Korean Pancakes (Pajeon): An Incredible 7-Step Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Ingredients
Scale
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
- 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.
- 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.
- Season the Mixture: Sprinkle in the salt and black pepper and stir gently to incorporate the seasonings evenly into the batter.
- 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.
- 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.
- 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.
- 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
