Pancakes Recipes
20 recipes
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.
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.
Korean Beoseot Deulkkae Jeon (Mushroom Perilla Pancake)
This Korean pancake combines oyster and shiitake mushrooms with perilla seed powder, creating a distinctively nutty aroma that sets it apart from standard mushroom jeon. The mushrooms are sliced thin and mixed with onion into a batter seasoned with soy sauce for built-in umami depth. Once pan-fried until the edges crisp up, the contrast between the crunchy exterior and the soft, chewy mushroom filling makes each bite satisfying. It pairs well with makgeolli or as a simple side dish.
Korean Burdock Matchstick Pancake
Burdock root is julienned into thin matchstick strips and pan-fried with onion and green chili in a light batter. The combination of Korean pancake mix and tempura flour produces an extra-crispy texture that highlights the burdock's natural crunch. Burdock's earthy, slightly sweet flavor comes through clearly, while the green chili adds a subtle kick of heat. Mixed with cold water to keep the batter light, this jeon delivers a clean, vegetable-forward taste.
Korean Tuna & Perilla Leaf Fritters
This jeon brings together canned tuna, perilla leaves, onion, and carrot in a pancake-mix batter bound with egg. The tuna provides a briny, savory base while the perilla leaves contribute their characteristic herbal fragrance. Finely diced carrot and onion add natural sweetness that balances the saltiness of the tuna. It comes together quickly and holds up well at room temperature, making it a practical choice for lunchboxes or a quick snack.
Korean Chive Clam Jeon (Garlic Chive and Clam Seafood Pancake)
This seafood pancake features garlic chives and clam meat as its main ingredients, pan-fried in a batter enriched with rice flour for a chewier bite. The clams release a briny, ocean-fresh flavor that pairs naturally with the pungent chives. A touch of hot green chili and minced garlic temper any fishiness while building layers of flavor. Generous oil in the pan crisps the edges to a golden brown, giving each slice a satisfying crunch.
Korean Sweet Pumpkin Pancake
Steamed kabocha squash is mashed and mixed with glutinous rice flour and a small amount of all-purpose flour, then shaped into rounds and pan-fried. The glutinous rice flour gives each piece a pleasantly chewy, mochi-like texture, while the squash provides enough natural sweetness to keep added sugar minimal. The exterior crisps up in oil, encasing a soft, creamy center. Served warm, the squash's sweet, earthy aroma is at its most pronounced.
Korean Eggplant & Pork Pancake
Thick slices of eggplant are topped with seasoned ground pork, coated in pancake batter, dipped in beaten egg, and pan-fried until golden. The eggplant absorbs oil as it cooks, turning silky and tender, while the pork filling adds meaty substance to each piece. Minced garlic and onion round out the flavor, and the egg coating forms a thin, golden crust. A soy-based dipping sauce complements the mild eggplant and rich pork combination.
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 beautifully at the edges, while the centers stay soft and naturally sweet. A sprinkle of black sesame seeds adds a nutty note and visual contrast. Using cold water in the batter keeps it light, preserving the crunch of each vegetable strand after frying.
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 color and the tangy, fermented depth of flavor. A small amount of sugar balances the acidity, while green onion and onion add texture throughout. Pressing the pancake flat in a generously oiled pan over high heat produces deeply caramelized, crispy edges that contrast with the soft, savory interior.
Korean Stuffed Perilla Leaf Pancakes
Perilla leaves are stuffed with a filling of ground pork and crumbled firm tofu, then dredged in flour, dipped in egg, and pan-fried. The tofu lightens the pork filling, creating a tender texture that is not too heavy. Garlic chives and onion are mixed into the filling for added crunch and fragrance. Each leaf wraps around the seasoned meat mixture, and the perilla's bold herbal aroma permeates every bite.
Korean Flower Crab Pancake
Flower crab meat is coated in a blend of flour and Korean pancake mix, dipped in beaten egg, and pan-fried until golden. The crab's naturally sweet, briny flavor remains the star, with minced ginger working quietly in the background to neutralize any fishiness. Black pepper adds a mild warmth without overpowering the delicate crab. The egg coating seals in moisture, keeping the crab tender inside while the surface turns crisp and lightly golden.
Korean Lotus Root Beef Pancake
Sliced lotus root is sandwiched with seasoned ground beef, coated in pancake batter and egg, then pan-fried. The lotus root keeps its signature crunch even after cooking, contrasting with the savory beef filling. Soy sauce and minced garlic season the beef so each piece is flavorful on its own without requiring a dipping sauce. The lotus root's distinctive hole pattern filled with meat creates an attractive cross-section when sliced.
Korean Water Parsley Shrimp Pancake
Water parsley and cocktail shrimp are combined in a pancake-mix batter with egg and pan-fried into a spring-inspired jeon. The water parsley brings a bright, herbaceous fragrance that pairs naturally with the mild sweetness of the shrimp. Finely chopped onion contributes subtle sweetness, while a splash of soy sauce adds savory depth to the batter. The parsley stems retain a pleasant crunch throughout, giving texture to every bite.
Korean Seaweed Oyster Pancake
Fresh oysters and rehydrated seaweed are folded into a pancake batter and pan-fried into a jeon brimming with ocean flavor. The oysters release their rich, briny juices into the pancake as they cook, while the seaweed adds a soft, slippery texture. Soup soy sauce seasons the batter cleanly, and minced red chili provides both color and a hint of heat. This jeon is at its best during winter when oysters are plump and full of flavor.
Korean Radish & Shrimp Pancake
Julienned Korean radish and peeled shrimp are mixed into a pancake batter with a touch of potato starch for extra crispiness. The radish brings a clean, refreshing crunch while the shrimp adds light protein and sweetness. Scallions are scattered throughout for a mild onion fragrance, and egg helps bind the batter together. Since radish releases moisture, frying over high heat is key to achieving a properly crisp exterior.
Korean Mung Bean Sprout Bindaetteok
Soaked mung beans are ground into a thick 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, while the sprouts lighten the texture with their fresh crunch. Kimchi's tangy fermented notes and the pork's juices create a deeply savory pancake that is substantial enough to serve as a meal. Pressing the pancake flat and frying slowly in plenty of oil builds a thick, crackling crust.
Korean Shepherd's Purse & Napa Pancake
Shepherd's purse and napa cabbage come together in this seasonal jeon that celebrates spring flavors. The shepherd's purse contributes a pleasantly bitter, herbal taste, while the napa cabbage adds gentle sweetness and a soft bite. Rice flour mixed into the batter gives a slightly chewy consistency. Seasoned simply with soup soy sauce to let the greens speak for themselves, this pancake is pan-fried with egg in the batter until the surface turns a fragrant golden brown.
Korean Perilla Leaf Chicken Jeon
Perilla leaves are stuffed with a mixture of ground chicken and firm tofu, dusted in flour, dipped in egg, and pan-fried. The chicken keeps the filling lean and light, while the tofu adds a soft, creamy texture without heaviness. Perilla's robust herbal scent complements the mild chicken, and minced green onion and garlic round out the seasoning. Each piece is bite-sized and holds up well even after cooling, making it suitable for packed meals.
Korean Shiitake Tofu Pancake
Shiitake mushrooms and firm tofu form the base of this vegetarian-friendly jeon. The shiitakes bring a meaty chewiness and deep umami, while the tofu contributes a mild, creamy element that softens the overall texture. Carrot and chives are added for color and a fresh bite. A touch of sesame oil in the batter lends a nutty fragrance, and egg helps everything hold together. Pan-fried until golden, the exterior crisps up while the inside stays moist.
Korean Dried Radish Greens Pancake
Boiled dried radish greens are mixed with soybean paste and pan-fried into a rustic, deeply flavored jeon. The radish greens have a fibrous chew that gives the pancake substance, while the doenjang permeates the batter with rich, fermented savoriness-no dipping sauce needed. Buckwheat flour adds a coarse, earthy texture that complements the greens. Cheongyang chili brings a spicy accent, and minced garlic deepens the overall umami profile.
Korean Zucchini Corn Jeon
Shredded zucchini and sweet corn kernels are folded into a pancake-mix batter and pan-fried until golden. The zucchini softens as it cooks, while the corn kernels pop with sweetness in each bite, creating a combination that appeals to all ages. Egg enriches the batter 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.