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Delicious pajeon sauce recipe for the perfect Korean pancakes

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 7 Aug 2025

Meets Patient’s editorial guidelines

This vegan Pajeon sauce is a delightful accompaniment that brings a burst of flavour to your dishes. Combining the tanginess of rice vinegar and the umami depth of soy sauce, this versatile dip is infused with aromatic garlic and ginger, while a hint of gochugaru adds a warming spice that can be adjusted to your taste. Perfect for drizzling over pancakes or using as a dipping sauce, it captures the essence of Korean cuisine in a simple yet satisfying way.

Ideal for family meals or casual gatherings, this quick and easy sauce elevates any dish with its vibrant taste. Whether you’re enjoying it with homemade vegetable pancakes or using it to dress a fresh salad, this Pajeon sauce not only enhances your meals but also aligns beautifully with a plant-based lifestyle.

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Ingredients for Pajeon sauce

  • 30 ml water

  • 30 ml rice vinegar

  • 90 ml soy sauce

  • 15 ml gochugaru (Korean red chili flakes)

  • 2 garlic cloves, minced

  • 1 g minced ginger

  • 5 ml toasted sesame oil

  • sliced fresh red chile (optional)

How to make Pajeon sauce

  1. Combine all the ingredients in a bowl and mix well.

  2. Use the mixture immediately, or store it in a tightly sealed container in the refrigerator for up to 2 weeks.

  3. Shake or stir well before using.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

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Article history

The information on this page is peer reviewed by qualified clinicians.

  • 7 Aug 2025 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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