When you hear the word “pancake,” you might think of something fluffy, sweet, and drenched in maple syrup. But in Korea, pancakes go savory—and they’re a whole different kind of delicious.
Known as jeon (전) or buchimgae (부침개), these crispy, pan-fried Korean pancakes are made with a variety of ingredients—from seafood and vegetables to kimchi and mung beans. Served with a soy-vinegar dipping sauce and often enjoyed with a cold drink, jeon is one of Korea’s ultimate comfort foods.
Whether you’re hosting a cozy dinner, looking for a new snack idea, or just love crispy things, Korean pancakes deserve a place on your plate.
What Is Jeon?
In Korean, jeon refers to a broad category of savory pancakes that are made by pan-frying a batter—usually made from flour, water, and eggs—with various fillings like seafood, vegetables, or meat.
Jeon is commonly served as a side dish (banchan), appetizer, or even as a main dish with rice. It’s also a staple during Korean holidays like Chuseok and Lunar New Year, and a go-to comfort food during rainy days. Why? Because there’s something deeply satisfying about the sound of sizzling batter while raindrops hit the window.
Types of Korean Pancakes You Need to Try
Let’s take a tour of some of Korea’s most beloved jeon:
1. Haemul Pajeon (Seafood and Green Onion Pancake)
This one’s a crowd-pleaser. Haemul Pajeon is loaded with shrimp, squid, green onions, and sometimes clams or oysters, all tucked into a thick, golden batter. The crispy exterior and chewy interior make it perfect for sharing. A dash of chili pepper or dipping in tangy soy sauce adds a spicy punch.
It’s often called “the pizza of Korea” for good reason—easy to slice, fun to eat, and always a hit at the table.
2. Buchujeon (Garlic Chive Pancake)
If you’re a garlic lover, this one’s for you. Made with chopped garlic chives (buchu), red chili, and sometimes bits of meat or tofu, this jeon is simple but flavorful. Garlic chives are slightly sweet and aromatic, and when pan-fried, they become crispy and fragrant.
Great as a side dish or light snack, especially when paired with kimchi or soup.
3. Guljeon (Oyster Pancake)
For seafood fans who love bold flavor, Guljeon is a must. Fresh oysters are gently mixed with sliced peppers and vegetables, then dipped in flour and egg batter before being pan-fried until golden.
It’s briny, juicy, and rich in minerals—no wonder oysters are called “the milk of the sea.” Don’t knock it till you try it.
4. Nokdujeon (Mung Bean Pancake)
This hearty pancake is made from ground soaked mung beans instead of flour. It’s chewy, nutty, and packed with bean sprouts, vegetables, and sometimes pork or kimchi. Because of its base, it’s also naturally gluten-free.
It takes a bit more time to prepare but is perfect for when you want something a little more filling and traditional. In Korea, you’ll find nokdujeon served at street markets or in pojangmacha (tent bars) alongside makgeolli (rice wine).
5. Kimchi Jeon (Kimchi Pancake)
Spicy, tangy, and crunchy—this one’s for the kimchi fans. Old, well-fermented kimchi is chopped up and mixed into the batter with a touch of kimchi juice for extra depth. You can even top it with cheese for a fusion twist.
This is one of the easiest jeon to make and is a favorite rainy day or midnight snack for many Koreans. When fried right, the edges get extra crispy while the inside stays juicy and flavorful.
How to Enjoy Jeon Like a Local
- Dipping Sauce: Mix soy sauce, vinegar, a touch of sugar, and sesame oil with sliced green onions for a perfect balance of tangy and savory.
- Pairings: Jeon is often paired with makgeolli (Korean rice wine), especially on rainy days. The duo is so iconic it’s practically a cultural cliché.
- Make it a Meal: Serve with steamed rice, kimchi, and soup for a full Korean home-style meal.
- Party Appetizer: Slice them into bite-sized pieces and serve with toothpicks for an easy party snack.
Cooking Tips
- Use cold water in your batter for maximum crispiness.
- Don’t overcrowd the pan—give the pancakes room to crisp up.
- Add cornstarch to the batter for extra crunch if using flour.
- Flip only once! Let the bottom get golden before turning.
Jeon for Every Season
Korean pancakes aren’t just comfort food—they’re also deeply tied to tradition. During holidays and ancestral rites, different jeon are made to reflect ingredients in season and family customs. But they’re also flexible enough to fit into any weeknight dinner or weekend brunch.
So next time you’re thinking about what to cook with leftover veggies, seafood, or kimchi—think jeon.
Final Bite
Savory, crispy, and endlessly customizable, Korean pancakes offer a world of flavor in every golden bite. Whether it’s the bold heat of Kimchi Jeon or the gentle crunch of Buchujeon, there’s a version for every palate.
Looking for something new to serve guests or just want to treat yourself to something deliciously different? Try making a Korean jeon platter—mix and match types, set out some dipping sauce, and enjoy your own Korean-style tasting board. And if you’re not sure where to begin, start with familiar pairings—many Korean brands like Paldo often feature jeon and noodle combinations in their seasonal food suggestions, perfect for rainy days or cozy gatherings.
Because sometimes, the best things come pan-fried.
