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

Introduction

Korean Pancakes, or Pajeon, are a flavorful and crispy treat perfect for any meal or snack. Made with fresh vegetables and a simple batter, they come together quickly and delight with every bite.

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 all-purpose flour, water, and the egg. Mix until smooth.
2. Step 2: Fold the chopped green onions, julienned carrots, and zucchini into the batter, making sure the vegetables are evenly coated.
3. Step 3: Add salt and black pepper to taste, then mix well.
4. Step 4: Heat a tablespoon of vegetable oil in a non-stick frying pan over medium heat. Use more oil for larger pancakes.
5. Step 5: Pour about ½ cup of the batter into the pan and spread it out evenly to form a pancake shape.
6. Step 6: Cook for 3-4 minutes until the bottom is golden brown, then carefully flip and cook the other side until golden.
7. Step 7: Remove the pancake from the pan and drain on paper towels if needed. Repeat with remaining batter.

Tips & Variations

• For extra flavor, try adding a splash of soy sauce or a pinch of chili flakes to the batter.
• Add seafood like shrimp or squid for a traditional haemul pajeon variation.
• Serve with a dipping sauce made from soy sauce, vinegar, and a touch of sugar for authentic taste.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a non-stick pan over medium heat to keep them crispy. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables in Korean Pancakes?

Yes, you can use a variety of vegetables like bell peppers, mushrooms, or spinach. Just julienne or chop them finely to cook evenly.

What is the best dipping sauce for Pajeon?

A simple sauce made with soy sauce, rice vinegar, a little sugar, and optional sesame seeds or chili flakes complements the pancakes perfectly.

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

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★★★★★

4.4 from 82 reviews

This Korean Pancakes (Pajeon) recipe offers a deliciously crispy and savory treat made from a simple batter of flour, water, and egg combined with fresh vegetables like green onions, carrots, and zucchini. Fried to golden perfection in a pan, these savory pancakes are perfect as an appetizer, snack, or a light meal with a flavorful Korean twist.

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

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon black pepper

Wet Ingredients

• 1 cup water
• 1 large egg

Vegetables

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

For Frying

• Vegetable oil (for frying)

Instructions

1. Make the Batter: In a bowl, combine the all-purpose flour, water, and egg. Whisk the ingredients together until the batter is smooth and free of lumps.
2. Add Vegetables: Fold the chopped green onions, julienned carrots, and zucchini into the batter, making sure the vegetables are evenly coated and well distributed throughout the mixture.
3. Season the Mixture: Sprinkle in the salt and black pepper and stir gently to incorporate the seasonings evenly into the batter.
4. Heat Oil: Place a non-stick frying pan over medium heat and add about a tablespoon of vegetable oil. Allow the oil to heat thoroughly; you may add more oil when cooking larger pancakes or batches.
5. Pour the Batter: Pour approximately ½ cup of the batter into the hot pan. Spread the batter evenly in a circular shape to form a pancake about 6 inches in diameter.
6. Cook Until Golden: Let the pancake cook undisturbed for 3 to 4 minutes until the underside turns golden brown. Carefully flip the pancake using a spatula and cook for another 3 to 4 minutes on the other side until similarly golden and cooked through.
7. Remove and Serve: Transfer the cooked pancake to a plate lined with paper towels to drain excess oil if necessary. Repeat the cooking process with the remaining batter. Serve warm as a delightful snack or appetizer.

Notes

• Use a non-stick pan to prevent the pancakes from sticking and ensure easy flipping.
• Adjust the amount of vegetable oil depending on the size of the pan and the number of pancakes cooked at once.
• You can customize the vegetables by adding other julienned veggies like bell peppers or mushrooms.
• Serve with a dipping sauce made of soy sauce, vinegar, and a bit of sesame oil for enhanced flavor.
• Leftover pancakes can be reheated in a skillet to retain their crispiness.

Keywords: Korean Pancakes, Pajeon, savory pancakes, Korean appetizer, vegetable pancakes, easy frying recipe