Pancakes Recipes
20 recipes. Page 1 of 1
Jeon (Korean pancakes) are made by coating ingredients in a light batter and pan-frying until golden. Pajeon (green onion pancake), kimchi-jeon, gamja-jeon (potato pancake), and donggeurangttaeng (meat patties) are all-time favorites - especially on rainy days paired with makgeolli. They also appear on every holiday table.
Korean Beoseot Deulkkae Jeon (Mushroom Perilla Pancake)
Mushroom and perilla seed jeon brings together oyster mushrooms and shiitake, sliced thin and folded into a batter built on perilla seed powder and a splash of soy sauce. Perilla seeds carry a heavier, slightly bitter nuttiness compared to sesame, and that quality anchors the earthy depth of the mushrooms rather than competing with it. Seasoning the batter directly with soy sauce means the pancake holds its own without a dipping sauce, though one on the side does not go amiss. Frying with enough oil gives the exterior a thin, crisp shell while the mushroom filling stays moist inside. Oyster mushrooms torn along their grain develop a pleasantly chewy bite as they cook; shiitake sliced fine distribute evenly so the whole pancake cooks at the same rate. It works as a makgeolli pairing or a straightforward side, and holds up well at room temperature - the perilla aroma actually deepens as it cools.
Korean Burdock Matchstick Pancake
Burdock root, julienned into thin matchstick strips and pan-fried with onion and cheongyang chili, is a jeon with texture as its main argument. The combination of Korean pancake mix and tempura flour in the batter produces a result that is crispier than standard jeon, particularly at the edges where the thin strips of burdock protrude from the batter and catch the heat. Burdock has an earthy, faintly bitter flavor that holds up in the pan, and the onion provides sweetness alongside it. Cheongyang chili cuts through with a slow-building, lingering heat. Cold water keeps the batter loose and inhibits gluten development, so the finished jeon stays light rather than dense. Hot from the pan, the edges shatter; cooled, they turn chewy.
Korean Tuna & Perilla Leaf Fritters
Chamchi-kkaennip-jeon is a Korean pan-fried pancake made with canned tuna and perilla leaves. The oil is drained from the tuna before mixing, which keeps the batter from becoming greasy. Perilla leaves, chopped into the batter, contribute their distinctive herbal fragrance - sharp and slightly anise-like - which cuts through the brininess of the tuna and gives the pancake its character. The combination lands somewhere between a vegetable pancake and a fish cake: more substantial than the former, lighter than the latter. Egg binds the batter and produces a smooth, even surface when cooked. Onion and carrot are finely diced so the pancake spreads thin and cooks through uniformly, rather than leaving thick raw patches at the center. Adequate oil in the pan and medium heat produce a thin, crisp exterior without burning. The pancake holds its texture reasonably well at room temperature, making it a practical lunchbox side dish. A soy-based dipping sauce brings out the perilla fragrance more clearly when eaten alongside.
Korean Chive Clam Jeon (Garlic Chive and Clam Seafood Pancake)
Buchu-bajirak-jeon is a seafood pancake of garlic chives and clam meat, pan-fried in a batter made with a mix of all-purpose pancake flour and rice flour. The rice flour addition increases the chew and gives the finished jeon a slightly more resilient texture than plain flour batters. Clam meat releases a briny, oceanic liquid as it cooks that seeps into the batter and flavors it throughout, while the chives add a sharp, grassy counterpoint. Minced garlic and diagonally sliced cheongyang chili worked into the batter suppress any fishiness and build a layered fragrance. A generous amount of oil in the pan over medium heat produces edges that crisp and brown like the outside of a fritter. Waiting until the bottom is fully set before flipping prevents the pancake from tearing. Served with soy dipping sauce or a seasoned soy mixture, the clean salinity of the clams comes through clearly.
Korean Sweet Pumpkin Pancake
Danhobak jeon is made by steaming kabocha squash, mashing it, then mixing the puree with glutinous rice flour and a small amount of all-purpose flour before shaping the mixture into rounds and pan-frying them in oil. The glutinous rice flour gives each piece a chewy, mochi-like texture, and the squash provides enough natural sweetness to keep added sugar minimal. The exterior crisps up in oil while the center stays soft and moist, like a compressed squash puree. The squash's natural sugars caramelize lightly against the hot pan, producing a golden color on the surface. Best eaten warm, when the squash's sweet, earthy aroma is most pronounced. Well suited as a snack or dessert.
Korean Eggplant & Pork Pancake
Thick eggplant slices are topped with seasoned ground pork, coated in Korean pancake batter, dipped in beaten egg, and pan-fried until golden on both sides. As the eggplant absorbs oil over heat, it cooks through to a silky, yielding texture, and the pork filling stays juicy inside the batter crust. Minced garlic and onion season the pork mixture and mask any gaminess, while the egg coating forms a thin, evenly browned exterior. A soy-based dipping sauce sharpens the mild eggplant and savory pork into a balanced bite.
Korean Shredded Sweet Potato Fritter
Sweet potato is cut into thin strips and pan-fried with julienned carrot and onion in a tempura-style batter. The overlapping sweet potato strands crisp up at the edges during frying, while the centers stay soft and carry the vegetable's natural sweetness. Using cold water to mix the batter keeps it light and loose, preserving the crunch of each strand after cooking. Black sesame seeds scattered over the top add a nutty note and visual contrast. The jeon is best eaten immediately off the pan, when the edges are at peak crispness. A soy-vinegar dipping sauce alongside balances the natural sweetness of the vegetables with a clean, sharp note.
Korean Kimchi Pork Jeon (Fermented Kimchi and Pork Crispy Pancake)
Well-fermented kimchi and pork shoulder are the backbone of this hearty Korean pancake. Kimchi brine is mixed directly into the batter, intensifying both the crimson color and the tangy, fermented depth of flavor. A small amount of sugar balances the acidity, while green onion and onion distribute contrasting texture throughout each bite. Pressing the pancake flat in a generously oiled pan over high heat produces deeply caramelized, crispy edges. The kimchi should not be squeezed too dry before mixing in, since residual moisture keeps the interior soft and prevents the finished pancake from becoming dense. Pork shoulder should be cut into small pieces so it cooks through before the exterior over-browns. The kimchi's seasoning is assertive enough that no dipping sauce is required, making this a complete side dish on its own.
Korean Stuffed Perilla Leaf Pancakes
Kkae-ip-jeon are pan-fried perilla leaf parcels stuffed with a filling of ground pork and firm tofu, coated in flour and egg. The tofu must be squeezed dry in a cloth before mixing; excess moisture causes the filling to spread and stick to the pan. Garlic chives and onion add crunch and fragrance to the mix, and the filling seasoned with soy sauce and black pepper pairs cleanly with the perilla's strong herbal character. Dusting with flour first, then dipping in egg, produces an even coating, and frying covered over medium-low heat for two minutes per side ensures the filling is cooked through to the center. The bite-sized pieces work well as a packed lunch side or as bar food.
Korean Flower Crab Pancake
Fresh blue crab meat is picked clean, coated in a mixture of all-purpose flour and Korean pancake mix, dipped in beaten egg, and pan-fried until the surface turns golden. The crab's natural sweetness and mild brininess stay intact throughout the process, and minced ginger cuts through any residual fishiness without announcing itself in the finished jeon. Black pepper is added in small amounts - just enough to clean up the aftertaste without competing with the delicate crab. The egg coating holds moisture inside, keeping the meat tender while the outside crisps to a light, golden crust. A generous amount of crab filling in each piece is what makes the texture satisfying.
Korean Lotus Root Beef Pancake
Sliced lotus root is sandwiched with seasoned ground beef, coated in pancake batter and egg, then pan-fried until golden. The lotus root keeps its crunch even after cooking, so the texture contrast with the soft beef filling is distinct in every bite. Soy sauce and minced garlic season the filling so the jeon is fully flavored on its own without a dipping sauce. Chopped green onion is worked into the beef for a fresh aromatic note. The lotus root hole pattern fills with meat during assembly, making each cross-section visually clean and precise. The egg coating browns smoothly around the outside, giving a tender rather than crisp exterior.
Korean Water Parsley Shrimp Pancake
This Korean pancake combines fresh water parsley and cocktail shrimp in a light, seasoned batter. The preparation starts by cutting cleaned water parsley into five-centimeter pieces, slicing onions thinly, and drying the shrimp to prevent oil splattering. The batter is mixed using pancake flour, cold water, an egg, and a pinch of salt until smooth. The vegetables and shrimp are folded in gently with chopsticks to keep the texture light. Cooking the batter in a well-oiled pan over medium heat for two to three minutes on each side produces a pancake with thin, crispy edges. The water parsley stems retain their crispiness even after frying, contrasting with the tender shrimp. The herbal fragrance of the parsley blends with the clean sweetness of the shrimp. It is typically cut into bite-sized pieces immediately after cooking and served warm with a soy sauce and vinegar dipping sauce.
Korean Seaweed Oyster Pancake
Miyeok oyster jeon is a Korean seaweed and oyster pancake that offers a savory taste of the ocean. The cooking begins by rinsing fresh oysters in light salted water and draining them, while soaked seaweed is squeezed firmly to remove moisture before being cut. The pancake batter is prepared by mixing Korean pancake mix, cold water, an egg, minced garlic, and soup soy sauce. The seaweed, oysters, and minced red chili are gently folded into the batter. Ladles of the mixture are pan-fried in oil over medium-low heat for three minutes on each side, ensuring the oysters stay submerged in the batter to cook. The finished pancake features a crisp exterior with a soft, chewy seaweed interior, and juicy oysters that release their briny flavor with every bite.
Korean Radish & Shrimp Pancake
Julienned Korean radish and small peeled shrimp are combined in a pancake batter fortified with a measured amount of potato starch for added crispiness. Egg is mixed into the batter to improve binding and keep the pancake intact when flipped. Scallions are distributed throughout for a mild, grassy fragrance. Radish releases notable moisture as it cooks, so frying over high heat is essential to drive off that liquid quickly and achieve a crisp outer surface. The sharp, slightly bitter edge of raw radish disappears with heat and gives way to a gentle natural sweetness that pairs cleanly with the mild, delicate flavor of the shrimp. Pressing the center of the pancake down with a spatula while frying encourages even browning all the way through.
Korean Mung Bean Sprout Bindaetteok
Soaked mung beans are ground into a thick, dense batter and combined with mung bean sprouts, ground pork, and kimchi to make a traditional bindaetteok. The mung bean base delivers a hearty, nutty flavor that nothing else quite replicates; the sprouts thread through the batter and lighten the texture with their crunch. Fermented kimchi introduces a tangy sourness that cuts through the pork fat, and the pork's rendered juices bind the whole pancake into something substantial enough to serve as a full meal. Pressing the pancake flat and frying slowly in a generous amount of oil builds a thick, crackling crust - the stage where most of the flavor development happens.
Korean Shepherd's Purse & Napa Pancake
Naengi Baechu Jeon is a seasonal Korean pancake that features wild shepherd's purse and sweet napa cabbage. To prepare this dish, the roots of the shepherd's purse are thoroughly scrubbed to remove soil and chopped into short lengths, while the cabbage is sliced, lightly salted to draw out moisture, and squeezed. The batter consists of Korean pancake mix, rice flour, an egg, cold water, and soup soy sauce, which provides a clean base that allows the flavors of the vegetables to stand out. Mixing rice flour into the batter ensures that the edges of the pancake turn crispy and remain tender even after cooling. The prepared greens are gently folded into the mixture, then pan-fried in oil over medium heat until both sides are golden brown. It is sliced on a board and served warm.
Korean Perilla Leaf Chicken Jeon
Perilla Leaf Chicken Jeon is a savory Korean pan-fried pancake stuffed with ground chicken and tofu. The filling is made by combining lean ground chicken with pressed, crumbled tofu, green onions, garlic, salt, and pepper, kneaded together until cohesive. This mixture is spread in a thin layer onto the floured side of perilla leaves, which are then folded in half and pressed to seal. To cook, the folded leaves are dusted with flour, dipped in beaten egg, and pan-fried over medium-low heat to ensure the egg coating does not burn while the interior cooks through. The mild flavor and soft texture of the chicken and tofu filling offer a balanced contrast to the herbal, aromatic qualities of the perilla leaves. To preserve the juices, the finished jeon should rest briefly and be cut into bite-sized pieces just before serving.
Korean Shiitake Tofu Pancake
Shiitake-tofu jeon is a savory Korean pancake made by finely chopping fresh shiitake mushrooms and firm tofu, then mixing them into a batter of pancake mix, egg, and a touch of sesame oil before pan-frying. The shiitakes contribute a meaty chew and pronounced umami depth, while the tofu lightens the texture and keeps the interior moist. Carrot and chives are added for color contrast and a fresh, slightly pungent bite. The egg binds everything together, and the sesame oil in the batter gives a nutty fragrance. Cooked uncovered over medium-low heat until both sides are golden, the exterior crisps up while the inside stays tender. When using dried shiitakes, soaking them in water first is worthwhile because the soaking liquid can be reserved for use in soups or braising liquid. Served with a dipping sauce of soy sauce and vinegar, the salty acidity sharpens the overall savory flavor.
Korean Dried Radish Greens Pancake
Boiled dried radish greens are combined with doenjang and pan-fried into a dense, rustic jeon with deep fermented character. The fibrous texture of the radish greens gives the pancake a satisfying chew, and the soybean paste saturates the batter so thoroughly that no dipping sauce is necessary. Buckwheat flour adds an earthy coarseness that suits the greens well. Cheongyang chili provides a spicy accent throughout. Minced garlic benefits from a brief saute in oil before being mixed into the batter-the raw edge cooks off and the garlic's savory depth integrates fully into the finished pancake. Cooking over low heat lets the inside set without burning the outside, producing a crisp surface and a tender, flavorful center.
Korean Zucchini Corn Jeon
Shredded zucchini and sweet corn kernels are folded into a pancake-mix batter and pan-fried until golden. Julienning the zucchini to a uniform thickness ensures even cooking throughout, while the corn kernels pop with sweetness in each bite. Egg enriches the batter and improves cohesion, and black pepper adds a light seasoning. Using cold water keeps the batter thin and airy, which helps the vegetables maintain their distinct textures after frying. The pan and oil must be fully heated before the batter goes in to achieve a crisp exterior, and spreading the batter wide makes the edges thin enough to turn properly crunchy. Let one side set completely over medium heat before flipping to keep the pancake intact.
About Pancakes
The contrast between the crispy exterior and the tender filling is what makes jeon irresistible. Getting the batter consistency and oil temperature right is the key to achieving that perfect golden crust every time.