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.

Korean Pancakes

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.

Korean Pancake Recipe

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.

Pajun Ingredients

For the Pajeon:

• All-Purpose Flour
• Water
• Egg
• Sea Salt
• Frozen Hashbrowns
• Shredded Carrots
• Bell Pepper
• Zucchini
• Green Onions (scallions)
• Pepper
• Vegetable Oil (for cooking)

For the Dipping Sauce:

• low sodium soy sauce
• water
• rice vinegar
• sugar
• sesame oil
• garlic
• sesame seeds
• crushed red pepper

Mandoline Slicer

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.)

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…

1. 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.
2. 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.
3. 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.
4. 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.

See The Recipe Card Below For How To Make Korean Pancakes. Enjoy!

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.

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!

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.

More Korean Recipes to 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.

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Korean Pancakes (Pajeon Recipe)

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Korean Pancakes – Pajeon: This easy Korean Pancake recipe, called Pajun is loaded with vegetables, and served with a spicy soy dipping sauce.

Servings: 4 pancakes

Ingredients

US Customary – Metric

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.

Video

Notes

Using a 12-inch skillets, you should have enough batter to make 4 large pancakes.

Nutrition

Serving: 0.5pancake, Calories: 218kcal, Carbohydrates: 41g, Protein: 6g, Fat: 3g, Saturated Fat: 0g, Cholesterol: 20mg, Sodium: 1004mg, Potassium: 365mg, Fiber: 2g, Sugar: 5g, Vitamin A: 3250IU, Vitamin C: 29mg, Calcium: 29mg, Iron: 2.6mg

Course: Breakfast

Cuisine: Korean

Author: Sommer Collier

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