Crispy Korean Vegetable Pancakes (Jeon)

These crispy Korean-style vegetable pancakes—also known as jeon—are one of my favorite savory snacks or sides to whip up. They’re crunchy, golden on the outside, tender on the inside, and loaded with fresh veggies. The batter is simple, eggless, and fully plant-based, and I love how easily I can customize it with whatever vegetables I have in the fridge. Paired with a tangy dipping sauce, these pancakes are pure comfort in every bite.

Why You’ll Love This Recipe

I love this recipe because it’s quick, flexible, and incredibly satisfying. The pancakes are naturally vegan and gluten-free-friendly with simple substitutions. They come together in one bowl, and each crispy bite delivers a great mix of textures and flavor. Whether I serve them as an appetizer, side dish, or even a light main with a bowl of soup or noodles, they always disappear fast.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dry Ingredients

• 1 1/2 cups all-purpose flour (see notes for substitutions)

• 2 tsp baking powder

• 4 tbsp cornstarch or potato starch

• 1 1/2 tsp salt or black salt (for an “eggy” flavor)

• 1/2 tsp turmeric powder (optional, for color)

Wet Ingredients

• 1 1/2 cups room temperature water

• 2–4 tbsp extra water, as needed to adjust consistency

Vegetables (Mix & Match)

• 1 medium zucchini, sliced into matchsticks

• 1 small sweet potato, shredded or cut into matchsticks

• 1 medium carrot, shredded or sliced

• 1/2 medium onion, thinly sliced

• 1 long green chili or jalapeño, thinly sliced (optional)

• 1 bunch scallions or green onions (about 2 cups), chopped

• Any other veggies of choice (thinly sliced)

For Cooking

• Neutral oil (I use vegetable oil)

Dipping Sauce

• 1 tbsp soy sauce

• 1 tbsp water

• 1 tbsp vinegar

• 1 tsp sugar (adjust to taste)

• 1 tsp sesame oil

• 1/2 tsp sesame seeds

• Gochugaru or chili flakes (optional for heat)

directions

Prepare the Batter

1. In a large mixing bowl, I whisk together the flour, baking powder, starch, salt, and turmeric (if using).

2. I slowly pour in the water while stirring until I have a thick batter. I add extra tablespoons of water as needed—just enough to coat the veggies without being runny.

Mix in the Vegetables

3. I add all my sliced and shredded vegetables into the bowl and mix them well into the batter, making sure they’re evenly coated.

Make the Dipping Sauce

4. In a small bowl, I mix the soy sauce, water, vinegar, sugar, sesame oil, and sesame seeds. I stir in chili flakes or gochugaru if I want a spicier sauce. I usually make this ahead so it’s ready to go when the pancakes are done.

Cook the Pancakes

5. I preheat a non-stick skillet over medium-high heat and coat it lightly with oil.

6. Once hot, I scoop a generous amount of the batter into the pan and use a spoon to spread it thinly and evenly.

7. I cook each pancake for 4–5 minutes, pressing down gently. If I want to speed up the cooking of the veggies, I cover the pan briefly.

8. Once the top is no longer wet and the edges start to crisp, I carefully flip the pancake and cook the other side for another 4–5 minutes, or until golden and crisp.

9. For extra crispness, I reduce the heat to low and cook each side an additional 2–3 minutes until deeply golden and slightly charred.

10. I transfer the pancakes to a cutting board and slice them into squares or strips—kitchen scissors work great for this.

Servings and timing

This recipe makes about 4 servings (depending on pancake size). It takes 10 minutes to prep and 15 minutes to cook, so I have crispy, savory pancakes on the table in under 30 minutes.

Variations

• I swap flour for rice flour or chickpea flour for a gluten-free version.

• For an even crispier pancake, I use a higher ratio of starch (5–6 tbsp).

• I sometimes mix in shredded cabbage, thinly sliced bell peppers, mushrooms, or spinach.

• To make it spicy, I add a few pinches of gochugaru or a finely diced chili right into the batter.

• I love pairing these pancakes with a bowl of Sundubu Jjigae or miso soup for a complete meal.

storage/reheating

I store leftover pancakes in an airtight container in the fridge for up to 4 days. When I’m ready to reheat, I pan-fry them again over medium heat for 2–3 minutes on each side until crisp. They also reheat well in an oven toaster. I avoid microwaving them, as it softens the texture.

FAQs

Can I make these gluten-free?

Yes, I use a gluten-free flour blend or chickpea flour instead of all-purpose flour. Rice flour also works well and adds extra crispness.

Can I bake these instead of frying?

These pancakes are best pan-fried for that crispy texture. Baking won’t give the same golden edges, but I’ve baked them at 400°F (200°C) on a greased sheet for about 15–18 minutes, flipping halfway.

Do I need to pre-cook the veggies?

Nope! I add them raw. The thin slices or shreds cook quickly right in the pan.

Why is my pancake sticking to the pan?

I make sure my non-stick pan is well heated before adding the oil and batter. I also avoid flipping too early—once it releases easily from the pan, it’s ready to turn.

Can I freeze these pancakes?

Yes. I let them cool completely, then freeze between layers of parchment paper. To reheat, I cook them from frozen in a skillet over low heat until warmed through and crispy.

Conclusion

These crispy Korean vegetable pancakes are one of my favorite ways to enjoy fresh veggies in a flavorful, satisfying way. They’re fast, versatile, and incredibly fun to make. Whether I’m serving them as a side, a snack, or part of a bigger spread, they always bring crispy, savory joy to the table.