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Spicy Chili Crisp Pajeon

with Spicy Bulgogi Sauce →

Dig into this spicy pajeon, a savory + aromatic Korean-style pancake 🥞


James Park, @jamesyworld

30 min
serves 3


  • mixing bowl
  • non-stick pan


Spicy Bulgogi Sauce

Spicy Bulgogi Sauce


  • 1 Omsom Spicy Bulgogi Sauce
  • 1 tbsp. chili crisp (reserve some for garnish)
  • ¾ cup all-purpose flour 
  • ¾ cup tapioca flour
  • ½ cup water
  • 2 large eggs
  • ½ large onion, thinly sliced
  • ¾ cup mayo
  • 7 green onions, cut into 3 to 4 in lengths
  • ¼ cup neutral oil


Recipe adapted from James' new debut cookbook, Chili Crisp!

Let’s get cooking:

  1. In a large bowl, whisk flour, eggs, chili crisp, and half of the packet of Omsom sauce. Add onion and scallion, mix well.
  2. To make the aioli: mix mayo and remainder of Omsom sauce packet. Set aside.
  3. Heat oil in a pan over medium-high heat.
  4. Pour ⅓ cup batter into the pan, flatten with a spatula, and cook until golden and crispy edges.
  5. Flip and cook the other side until crispy.
  6. Repeat with remaining batter.
  7. Serve hot with extra chili crisp and aioli.
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