Korean Pancakes: Pajun (Pajeon)

The Best Korean Pancakes - Pajun (Pajeon) Recipe #vegetarianKorean Pancakes: Pajun (Pajeon) – This easy Korean pancake recipe, called Pajun is loaded with vegetables, and served with a spicy soy dipping sauce.

Amazing Korean Pancakes - Pajun (Pajeon) Recipe #vegetarian
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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*

Korean Pancakes - Pajun (Pajeon) Recipe #vegetarian

Korean Pancakes: Pajun (Pajeon) are made from a standard savory pancake batter mixed with shredded potoatoes and 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 explored 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.

Best Korean Pancakes - Pajun (Pajeon) Recipe #vegetarian

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 Korean Pancakes: Pajun (Pajeon).

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.

Making Korean Pancakes - Pajun (Pajeon) Recipe #vegetarian

So for the last few months my children + one, have been begging me to figure out how to make Pajun at home. Today’s recipe is dedicated to Carson, Ava and Paiton, my favorite little Pajun eaters.

Korean Pancakes: Pajun (Pajeon) is actually very simple to make.

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

How To: Korean Pancakes - Pajun (Pajeon) Recipe #vegetarian

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

Perfect Korean Pancakes - Pajun (Pajeon) Recipe #vegetarian

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

Crispy Korean Pancakes - Pajun (Pajeon) Recipe #vegetarian

This is a great make-ahead that can be warmed up in the oven. Korean Pancakes: Pajun (Pajeon) are also really good as leftovers!

Easy Korean Pancakes - Pajun (Pajeon) Recipe #vegetarian

Korean Pancakes - Pajun (Pajeon) Recipe #vegetarian
5 from 12 votes

Korean Pancakes: Pajun (Pajeon)

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Korean Pancakes: Pajun (Pajeon) - Crispy Korean Pancake Recipe, called Pajun (Pajeon) loaded with veggies and serves with a spicy soy dipping sauce.
Servings: 4 pancakes
Nutrition Facts
Korean Pancakes: Pajun (Pajeon)
Amount Per Serving (0.5 pancake)
Calories 218 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 0g 0%
Cholesterol 20mg 7%
Sodium 1004mg 42%
Potassium 365mg 10%
Total Carbohydrates 41g 14%
Dietary Fiber 2g 8%
Sugars 5g
Protein 6g 12%
Vitamin A 65%
Vitamin C 35.2%
Calcium 2.9%
Iron 14.6%
* Percent Daily Values are based on a 2000 calorie diet.


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-inch sections
  • Pepper to taste
  • Vegetable oil for cooking
For the Dipping Sauce:


  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 together the flour, water, egg and salt. Mix in the thawed hash browns, then 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. Repeat with remaining batter.  Cut the Korean pancakes into wedges and serve warm with the dipping sauce.

Recipe Video

Recipe Notes

Using a 12-inch skillets, you should have enough batter to make 4 large pancakes.

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125 comments on “Korean Pancakes: Pajun (Pajeon)

  1. Pingback: Cook Breakfast for Dinner with These Savory Asian Pancake Recipes – Bainbridge Today

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  3. Rachelposted November 13, 2018 at 4:11 pm Reply

    Oh my made the Korean pancake and it was amazing. I was a little skeptical mixing the raw veggies with the flour but everything got cooked. Really easy and yummy.

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  7. Gizelle Wilkinsonposted May 25, 2017 at 3:08 am Reply

    Looks absolutely delicious. I am vegan so I will do a vegan version (without the egg). Can’t wait to try this.

  8. Stephanieposted May 24, 2017 at 12:49 am Reply

    Hi, Did your children enjoy your Pajun pancakes??

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  12. Jessicaposted January 28, 2016 at 6:36 pm Reply

    Can they be made without the flour and then maybe eliminate the water. I cant eat wheat flour.

    • Donna B.posted March 13, 2016 at 5:06 pm Reply

      Can you use gluten free flour? She mentioned in a reply to a comment that she had used different flours, even coconut flour.

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  17. Annaposted July 18, 2015 at 7:06 pm Reply

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

    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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  23. Jessicaposted January 31, 2015 at 1:03 pm Reply

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

    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.

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

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

  27. Aimeeposted November 22, 2014 at 4:13 pm Reply

    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!

  28. Leslieposted July 5, 2014 at 5:33 pm Reply

    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.

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  32. Jamieposted February 25, 2014 at 1:23 pm Reply

    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.

  33. Allieposted January 14, 2014 at 8:48 pm Reply

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

  34. Lindaposted January 11, 2014 at 11:54 am Reply

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

    • Sommerposted January 11, 2014 at 7:37 pm Reply

      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. :)

  35. Sherri @The Well Floured Kitchenposted January 9, 2014 at 10:27 am Reply

    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!

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  39. Seonhwaposted November 17, 2013 at 10:27 pm Reply

    I love these Korean pancakes!

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

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

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  43. Maria Kollisionposted October 14, 2013 at 11:24 am Reply

    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 :)

  44. Jamieposted September 16, 2013 at 3:18 pm Reply

    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?

    • Sommerposted September 19, 2013 at 10:13 pm Reply

      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!

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  46. malsposted August 13, 2013 at 6:05 am Reply

    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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  48. MVposted July 20, 2013 at 7:21 pm Reply

    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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  50. Robinaposted June 8, 2013 at 8:13 am Reply

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

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

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

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

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

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

  55. RavieNomNomsposted June 7, 2013 at 10:10 am Reply

    I love this recipe! How delicious!

  56. Julieposted April 22, 2013 at 2:42 pm Reply

    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.

  57. Eliposted April 16, 2013 at 6:37 pm Reply

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

    • Sommerposted April 21, 2013 at 7:27 am Reply

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

  58. Globalstreetbiteposted March 27, 2013 at 2:56 pm Reply

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

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  63. Sue | My Korean Kitchenposted March 7, 2013 at 3:39 am Reply

    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. :)

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

    These look delicious!

  65. Shainaposted March 5, 2013 at 12:23 pm Reply

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

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

    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.

    • Kathyposted August 18, 2017 at 8:44 am Reply

      Nice to see a comment from someone who has actually made the recipe. So many commentse like “looks great” aren’t very helpful! 

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

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

  68. Anita at Hungry Coupleposted February 28, 2013 at 8:54 am Reply

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

  69. Chung-Ah | Damn Deliciousposted February 26, 2013 at 4:00 pm Reply

    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!

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

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

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

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

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

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

  73. Brian @ A Thought For Foodposted February 24, 2013 at 4:28 pm Reply

    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!

  74. Sarahposted February 23, 2013 at 8:34 pm Reply

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

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

    Sommer, these look so delicious!

  76. Mary Rposted February 23, 2013 at 6:58 pm Reply

    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!

  77. Carolynposted February 23, 2013 at 7:52 am Reply

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

  78. Peggy Pettisposted February 22, 2013 at 8:48 pm Reply

    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.

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

    This looks outstanding.

  80. Heather | Farmgirl Gourmetposted February 22, 2013 at 6:48 pm Reply

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

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

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

  82. [email protected]posted February 22, 2013 at 5:11 pm Reply

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

  83. Toni | BoulderLocavre.composted February 22, 2013 at 3:10 pm Reply

    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!

  84. Amy Tongposted February 22, 2013 at 3:02 pm Reply

    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.

    • Sommerposted February 22, 2013 at 5:36 pm Reply

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

  85. Hollyposted February 22, 2013 at 2:44 pm Reply

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

  86. Dmarieposted February 22, 2013 at 2:30 pm Reply

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

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

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

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

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

  89. Kristenposted February 22, 2013 at 1:31 pm Reply

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

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

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

  91. Stacy | Wicked Good Kitchenposted February 22, 2013 at 12:43 pm Reply

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

  92. Julie @ Table for Twoposted February 22, 2013 at 12:19 pm Reply

    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!!

  93. Kare @ Kitchen Treatyposted February 22, 2013 at 11:57 am Reply

    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!

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

    These look so tasty, Sommer! Golden perfection!

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

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

    • Sommerposted February 22, 2013 at 11:10 am Reply

      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.

  96. Gabyposted February 22, 2013 at 10:53 am Reply

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

  97. marlaposted February 22, 2013 at 10:50 am Reply

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

  98. Jeanetteposted February 22, 2013 at 10:39 am Reply

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

  99. naomiposted February 22, 2013 at 10:21 am Reply

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

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

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

  101. Julia {The Roasted Root}posted February 22, 2013 at 10:13 am Reply

    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!

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

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

  103. S. @ The Captivating Lifeposted February 22, 2013 at 9:44 am Reply

    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!

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

    Ohhhhoohohohohoh yeaaaah.

  105. Heather Christoposted February 22, 2013 at 8:54 am Reply

    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?

    • Sommerposted February 22, 2013 at 8:58 am Reply

      Absolutely! We will have to meet up for lunch!

      • mmdposted May 2, 2014 at 11:08 am

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

      • Sommerposted May 2, 2014 at 4:57 pm

        Thanks Maureen, fixed it!

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

    Ok, what a fabulous dish! I want!!

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

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

  108. Mariaposted February 22, 2013 at 8:27 am Reply

    I can’t wait to try these!

  109. Aimee @ Simple Bitesposted February 22, 2013 at 8:23 am Reply

    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.

  110. MikeWposted February 22, 2013 at 8:11 am Reply

    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!

    • Sommerposted February 22, 2013 at 8:23 am Reply

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

  111. Amyposted February 22, 2013 at 8:05 am Reply

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

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

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

  113. Leslieposted February 22, 2013 at 6:59 am Reply

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

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

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