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Korean Pancake: Pajeon

Crispy Veggie Korean Pancake Recipe: Pajeon This easy Korean Pancake Recipe, called Pajun (Pajeon) is loaded with vegetables, served with a spicy soy dipping sauce, and are super kid-friendly. 

The BEST Veggie Korean Pancake Recipe: Pajeon

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*

Crispy Korean Pancake Recipe: Pajeon

A Korean Pancake, known as Pajun (Pajeon) is 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 a Korean Pancake.

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

Easy Crispy Veggie Korean Pancake Recipe: Pajeon

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.

Korean Pancake: Pajeon

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 20 minutes


For the Pajun (Pajeon):
  • 2 cups all-purpose flour
  • 1 1/2 cups water
  • 1 large egg
  • 1 1/2 teaspoons 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 tablespoon rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon sesame oil
  • 1 minced garlic clove
  • 1 teaspoon sesame seeds
  • 1/4 teaspoon 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.

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

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112 Responses to “Korean Pancake: Pajeon”

  1. Belinda @zomppaposted February 22, 2013 at 5:58 am

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


  2. Leslieposted February 22, 2013 at 6:59 am

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


  3. Liz @ The Lemon Bowlposted February 22, 2013 at 7:53 am

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


  4. Amyposted February 22, 2013 at 8:05 am

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


  5. MikeWposted February 22, 2013 at 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!


    • 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.


  6. Aimee @ Simple Bitesposted February 22, 2013 at 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.


  7. Mariaposted February 22, 2013 at 8:27 am

    I can’t wait to try these!


  8. Cassieposted February 22, 2013 at 8:37 am

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


  9. Jenny Flakeposted February 22, 2013 at 8:53 am

    Ok, what a fabulous dish! I want!!


  10. Heather Christoposted February 22, 2013 at 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?


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

      Absolutely! We will have to meet up for lunch!


      • 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. Bev @ Bev Cooksposted February 22, 2013 at 9:18 am

    Ohhhhoohohohohoh yeaaaah.


  12. S. @ The Captivating Lifeposted February 22, 2013 at 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!


  13. Miss @ Miss in the Kitchenposted February 22, 2013 at 10:09 am

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


  14. Julia {The Roasted Root}posted February 22, 2013 at 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!


  15. Anna @ Crunchy Creamy Sweetposted February 22, 2013 at 10:15 am

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


  16. naomiposted February 22, 2013 at 10:21 am

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


  17. Jeanetteposted February 22, 2013 at 10:39 am

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


  18. marlaposted February 22, 2013 at 10:50 am

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


  19. Gabyposted February 22, 2013 at 10:53 am

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


  20. Brenda @ a farmgirl's dabblesposted February 22, 2013 at 11:03 am

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


    • 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.


  21. Laura (Tutti Dolci)posted February 22, 2013 at 11:21 am

    These look so tasty, Sommer! Golden perfection!


  22. Kare @ Kitchen Treatyposted February 22, 2013 at 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!


  23. Julie @ Table for Twoposted February 22, 2013 at 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!!


  24. Stacy | Wicked Good Kitchenposted February 22, 2013 at 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


  25. claire @ the realistic nutritionistposted February 22, 2013 at 1:01 pm

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


  26. Kristenposted February 22, 2013 at 1:31 pm

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


  27. a farmer in the dellposted February 22, 2013 at 1:49 pm

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


  28. Jessie C.posted February 22, 2013 at 1:57 pm

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


  29. Dmarieposted February 22, 2013 at 2:30 pm

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


  30. Hollyposted February 22, 2013 at 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.


  31. Amy Tongposted February 22, 2013 at 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.


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

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


  32. Toni | BoulderLocavre.composted February 22, 2013 at 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!


  33. Tara @ Unsophisticookposted February 22, 2013 at 4:41 pm

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


  34. Katie@Cozydeliciousposted February 22, 2013 at 5:11 pm

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


  35. Heather | Farmgirl Gourmetposted February 22, 2013 at 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.


  36. Erika @ The Hopeless Housewifeposted February 22, 2013 at 6:55 pm

    This looks outstanding.


  37. Peggy Pettisposted February 22, 2013 at 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.


  38. Carolynposted February 23, 2013 at 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!


  39. Mary Rposted February 23, 2013 at 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!


  40. Marian (Sweetopia)posted February 23, 2013 at 7:21 pm

    Sommer, these look so delicious!


  41. Sarahposted February 23, 2013 at 8:34 pm

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


  42. Brian @ A Thought For Foodposted February 24, 2013 at 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!


  43. Nicole @ youngbrokeandhungryposted February 24, 2013 at 8:46 pm

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


  44. Diane {Created by Diane}posted February 24, 2013 at 10:00 pm

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


  45. Kiersten @ Oh My Veggiesposted February 25, 2013 at 8:39 am

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


  46. Chung-Ah | Damn Deliciousposted February 26, 2013 at 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!


  47. Anita at Hungry Coupleposted February 28, 2013 at 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!!


  48. Erica {Coffee & Quinoa}posted March 1, 2013 at 4:39 pm

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


  49. Heliana O.posted March 4, 2013 at 8:32 am

    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.


  50. Shainaposted March 5, 2013 at 12:23 pm

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


  51. Mary Beth Eldertonposted March 6, 2013 at 8:34 am

    These look delicious!


  52. Sue | My Korean Kitchenposted March 7, 2013 at 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. :)


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  57. Globalstreetbiteposted March 27, 2013 at 2:56 pm

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


  58. Eliposted April 16, 2013 at 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!


  59. Julieposted April 22, 2013 at 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.


  60. Irisposted May 1, 2013 at 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


  61. Jamie @lifelovelemonsposted June 7, 2013 at 10:18 am

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


  62. Lisa *posted June 7, 2013 at 10:05 am

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


  63. RavieNomNomsposted June 7, 2013 at 10:10 am

    I love this recipe! How delicious!


  64. Nancy Longposted June 7, 2013 at 4:01 pm

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


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  66. Robinaposted June 8, 2013 at 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?


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  68. MVposted July 20, 2013 at 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!)


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  70. malsposted August 13, 2013 at 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!


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  72. Jamieposted September 16, 2013 at 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!


  73. Maria Kollisionposted October 14, 2013 at 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 :)


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  75. Nikki LaPeerposted October 21, 2013 at 6:45 pm

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


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  77. Seonhwaposted November 17, 2013 at 10:27 pm

    I love these Korean pancakes!


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  81. Sherri @The Well Floured Kitchenposted January 9, 2014 at 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!


  82. Lindaposted January 11, 2014 at 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. :)


  83. Allieposted January 14, 2014 at 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.


  84. Jamieposted February 25, 2014 at 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.


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  88. Leslieposted July 5, 2014 at 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.


  89. Aimeeposted November 22, 2014 at 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!


  90. Nina at Focusedonfit.composted January 12, 2015 at 2:30 pm

    Looks fantastic! Looks very similar to adai, a South Indian pancake which is made with lentils. Gonna try this soon!


  91. Leslie @ My Kitchen Is Openposted January 21, 2015 at 1:50 pm

    I made these on Monday as part of our meal prep for the week. They are DELICIOUS! They were even more delicious the 2nd day after I toasted them in the toaster oven.

    I used whole wheat flour and followed the directions just as stated. The only thing was that I needed way more liquid to be able to “ladel” the batter into my pans but I just eyeballed it so it was no big deal. I think the batter just needed more liquid since I was using ALL whole wheat flour.

    These made our list of meatless meals! YAY! Thanks for sharing.


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  93. Jessicaposted January 31, 2015 at 1:03 pm

    These are amazing! LOTS AND LOTS of prep work (even with my KitechenAid) but so totally worth it! Thanks for sharing!


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  95. Joy Jacksonposted February 19, 2015 at 3:58 am

    The little pancakes they give us at the Korean restaurant are what I look forward to. I made these last night, and they were even better than the ones I get at the restaurant! I got around 7 huge pancakes but could have gotten even more if I made them smaller. Like another commenter suggested, I used Chinese cabbage because I couldn’t find zucchini at the store. I probably added a little bit more carrot and potato and only half of the red pepper. It was delicious… And the sauce, oh yum!! This recipe is so adaptable to what you have on hand too, which is great. The Korean restaurant I go to serves a giant one of these pancakes with seafood in it (mainly shrimp) as an entree. I think I may try to add some shrimp next time! Thanks for this awesome recipe.


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  99. Annaposted July 18, 2015 at 7:06 pm

    These were delicious!  I had to substitute finely chopped broccoli for zucchini and green onion.  I also didn’t have any hash browns, but a (pre-cooked) baked potato, finely chopped, worked well.  Now if I could just get my kids and husband to try it…sigh…


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