Name: Korean Pancakes – Pajeon
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 4 pcs egg; 3 dl all-purpose flour; 0.5 tsp salt; 5 dl milk; 3 pcs spring onion; 0.25 pcs green zucchini; 3 cloves garlic; 4 tbsp neutral oil; 3 tbsp soy sauce; 2 tbsp rice vinegar or apple cider vinegar; 1 tbsp honey; 1 pcs shallot; 1 pcs green chili; 2 tbsp toasted sesame seed

UntrainedChef

Tips from the kitchen

Let the batter rest the full 30 minutes. The flour needs time to hydrate properly, and a rested batter spreads more evenly in the pan and holds together better when you flip.
Cut the zucchini into thin matchsticks, not chunks. Thick pieces stay raw in the middle and make the pancake hard to flip cleanly.
The pan needs to be properly hot before the batter goes in. Test it with a drop of batter. It should sizzle immediately. If it just sits there, wait longer.
Don't flip too early. The pancake is ready to turn when the edges look set and the top has gone from shiny to mostly matte. Rushing this is how they fall apart.
Make the dipping sauce first, before you start cooking. The shallot and garlic mellow out a bit as they sit in the vinegar and soy, which makes it taste better than if you serve it immediately.

Ways to vary it

You can swap the zucchini for thinly sliced red bell pepper or carrot. Both work well with the batter and hold up to the heat. Keep the spring onions though, they're the backbone of the flavour here.
For a seafood version, add a handful of small cooked shrimp or squid rings to the vegetables before pouring over the batter. This is a common variation in Korean cooking.
If you want more heat in the dipping sauce, leave the seeds in the green chili or add a small spoonful of gochujang. The base sauce is mild enough that it can take it.

Storage & leftovers

Leftover pancakes keep in the fridge for up to 2 days, wrapped or in a container. They don't freeze well, the texture goes soft and a bit gummy after thawing. To reheat, put them straight into a dry frying pan over medium heat for a couple of minutes each side. That brings the crispiness back in a way the microwave never will.

What to serve with it

These go well alongside Korean BBQ, or just on their own as a snack with the dipping sauce. A cold beer or a glass of makgeolli, the Korean rice wine, is the classic pairing.

By Untrained ChefPublished 6 July 2026

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