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.
Yum! I love Korean food but have never made it myself. These are going to be made soon!
I haven’t had that much experience with Korean food but this pancake looks so tempting I could become a fan real quick!!
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!
I have been wanting to make these forever–now when I do, I’ll use your recipe! They look awesome.
YUM! I can’t wait to try these, they look delicious!
I am always looking for new recipes to spice up my dinner routine. These pancakes look healthy and so easy!
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!
It’s yummy and healthy.
Many thanks for the recipe.
Sommer, these look so delicious!
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!
These look wonderful and I am sure I could find a way to make them gluten-free. Love the dipping sauce too!
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.