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Korean Vegetable Pancake Recipe, also known as Jeon

This savory pancake is a great snack, appetizer or side dish. It’s a great use of extra veggies. Served with an Asian dipping sauce. Yum!

Korean pancakes, a great way to use up extra garden veggies! Yum!!

Hot off the griddle, that’s how I like them.  Jeon, or Korean Pancakes, are made of a filling, usually vegetables, and a thin Korean pancake batter made with flour, water and egg.

It is seasoned however you like and it’s great with left over veggies or too many veggies from your garden.  A savory dish, it is well suited as an appetizer, snack or a side dish to your main entree.  A delicious Asian sauce completes this dish with soy, sesame, vinegar and onions.

This recipe is inspired by all of Maangchi’s pancake recipes.  Her YouTube channel is a great and entertaining resource if you are just learning to cook Korean food.  I have had so much success with this easy dish that it is now my go-to recipe when I need to burn up some veggies.

Very versatile, other ingredients you can use include potatoes, sweet potatoes, onions, scallions, chives, cabbage, carrots, kimchi, fish, shrimp, tuna, only limited to your imagination.  The sauce can be made hot with the addition of chiles or red pepper flakes such as gochugaru or gochujang.

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Korean Pancakes

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Korean Pancakes, a great way to use us those garden veggies, yum!!
Korean pancakes, a great way to use up extra garden veggies! Yum!!

Korean Vegetable Pancake Recipe, also known as Jeon

Yield: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

A classic and easy Korean pancake recipe.



  • 1 1/2 cups squash or zucchini, julienned
  • 1 1/2 cups scallions
  • 1/2 cup all purpose flour
  • 3/4 cups water
  • 1 egg 
  • 1 tsp salt
  • 1/2 tsp gochugaru or 1/4 tsp cayenne
  • 2 tbs vegetable oil


  • 2 Tbs light soy sauce
  • 1 Tbs rice vinegar
  • 1 Tbs toasted sesame oil


  1. In a medium bowl add flour and whisk in water, egg, salt and gochugaru until there are no lumps.
  2. Add vegetables, mix well.
  3. Heat oil in large skillet until shimmering over med-high heat.
  4. Ladle 1/4 of the vegetables at a time into pan, pressing down and pushing veggies out to form a circle. Repeat for the other 3 pancakes.
  5. Cook until medium, golden brown and crispy, about 5 minutes. Flip and cook the other side.
  6. Drain on paper towels and serve hot with sauce.
  7. Sauce: Mix last 3 ingredients in small bowl, drizzle on top of pancakes. 
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 206Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 47mgSodium: 1154mgCarbohydrates: 19gFiber: 3gSugar: 4gProtein: 6g

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Monday 21st of January 2019

I really loved these! A great vegetarian meal that I will be sure to make a double batch next time :)


Monday 28th of January 2019

I haven't made these in awhile. Whenever I see the abundance of zucchini in the supermarket, or in my garden, I make these. So glad you like them, Korean pancakes are a great way to use up leftover veggies. I have made these with just scallions too!

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