Pancakes Recipes
83 recipes. Page 3 of 4
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 Kkaennip Chamchi Jeon (Perilla Tuna Pancakes)
Kkaennip tuna jeon is made by mixing drained canned tuna with finely chopped onion, carrot, and perilla leaves, coating the mixture in pancake batter, then spooning it onto individual perilla leaves and pan-frying over medium-low heat. Each leaf wraps around the underside of the patty, acting as a natural mold that keeps the shape intact when flipping. Slow frying over moderate heat creates a crisp, golden exterior while locking enough moisture inside to keep the filling tender. The herbal, faintly minty character of the perilla leaf layers over the tuna's saltiness and cuts through any heaviness, leaving a clean finish. The combination works as a drinking snack or a packed lunch side equally well, and the bite-sized format makes it easy to serve at the table.
Korean Perilla Beef Jeon (Perilla-Wrapped Beef Tofu Pancake)
Perilla beef jeon is a Korean pan-fried pancake featuring fragrant perilla leaves folded over a seasoned beef and tofu filling. The preparation begins by pressing firm tofu in a cloth to remove moisture, then mixing it with ground beef, minced garlic, soy sauce, and sesame oil until sticky. This filling is spread in a thin layer onto the underside of washed perilla leaves, which are then folded in half. Keeping the filling thin is crucial so that the herbal aroma of the leaf is not overpowered. The folded leaves are dusted with flour, dipped in beaten eggs, and cooked in a pan with oil over medium heat for two minutes on each side until golden. The result is a warm side dish that combines the grassy scent of perilla with the savory, soy-infused beef.
Korean Skewered Jeon (Ham and Mushroom Skewer Pancake)
Kkochi-jeon is a skewered Korean pancake traditionally made for ancestral rites and holiday tables. Ham, imitation crab sticks, king oyster mushroom, and scallion are cut to uniform lengths, threaded onto skewers in alternating order, dusted with flour, dipped in salted beaten egg, and pan-fried slowly over medium-low heat until the egg coating is golden and set. Cutting all the ingredients to the same length ensures the finished skewers have even, tidy cross-sections when laid out on a platter, which matters on ceremonial occasions. Keeping the heat at medium-low is essential: too much heat sets the egg coating before the ingredients inside are warmed through, and it can brown or burn the surface. A small pinch of paprika powder or finely sliced green onion mixed into the egg wash adds color and aroma. The finished jeon holds multiple textures in a single bite: the yielding egg coating gives way to the saltiness of the ham, the springy chew of the imitation crab, the meaty firmness of the king oyster mushroom, and the fragrant sharpness of the scallion. A dipping sauce of soy sauce mixed with a splash of vinegar and a little sugar cuts through the richness and keeps the eating clean.
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 Bean Sprout Pancake
Kongnamul-jeon is a Korean bean sprout pancake made by folding blanched soybean sprouts and sliced green onion into a thin batter of Korean pancake mix, water, and salt, then pan-frying until both sides turn golden. The sprout heads turn nutty and soft when cooked while the stems retain their crunch, creating a contrast of textures within a single pancake. Draining the sprouts thoroughly before mixing is essential-any residual water thins the batter and results in a soggy rather than crisp pancake. Sliced green onion adds an aromatic sharpness to the otherwise mild sprout flavor, and letting the finished pancake cool briefly before slicing keeps it from falling apart.
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 Buckwheat Crepes with Kimchi Filling
Memil-jeonbyeong is a buckwheat crepe from Korea's Gangwon province, filled with stir-fried aged kimchi, tofu, ground pork, green onion, and gochugaru, then rolled and pan-fried again until the exterior crisps. The batter is made from buckwheat flour and water mixed to a thin consistency, but buckwheat contains no gluten and the batter tears easily on the pan if used immediately. Resting it for at least ten minutes allows the flour particles to hydrate fully, giving the batter enough cohesion to be spread thin without breaking. The thinner the crepe is spread, the more pronounced the characteristic chewy texture of the buckwheat becomes after cooking. The filling is prepared separately. Aged kimchi may be rinsed to moderate its acidity, but leaving it unwashed preserves the deep, funky sourness that forms the backbone of the filling's flavor. Ground pork contributes richness, tofu adds a mild, clean counterpoint, and together with the fermented kimchi they produce a filling with several distinct flavor layers. The filling is placed along one edge of the crepe, which is then rolled tightly and pressed closed. The rolled jeonbyeong is returned to the pan and turned slowly on all sides until the outside is golden and crisp. The contrast between the chewy, slightly earthy buckwheat wrapper and the spiced, savory interior is the defining characteristic of the dish.
Butterbur Stem Jeon
Butterbur stem jeon is a bite-sized pan-fried pancake made by peeling and blanching butterbur stems, chopping them finely, and folding them into an egg batter. Remove the fibrous outer skin from 200g butterbur stems and blanch them in boiling water for 5 minutes. Transfer them to cold water, soak for 1 hour, and squeeze them thoroughly by hand. Water left in the stems would loosen the measured batter and cause the portions to spread in the pan, so drain this ingredient carefully. Cut the prepared stems into 1cm pieces and slice 10g red chili thinly for the garnish. In a bowl, mix 120g Korean pancake mix, 150ml cold water, 1 egg, and 2g salt until no dry lumps remain. Fold in the chopped butterbur so every piece is coated. Heat a pan, add 30ml cooking oil, and spoon in bite-sized portions of batter. Cook over medium-low heat until the underside is golden and firm enough to turn without breaking apart. Place the red chili slices on top just before flipping, then cook the second side until golden with crisp edges. Maintain medium-low heat so the center of each pancake cooks through instead of using high heat to color only the outside. Cold water in the batter and a sufficient layer of cooking oil support the crisp edge described in this method.
Korean Water Parsley Pancake
Minari-jeon is a Korean spring pancake made by cutting water parsley into five-centimeter lengths and mixing them into a batter of Korean pancake mix, water, egg, and salt, then pan-frying in oil until golden on both sides. Water parsley's cool, herbaceous fragrance permeates the entire pancake, and its stems provide a fresh, snappy bite against the soft batter. Spreading the mixture thin and cooking over medium heat for three to four minutes per side ensures crisp, almost fried edges, while overcooking quickly diminishes the herb's distinctive aroma. Dipping slices in cho-ganjang-soy sauce mixed with vinegar-balances the subtle bitterness of the parsley with sharp acidity.
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.
Monjayaki
Monjayaki is a Tokyo griddle dish closely associated with Tsukishima, made from a very loose flour batter and finely cut cabbage. Cabbage, dried squid, tenkasu, and dried shrimp are fried first and shaped into a ring that holds the Worcestershire-seasoned liquid in its center. Once the batter bubbles and begins to thicken, everything is mixed, spread thinly, and left until the underside starts to brown. It is not flipped into a firm pancake. Diners scrape the soft mixture from the edge with small spatulas, pressing each bite against the hot plate to form a toasted surface.
Korean Pan-fried Radish Pancakes
Mu-jeon is a Korean pan-fried radish pancake belonging to the same vegetable-jeon family as hobak-jeon and gaji-jeon, though daikon radish brings a textural character distinctly its own. Slicing to an even 3mm thickness is critical - the radish must cook through until soft and sweet inside while the egg coating crisps golden outside. Too thick and the raw center retains an acrid bite; too thin and the slices collapse. Five minutes of salting draws surface moisture so the flour adheres properly and the oil does not splatter during frying. Slow cooking over low heat is essential: the egg batter sets gradually into a golden shell while the heat converts the radish's starch into sugars, replacing the raw spiciness with a gentle sweetness completely unlike the uncooked root. Dipped in cho-ganjang (soy-vinegar sauce), the acidity cuts through the pan-fried richness. Mu-jeon appears on Korean holiday tables during Chuseok and Seollal alongside other vegetable jeon as part of the traditional jeon platter.
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.
Nikuten (Layered Beef Tendon and Potato Pancake)
Nikuten is a griddled specialty of Takasago in Hyogo. A thin wheat batter is layered with bonito powder, sweet soy-simmered potato, konjac, cabbage, scallion, tender beef tendon, and tempura crumbs, then covered with more batter, flipped, sauced, and folded in half. Unlike a mixed okonomiyaki batter, the stacked construction keeps the potato pieces and shredded vegetables distinct. The tendon must be simmered until tender before assembly, while the final griddle stage heats every layer and crisps the outside.
Korean Mung Bean Pancake (Traditional Bindaetteok with Pork and Kimchi)
Nokdu-jeon is a traditional Korean mung bean pancake made by soaking dried mung beans for at least six hours, grinding them into a thick, starchy batter, and mixing in ground pork, mung bean sprouts, squeezed kimchi, and scallions before pan-frying in oil. The extended soaking is critical because undersoaked beans leave gritty particles that no amount of blending will smooth out, and the natural starch in the batter holds the pancake together without flour or egg. Kimchi must be thoroughly squeezed of its liquid before chopping fine, or the excess moisture thins the batter and prevents a proper crust from forming. Cooking over medium heat for three to four minutes per side caramelizes the mung bean starch into a crackly golden crust, while the pork juices and kimchi's tang settle into the earthy, slightly sweet flavor of the bean itself. Using enough oil and sliding a spatula fully under the pancake in one motion prevents tearing during the flip, and keeping the heat steady ensures even browning across the surface.
Osaka-Style Okonomiyaki (Japanese Savory Cabbage Pancake)
Osaka-style okonomiyaki is the signature griddle dish of Japan's Kansai region - a thick, cabbage-loaded savory pancake whose name means 'grilled as you like it.' Finely shredded cabbage is folded into a batter of flour, eggs, and dashi stock, then poured onto a hot griddle with strips of pork belly laid across the top. The pancake cooks slowly on medium heat, developing a golden crust on each side while the interior stays moist from the cabbage. Once done, it receives thick okonomiyaki sauce, zigzags of Japanese mayonnaise, a shower of bonito flakes that dance in the rising heat, and a dusting of aonori seaweed powder.
Korean Scallion Pancake
Pa-jeon is a Korean scallion pancake made by cutting scallions into six-to-seven-centimeter lengths, laying them across an oiled pan, and pouring a batter of Korean pancake mix, water, egg, and salt directly over them before frying on medium heat. The method of placing the scallions first and covering them with batter means one side of each scallion presses against the hot pan surface, which caramelizes them and coaxes out a sweet, aromatic fragrance that would not develop if the scallions were simply mixed into the batter. Batter consistency is a meaningful variable: the mixture should flow off a spoon in a continuous stream rather than plopping, because anything thicker makes the pancake bready and reduces the proportion of scallion in each bite, while anything too thin prevents the distinctive crispy rim from forming around the edges. Adding an extra drizzle of oil around the perimeter before flipping fries the outer edge like a fritter, creating a sharp contrast between the crunchy border and the soft, scallion-loaded interior when dipped into a soy-based dipping sauce. Pa-jeon is also known in Korean culture as a dish that people instinctively crave on rainy days, a reputation closely tied to the sound of batter hitting a hot oiled pan.
Korean Paengi Beoseot Jeon (Enoki Pancake)
Paengibeoseot-jeon is a thin Korean pancake built around 200 grams of enoki mushrooms separated into loose strands and coated in a light batter of pancake mix, egg, and water. Cooked over medium-low heat, the batter spreads thin enough that the edges turn golden and crisp while the mushroom clusters in the center stay moist and chewy. Chopped scallions add color and a mild onion fragrance throughout. The pancake is served with a dipping sauce of soy sauce, vinegar, and a pinch of chili flakes, whose acidity and salt lift the subtle earthiness of the mushrooms. Keeping the heat moderate is essential - too high and the outside burns before the interior sets.
Korean Green Laver Pancake
Parae-jeon is a Korean pancake that features 80 grams of fresh green laver folded into a pancake-mix batter alongside sliced onion and chopped green chili. Rinsing the laver two to three times removes sand and grit without stripping its briny ocean aroma. Keeping the batter on the thick side concentrates the seaweed flavor, preventing it from washing out during cooking. Pan-fried over medium heat for two to three minutes per side, the pancake develops crisp, golden edges while the interior stays tender and fragrant. Cutting it into bite-size pieces immediately after cooking preserves the crunch before steam softens the crust.
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 Stuffed Shiitake Jeon
Pyogo-jeon is a Korean holiday dish of fresh shiitake mushroom caps stuffed with seasoned ground pork, coated in flour and egg batter, and pan-fried until golden. After removing the stems, the inner surface of each cap is dusted with flour-this thin starch layer acts as glue that prevents the meat filling from separating during cooking. Placing the meat side down first allows the filling to set from the heat before flipping, so the stuffed mushroom holds its shape throughout. Three to four minutes per side over medium heat is enough to turn the egg coating golden-brown while cooking the pork through completely. The shiitake's deep, earthy umami merges with the pork juices inside the sealed egg shell, delivering a concentrated savory bite.
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.