Korean Pancakes (Pajeon): An Incredible 7-Step Recipe
Introduction
Korean Pancakes, or Pajeon, are savory, crispy delights packed with fresh vegetables and green onions. This easy 7-step recipe guides you to create the perfect golden pancakes that make a satisfying snack or appetizer.
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
- Step 1: In a bowl, combine the all-purpose flour, water, and egg. Mix until you have a smooth batter.
- Step 2: Fold the chopped green onions, julienned carrot, and zucchini into the batter, ensuring the vegetables are evenly coated.
- Step 3: Add salt and black pepper to the mixture and stir well to season.
- Step 4: Heat a tablespoon of vegetable oil in a non-stick frying pan over medium heat. Add more oil if you are cooking bigger pancakes.
- Step 5: Pour about ½ cup of the batter into the pan, spreading it out evenly to form a pancake shape.
- Step 6: Cook for 3-4 minutes on one side until golden brown. Flip and cook the other side until browned and cooked through.
- Step 7: Remove the pancake from the pan and drain on paper towels if desired. Repeat with the remaining batter.
Tips & Variations
- For extra flavor, add seafood like shrimp or squid to the batter before frying.
- Serve with a dipping sauce made from soy sauce, rice vinegar, and a pinch of sugar for a classic touch.
- Use sweet potato starch instead of all-purpose flour for a chewier texture.
- Make smaller pancakes for easy sharing and snacking.
Storage
Store cooled Korean pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them in a non-stick pan over medium heat to retain their crispiness. Avoid microwaving as it can make the pancakes soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Korean pancakes gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend or rice flour for a similar texture while keeping the pancakes gluten-free.
What dipping sauce pairs well with Pajeon?
A simple dipping sauce made from soy sauce, rice vinegar, a little sugar, and optional chili flakes or sesame seeds complements the savory flavors beautifully.
PrintKorean Pancakes (Pajeon): An Incredible 7-Step Recipe
Discover the delicious and easy-to-make Korean Pancakes (Pajeon) recipe, featuring a savory batter loaded with fresh green onions, carrots, and zucchini. Crispy on the outside and tender inside, these pancakes make a perfect appetizer or snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 pancakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
Batter Ingredients
- 1 cup all-purpose flour
- 1 cup water
- 1 large egg
- ½ teaspoon salt
- ½ teaspoon black pepper
Vegetables
- 1 bunch green onions (scallions), chopped
- 1 small carrot, julienned
- 1 small zucchini, julienned
For Cooking
- Vegetable oil (for frying)
Instructions
- Make the Batter: In a bowl, combine all-purpose flour, water, and the egg. Mix until the batter is smooth and free of lumps for a creamy consistency.
- Add Vegetables: Fold in the chopped green onions, julienned carrots, and zucchini into the batter, ensuring the vegetables are thoroughly coated and evenly distributed.
- Season the Mixture: Add salt and black pepper to taste, then mix well to incorporate the seasoning evenly throughout the batter and vegetables.
- Heat Oil: Place a non-stick frying pan over medium heat and add a tablespoon of vegetable oil. Let it heat until shimmering, which will help create a crispy pancake exterior.
- Pour the Batter: Pour approximately ½ cup of the batter into the pan, spreading it evenly to form a round pancake shape about ¼ inch thick for even cooking.
- Cook Until Golden: Allow the pancake to cook for 3 to 4 minutes on one side until the edges start to crisp and the bottom turns golden brown. Flip carefully and cook the other side for another 3 to 4 minutes to finish cooking through.
- Remove and Serve: Once fully cooked, remove the pancake from the pan and place it on paper towels to drain excess oil if needed. Repeat the process until all batter is used, then serve warm.
Notes
- You can customize your pancake by adding seafood like shrimp or squid for a haemul pajeon variation.
- For extra crispiness, add a bit of corn starch to the batter.
- Serve with a dipping sauce made from soy sauce, vinegar, and a touch of sugar.
- Maintain medium heat to avoid burning while ensuring pancakes cook thoroughly inside.
- Use a non-stick pan to prevent sticking and ease flipping.
Keywords: Korean pancakes, Pajeon, savory pancakes, green onion pancakes, Korean appetizer, easy Korean recipe, vegetable pancakes
