Recipe: Korean Pancakes (Pajun)

Veggie filled pancakes with spicy dipping sauce. Who’s in?

This is one of those recipes that we say add to your repertoire. Korean Pancakes, known as Pajun (Pajeon) are made from a standard savory pancake batter mixed with various fresh vegetables, then are pan-fried to perfection. They are easy to make and work on many different levels. These savory bites are great as an appetizer, a main dish for vegetarians, a side to your steak or as an entrée for Asian night. Plus, it’s kid-friendly!

Shown on Urban Nature Brown Glass Dinnerware.


Shown on Urban Nature Brown Glass Dinnerware.



Recipe: Korean Pancakes (Pajun)

First, whisk up the soy dipping sauce. Next, beat the pancake batter. Then, let the batter rest while you chop up the veggies. Use a mandolin or julienne finely.


For the Pajun:

  • 2 cups all-purpose flour
  • 1 1/2 cups water
  • 1 large egg
  • 1 1/2 tsp. sea salt
  • 2 cups freshly grated potatoes or 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 in. sections
  • Pepper to taste
  • Vegetable oil for cooking

For the Dipping Sauce:

  • 1/2 cup low-sodium soy sauce
  • 1/4 cup water
  • 1 Tb. rice vinegar
  • 2 Tb. sugar
  • 1 Tb. sesame oil
  • 1 minced garlic clove
  • 1 tsp. sesame seeds
  • 1/4 tsp. crushed red pepper


  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 the flour, water, egg and salt. 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.
  5. Repeat with remaining batter. *Using two 12 inch skillets, you should have enough batter to make 4 large pancakes.
  6. Cut the Korean pancakes into wedges and serve warm with the dipping sauce.

Yield: 8 servings
Prep time: 20 minutes
Cook time: 20 minutes
Recipe provided by A Spicy Perspective

Shown on Urban Nature Brown Glass Dinnerware.

3 thoughts on “Recipe: Korean Pancakes (Pajun)”

  • Lovely food. I’m a Korean woman and I love Pajun. 🙂
    It tastes really good and Korean people eat Pajun at the rainy day.
    Beautiful food on beautiful dish. Thank you for the great posting!!!!

  • I tried this recepy. It, in reality, looks as great as on pictures. Tastes great – crispy and refreshing. While I couldnot give it to my kids younger than 12 years, as the sauce is too strong for them. And they refuse to eat anything with green vegetable :o) It is hard to find substitution of sauce, as the spicy ones simply fit the best.

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