Korean Pancakes with Chicken and Vegetables from the Pan Recipe
These are thicker, savory pancakes with pieces of chicken and vegetables that are fried with the filling inside from the start. In Korea, these pancakes often appear at casual get-togethers with beer, similar to how we serve potato pancakes or pizza. They are crispy on the outside, soft inside, and taste great with a simple soy dipping sauce.
These Korean-style pancakes combine the comfort of a crispy fritter with the convenience of having the filling cooked right inside the batter. They’re easy to share, perfect with a drink, and a fun alternative to classic potato pancakes or pizza.
Chef's tips
Slice the chicken very thinly so it cooks through in the same time as the pancake. Don’t rush the frying—let the first side get properly golden and crispy before flipping, which makes turning much easier. If the batter seems too thick, add a splash of cold water; if it spreads too much, whisk in a little extra flour.
How to serve
Serve the pancakes cut into bite-sized pieces on a large platter with a bowl of dipping sauce in the center. Add some quick banchan-style sides like kimchi, pickled cucumbers or simple seasoned spinach to create a Korean-inspired table. They’re also great packed in a lunchbox and eaten at room temperature.
Ingredients
- chicken breast cut into thin strips - 200 g
- wheat flour about 1.5 cups - 180 g
- water cold, for the batter - 250 ml
- egg for the batter - 1 piece
- carrot grated on a coarse grater - 0.5 pieces
- bell pepper cut into thin strips - 0.5 pieces
- spring onion cut into 2–3 cm pieces - 3 pieces
- salt for the batter and chicken - 0.75 teaspoons
- black pepper for seasoning the chicken - 0.25 teaspoons
- vegetable oil for frying the pancakes - 4 tablespoons
- soy sauce for the dipping sauce - 3 tablespoons
- rice vinegar for the sauce - 1 tablespoon
- water for the sauce - 1 tablespoon
- sugar for the sauce - 0.5 teaspoons
- chili flakes optional, for the sauce - 0.25 teaspoons
Preparation
- Cut the chicken breast into thin strips, place in a bowl, sprinkle with 0.25 teaspoon of salt and pepper, mix and set aside while you prepare the batter.
- In a large bowl, mix the flour, 0.5 teaspoon of salt, the egg and 250 ml of cold water. Whisk until you get a smooth, fairly thick batter, similar to crepe batter but a bit more pourable than potato pancake batter.
- Add the grated carrot, bell pepper and spring onion to the batter. Mix so the vegetables are evenly distributed.
- Heat 1 tablespoon of oil in a large pan over medium heat. Pour in a portion of the batter with vegetables (about 1 ladleful) and quickly spread it thinly over the pan, immediately placing a few strips of chicken on top and gently pressing them into the batter.
- Fry the pancake for 3–4 minutes, until the bottom is golden and crispy and the edges start to lift slightly. Carefully flip it with a wide spatula and fry for another 3–4 minutes, until the chicken inside is completely white and juicy.
- Transfer the cooked pancakes to a plate lined with paper towel. Repeat until you use up all the batter and chicken, adding 1 tablespoon of oil to the pan as needed.
- In a small bowl, prepare the sauce: mix the soy sauce, rice vinegar, 1 tablespoon of water, sugar and chili flakes until the sugar dissolves.
- Cut the pancakes into strips or triangles and serve hot with a small bowl of dipping sauce.
Storage
No storage information available for this dish.
This recipe is inspired by Korean pajeon and haemul pajeon, but adapted to ingredients that are easy to find in most supermarkets. It’s a relaxed, forgiving dish—perfect for using up leftover vegetables and turning them into something everyone will happily snack on.
