Korean Veg & Potato Pancakes With A Spicy Garlic Soy Dipping Sauce

by Zarina
Korean Veg & Potato Pancakes With A Spicy Garlic Soy Dipping Sauce

Don’t go calling the Korean pajeon pancake police on me… this one is far from traditional.  I had a craving for Korean pancakes, I didn’t have any kimchi at home but still fancied these, so after a little research, I discovered another Korean pancake which is made with grated potatoes called gamjajeon.  

I made up a combo of them both using frozen shredded hash browns (I know, but it so worked!!), cabbage, sliced onions, a ton of spring greens, spring onions and loads of homegrown garlic chives.  The batter is simply made from plain flour, salt, egg, water and heaps of garlic powder (just because I am a garlic fiend).  

They turned out golden and crispy on the outside with a nice chewy bite to them, and the spicy, garlic the soy dipping sauce was the perfect accompaniment.

So easy to make and fab as a snack or a side to the main meal, I served them up with some chicken satay skewers, and the kids gobbled them up even though they were loaded with cabbage.  I hope you give these ones a go!

Korean Veg & Potato Pancakes With A Spicy Garlic Soy Dipping Sauce

Korean Veg & Potato Pancakes With A Spicy Garlic Soy Dipping Sauce

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 280g Plain flour
  • 2 tsp Garlic powder
  • 1.5 tsp Salt
  • 380ml Water
  • 1 Egg (or vegan option 1 Tbsp flax seeds + 3 Tbs water, let sit 20 mins)
  • 300g Frozen hash browns, thawed and shredded with your fingers
  • 1 Onion finely sliced
  • 0.5 White cabbage sliced julienne
  • 2 Handfuls Spring greens sliced julienne
  • 1 handful Garlic chives cut into 2” pieces
  • 8 Spring onions finely sliced
  • GARNISH: Spring onions, Toasted sesame seeds, Sliced red chillis
  • 100ml Soya sauce
  • 50ml Water
  • 1 tbsp Rice wine vinegar
  • 1 tbsp Sesame oil
  • 2 Garlic cloves minced
  • 1.5 tbsp Soft brown sugar
  • 1 tsp toasted sesame seeds
  • Pinch of Korean chilli powder or red chilli flakes


  1. In a large bowl, mix the flour, garlic powder, salt, water and egg.
  2. Add the shredded hash brown to the bowl, set aside
  3. Meanwhile, as the mixture is resting, combine all ingredients for the dipping sauce in a small saucepan, whisk and gently heat to dissolve the sugar, set aside
  4. Add to the batter then onion, cabbage, spring greens, garlic chives and spring onions, combine well
  5. Check the consistency of the batter. If it’s too thick, then add a few tablespoons of water to loosen the mixture
  6. Heat a heavy-based frying pan on medium-high, add a little oil, and pour out your batter to your desired pancake size using a deep spoon or ladle. They will need 4-5 minutes on each side, cook until crisp and golden
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

Leave a Comment

* By using this form you agree with the storage and handling of your data by this website.

You may also like