yummy and healthy.
    Many thanks for the recipe.

    Reply

  42. #
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    Brian @ A Thought For Food — February 24, 2013 @ 4:28 pm

    Just saw a video on how to make scallion pancakes… and if I wasn’t craving them then, I certainly am now! These look great!

    Reply

  43. #
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    Nicole @ youngbrokeandhungry — February 24, 2013 @ 8:46 pm

    I am always looking for new recipes to spice up my dinner routine. These pancakes look healthy and so easy!

    Reply

  44. #
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    Diane {Created by Diane} — February 24, 2013 @ 10:00 pm

    YUM! I can’t wait to try these, they look delicious!

    Reply

  45. #
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    Kiersten @ Oh My Veggies — February 25, 2013 @ 8:39 am

    I have been wanting to make these forever–now when I do, I’ll use your recipe! They look awesome.

    Reply

  46. #
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    Chung-Ah | Damn Delicious — February 26, 2013 @ 4:00 pm

    Love this! I actually grew up on these. My mom loved making it with green onions.

    I definitely have to give this a try. I don’t think I’ve ever made it myself!

    Reply

  47. #
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    Anita at Hungry Couple — February 28, 2013 @ 8:54 am

    I haven’t had that much experience with Korean food but this pancake looks so tempting I could become a fan real quick!!

    Reply

  48. #
    48
    Erica {Coffee & Quinoa} — March 1, 2013 @ 4:39 pm

    Yum! I love Korean food but have never made it myself. These are going to be made soon!

    Reply

  49. #
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    Heliana O. — March 4, 2013 @ 8:32 am

    Sommer,
    I wanted to post a comment after making your Korean Pancake recipe last night…
    It is one of the very few times i have made a recipe where the final product looks similar to the photos posted..:) This recipe was easy to follow, fun to make and most of all very, very tasty! The sauce was to die for. Can’t wait for lunch today (leftovers).

    Thank you for your lovely posts – i look forward to reading your blog throughout the week.

    Reply

  50. #
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    Shaina — March 5, 2013 @ 12:23 pm

    These look so good, Sommer! I love the dipping sauce.

    Reply

  51. #
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    Mary Beth Elderton — March 6, 2013 @ 8:34 am

    These look delicious!

    Reply

  52. #
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    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. :)

    Reply

  53. #
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    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.

    Reply

  54. #
    54
    Eli — April 16, 2013 @ 6:37 pm

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

    Reply

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

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

      Reply

  55. #
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    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.

    Reply

  56. #
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    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

    Reply

  57. #
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    Lisa * — June 7, 2013 @ 10:05 am

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

    Reply

  58. #
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    RavieNomNoms — June 7, 2013 @ 10:10 am

    I love this recipe! How delicious!

    Reply

  59. #
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    Jamie @lifelovelemons — June 7, 2013 @ 10:18 am

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

    Reply

  60. #
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    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.

    Reply

  61. #
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    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?
    Thanks!

    Reply

  62. #
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    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!)

    Reply

  63. #
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    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!

    Reply

  64. #
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    Jamie — September 16, 2013 @ 3:18 pm

    Hi,
    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?

    Reply

    • 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!

      Reply

  65. #
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    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 :)

    Reply

  66. #
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    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?

    Reply

  67. #
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    Seonhwa — November 17, 2013 @ 10:27 pm

    I love these Korean pancakes!

    Reply

  68. #
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    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!

    Reply

  69. #
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    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

    Reply

    • 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. :)

      Reply

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    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.

    Reply

  71. #
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    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.

    Reply

  72. #
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    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.

    Reply

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