Korean 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
Scale
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
