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Korean Savory Pancakes Recipe

Korean pancakes have many versions, but one of my favorites features chives and carrots as the main ingredients. 
With this recipe, all you need is some tasty dipping sauce and you’re all set for a quick light meal or snack Korean style!
Prep Time15 mins
Cook Time20 mins
Course: Breakfast
Keyword: korean breakfast, korean cusine
Servings: 6
Calories: 368kcal


  • 1 egg
  • 1/2 cup carrots thinly-sliced into matchstick pieces
  • 1 bundle chives chopped into 2-inch sections
  • 1/2 tsp table salt
  • 1/2 cup water
  • 1-2 tbsp olive or coconut oil
  • 1/2 cup wheat flour (or all-purpose flour)


  • Combine the egg, salt, and water in a bowl.
  • Whisk the egg, salt, and water until well-blended
  • Add in the flour and stir until there’s no more lumps.
  • The batter should be smooth but not over-mixed to prevent the pancake from becoming tough and battery.
  • Prepare carrots and chives
  • Place a pan or wok over medium heat and add oil.
  • Once the pan starts smoking, place about a quarter of the batter and let it spread, just like when making pancakes for breakfast.
  • Place half of the mixed carrots and chives over the batter and wait till it sets. This will take about 2-3 minutes depending on how hot your pan is.
  • Once the pancake sets, add in about 2-3 tablespoons of the batter over the veggies and cook for about 20-30 seconds more.
  • Cook the pancake on this side for about a minute. For a crispier version, add about ¼ teaspoon baking powder to the mix and decrease the heat so it will be okay to cook each side of the pancake for more than 3 minutes until it becomes crispy. This recipe makes 2-3 6 inch pancakes.
  • Slice pancake to wedges and enjoy with your favorite dipping sauce!