Spring Veggie Pajeon - Korean Savory Pancake Recipe

There’s something so comforting about pajeon—crispy, savory Korean pancakes that instantly bring me back to my childhood. I grew up eating them when I lived with my grandparents, who would whip up a batch whenever we had fresh green onions on hand. This version uses a medley of spring produce—green onion, chive, and carrot—for a vibrant, seasonal twist. The edges are perfectly crispy, the center soft and chewy, and the flavor? Unmistakably nostalgic.

One of my favorite ways to level it up is by folding in chopped kimchi for a tangy, spicy kick. And if you want to add more protein, seafood is a classic addition—my mom’s go-to is mussels and squid, which give it that extra depth of flavor and heartiness. Whether you keep it simple or make it your own, it’s an easy side dish or snack that comes together in minutes, with either a premade mix or homemade batter.

Yield 2-3 pancakes

Author Allison Garcia

Prep time

10 Min

Cook time

10 Min

Total time

20 Min

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Korean Savory Pancake Recipe (Pajeon)

This Korean-style pancake is packed with spring produce—bright green onions, fragrant chives, and sweet shredded carrots—for a burst of flavor and color in every bite. The texture is perfectly golden and crisp on the outside while staying soft and chewy in the center. Best of all? It’s incredibly simple to make as a side dish, light lunch, or snack—whether you’re using a premade mix or making it from scratch.

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Ingredients

Using premade mix (Buchimgaru):

• 1 cup Korean pancake mix (buchimgaru)
• 3/4 cup ice-cold water
• 1/2 cup thinly sliced green onions
• 1/4 cup chopped chives
• 1/4 cup shredded carrot
• Optional: 1 egg (for extra richness)
• Neutral oil for pan-frying

Homemade batter alternative:

• 3/4 cup all-purpose flour
• 2 tbsp rice flour (for extra crispiness)
• 1/4 tsp salt
• 3/4 cup ice-cold water

Simple Ganjang Dipping Sauce for Pajeon

• 2 tbsp soy sauce (regular or low sodium)
• 1 tbsp rice vinegar
• 1/2 tsp sesame oil
• 1/2 tsp sugar or honey (optional, for a hint of sweetness)
• 1/2 tsp gochugaru (Korean red pepper flakes) – optional for heat
• 1 tsp finely chopped green onion
• 1/2 tsp toasted sesame seeds
• 1 small garlic clove, minced (optional)

Instructions

For the Pajeon

1. In a mixing bowl, combine your pancake mix (or homemade batter ingredients) with ice-cold water and mix just until combined—don’t overmix.
2. Fold in green onions, chives, and carrots.
3. Heat a thin layer of oil in a nonstick or cast iron skillet over medium-high heat.
4. Pour in the batter and spread evenly. Cook for 3–4 minutes until the bottom is golden and crisp.
5. Flip carefully and cook another 2–3 minutes. Press down with a spatula for extra crispiness.
6. Serve hot with a simple dipping sauce of soy sauce, rice vinegar, sesame oil, and chili flakes.

For the Dipping Sauce (Ganjang)

1. In a small bowl, whisk all ingredients together until well combined.
2. Taste and adjust to your liking—add more vinegar for tang, sugar for sweetness, or gochugaru for spice.
3. Let it sit for 5–10 minutes to allow the flavors to meld.
4. Serve alongside hot, crispy pajeon for the ultimate flavor combo.

Pro Tips for Perfect Pajeon

• Ice-cold water is key to making the batter light and crispy—don’t skip this!

• Avoid overmixing the batter to keep it tender.

• Use a hot, well-oiled pan for that crispy golden crust.

• Slice your veggies thin so they cook evenly and blend well into the batter.

Did you make this recipe?

Tag @allisongarcianutrition on instagram and hashtag it #agnkoreanpancake