Korean Pancakes (Pajeon): An Easy 7-Step Recipe
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.
- 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
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
- Make the Batter: In a bowl, combine all-purpose flour, water, and the egg. Mix thoroughly until you get a smooth, lump-free batter.
- Add Vegetables: Fold the chopped green onions, julienned carrots, and zucchini into the batter, making sure the vegetables are evenly coated with the mixture.
- Season the Mixture: Sprinkle in salt and black pepper to taste and mix well to distribute the seasoning throughout the batter.
- 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.
- 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.
- 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.
- 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
