If you have a craving for something crispy, savory, and utterly satisfying, this Korean Pancakes Recipe will quickly become your new favorite go-to dish. These pancakes, also known as “jeon,” bring together fresh vegetables, a delicate batter, and optional seafood for a truly comforting experience. The balance of textures with a golden, crunchy exterior and tender, flavorful inside makes this Korean Pancakes Recipe unforgettable and perfect for any occasion, whether you’re looking for a snack, appetizer, or even a light meal.
Ingredients You’ll Need
The beauty of this Korean Pancakes Recipe lies in its simple yet purposeful ingredients. Each element plays a special role, whether it’s to enhance flavor, texture, or add that vibrant pop of color that makes these pancakes so inviting.
- All-purpose flour: The base flour creates a light and cohesive batter essential for the pancake’s structure.
- Rice flour (optional): Adds an extra crispy texture that elevates the pancake to the next level.
- Cold water: Using cold water keeps the batter light and helps form the perfect crispiness during cooking.
- Egg: Binds the ingredients together while adding a tender richness.
- Salt: A pinch balances the flavors and enhances the natural sweetness of the veggies.
- Napa cabbage (shredded): Provides a subtle crunch and mild flavor that complements the batter.
- Carrots (julienned): Brightens up the dish with their slight sweetness and vibrant color.
- Zucchini (julienned): Adds moisture and softness, balancing the crunch from other veggies.
- Green onions (sliced): Give a fresh, aromatic bite and depth of flavor.
- Kimchi (chopped, optional): This fermented treat delivers a tangy, spicy kick that Korean pancakes are famous for.
- Seafood mix or shrimp (optional): Offers a savory ocean flavor, transforming the pancake into a heartier meal.
- Vegetable oil: For frying, this ensures a golden, crispy finish every time.
How to Make Korean Pancakes Recipe
Step 1: Prepare the batter
Start by whisking together your all-purpose flour, rice flour if using, cold water, egg, and salt in a large bowl until the mixture is beautifully smooth. This batter is the foundation of your Korean pancakes, so getting it just right sets you up for success.
Step 2: Mix in the vegetables and optional seafood
Gently fold in the shredded napa cabbage, julienned carrots, zucchini, sliced green onions, kimchi, and seafood if you’re using it. Combining all these vibrant ingredients creates a colorful, flavor-packed pancake that will make your mouth water even before cooking.
Step 3: Heat the pan and oil
Warm 1 to 2 tablespoons of vegetable oil over medium-high heat in a nonstick skillet. The oil needs to be hot enough to crisp the outside quickly without burning, so a steady medium-high is your best friend here.
Step 4: Cook the pancakes
Pour about 1/2 cup of batter into the skillet and spread it out evenly to form a thin pancake. Cook each side for 3 to 4 minutes until golden brown and crispy. Patience is key here—cooking on both sides thoroughly ensures you get that perfect crunch and cooked-through texture. Repeat with remaining batter, adding more oil when necessary.
Step 5: Serve hot
As soon as the pancakes have that irresistible golden color and a satisfying crunch, transfer them to a plate. These Korean pancakes are best enjoyed hot, fresh from the pan, ideally with a dipping sauce on the side.
How to Serve Korean Pancakes Recipe
Garnishes
Simple garnishes make all the difference with Korean pancakes. Sliced green onions sprinkled on top add freshness, while a sprinkle of toasted sesame seeds brings a nutty crunch. For a little heat, scatter some thinly sliced chili peppers or even a drizzle of sesame oil to enhance the aroma.
Side Dishes
This Korean Pancakes Recipe is incredibly versatile, so pair it with traditional Korean sides like kimchi, pickled radish, or even a light cucumber salad to balance the richness. A small bowl of soy sauce-based dipping sauce, mixed with rice vinegar, sesame oil, and red pepper flakes, elevates the pancakes and ties all the flavors together beautifully.
Creative Ways to Present
For entertaining or just to enjoy something visually striking, stack the pancakes and cut them into bite-sized squares for finger food. Serve them on a wooden board accompanied by dipping sauce in rustic bowls. Alternatively, turn the pancakes into wraps by placing fillings inside and rolling them up for a fun and interactive twist.
Make Ahead and Storage
Storing Leftovers
If you have leftover pancakes, store them in an airtight container in the refrigerator for up to two days. Placing parchment paper between layers prevents sticking and keeps them crispier longer.
Freezing
Korean pancakes freeze beautifully. Lay them flat on a baking sheet, freeze until solid, then transfer to a sealed freezer bag. This way, you can enjoy your Korean Pancakes Recipe any time without losing the signature texture and flavor.
Reheating
To reheat, a quick pan-fry in a little oil will bring back the original crispiness, or you can use a toaster oven set to medium heat. Avoid microwaving as it makes the pancakes soggy and less enjoyable.
FAQs
Can I make Korean pancakes without seafood?
Absolutely! The seafood is optional and can be easily omitted for a vegetarian version. The combination of fresh vegetables already packs plenty of flavor and texture.
What’s the best flour to use for Korean pancakes?
All-purpose flour is the standard choice, but mixing in rice flour adds a wonderful crispiness. If you don’t have rice flour, just stick to all-purpose flour and still get delicious results.
Is it necessary to use cold water in the batter?
Yes, cold water helps make the batter lighter and contributes to a crispier texture when fried. Using room temperature water can yield a denser pancake.
How can I make the pancakes spicier?
Incorporate more kimchi or add finely chopped fresh chili peppers into the batter. Serve with a dipping sauce that includes red pepper flakes for an extra kick.
Can I add other vegetables or proteins?
Definitely! These pancakes are very forgiving. Feel free to experiment with mushrooms, bell peppers, tofu, or different seafood like squid or scallops for your own customized version.
Final Thoughts
There’s nothing quite like biting into a crispy, golden Korean pancake that’s bursting with flavor and texture. This Korean Pancakes Recipe is approachable and endlessly adaptable, making it a fantastic dish to bring friends and family together around the table. Give it a try—you might just find yourself making it over and over again!
Print
Korean Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegetarian
Description
Korean Pancakes, also known as ‘jeon,’ are savory, crispy delights perfect as appetizers or snacks. Made with a batter of all-purpose and rice flour combined with fresh vegetables like napa cabbage, carrots, zucchini, and green onions, these pancakes can be enhanced with kimchi or seafood for extra flavor. Cooked on the stovetop until golden and crisp, they are best enjoyed hot with a tangy dipping sauce.
Ingredients
Batter
- 1 cup all-purpose flour
- 1/2 cup rice flour (optional for crispiness)
- 1 1/4 cups cold water
- 1 egg
- 1/2 teaspoon salt
Vegetables and Protein
- 1 cup napa cabbage, shredded
- 1/2 cup carrots, julienned
- 1/2 cup zucchini, julienned
- 1/4 cup green onions, sliced
- 1/2 cup kimchi, chopped (optional)
- 1/2 cup seafood mix or shrimp (optional)
Cooking
- Vegetable oil for frying
Instructions
- Prepare the batter: In a large bowl, whisk together the all-purpose flour, rice flour, cold water, egg, and salt until the mixture is smooth and well combined.
- Add vegetables and seafood: Stir in the shredded napa cabbage, julienned carrots, zucchini, sliced green onions, chopped kimchi (if using), and seafood mix or shrimp (if desired) into the batter.
- Heat the pan: Place a nonstick skillet over medium-high heat and add 1 to 2 tablespoons of vegetable oil, allowing it to heat thoroughly.
- Cook the pancakes: Pour about 1/2 cup of the batter into the skillet and spread it out evenly to form a thin pancake layer. Cook for 3 to 4 minutes until the bottom is golden brown and crispy.
- Flip and cook the other side: Carefully flip the pancake and cook for an additional 3 to 4 minutes on the other side until golden and crispy as well.
- Repeat: Continue the process with the remaining batter, adding more oil to the skillet as needed to prevent sticking.
- Serve: Serve the pancakes hot, accompanied by your favorite dipping sauce.
Notes
- For extra crispiness, use ice-cold water in the batter and a small amount of rice flour.
- A simple dipping sauce can be made by mixing 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and a pinch of red pepper flakes.
- These pancakes are versatile; feel free to swap in any vegetables or proteins you prefer.
