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67 recipes found.

A zucchini pancake made by soaking shredded zucchini in salted shrimp brine to extract moisture, then mixing with minced dried shrimp and frying.

A kimchi pancake made with a chilled dough using ice water, stuffed with squid and fried until crispy all the way through with a light dusting of tempura flour.

Savory frying pan takoyaki made with Korean pancake mix, octopus legs, and katsuobushi

Pound the napa cabbage stems with the back of a knife to flatten them evenly, then coat them lightly in a thin batter to preserve the vegetable's natural sweetness and crisp texture—this is the classic napa cabbage pancake.

An unconventional buchujeon packed with savory flavor from minced garlic, made extra crispy by adding breadcrumbs just before cooking, and served with tonkatsu sauce.

A clever combination of canned tuna and canned ham, which are staple ingredients in holiday gift sets, quickly pan-fried into 5 budget-friendly assorted jeon.

A rich and savory tuna pancake made with canned tuna that has had its oil fully drained, enhanced with anchovy fish sauce for a deep umami flavor without greasiness.

A vegetable jeon that maximizes the natural sweetness of zucchini and onion with minimal Korean pancake mix, adding crispness and spice with cheongyang chili peppers.

A nutrient-packed pancake dish made by mixing plenty of sweet, crunchy shredded cabbage with egg and bacon, then pan-frying and seasoning with Japanese-style sauce.

A supremely crispy, unique pancake made by topping a spicy kimchi batter with crushed potato chips and pan-frying until golden and crunchy.

Mini fritters made by coating small, square fish cakes—kept chewy by not blanching in hot water—with a sweet and savory sauce and a colorful egg coating, then pan-fried to perfection.

A crispy-outside, moist-inside kimchi pancake made by first searing savory beef brisket and salty ham to maximize flavor, then topping generously with cheese.