If you have ever been enchanted by the vibrant flavors and crispy texture of Korean street food, this Korean Pancakes (Pajeon) Recipe is going to feel like a new best friend in your kitchen. These savory pancakes bring together fresh scallions, crunchy vegetables, and optionally some tender seafood, all enveloped in a light, crispy batter that hits just the right balance between chewy and crunchy. The accompanying dipping sauce adds a tantalizing tangy, slightly sweet, and mildly spicy finish that will have you reaching for seconds without hesitation. Whether you’re after a simple snack or a delightful appetizer, this recipe is a perfect way to share a slice of Korean culinary magic with friends and family.
Ingredients You’ll Need
Don’t be fooled by the simplicity of these ingredients – each one plays a vital role in creating the perfect texture, flavor, and color that make Korean Pancakes (Pajeon) Recipe so irresistible. Fresh scallions provide that burst of green and mild onion flavor, while cornstarch helps to lighten and crisp up the batter beautifully.
- 1 cup all-purpose flour: The foundation for the batter, offering structure and chewiness.
- 2 tablespoons cornstarch: Helps make the pancakes delightfully crispy on the outside.
- 1 teaspoon salt: Enhances the overall flavor and ties all ingredients together.
- 1 cup cold water: Keeps the batter light and ensures a tender texture.
- 1 large egg: Binds the ingredients and adds richness.
- 4–5 scallions (cut into 2–3 inch pieces, halved lengthwise): The star ingredient with a sharp yet sweet flavor and vibrant color.
- ½ cup julienned carrots: Adds a subtle sweetness and bright orange color for visual appeal.
- ½ cup thinly sliced bell pepper or zucchini (optional): Provides extra crunch and freshness, customizable based on your preference.
- ½ cup seafood mix or shrimp (optional): For a traditional twist that brings in a wonderful briny flavor.
- Vegetable oil for frying: Ensures those pancakes develop a golden, crispy exterior.
- Dipping sauce ingredients: 2 tablespoons soy sauce, 1 tablespoon rice vinegar, ½ teaspoon sesame oil, ½ teaspoon sugar, ½ teaspoon sesame seeds, pinch of red pepper flakes (optional) – a perfect blend that balances salty, tangy, nutty, and spicy.
How to Make Korean Pancakes (Pajeon) Recipe
Step 1: Prepare the Batter
Start by whisking together the flour, cornstarch, and salt in a large bowl. This blend sets the stage for a crispy yet tender pancake. Add the cold water and egg, then stir gently until just combined — the batter should be slightly runny to help spread evenly in the pan. Carefully fold in the scallions, carrots, and any other vegetables or seafood you choose to include. This mixture is the heart of Korean Pancakes (Pajeon) Recipe, so treat it with love!
Step 2: Heat the Pan and Oil
Place a nonstick skillet over medium-high heat and add 1 to 2 tablespoons of vegetable oil. The right amount of oil and proper heat ensures an irresistibly golden and crispy bottom layer. Wait until the oil shimmers to get that perfect sizzle when you pour in the batter — this is a crucial step for that signature crunch.
Step 3: Cook the Pancakes
Pour half the batter into the pan, spreading it out into a thin, even circle. Gently press down with a spatula to help everything cook evenly together. Let it cook for 3 to 4 minutes until you see a beautifully golden crust forming. Then, carefully flip the pancake using a wide spatula and cook the other side for 2 to 3 minutes. Repeat the process with the remaining batter.
Step 4: Make the Dipping Sauce
While your pancakes are cooking, stir together all the dipping sauce ingredients in a small bowl. The soy sauce base brings saltiness, rice vinegar adds zing, sesame oil lends a toasty aroma, and a hint of sugar smooths it all out. A pinch of red pepper flakes offers a little kick for those who like spice.
How to Serve Korean Pancakes (Pajeon) Recipe
Garnishes
Garnishing your Korean Pancakes (Pajeon) is almost as fun as making them. Sprinkle some extra toasted sesame seeds or a handful of finely chopped scallions on top to add freshness and a slight crunch. A drizzle of additional dipping sauce over each wedge can bring an extra splash of flavor right before serving.
Side Dishes
These pancakes pair spectacularly well with light, crisp side salads dressed in sesame oil vinaigrette or kimchi for a spicy fermented kick. You can also offer them alongside steamed rice or a bowl of hot soup to create a fuller, satisfying meal that leans into authentic Korean comfort food vibes.
Creative Ways to Present
Think outside the pan by making mini Korean Pancakes (Pajeon) to serve as appetizers at your next party. Arrange them on a wooden platter with small bowls of dipping sauce dotted around for an inviting communal experience. You can also stack them with layers of lettuces and place some pickled vegetables on top for a modern, eye-catching presentation.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover pancakes, don’t worry — they keep well in an airtight container in the refrigerator for up to 2 days. The flavors may intensify a bit, and while some crispiness is lost, reheating can bring them back to life.
Freezing
You can freeze cooked Korean Pancakes (Pajeon) by first letting them cool completely, then layering them between sheets of parchment paper inside a freezer-safe bag. They will store beautifully for up to 1 month. This is a fantastic way to have a quick snack ready whenever cravings strike.
Reheating
To reheat, pop the pancakes back into a hot skillet with a tiny drizzle of oil, and cook on medium heat until warmed through and crispy again. Avoid using the microwave if you want to maintain that perfect texture and avoid sogginess.
FAQs
Can I make Korean Pancakes (Pajeon) without seafood?
Absolutely! The beauty of this Korean Pancakes (Pajeon) Recipe is its versatility. Simply skip the seafood and load up on vegetables like zucchini, bell peppers, or more scallions for a delicious vegetarian option.
What kind of flour works best for this recipe?
All-purpose flour is ideal for creating the perfect balance of chewiness and structure. You could experiment with gluten-free blends, but the texture might differ slightly.
Why is cornstarch important in the batter?
Cornstarch helps to achieve a crispier texture on the pancake’s surface while keeping the inside tender. It acts as a lightening agent that isn’t achievable with flour alone.
Can I prep the batter ahead of time?
Yes, you can prepare the batter a few hours ahead and keep it refrigerated. Give it a gentle stir before cooking to redistribute ingredients and adjust the consistency if necessary.
What should the dipping sauce taste like?
The dipping sauce should offer a balanced combination of salty, sour, nutty, and sweet flavors with a subtle heat if you added red pepper flakes. It complements the pancakes perfectly and enhances every bite.
Final Thoughts
There is something truly special about making and sharing the Korean Pancakes (Pajeon) Recipe — it’s a dish that’s simple, comforting, and full of flavor, perfect for any occasion. Whether you are entertaining friends or enjoying a cozy night in, these pancakes bring that perfect crispy, savory satisfaction that never gets old. So grab your pan, chop those scallions, and dive into a Korean food adventure that’s sure to become a favorite in your recipe rotation.
Print
Korean Pancakes (Pajeon) Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2–3 pancakes (serves 4)
- Category: Appetizer, Side Dish
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegetarian
Description
Korean Pancakes (Pajeon) are savory, crispy pancakes loaded with scallions and optional vegetables or seafood, perfect as a delicious appetizer or side dish. Cooked on the stovetop until golden brown, they are served with a tangy soy-based dipping sauce for an authentic Korean street food experience.
Ingredients
Pancakes:
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1 cup cold water
- 1 large egg
- 4–5 scallions, cut into 2–3 inch pieces and halved lengthwise
- ½ cup julienned carrots
- ½ cup thinly sliced bell pepper or zucchini (optional)
- ½ cup seafood mix or shrimp (optional)
- vegetable oil for frying
Dipping Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- ½ teaspoon sesame oil
- ½ teaspoon sugar
- ½ teaspoon sesame seeds
- pinch of red pepper flakes (optional)
Instructions
- Prepare the batter: In a large mixing bowl, whisk together the flour, cornstarch, and salt. Add the cold water and egg, stirring until just combined to create a slightly runny batter. Fold in scallions, carrots, and any optional vegetables or seafood.
- Heat the pan: Heat 1–2 tablespoons of vegetable oil in a nonstick skillet over medium-high heat, ensuring the pan is hot enough for frying.
- Cook the pancakes: Pour about half the batter into the skillet, spreading it into a thin, even circular layer, pressing down gently. Cook for 3–4 minutes until the bottom is golden brown and crispy. Carefully flip and cook the other side for an additional 2–3 minutes. Repeat the process with the remaining batter.
- Prepare the dipping sauce: While the pancakes cook, mix soy sauce, rice vinegar, sesame oil, sugar, sesame seeds, and red pepper flakes (if using) in a small bowl.
- Serve: Slice the pancakes into wedges and serve warm alongside the dipping sauce for an authentic Korean experience.
Notes
- For a vegetarian version, omit the seafood.
- Make smaller pancakes for party snacks or appetizers.
- Cornstarch adds crispiness to the pancakes, but you can substitute with additional flour if necessary.
