A Korean corn pancake is a crispy, sweet, and savory snack that’s easy to make at home. It’s different from a corn meal pancake. This is known as pancakes with sweet corn or Korean-style corn fritters, they are perfect as a quick snack, side dish, or beer food. Unlike typical fritters with corn, this version is pan-fried for extra crispiness and can be topped with cheese or condensed milk for a sweet and salty twist. Follow this step-by-step recipe to make your own today!
Table of Contents
What is Korean Corn Pancake? 옥수수전
A Korean jeon(pancake) with corn is made primarily with corn and a light frying batter. It differs from typical American corn fritter, which tend to be thicker and sweeter.
Korean pancake culture (Jeon, 전)
Jeon is a staple in Korean cuisine, made with vegetables, seafood, or meat. Popular varieties include kimchi pancake (kimchi jeon), green onion pancake (pa jeon), and sweet pancakes like hotteok.
Corn pancake vs corn fritters
The Korean version is pan-fried with minimal oil for a crispy outside and soft, bursting corn inside. Corn fritters, by contrast, are usually deep-fried or thicker and often sweeter.
Ingredients for Korean Corn Pancake
Main Ingredients
- 1 can corn
- Frying mix: for ultimate crispiness. But if you don’t have it, alternative ingredients are suggested below.
- Water
- Cooking oil
Optional Toppings
- Condensed milk: Koreans love the sweet-and-salty combination, so condensed milk is added for a touch of sweetness. You can skip it if you want to reduce sugar.
- Parmesan cheese powder
- Parsley
Ingredient substitutions
Don’t have Korean frying mix or tempura mix? No worries! Here are some alternatives:
- Korean pancake mix (buchim-garu): Frying mix is used for ultimate crispiness, but traditional recipes actually use pancake mix. If you can’t find frying mix, you can use buchim-garu instead. It won’t be super crispy like frying mix, but it’s still delicious and crunchy.
- All-purpose flour: If you don’t have pancake mix, you can use all-purpose flour. For extra crispiness, we recommend low-protein flour (cake flour). To add crunch and a slight chewiness, mix in some potato starch and a pinch of baking powder, then season lightly with salt.
- Fresh or frozen corn: You can use fresh or frozen corn instead of canned. Make sure to steam or boil the corn first if it’s raw. Adding a bit of sugar and salt while cooking helps mimic the flavor of canned corn.
Step-by-Step Pancake with Corn Recipe
- Drain the canned corn thoroughly.
- In a mixing bowl, combine the corn, frying mix, and water. Stir until well mixed.
- Heat a frying pan over medium-high heat and pour in at least 5 tbsp of oil. The more oil you use, the crispier it will be, so feel free to add extra if you like.
- Place the corn batter onto the pan. Cook until the bottom is golden brown.
- Flip carefully using a plate, and cook the other side until golden.
- Drizzle with condensed milk for sweet-and-salty flavor (optional).
- Sprinkle parmesan cheese powder and garnish with parsley (optional).
Serving Suggestions
- Enjoy as a Korean snack (간식).
- Serve as a beer side dish (anju, 안주).
- Combine with other Korean jeon platter for a full meal.
Nutrition & Calories
- Calories: Per serving 540 kcal
- Healthier option: Use an air fryer or less oil to reduce calories.
FAQs about Korean Corn Jeon
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What flour should I use for Korean pancakes?
In Korea, buchim-garu (Korea’s pancake mix) is traditionally used. Nowadays, a trendy method is to mix pancake mix with frying mix for extra crispiness. For today’s Korea’s pancake, we used 100% frying mix to make it even crispier.
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Can I make pancake with corn without frying mix?
Yes! Frying mix is used for ultimate crispiness, but you can substitute with Korea’s pancake mix (buchim-garu).
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How to flip a Korean pancake?
You can use a spatula to flip it, but since pancakes with corn have individual corn kernels, they tend to break more easily when flipped. The easiest method, as shown in the video, is to place a wide plate over the pan and flip the pancake onto it. This helps keep it intact. A cooking video demonstrating this method is attached below.
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Can I use fresh or frozen corn instead of canned?
Yes! If the corn is raw, steam or boil it first. Adding a bit of salt and sugar while cooking helps mimic the flavor of canned corn.
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What sauce goes with Korean Joen(pancakes)?
Usually, Korea’s pancakes are enjoyed with a soy dipping sauce. However, pancake with corn (옥수수전) is more sweet than salty. You can drizzle it with condensed milk or enjoy it plain without any sauce—it’s delicious either way.
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Why is my Korean pancake not crispy? How do I make it extra crispy?
– Oil amount: Did you use too little oil? Using more oil helps pan-fry the pancake, making it crispier.
– Flour batter: Traditional Korean pancake mix contains starch and baking powder to enhance crispiness. Using only flour produces a softer, less crispy pancake. This method is still delicious, but crispy Korea’s pancakes are a global trend now.
– Heat level: Was the heat too low? Cook on medium-high heat, frying the pancake so it becomes golden and crunchy. -
How to eat Korea‘s pancakes?
Typically, Korea’s pancakes are cut into bite-sized pieces with scissors or torn with chopsticks. They are usually dipped in soy sauce, but today’s pancake with corn is simple and tasty enough to enjoy without any sauce.
Popular Korean Pancake Recipes
Kimchi Pancake (Kimchi Jeon)
A simple and authentic Korean pancake made only with kimchi. While many recipes add extra ingredients, in most Korean homes this pancake is kept minimal—just kimchi for the bold, tangy flavor Koreans love.
Crispy Potato Pancake (Gamja Jeon)
Made with shredded potatoes and filled with cheese, this potato pancake is one of the most popular Korean drinking snacks. The outside is golden and crispy, while the melted cheese inside makes it extra savory and addictive.
Seafood Pa Jeon (Haemul Pajeon)
The most famous Korea’s pancake internationally. This recipe combines the crunch of green onions with chewy seafood for a perfect texture balance. Best of all, you can make this pa jeon without pancake mix (buchimgaru).
Recommended Kitchen Tools & Ingredients
Stainless Steel Frying Pan
Perfect for making crispy Korean corn pancakes. Stainless steel pans heat evenly and help achieve that golden, crunchy texture. Essential for frying pancakes like a pro!
Canned Corn
The base of your Korean corn pancake! Canned corn is convenient and consistent in sweetness. Drain well and it’s ready to use in your batter.
Condensed Milk
For that classic sweet-and-salty Korean touch. Drizzle over your corn pancake to enhance flavor or enjoy it sparingly for a lighter treat.
Disclosure: Blonde Kimchi is part of the Amazon Services LLC Associates Program, an affiliate advertising program that allows websites to earn advertising fees by linking to Amazon.com and promoting products.
Crispy Korean Corn Pancake – Easy Corn Fritters Recipe
Equipment
- 1 Frying pan (The stainless steel pan I use in this blog ensures golden, crispy Korean corn pancakes with perfectly even heat.)
- 1 Mixing bowl
- 1 Spoon
- 1 Spatula
- 1 Plate
Ingredients
- 300 g canned corn
- 60 g frying mix (Alternative ingredients for frying mix can be found in the blog post above.)
- 50 ml water
- 5 tbsp cooking oil (more is better)
- 1 tbsp condensed milk (optional)
- 1 tbsp parmesan cheese powder (optional)
- 1 pinch parsley (optional, for garnish)
Instructions
- Drain the canned corn thoroughly.
- In a mixing bowl, combine the corn, frying mix, and water. Stir until well mixed.
- Heat a frying pan over medium-high heat and pour in at least 5 tbsp of oil. The key to crispiness is cooking it almost like frying.
- Place the corn batter onto the pan. Cook until the bottom is golden brown.
- Flip carefully (using a plate makes it easier since the corn kernels are loose). Cook the other side until golden and crispy.
- Drizzle with condensed milk for a sweet and salty Korean-style flavor (optional).
- Sprinkle parmesan cheese powder and garnish with parsley (optional).
Korean Corn Pancake 옥수수전
- This Korean corn pancake has a crispy, fried-like exterior with corn kernels that pop in every bite.
- Delicious as a snack or a beer-side dish!
Video
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @blondekimchi_ on Instagram and hashtag it #blondekimchi.