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Snacks & sweets · Korean home cooking

Sweet corn pancakes (oksusu-jeon)

A quick snack made with canned corn, an egg and a little flour. Small pancakes are easier to turn and cook through than one large pancake.

20 min2 servings6 stepsDifficulty: Easy
Sweet corn pancakes (oksusu-jeon)

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Get your ingredients ready
Get your ingredients ready

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

  • Substitute available

    If Canned sweet corn, drained is unavailable

    Use instead
    Cooked frozen sweet corn, drained
    Substitute quantity
    1 paper cupReference quantity: 150 g

    Cook the frozen corn according to its packet, cool and drain thoroughly. Do not add it frozen to the batter.

  • Substitute available

    If Plain wheat flour is unavailable

    Use instead
    Rice flour
    Substitute quantity
    4 level eating spoonsReference quantity: 32 g

    Use the same water and rest the batter for 5 minutes. The pancakes will be more delicate; make them small and turn only once set.

  • Essential

    This helps bind the kernels. Cook the batter completely before eating.

  • Essential

    Start with this amount; the batter should lightly coat the corn rather than run freely.

  • Optional

    May be omitted. Skip its preparation and addition and keep the other amounts unchanged; the aroma will be milder.

  • Optional

    May be omitted. Skip its preparation and addition and keep the other amounts unchanged; the aroma will be milder.

  • Essential

    Use half for each panful. Keep the pan over medium heat so the corn does not scorch.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

  1. Step 1

    Step 1: Drain the canned corn in a sieve and pat off excess moisture. If using frozen corn, cook it first following the packet, cool and drain. Finely chop the spring onion if using.

    Drain the canned corn in a sieve and pat off excess moisture. If using frozen corn, cook it first following the packet, cool and drain. Finely chop the spring onion if using.

  2. Step 2

    Step 2: Beat the egg in a mixing bowl. Stir in 2 eating spoons of cold water, the flour and salt just until no dry flour remains; do not overbeat.

    Beat the egg in a mixing bowl. Stir in 2 eating spoons of cold water, the flour and salt just until no dry flour remains; do not overbeat.

  3. Step 3

    Step 3: Fold the corn and chopped spring onion into the batter. It should hold the kernels together in a thin coating. If it looks watery, let it stand for 5 minutes before deciding whether it needs a little more flour.

    Fold the corn and chopped spring onion into the batter. It should hold the kernels together in a thin coating. If it looks watery, let it stand for 5 minutes before deciding whether it needs a little more flour.

  4. Step 4

    Step 4: Warm half the oil in a nonstick pan over medium heat. Spoon in four small mounds and flatten each to about 7 cm wide and less than 1 cm thick, leaving gaps between them.

    Warm half the oil in a nonstick pan over medium heat. Spoon in four small mounds and flatten each to about 7 cm wide and less than 1 cm thick, leaving gaps between them.

  5. Step 5

    Step 5: Cook for 2–3 minutes until the bottoms are golden and the edges are set. Turn carefully with a spatula and cook another 2–3 minutes, until the centres have no wet raw batter. Lower the heat if the corn browns too quickly.

    Cook for 2–3 minutes until the bottoms are golden and the edges are set. Turn carefully with a spatula and cook another 2–3 minutes, until the centres have no wet raw batter. Lower the heat if the corn browns too quickly.

  6. Step 6

    Step 6: Transfer to a rack or plate lined with kitchen paper. Repeat with the remaining oil and batter to make about eight small pancakes. Let them cool slightly before serving, especially to children.

    Transfer to a rack or plate lined with kitchen paper. Repeat with the remaining oil and batter to make about eight small pancakes. Let them cool slightly before serving, especially to children.

03 / Enjoy your meal

Finished dish

Finished dish: Sweet corn pancakes (oksusu-jeon)
Sweet corn pancakes (oksusu-jeon)
Helpful tips

Makes about eight small pancakes. Drain the corn well and keep the pancakes thin. Sweet corn already has sweetness, so no sugar is needed. Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour above 32°C. Keep at 4°C or below, use within 3–4 days and reheat cooked leftovers to 74°C.

Enjoy every bite

How to enjoy it

Transfer to a rack or plate lined with kitchen paper. Repeat with the remaining oil and batter to make about eight small pancakes. Let them cool slightly before serving, especially to children.

Serve it with