This is not your typical sweet pancakes but this #Korean savoury pancakes is filled with vegetables and you will easily like it.

Pajeon is a savoury pancake filled with variety of meat and vegetables having spring onions as the prominent one. Batter is commonly made out of a mixture of eggs, wheat flour and rice flour. This Korean style pancakes is usually accompanied by a dipping sauce made out of soy sauce, vinegar, sesame oil and different spices.

In Korea, pajeons usually are made out of rice flour but versions outside the country sometimes uses wheat flour in combination with rice flour. Rice flour gives this pancake a crispy base which gives a good overall texture to the dish. It can be served as an appetizer, side dish or as a snack.

Prep time
Cook time
Total time
Serves: 4
  • 2 potatoes, julienned
  • 1 carrot, julienned
  • 2 stalks green onions, julienned
  • 2 cups flour
  • 1½ cups water
  • 1 egg
  • 1½ tsp salt
  • freshly ground black pepper
  • oil
Dipping Sauce
  • ½ cup soy sauce
  • ¼ cup water
  • 1 tbsp rice vinegar
  • 1 clove garlic, minced
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 1 tsp sesame seeds, toasted
  • ½ tsp red pepper flakes
  1. In a sauce pan combine all dipping sauce ingredients, place in stove top and cook in low heat until brown sugar dissolves. Remove from heat, place in a serving bowl then set is aside.
  2. In a bowl combine flour, water, egg and salt mix well until texture is consistent then let it rest for 5 minutes.
  3. Add the potatoes, carrot and green onions into the batter and fold, add water if needed then season with freshly ground black pepper.
  4. Heat up a skillet and add oil, pour a large scoop of the vegetable mixture into the skillet and pan fry for 4 minutes on each side. Repeat the process with the remaining vegetable mixture.
  5. Serve while hot with dipping sauce on the side.


Pajeon Wide


10 Responses

  1. I have a friend who would like this as a hearty gluten-free breakfast if it can be made with just rice flour — thanks!

  2. I ALWAYS get the seafood pajeon when in a Korean restaurant. But I have not gotten around to make it myself so thanks for the great looking recipe!

  3. The sauce sounds like the star of the show! Looks like the Pajeon just soaks it all up for a beautiful bite 🙂

  4. Juliana says:

    I remember having this vegetable pancakes in a Korean restaurant…but somehow I never thought in making them myself…thanks for the recipe Raymund…looks delicious!
    Have a great week 🙂

  5. These look really good Raymund, I think they would make a great breakfast too 😉

  6. I never really bothered to order these in a restaurant but they sure do look tasty and quite easy to prepare 🙂 thanks!

  7. mjskit says:

    Your Korean pancakes look perfect and delicious! I’ve made them a couple of times but mine are always gummy. Looking at yours, I think I make them too thick. I’ll try your recipe next time.

  8. suituapui says:

    Ahhhhh…Korean pancakes. We usually order the ones with seafood. Yours look really good!

  1. June 16, 2016

    […] about some Pajeon, this Korean pancakes are addictive and a good tummy filler so don’t get carried away too much […]

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