Korean Pancake Recipe
by Sommer Collier — last updated on Sep 25, 2026 
For me, the best Korean Pancakes (Pajeon) are all about those crispy, golden edges! I load my easy version made with julienned vegetables, green onions, and hash browns for plenty of texture and flavor, then pan-fry the pancakes until beautifully crisp. I love serving them hot with a spicy soy dipping sauce for dunking.
I got the inspiration for this recipe from my favorite Korean restaurant in Asheville, NC and I 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. Now, I know we don’t always think of vegetables as kid-friendly, but my two babies beg for these Korean pancakes (AKA Pajun or Pajeon). I also took a little friend, who is extremely picky and has a delicate palate, to eat these savory pancakes with us and she was crazy over them as well. They are the perfect complement to other Korean favorites like my Bulgogi Korean BBQ recipe!
Jill – ⭐⭐⭐⭐⭐ Delicious! Thank you for this amazing recipe. It was difficult not to eat every last pancake in one sitting between 2 people. I used mushrooms, basil leaves, chives, carrots, and sautéed onion. The sauce is incredible!! Already can’t wait to make these again.
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Sommer’s Recipe Highlights
Packed with veggies – I love how many vegetables I can pack into these Korean pancakes! They’re loaded with colorful, fresh veggies, yet everything gets tucked inside a crispy, savory pancake. It’s one of my favorite sneaky ways to get kids (ahem, or picky adults) to happily eat more vegetables. (I also do this with my savory Irish boxty potato pancake recipe.)
The BEST texture – For me, the texture is what makes these pancakes so irresistible. The edges get beautifully golden and crispy while the centers stay tender, savory, and loaded with veggies. That contrast between the crunchy exterior and soft center makes every bite satisfying… Especially once you dunk it into the dipping sauce!
Simple, budget-friendly ingredients – There’s no need to hunt down a long list of specialty ingredients to make fantastic Korean pancakes at home. I make these with inexpensive, easy-to-find ingredients you can pick up at practically any grocery store. They’re simple, economical, and so delicious they might just become your new favorite appetizer!
Key Ingredients and Tips
- All-purpose flour – I use classic all-purpose flour to create the simple batter that holds all those shredded vegetables together. You don’t need anything fancy here!
- Frozen hash browns – Frozen hash browns are my favorite shortcut because they’re already shredded and ready to go. However, freshly grated potatoes work beautifully, too. If you grate your own, I recommend squeezing out any excess moisture so the pancakes can get nice and crispy.
- Vegetables – I pack these pancakes with a colorful combination of shredded carrots, bell peppers, zucchini, and green onions (scallions). I like to cut everything into thin, similar-sized pieces so the vegetables cook quickly and you get a little bit of everything in each bite.
- Vegetable oil – Don’t be shy with the oil here! I use enough vegetable oil to create a crisp, golden crust on the pancakes. A neutral, high-heat oil works best because it lets all those savory vegetable flavors shine.
- Soy sauce – I use a good-quality soy sauce to give the dipping sauce its salty, savory flavor. Low-sodium soy sauce is a great option if you want more control over the saltiness.
- Sugar – Just a little granulated sugar balances the salty soy sauce and tangy vinegar. It doesn’t make the dipping sauce overly sweet, it simply rounds out all the flavors.
- Sesame oil – A small amount of good-quality sesame oil adds wonderful toasted, nutty flavor. It’s potent, so you don’t need much to make a big impact.
- Rice vinegar – Rice vinegar adds the bright, tangy element that keeps the dipping sauce tasting fresh and balanced rather than overly salty or heavy.
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
Find the full recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Make the dipping sauce – First, I add all of the dipping sauce ingredients to a microwave-safe bowl and whisk them together. Then I microwave the sauce for 1–2 minutes, just long enough to help the sugar completely dissolve. I give it another good whisk and set it aside while I make the pancakes. Making the sauce first also gives those sweet, salty, tangy flavors a little time to mingle.
Make the batter – In a large mixing bowl, I whisk together the flour, water, egg, and salt until smooth. Then I fold in the thawed hash browns and let the batter rest while I prep all the vegetables using my mandolin slicer. (Watch your knuckles!) This little resting period gives the flour time to hydrate and helps everything hold together once it hits the skillet.
Add the veggies – Next, I preheat two nonstick skillets over medium-high heat. While they’re heating, I julienne the vegetables into long, thin strips and fold them into the batter. I add black pepper to taste. The batter should be thick enough to hold all those veggies together, but still spreadable. If it seems too thick after adding the vegetables, I stir in 2–3 tablespoons of water to loosen it up.
Fry until REALLY crispy – I add a little vegetable oil to each hot skillet and swirl it around to coat the bottom. Then I ladle in enough veggie batter to completely cover the bottom of each pan, spreading it into an even layer. I cook the pancakes for about 4-5 minutes per side, until deeply golden and crispy. Here’s the important part: don’t flip too soon! I let the first side develop a good crust before turning it, and I try to flip each pancake only once. If they’re not crisping properly, I add a little more oil.
Slice and serve – I repeat with the remaining batter, adding more oil to the skillets as needed. Then I cut the hot Korean pancakes into wedges and serve them warm with plenty of dipping sauce on the side. I especially love them straight out of the skillet when those edges are at their absolute crispiest!
Expert Tips
A mandolin slicers makes the prep work much quicker. Just be careful when using it! I also used pre-shredded carrots and hash browns to cut down the work.
CRISPY is the goal! I let each pancake develop a deeply golden, crispy crust on the first side before I even think about flipping it. Be patient and resist the urge to keep turning them! The fewer flips, the better the crust. If the pancakes aren’t getting as crisp as you’d like, add a little more oil to the pan.
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
Vegetable pancakes are usually served as a side dish or appetizer with a Korean meal. Consider serving them with…
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. Pajeon pancakes are 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!
Korean Pancake 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!