Korean Green Pancakes (Pajeon)

Probably the best way to ‘eat your greens’ — this green pancake should sizzle in the pan and crackle as you slice it, and effortlessly carry the flavours of your chilli soy sauce!

Preparation time Prep: 10 mins
cook 15 mins
Skill level Easy Peasy

You will need:

  • ½ large bunch English spinach, rinsed and roughly chopped
  • 1 bunch garlic chives, rinsed and chopped
  • ½ bunch spring onion, rinsed and chopped
  • 1 bunch coriander, rinsed and chopped
  • 1 cup plain flour
  • 1 cup cold water
  • ½ teaspoon salt flakes
  • 2 cloves garlic, crushed
  • 2 teaspoons finely grated ginger
  • ¼ cup vegetable oil
Dipping sauce
  • ¼ cup soy sauce
  • ¼ teaspoon chilli flakes
  • 1 teaspoon sesame oil
  • 1 teaspoon toasted sesame seeds
Recipe: Fiona Roberts Food


  • 1For the dipping sauce, combine all ingredients together in a small bowl, stirring to combine. Set aside until required.
  • 2Place chopped spinach, chives, spring onion and coriander together in a large mixing bowl, tossing to combine. Add ¼ cup flour, mixing through with clean hands, until all the greens are lightly dusted in flour.
  • 3In a small mixing bowl, combine remaining flour, water, salt, garlic and ginger, stirring to combine. Pour over the greens, stirring gently to combine, until the greens are well coated.
  • 4Heat 1 tablespoon oil in a large non-stick frying pan over a medium-high heat. Add half the batter mixture to the hot pan, spreading evenly with a spatula. Cook for 3–4 minutes each side, until pancakes are crispy and dark golden, adding extra oil if required. Repeat process with remaining batter.
  • 5Place pancake on a clean chopping board and cut into bite sized pieces.
  • 6Serve pancakes with dipping sauce.
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