Crispy Korean Pancake Recipe

ooking to explore Korean cuisine at home? This Korean Pancake (Pajeon) recipe is a delicious, crispy, and savory dish that’s simple to prepare and bursting with flavor. Whether served as an appetizer, snack, or light meal, Pajeon is loved for its golden texture and savory ingredients like scallions, vegetables, and optional seafood or kimchi. It’s the perfect balance of crunchy on the outside and tender on the inside. This quick recipe is ideal for both weeknight cravings and weekend cooking adventures. With minimal ingredients and bold flavor, Korean pancakes will become a go-to dish in your international cooking repertoire.

Ingredients Of Crispy Korean Pancake Recipe

Why You Will Love This Korean Pancake Recipe

This Korean pancake is crispy, savory, and endlessly customizable. It’s made with pantry staples, comes together in under 20 minutes, and satisfies that craving for something comforting yet unique. Whether you’re vegetarian or love seafood, there’s a variation for you. The soy-vinegar dipping sauce adds a tangy punch that perfectly complements the soft veggies and crunchy edges of the pancake. Great as a snack, side dish, or even a quick lunch!

Preparation Process Of Korean Pancake Recipe

To make Pajeon, start by creating a light batter using flour, cold water, and egg. Add chopped scallions and other vegetables of your choice, and optionally include seafood or kimchi for extra flavor. Heat a skillet with oil and pour the mixture in a thin layer. Cook until golden and crispy on both sides, then slice into bite-size pieces and serve with dipping sauce.

Step By Step Instructions

Prepare the vegetables: Julienne the carrot and zucchini, and chop the scallions into 2–3 inch pieces.

Make the batter: In a mixing bowl, combine 1 cup of all-purpose flour, 1 cup of cold water, 1 egg, and a pinch of salt. Stir until smooth.

Add vegetables and optional ingredients: Mix in the scallions, carrot, and zucchini. Add shrimp, squid, or chopped kimchi if desired.

Heat the pan: In a non-stick skillet, heat 2 tablespoons of vegetable oil over medium-high heat.

Cook the pancake: Pour the batter into the pan and spread it evenly into a thin layer. Press down slightly to flatten. Cook for 3–4 minutes until golden and crispy.

Flip and cook the other side: Flip carefully and cook for another 3–4 minutes until the pancake is crisp on both sides.

Make the dipping sauce: Mix 2 tablespoons of soy sauce, 1 tablespoon of vinegar, ½ teaspoon minced garlic, ½ teaspoon sesame seeds, and chopped chili if using.

Serve hot: Cut the pancake into squares and serve with dipping sauce.

How to Serve?

• Slice into bite-sized squares
• Serve hot with soy-vinegar dipping sauce
• Pair with Korean side dishes (banchan)
• Enjoy as a side with rice and soup
• Serve as a snack or party appetizer

Tips & Variations

Nutrition

1. Calories: 220
2. Protein: 7g
3. Carbohydrates: 25g
4. Fat: 10g
5. Fiber: 2g
6. Sodium: 480mg
7. Sugars: 2g

Recipe Card

Crispy Korean Pancake Recipe

Recipe by Rachael rayCourse: Banana Bread Recipe

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

220

kcal

This Korean Pancake (Pajeon) recipe is a crispy, savory treat packed with veggies and flavor. Made with a simple flour-based batter, it features scallions, carrots, and zucchini, and can be customized with seafood or kimchi. Fried until golden brown and served with a soy-vinegar dipping sauce, this dish is easy, quick, and satisfying. Whether you’re a Korean food lover or trying something new, this pancake brings authentic taste and texture right to your table. Perfect as a snack, side, or light meal, you’ll want to make this easy and delicious Korean classic again and again.

Ingredients

• All-purpose flour

• Cold water

• Egg

• Salt

• Green onions (scallions)

• Carrot (julienned)

• Zucchini (julienned)

• Vegetable oil (for frying)

• Optional: shrimp, squid, or kimchi

• Soy sauce (for dipping)

• Vinegar

• Sesame seeds

• Minced garlic

• Chopped green chili (optional for sauce)

Directions

• Prepare the vegetables:
• Julienne the carrot and zucchini, and chop the scallions into 2–3 inch pieces.
• Make the batter:
• In a mixing bowl, combine 1 cup of all-purpose flour, 1 cup of cold water, 1 egg, and a pinch of salt. Stir until smooth.
• Add vegetables and optional ingredients:
• Mix in the scallions, carrot, and zucchini. Add shrimp, squid, or chopped kimchi if desired.
• Heat the pan:
• In a non-stick skillet, heat 2 tablespoons of vegetable oil over medium-high heat.
• Cook the pancake:
• Pour the batter into the pan and spread it evenly into a thin layer. Press down slightly to flatten. Cook for 3–4 minutes until golden and crispy.
• Flip and cook the other side:
• Flip carefully and cook for another 3–4 minutes until the pancake is crisp on both sides.
• Make the dipping sauce:
• Mix 2 tablespoons of soy sauce, 1 tablespoon of vinegar, ½ teaspoon minced garlic, ½ teaspoon sesame seeds, and chopped chili if using.
• Serve hot:
• Cut the pancake into squares and serve with dipping sauce.

Recipe Video

Notes

• Batter should be slightly runny for crispier results.
• Use a large skillet for a thin, even pancake.
• If using kimchi, reduce added salt slightly.
• For a healthier version, pan-fry with less oil or use an air fryer.

FAQs

Conclusion