Korean Pancake
by Sommer Collier — last updated on May 27, 2025 
These easy Korean Pancakes, called Pajeon, are crispy, loaded with julienned vegetables and hash browns, and served with a spicy soy dipping sauce.
These Crispy Korean Pancakes Are Fried To Perfection
Let’s talk about these drool-worthy Korean Pancakes…
I got the inspiration from our favorite Korean restaurant here in Asheville, and we absolutely cannot visit without ordering the Pajeon Korean Pancakes. They might be the best things on the menu!
Korean Pancakes are crispy on the outside, soft and moist in the middle, and chock-full of fresh lightly-cooked vegetables.
Sommer’s Recipe Notes
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 and has a delicate palate, to eat Korean Pancakes with us and she was crazy over them as well.
Why You’ll Love Korean Pancakes
- Packed with veggies – These pancakes are the perfect way to sneakily get your kids to eat vegetables!
- Bold textures – The edges are crispy, and the inside is oh-so tender and savory, making these pancakes the perfect balance of textures.
- Simple ingredients – No need to travel to far-away delicatessens for exotic ingredients — these pancakes are made with wallet-friendly, simple ingredients.
Make room for these Korean Pancakes because they’re about to become your new favorite appetizer!
Ingredients and Tips
- All-purpose flour – Use a classic all-purpose flour to hold the pancakes together.
- Frozen hash browns– I like to use frozen hash browns for ease, but you can also use grated potatoes!
- Vegetables – I use a combination of shredded carrots, bell peppers, zucchini, and green onions (scallions)!
- Vegetable oil– To make these super crispy, fry them up in vegetable oil.
- Sodium soy sauce – Use a high-quality soy sauce or low-sodium alternative.
- Sugar – Use granulated sugar to balance out the savory flavors.
- Sesame oil – A good quality sesame oil adds a little nutty flavor.
- Rice Vinegar– Rice vinegar will add some tangy flavor.
- Make them crispy! Be sure to let the pancakes get super crispy on one side before flipping them! Have patience during this process and don’t flip them too many times. If the aren’t super crispy, you need to add more oil to the pan.
Recipe Variations and Dietary Swaps
- Gluten-free – Use a gluten-free flour and coconut aminos.
- White wine vinegar – If you don’t have rice vinegar on hand, you can use white wine vinegar or champagne vinegar.
- Kimchi – Fold chopped kimchi into the pancake batter for a spicy twist.
- Seafood – Add shrimp, squid or crab to these to make a Korean seafood pancake.
- Veggies – Mix in julienned yellow squash or mushrooms if you have them.
How To Make Korean Pancakes
To make these delicious savory Korean Pancakes you’ll need a mandolin. Assuming you might not own a mandolin, I also used pre-shredded carrots and hash browns to cut down the work.
Find the full Korean Pancakes recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Storage Notes
- Storing Leftovers – Place leftovers into an airtight container and store in the refrigerator for up to 3 days.
- Freezing Leftovers – Wrap the pancakes in parchment paper and freeze in a ziploc bag for up to 2 months.
- Reheating Leftovers – Reheat leftover pancakes in a skillet and avoid warming them in a microwave.
Serving Suggestions
Korean Pancakes are usually served as a side dish or appetizer. To make an Asian side dish spread try making spring rolls, kimchi, potstickers, and/or Asian Stir Fried Mushrooms.
If you’re looking for a main dish, try something with a meaty protein like Korean Chicken Skewers, (or shrimp skewers), or any of the other Korean recipes listed below.
Frequently Asked Questions
Yes, of course, you can! Follow the directions all of the way through. Then seal the pancakes in an airtight container and store them in the fridge. They should be able to last for a couple of days before starting to get soggy. Alternatively, you can freeze them and reheat them in the air fryer later!
This is a great make-ahead that can be warmed up in the oven or air fryer. Korean Pancakes Pajun (Pajeon) is also really good as leftovers!
No, but a nonstick skillet definitely helps make flipping easier! It’s an easier way to get that golden crust.
Make sure your skillet is hot enough and don’t use too much batter!
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Korean Pancakes (Pajeon Recipe)
Video
Ingredients
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:
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 1 tablespoon rice vinegar
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon sesame seeds
- 1/4 teaspoon crushed red pepper
Instructions
- 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.
- 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.
- 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.
- 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.
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!
Ohhhhoohohohohoh yeaaaah.
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?
Absolutely! We will have to meet up for lunch!
Just wanted to note here that your restaurant link doesn’t work.
Thanks Maureen, fixed it!
Ok, what a fabulous dish! I want!!
I don’t know if i have ever heard of a Korean pancake but I love the sound of it!!
I can’t wait to try these!
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.
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!
Thanks for sharing that Mike. Some of my most memorable meals have come from street vendors while traveling abroad.
Well, I know what I will be making for Paiton this weekend! Sommer, this looks amazing!
When my husband and I were dating we would always order these at our favorite place – these look incredible!!
Oh my. These sound so delightful with all of the veggies…and those exotic sesame seeds ;)
Definitely one of those favorites. You did these up perfectly!