Korean Pancakes (Pajeon)

Why Make This Recipe

Korean pancakes, or Pajeon, are a delicious way to enjoy fresh vegetables in a crispy, fried form. They are simple to make and perfect for any meal. Whether you are looking for a light snack, a side dish, or a fun appetizer, Pajeon fits the bill. Plus, they can be easily customized with your favorite veggies.

How to Make Korean Pancakes

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup water
• 1 egg
• 1/2 teaspoon salt
• 2 green onions, chopped
• 1/2 cup shredded carrots
• 1/2 cup zucchini, shredded
• Vegetable oil for frying
• Soy sauce or dipping sauce (for serving)

Directions:

1. In a bowl, mix the flour, water, egg, and salt until well combined.
2. Add the green onions, carrots, and zucchini to the batter and mix.
3. Heat vegetable oil in a skillet over medium heat.
4. Pour a ladleful of the batter into the skillet and spread it into a thin circle.
5. Cook until the edges are crispy and the bottom is golden brown, about 3-4 minutes. Flip and cook the other side until golden.
6. Remove and drain on paper towels.
7. Serve hot with soy sauce or your favorite dipping sauce.

How to Serve Korean Pancakes

Serve Korean pancakes hot from the skillet for the best taste. They pair wonderfully with soy sauce or any dipping sauce of your choice. You can cut them into triangles or small pieces for easy sharing.

How to Store Korean Pancakes

If you have leftovers, store the cooked pancakes in an airtight container in the fridge. They can last for 2-3 days. To reheat, simply warm them in a skillet or microwave before serving.

Tips to Make Korean Pancakes

• Make sure the skillet is hot before adding the batter for a crispy texture.
• Use fresh vegetables for better flavor and texture.
• You can adjust the amount of water to make the batter thicker or thinner, depending on your preference.

Variation

Feel free to add other vegetables like bell peppers or mushrooms. You can also include sliced seafood or meat for a heartier pancake.

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but the texture and flavor may differ slightly.

2. Can I freeze Korean pancakes?
Yes, you can freeze them. Place the pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Reheat them in a skillet or microwave when ready.

3. What can I use instead of egg?
You can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or omit it for a vegan version.

Korean Pancakes

Crispy and delicious Korean pancakes made with fresh vegetables, perfect as a snack, side dish, or appetizer.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Appetizer, Snack

Cuisine: Korean

Calories: 150

Ingredients Method Notes

Ingredients

  

Pancake Batter

• 1 cup all-purpose flour
• 1/2 cup water
• 1 large egg
• 1/2 teaspoon salt

Vegetables

• 2 pieces green onions, chopped
• 1/2 cup shredded carrots
• 1/2 cup zucchini, shredded

For Frying

• as needed Vegetable oil For frying
• as needed Soy sauce or dipping sauce For serving

Method

 

Preparation

1. In a bowl, mix the flour, water, egg, and salt until well combined.
2. Add the green onions, carrots, and zucchini to the batter and mix.

Cooking

1. Heat vegetable oil in a skillet over medium heat.
2. Pour a ladleful of the batter into the skillet and spread it into a thin circle.
3. Cook until the edges are crispy and the bottom is golden brown, about 3-4 minutes. Flip and cook the other side until golden.
4. Remove and drain on paper towels.

Serving

1. Serve hot with soy sauce or your favorite dipping sauce.

Notes

Make sure the skillet is hot before adding the batter for a crispy texture. Use fresh vegetables for better flavor and texture. Adjust the amount of water to make the batter thicker or thinner, depending on your preference. Feel free to add other vegetables like bell peppers or mushrooms, or include sliced seafood or meat for a heartier pancake.