Crispy savory pancakes with seafood and vegetables
Korean Pancake Variations (Jeon)
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
4
2 large pancakes
Difficulty
Easy
Cost
Budget
$
Korean Pancake Variations (Jeon)
Crispy savory pancakes with seafood and vegetables
★4.1(17)
Golden, crispy Korean savory pancakes loaded with scallions, seafood, or kimchi. Jeon are the ultimate Korean comfort food and drinking snack, served with a tangy soy dipping sauce.
15m
Prep Time
10m
Cook Time
25m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Jeon is a broad category of Korean pancakes that range from simple scallion pajeon to elaborate seafood haemul pajeon. They are the go-to rainy-day comfort food in Korea, always paired with makgeolli rice wine.
Korean food is all about bold, fermented, and deeply savory flavors. This recipe introduces those exciting tastes with a method that works in any home kitchen.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Korean Pancake Variations (Jeon) special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
Great appetizers set the tone for everything that follows. They should be bold enough to excite the palate but restrained enough to leave room for the main event. Focus on one or two strong flavors rather than trying to do too much, and your guests will be impressed.
Ingredients
- 1 cup all-purpose flour
- 1 cup ice-cold water
- 1 egg
- 1 bunch scallions, cut into 3-inch pieces
- 1/2 cup mixed seafood (shrimp, squid)
- 2 tbsp soy sauce (for dipping)
Instructions
- 1
Whisk flour, ice water, egg, and 1/2 tsp salt into a thin batter. Do not overmix; some lumps are fine.
- 2
Fold in scallions and seafood (or kimchi, or sliced vegetables of choice).
- 3
Heat a generous amount of oil in a large nonstick skillet over medium-high heat.
- 4
Pour half the batter, spread flat, and press down with a spatula. Cook for 3 to 4 minutes until the bottom is golden and crispy.
- 5
Flip and cook the other side for 3 minutes. Serve cut into wedges with a dipping sauce of soy sauce, rice vinegar, and chili flakes.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Arrange on a platter for easy sharing at your next gathering
Substitutions
All-purpose flourKorean pancake mix (buchim garu)
Pre-seasoned mix for even crispier results
Mixed seafoodKimchi (squeezed dry)
For kimchi jeon, another beloved variation
Tips & Storage
Pro Tips
Use ice water in the batter for the crispiest results, similar to tempura technique.
Be generous with oil; Korean pancakes are meant to be crispy, almost shallow-fried.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Pan-fry in a hot skillet for 2 minutes per side to re-crisp.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: These can be partially prepared up to a day ahead. Do the prep work in advance and the final assembly takes just minutes, which lets you actually enjoy your own party.
Nutrition Facts
Per serving (75mg) · 4 servings
Calories240
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein10g
Carbohydrates8g
Fat32g
Fiber480mg
Sugar1g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What are the most popular types?
- Pajeon (scallion), haemul pajeon (seafood), kimchi jeon, and hobak jeon (zucchini) are most common.
- Why are Korean pancakes eaten on rainy days?
- The sizzling sound of the batter hitting the pan supposedly sounds like rain, triggering nostalgic cravings.
- Can I make this ahead?
- Most components can be prepared up to a day ahead. Store separately and assemble just before serving for the best texture and presentation.
- How many should I plan per guest?
- For a cocktail-style event, plan 8 to 12 pieces per person across all appetizers. For a pre-dinner course, 3 to 5 pieces per person is usually sufficient.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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