Korean Vegetable Pancake (Buchimgae/Pajeon)

5 from 10 votes
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This Korean vegetable pancake (buchimgae) combines a mixed vegetable filling and simple pancake batter for crispy, flavorful veggie pancakes – easy to adapt and perfect for serving alongside a simple dipping sauce!

Savory vegetable pancake with on a plate

This Korean vegetable pancake (Buchimgae ‘pancake’ or Pajeon for ‘scallion pancake’) is packed with veggies then combined with a simple 3-ingredient pancake batter for veggie pancakes crispy on the outside with a soft, moist middle – perfect for serving as an appetizer, snack, or side dish.

I love pancakes. I’ve shared recipes for an American pancake cake, fluffy Japanese pancakes, mini pancake cereal, Danish pancakes (aebleskiver), and even oatmeal spinach pancakes. I thought I’d turn to savory flavors this time, though, as, with this Korean veggie pancake recipe, you won’t regret it.

It lies somewhere between a veggie omelette and crepe, and I’m all for it! Serve with just simple soy and vinegar-based dipping sauce or add to a larger meal alongside rice and kimchi, etc. 

Dipping a savory pancake slice in sauce

I first discovered this Korean pancake recipe when asking for global breakfast inspiration from my followers on Instagram. Want to explore some of my other International breakfast options? How about these Brazilian cheese bread ‘puffs,’ Mexican huevos rancheros, Asian breakfast fried rice with egg, Turkish simit (bagel), French croissants, and NY-style bagels!

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What is Buchimgae?

Buchimgae, aka Korean pancake, is the term used to refer to any type of pan-fried ingredient cooked with an egg/batter mixture into a thin pancake/fritter shape. There are several main varieties, including scallion pancake (pajeon), kimchi pancake (kimchi-buchimgae), buckwheat pancake, and mung bean pancake (bindae-tteok). 

Savory pancake on a plate and a bowl of sauce

This recipe is for a mixed vegetable pancake, combining mushrooms, carrot, cabbage, scallions, and chive. I’d describe it as a type of pajeon due to the scallions. However, it’s more of a ‘mixed vegetable’ variety, using an egg-free batter. 

Furthermore, this Asian pancake is also really versatile. Reduce the vegetables for a simple scallion pancake, add seafood, change up the veggies, add in kimchi for a mixed scallion kimchi pancake – the options are endless. Keep reading for some of my top suggestions on how to adapt this recipe!

The Korean Vegetable Pancake Ingredients

Korean savory pancakes ingredients
  • Flour: you can use all-purpose flour. However, for lighter and crispier results, I recommend using cake flour which contains starch, to provide the slightly chewy, crispy results typical of Korean pancakes. Some people even combine the pancake batter in a 1:1 ratio with Korean frying mix (which contains rice flour and baking powder for even crispier results).
  • Milk: alternatively, you could use water for a less creamy batter. You may even be able to use sparkling water, which yields slightly lighter, fluffier results. Make sure, whichever you use, that it’s cold!
  • Salt: just a bit to season the batter.
  • Vegetables: I used a combination of carrots, mushrooms, cabbage (napa and red), scallions (green onions; however, try to find Asian scallions if possible – you want ones that are nice and thin), and chives. I also added sesame seeds to the vegetable mix. 
  • Sesame oil: I love the extra flavor that using sesame oil provides. However, you could also use a neutral-tasting oil such as avocado or vegetable oil.
  • Korean pancake sauce: I used some dumpling sauce and just omitted the ginger. You could also just use a little soy sauce or this chili honey dip

Optional Add-ins & Variations

  • Other vegetables: this recipe is fairly versatile in terms of what veggies you can use. I recommend picking ones that don’t need a lot of cooking time: zucchini (gently squeezed to remove excess liquid), bell peppers, leek, potato (I recommend using thawed hashbrown potato), peas, bean sprouts, eggplant, etc.
  • Seafood: if you eat seafood, you could add shrimp or squid to the buchimgae. 
  • For spice: add in some thinly sliced red chilies or a big pinch of chili flakes. Adjust to your personal preference. 
  • Make it vegan: all you need to adapt this Korean pancake recipe to vegan is use dairy-free milk like oat milk or soy milk or simply use water. 
  • Kimchi: You can adapt this recipe to Korean kimchi pancakes with the addition of kimchi. 

You can also serve the veggie pancake alongside sriracha sauce, mayonnaise, or a simple yogurt lemon and dill sauce.

How to Make Korean Pancakes (Buchimgae)

Step 1: Prepare the vegetables

Start by thinly slicing (julienne-style) or shredding all vegetables using a mandoline, shredder, or sharp knife. I shredded the carrot and cabbage and thinly sliced the scallions and mushrooms.

Steps for slicing vegetables

Then add all of the vegetables, except the mushrooms, into a medium bowl, add the sesame seeds and mix.

Steps for mixing shredded vegetables

Step 2: Prepare the Korean pancake batter

In a separate bowl, combine the flour, milk, and salt and mix until smooth. The batter should be slightly runnier than regular American pancake batter – add a little extra liquid if needed. 

Pancake batter in a bowl with a wooden spoon

Then, add the vegetables (without the mushrooms still) to the batter and fold them to thoroughly incorporate them into the batter. 

Alternatively, you can leave the two separate. When cooking the Korean vegetable pancake, first add the vegetables to your pan and spread out, then add just enough batter to cover the vegetables.

Pancake batter mixed with shredded vegetables

Step 3: Saute the mushrooms

In a large dry pan, cook the mushrooms over medium heat to allow them to release their excess liquid and brown.

Once cooked, you can remove them from the pan, keep them on a plate or bowl and add 1/3 of them to each pancake.

Steps for cooking mushrooms

Step 4: Cook the Korean vegetable pancake

Add a little sesame oil to the pan and heat it up then add the mushrooms and pancake batter and cook over medium heat for a few minutes on each side (3-4 minutes) – until the outside is crispy and browned. Repeat with the remaining batter.

Steps for cooking savory pancakes

After flipping the pancake, press down on it with a spatula slightly to encourage browning/crisping. 

If you want to crisp it up even further then you can transfer the pancake to a broiler for a minute or two for extra crunch!

Once cooked, transfer the vegetable pancake to a plate, optionally slice it into smaller pieces, and serve with the sauce of your choice.

Savory Korean pancake on a plate and a small sauce bowl

How to Make Ahead and Store

Make ahead: you can prepare the vegetables and batter (separately) 2-3 days in advance and store, covered, in the refrigerator until it’s time to combine them and make the Korean pancakes. 

Fridge: store the leftover savory pancake in an airtight container and enjoy it within 3-4 days.

Freeze: allow the veggie pancake to cool entirely before transferring to the freezer. If you’ve made a large batch, then you can pile them up with pieces of parchment paper between (to stop them sticking).

Reheat: to reheat the Korean vegetable pancakes, you can place them in a non-stick pan, either dry or with a drop of oil, and heat on both sides until warmed through. Alternatively, for a larger batch, warm them up in the oven. Wrap a stack of pancakes in tin foil and bake for around 10 minutes at 350ºF/175ºC or until warmed. Avoid using a microwave; otherwise, you’ll have limp, sad veggie pancakes.

Korean savory pancake and dipping sauce

FAQs

Why is my Korean pancake mushy?

There are several reasons that I’ve found can make these pajeon mushy/soft. First, if you don’t pre-saute the mushrooms, they leak liquid into the batter while you cook the pancake and stop it from crisping up.
Also, you MUST make sure the pan and oil in the pan are hot enough. You can test this by adding just a drop of batter to the pan, to begin with. It should sizzle as soon as it hits the pan. Adding a little extra oil may also help, but I try to avoid adding more than necessary.
Lastly, the pancake mixture being chilled before being added to the pan can help to yield the crispiest results. There’s no need to wait for it to rest in the refrigerator for 30 minutes either. You can simply use cold milk/water for the batter. 

How can I make cake flour at home?

To make cake flour simply measure out 1 cup of all-purpose flour, remove two tablespoons, and replace it with cornstarch. Use the spoon and level method to do this.

How can I make Korean pancake mix at home?

To recreate a typical Korean pancake mix, combine ¾ cup all-purpose flour with two tablespoons of cornstarch, two tablespoons of rice flour (not sweet rice flour), and around 1 tsp of garlic powder (or onion powder – or a combination of the two) with ¼-½ tsp salt. This yields around 1 cup of dry pancake mix which you can combine with ¾ cup liquid for the batter. 

Can  I make gluten-free Korean vegetable pancakes?

This isn’t something I’ve tried so I can’t guarantee results. However, you may be able to swap out the AP flour for a combination of AP gluten-free flour (or almond flour) and white rice flour. 

Korean pancake dipped in sauce

Recipe Notes & Variations

  • Use the spoon and level method: when measuring the flour it’s best to spoon the flour into your measuring cup, then level it off with the back of a knife. If you scoop the cup directly into the flour bag, you’ll end up with too much flour and denser pancakes. 
  • Don’t overmix the batter: this can develop the gluten and lead to chewy pancakes
  • The scallion texture: I finely sliced the scallions. However, feel free to leave them as longer pieces, if preferred. 
  • To save time: you can buy some pre-shredded vegetables or even coleslaw mix for the pancakes. However, I generally prefer to make my own for the freshest results and no preservatives!
  • Make the dipping sauce in advance: that way, it’s ready to enjoy as soon as the Korean pancakes are freshly cooked and warm. 

Other Asian-Inspired Recipes

If you try this Korean pancake recipe (buchimgae), I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!

Korean Vegetable Pancake (Buchimgae/Pajeon)

5 from 10 votes
By: Samira
This Korean vegetable pancake (buchimgae) combines a mixed vegetable filling and simple pancake batter for crispy, flavorful veggie pancakes- easy to adapt and perfect for serving alongside a simple dipping sauce!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3 pancakes

Ingredients 
 

  • 1.5 cups flour read notes*
  • 1.5 cups milk or water or sparkling water – cold!
  • 1/2 tsp salt
  • 3 cups shredded vegetables I used about 1/2 carrot, 1/2 small red cabbage, 1/2 napa cabbage, handful of mushrooms, scallions, chives
  • 1 Tbsp sesame seeds
  • 1 Tbsp sesame oil for cooking, use a different oil if preferred
  • homemade dipping sauce

Instructions 

Step 1: Prepare the vegetables

  • Thinly slice (julienne-style) or shred all vegetables using a mandoline, shredder, or sharp knife. I shredded the carrot and cabbage and thinly sliced the scallions and mushrooms.
  • Add all of the ingredients, except the mushrooms, into a medium bowl, add the sesame seeds and mix.

Step 2: Prepare the Korean pancake batter

  • In a separate bowl, combine the flour, milk, and salt and mix until smooth. The batter should be slightly runnier than regular American pancake batter – add a little extra liquid if needed.
  • Add the vegetables (without the mushrooms still) to the batter and fold them to thoroughly incorporate them into the batter.
    Alternatively, you can leave the two separate. When cooking the Korean vegetable pancake, first add the vegetables to your pan and spread out, then add just enough batter to cover the vegetables.

Step 3: Saute the mushrooms

  • In a large dry pan, cook the mushrooms over medium heat to allow them to release their excess liquid and brown.
  • Once cooked, you can remove them from the pan, keep them on a plate or bowl and add 1/3 of them to each pancake.

Step 4: Cook the Korean vegetable pancake

  • Add a little sesame oil to the pan and heat it up then add the mushrooms and pancake batter and cook over medium heat for a few minutes on each side (3-4 minutes) – until the outside is crispy and browned. Repeat with the remaining batter.
  • After flipping the pancake, press down on it with a spatula slightly to encourage browning/crisping.
    If you want to crisp it up even further then you can transfer the pancake to a broiler for a minute or two for extra crunch!
  • Once cooked, transfer the vegetable pancake to a plate, optionally slice it into smaller pieces, and serve with the sauce of your choice. I serve it with homemade gyoza dipping sauce.

How to Make Ahead and Store

  • Make ahead: you can prepare the vegetables and batter (separately) 2-3 days in advance and store, covered, in the refrigerator until it’s time to combine them and make the Korean pancakes. 
    Fridge: store the leftover savory pancake in an airtight container and enjoy it within 3-4 days.
    Freeze: allow the veggie pancake to cool entirely before transferring to the freezer. If you’ve made a large batch, then you can pile them up with pieces of parchment paper between (to stop them sticking).
    Reheat: to reheat the Korean vegetable pancakes, you can place them in a non-stick pan, either dry or with a drop of oil, and heat on both sides until warmed through. Alternatively, for a larger batch, warm them up in the oven. Wrap a stack of pancakes in tin foil and bake for around 10 minutes at 350ºF/175ºC or until warmed. Avoid using a microwave; otherwise, you’ll have limp, sad veggie pancakes.

Notes

Ingredient Notes
  • Flour: you can use all-purpose flour. However, for lighter and crispier results, I recommend using cake flour which contains starch, to provide the slightly chewy, crispy results typical of Korean pancakes. Some people even combine the pancake batter in a 1:1 ratio with Korean frying mix (which contains rice flour and baking powder for even crispier results)
  • Milk: alternatively, you could use water for a less creamy batter. You may even be able to use sparkling water, which yields slightly lighter, fluffier results. Make sure, whichever you use, that it’s cold!
Optional Add-ins & Variations: 
  • Other vegetables: this recipe is fairly versatile in terms of what veggies you can use. I recommend picking ones that don’t need a lot of cooking time; zucchini (gently squeezed to remove excess liquid), bell peppers, leek, potato (I recommend using thawed hashbrown potato), peas, bean sprouts, eggplant, etc.
  • Seafood: ff you eat seafood, you could add shrimp or squid to the pancake. 
  • For spice: add in some thinly sliced red chilies or a big pinch of chili flakes. Adjust to your personal preference. 
  • Make it vegan: all you need to adapt this recipe to vegan is to use dairy-free milk like oat milk or soy milk or simply use water.
  • Kimchi: you can adapt this recipe to Korean kimchi pancakes with the addition of kimchi.

Top Tips:
  • Use the spoon and level method: when measuring the flour it’s best to spoon the flour into your measuring cup, then level it off with the back of a knife. If you scoop the cup directly into the flour bag, you’ll end up with too much flour and denser pancakes. 
  • Don’t overmix the batter: otherwise, the pancakes can end up chewy!
  • The scallion texture: I finely sliced the scallions. However, feel free to leave them as longer pieces, if preferred. 
  • To save time: you can buy some pre-shredded vegetables or even coleslaw mix for the pancakes. However, I generally prefer to make my own for the freshest results and no preservatives!
  • Make the dipping sauce in advance: that way, it’s ready to enjoy as soon as the veggie pancakes are freshly cooked and warm.
Course: Appetizer, Main, Side
Cuisine: Asian, Korean
Freezer friendly: 1 Month
Shelf life: 3-4 Days

Nutrition

Calories: 376kcal, Carbohydrates: 58g, Protein: 12g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Cholesterol: 12mg, Sodium: 454mg, Potassium: 359mg, Fiber: 4g, Sugar: 9g, Vitamin A: 266IU, Vitamin C: 26mg, Calcium: 201mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4 Comments

    1. Hi Yagmur,
      You can certainly try it with different flour, just bear in mind that the pancake may not stay together well.