Korean Pancakes (Pajeon): An Easy 7-Step Recipe

Introduction

Korean Pancakes, known as Pajeon, are a delicious and savory treat packed with fresh vegetables and a crispy exterior. This simple 7-step recipe will guide you to make perfect pancakes that are great as a snack, appetizer, or a light meal.

Ingredients

• 1 cup all-purpose flour
• 1 cup water
• 1 large egg
• 1 bunch green onions (scallions), chopped
• 1 small carrot, julienned
• 1 small zucchini, julienned
• ½ teaspoon salt
• ½ teaspoon black pepper
• Vegetable oil (for frying)

Instructions

1. Step 1: In a bowl, combine the all-purpose flour, water, and egg. Mix until the batter is smooth and free of lumps.
2. Step 2: Fold the chopped green onions, julienned carrot, and zucchini into the batter, ensuring the vegetables are evenly coated.
3. Step 3: Season the mixture by adding salt and black pepper, then stir well to distribute the seasoning.
4. Step 4: Heat a tablespoon of vegetable oil in a non-stick frying pan over medium heat. Add more oil as needed for larger batches.
5. Step 5: When the oil is hot, pour about ½ cup of the batter into the pan and spread it evenly to form a pancake shape.
6. Step 6: Cook the pancake for 3 to 4 minutes on one side until it turns golden brown. Carefully flip and cook the other side until golden.
7. Step 7: Remove the pancake and place it on paper towels to drain excess oil if necessary. Repeat with the remaining batter.

Tips & Variations

• For extra crispiness, add a little rice flour to the batter mix.
• Try including other veggies like mushrooms or bell peppers for different flavors.
• Serve with a simple dipping sauce made from soy sauce, vinegar, and a pinch of sugar for authentic taste.
• Make smaller pancakes for appetizers or larger ones for a main dish.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a skillet over medium heat to keep the edges crispy, or use a toaster oven. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Pajeon gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend or rice flour to make gluten-free Korean pancakes.

What dipping sauce pairs best with Pajeon?

A classic dipping sauce combines soy sauce, rice vinegar, a touch of sesame oil, and optional red pepper flakes or chopped garlic for a flavorful complement.

Korean Pancakes (Pajeon): An Easy 7-Step Recipe

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This Korean Pancakes (Pajeon) recipe is a simple and delicious way to enjoy crispy, savory pancakes filled with fresh green onions, carrots, and zucchini. Made with a straightforward batter of flour, water, and egg, these pancakes are pan-fried to golden perfection and served as a fantastic appetizer or snack inspired by traditional Korean cuisine.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 medium pancakes 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Korean

Ingredients

Scale 1x2x3x

For the Batter

• 1 cup all-purpose flour
• 1 cup water
• 1 large egg

Vegetables

• 1 bunch green onions (scallions), chopped
• 1 small carrot, julienned
• 1 small zucchini, julienned

Seasoning & Cooking

• ½ teaspoon salt
• ½ teaspoon black pepper
• Vegetable oil (for frying, about 1 tablespoon per pancake)

Instructions

1. Make the Batter: In a bowl, combine all-purpose flour, water, and the egg. Mix thoroughly until you get a smooth, lump-free batter.
2. Add Vegetables: Fold the chopped green onions, julienned carrots, and zucchini into the batter, making sure the vegetables are evenly coated with the mixture.
3. Season the Mixture: Sprinkle in salt and black pepper to taste and mix well to distribute the seasoning throughout the batter.
4. Heat Oil: Place a non-stick frying pan over medium heat and add about 1 tablespoon of vegetable oil. Allow the oil to heat until shimmering and ready for frying.
5. Pour the Batter: Pour approximately ½ cup of the batter into the hot pan, spreading it evenly to form a round pancake about ¼ inch thick.
6. Cook Until Golden: Let the pancake cook undisturbed for 3-4 minutes or until the bottom is golden brown and crisp. Flip carefully with a spatula and cook the other side for another 3-4 minutes until golden and cooked through.
7. Remove and Serve: Transfer the cooked pancake to a plate lined with paper towels to drain any excess oil. Repeat the frying process with remaining batter, adding more oil as needed. Serve warm.

Notes

• Use a non-stick frying pan for easier flipping and less sticking.
• You can customize the vegetable mix by adding seafood or other vegetables like bell peppers or mushrooms.
• Serve with a dipping sauce of soy sauce mixed with vinegar and chili flakes for authentic flavor.
• Make sure the oil is sufficiently hot before pouring batter to achieve a crispy texture.
• Leftover pancakes can be reheated in a skillet to preserve crispiness.

Keywords: Korean pancakes, Pajeon, savory pancakes, green onion pancakes, easy Korean appetizer, vegetable pancakes