Korean Pancakes (Pajeon)
Korean Pancakes – Pajeon: This easy Korean Pancake recipe, called Pajun is loaded with vegetables, and served with a spicy soy dipping sauce.
Why We Love This Korean Pancakes Recipe
Let’s talk about Korean Pancakes, but first…
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) are made from a standard savory pancake batter mixed with shredded potatoes and various fresh vegetables, they 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.
We also love other Korean-inspired recipes like Korean Pork Chops or Korean Fried Chicken!
What are Korean Pancakes?
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 and has a delicate palate, to eat Korean Pancakes with us and she was crazy over them as well.
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.
Ingredients You Need
For the Pajeon:
- All-Purpose Flour– for gluten-free Korean pancakes, use a gluten-free flour replacement flour that is cup for cup!
- Water
- Egg
- Sea Salt
- Frozen Hash Browns– I like to use frozen hash browns for ease, but you can also use grated potatoes!
- Veggies– I used a combinations of shredded carrots, bell peppers, zucchini, and green onions (scallions)!
- Pepper
- Vegetable Oil– for making them super crispy!
For the Dipping Sauce:
- Low Sodium Soy Sauce– If you use regular soy sauce, maybe add a bit more vinegar to balance it out!
- Water
- Rice Vinegar– to add some tangy flavor! If you don’t have rice vinegar on hand, you can use white wine vinegar or champagne vinegar!
- Sugar– to balance out the flavors!
- Sesame Oil– for a little nutty flavor!
- Garlic– for a depth of flavor.
- Sesame Seeds– for a little texture!
- Crushed Red Pepper– for a spicy kick!
How To Make Korean Pancakes
Korean Pancakes are 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. But for a more specific step by step…
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 the remaining batter. Cut the Korean pancakes into wedges and serve warm with the dipping sauce.
The vegetables should be cut really small, julienne-cut 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.)
See The Recipe Card Below For How To Make Korean Pancakes. Enjoy!
Tips & Tricks
- 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.
- Add different veggies! Really, you can use whatever veggies you have on hand. I think that green onions are a must here for the flavor, but you can omit any other vegetables and add yellow squash or mushrooms if you have them!
- Add shrimp! It is common to add shrimp to these to make a Korean seafood pancake!
Frequently Asked Questions
Can I Make This Recipe Ahead of Time?
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!
What Other Vegetables Can I Add?
Typically, Korean vegetable pancakes have at least carrots, zucchini and onions. I added some additional veggies here, and you can also feel free to add whatever you like or have on hand! If you like spice, add a thinly sliced jalapeño pepper!
How Can I Make this Vegan? How Can I Make This Gluten-Free?
I haven’t tried it with egg substitutes, but I have made this recipe with various flours (including coconut flour and gluten-free baking mix) and it works well.
My best suggestion would be to use your favorite GF 1-to-1 ration baking mix. Then experiment with plant-based egg substitutes for a vegan options.
What Do You Eat With Korean Pancakes?
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.
Looking for More Korean-Inspired Recipes? Be Sure to Also Try:
- Tempura Shishito Peppers with Korean Mayo
- Bulgogi Korean BBQ
- Korean Fried Chicken Recipe
- Korean Bibimbap
- Korean Tofu from My Korean Kitchen
Check the printable recipe card for the nutritional information including calories, carbohydrates, cholesterol, sodium, polyunsaturated fat, monounsaturated fat, and calcium percentages.
Korean Pancakes (Pajeon Recipe)
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.
It is best when you mix wheat flour with rice flour and add a pinch of baking powder.
Excited to try this awesome recipe. Sounds strange but I’m willing to try most things. So my husband is dragged along. He’s not as adventurous.
I lovee cakes and pancakes. Thank you my favorite blogger for providing your priceless efforts. This korean pancakes are so yummy. I must try it at my home.
freakin delicious!
i used whatever veggies i already had in the house (red cabbage. onions, carrots, garlic) definitely a keeper recipe. i also used 2 egss in the batter to up the protein content a little.