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Crispy Korean seafood pancake jeon sliced on a cutting board

Crispy savory pancakes with seafood and vegetables

Korean Pancake Variations (Jeon)

Korean Pancake Variations (Jeon)

25 minEasy

Prep Time

15 min

Cook Time

10 min

Total Time

25 min

Servings

4

2 large pancakes

Difficulty

Easy

Cost

Budget

$

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Korean Pancake Variations (Jeon)

Crispy savory pancakes with seafood and vegetables

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

Korean CuisineSide DishAppetizerSnackDairy-Free
Sarah Chen
Sarah Chen

October 30, 2024(Updated April 13, 2026)

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.

Why This Recipe Works

Using ice-cold water in the batter prevents gluten development for a crispier pancake. Pressing the pancake flat and cooking on medium-high heat creates maximum surface crunch.

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. 1

    Whisk flour, ice water, egg, and 1/2 tsp salt into a thin batter. Do not overmix; some lumps are fine.

  2. 2

    Fold in scallions and seafood (or kimchi, or sliced vegetables of choice).

  3. 3

    Heat a generous amount of oil in a large nonstick skillet over medium-high heat.

  4. 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. 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

DepthPantry

Test Kitchen Pick

Soy Sauce

Helpful Pantry Staple

Why the soy sauce matters

This is doing more than adding salt. The right soy sauce gives the recipe a rounder, more savory base than a thin generic bottle.

This pantry choice affects depth more than most seasonings here.

  • Builds savory backbone quickly
  • Useful across stir-fries, marinades, and dipping sauces

A better soy sauce is one of the easiest pantry upgrades for Asian cooking.

Shop soy sauce for this recipe

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.

Storage

Refrigerate for up to 2 days.

Reheating

Pan-fry in a hot skillet for 2 minutes per side to re-crisp.

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.

Explore More

More Korean RecipesMore Side DishMore AppetizerMore SnackDairy-Free RecipesStovetop Recipes
Sarah Chen

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.

View all recipes →

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