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.
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!
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.
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.
Great recipe. For a little extra kick, I chopped up 1/2 cup of kimchi and added it to the batter. Thanks for sharing.
Do you think this would work with whole wheat flour
Would it work with egg substitute for vegans
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. :)
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!
I love these Korean pancakes!
Sorry if I missed where to find it but do you have any nutritional information for your recipes?
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 :)
Hi,
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?
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!
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!
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!)