Whether you’re looking for a quick family snack or an appetizer to impress guests, these Korean pancake recipes deliver crispy, flavorful results that are simple to make at home.
Korean pancakes brighten any meal, from casual dinners to festive gatherings. They span savory and sweet varieties, each offering a satisfying contrast of a crisp exterior and tender interior. These recipes are approachable and adaptable, so you can experiment with ingredients you already have.
Below is a curated collection of 9 Korean pancake recipes you can make at home. Try a few to find your favorites — from seafood-studded pajeon to sweet hotteok.
9 Delicious Korean Pancake Recipes
1
Extra Crispy Haemul Pajeon (Seafood Scallion Pancake)
Pajeon combines scallions with mixed seafood for a savory pancake. Use simple tips to achieve an extra-crispy exterior while keeping the inside tender.
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2
Crispy Spinach Pancakes
Fresh spinach, thinly sliced onion, and a light flour batter make these crispy spinach pancakes easy and quick. Serve with a lemon-soy dipping sauce for brightness.
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3
Bindaetteok (Crispy Korean Mung Bean Pancakes)
Bindaetteok uses ground mung beans, mixed with pork, kimchi, and sprouts for hearty, golden fritters. A short soak and quick grind yield a thick batter that fries up crisp and satisfying.
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4
Hotteok (Korean Sweet Pancakes)
Hotteok are street-food style sweet pancakes with a chewy outer dough and molten cinnamon-sugar filling. They’re comforting and simple to prepare for chilly days.
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5
Easy Korean Potato Pancake (Gamja-jeon)
Gamja-jeon uses grated potatoes, onion, and starch for crispy, chewy pancakes. Naturally gluten-free and vegan when prepared without egg—serve with a tangy dipping sauce.
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6
Korean Radish Pancakes (Mujeon)
Mujeon highlights the gentle sweetness of Korean radish (or daikon), shredded and pan-fried into crisp pancakes. A soy-lemon dip complements the mellow flavor.
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7
Cheesy Kimchi Potato Pancakes
These pancakes pair sour kimchi with potatoes and melted cheese for a balanced, comforting bite. The cheese tames kimchi’s sharpness for a crowd-pleasing result.
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8
Kimchi Pancakes (Kimchi Jeon)
Kimchi jeon is a quick, spicy, tangy pancake that’s a great way to use up well-fermented kimchi. Crisp at the edges and soft inside, they’re ready in minutes.
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9
Korean Pumpkin Pancakes
Pumpkin pancakes blend savory batter with a touch of natural sweetness from fresh pumpkin. They’re quick to assemble and make a cozy snack or side dish.
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And there you have it – 9 delicious Korean Pancakes to enjoy with family and friends. These recipes offer a range of textures and flavors to suit any occasion and can be adjusted to taste.
9 Delicious Korean Pancake Recipes: Crispy Spinach Pancakes
Servings: 4 people
Prep Time: 5
Cook Time: 15
Total Time: 20
This spinach pancake recipe uses fresh spinach, onion, and a simple flour batter to create crisp-edged pancakes with tender centers. A lemon-soy dipping sauce adds brightness. Adjust batter thickness to preference for crispier or chewier results.
Ingredients
- 1/2 lb fresh whole spinach, cleaned
- 1 small onion, thinly sliced
- 2 pinches salt
- 1 to 2 cup all-purpose flour
- 1/2 to 1 cup ice water
- oil
Lemon soy dipping sauce
- 2 tbsp soy sauce
- 1 tbsp fresh lemon juice
- 1 tsp toasted sesame seeds, optional
Instructions
-
Cut spinach into 1.5-inch pieces and place in a large bowl. Add the sliced onion, salt, and 1 cup of flour to the spinach.
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Pour 1/2 cup of ice water and toss with a spoon or tongs. Add more flour or water to reach your preferred batter consistency — thicker for chewier pancakes, thinner for crisper edges.
-
Heat 1 tablespoon of oil in a skillet over medium heat. Spoon a portion of batter into the hot pan and fry 2–3 minutes until golden and crisp. Flip and fry another 2–3 minutes. Add more oil to the pan if it seems dry.
-
Serve the pancakes hot with the dipping sauce.
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To make the dipping sauce, whisk together soy sauce, lemon juice, and toasted sesame seeds in a small bowl.
Notes
This is a simple spinach pancake. For a heartier version, add shrimp, squid, or mussels to the batter and pan-fry together for extra flavor and texture.
Cuisine: Korean
Course: Appetizer, Snack
Author: Hyegyoung K. Ford
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