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

Introduction

Korean pancakes, or Pajeon, are savory and crispy delights packed with fresh vegetables and green onions. This easy 7-step recipe will guide you to make perfect pancakes that are great for any meal or snack.

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 the all-purpose flour, water, and egg. Mix until the batter is smooth and free of lumps.
2. Step 2: Fold the chopped green onions, julienned carrots, and zucchini into the batter, making sure the vegetables are well coated.
3. Step 3: Season the mixture with salt and black pepper, stirring to combine evenly.
4. Step 4: Heat a tablespoon of vegetable oil in a non-stick frying pan over medium heat. Add more oil if making larger batches.
5. Step 5: When the oil is hot, pour about ½ cup of batter into the pan and spread it evenly into a pancake shape.
6. Step 6: Cook the pancake for 3-4 minutes on one side until golden brown, then carefully flip and cook the other side until equally crisp.
7. Step 7: Remove the cooked pancake and drain on paper towels if desired. Repeat with the remaining batter.

Tips & Variations

• For extra flavor, add a tablespoon of soy sauce or a pinch of garlic powder to the batter.
• Try adding seafood like shrimp or squid for a classic haemul pajeon variation.
• If you prefer a thinner pancake, add a little more water to the batter.
• Serve with a dipping sauce made of soy sauce, vinegar, sesame oil, and a sprinkle of chili flakes.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to keep them crispy, or use a toaster oven. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter a few hours in advance and refrigerate it. Stir well before cooking.

What can I use if I don’t have green onions?

If you don’t have green onions, regular onions or chives can be used as a substitute, though the flavor will be slightly different.

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

Pin Recipe

Print Recipe

★★★★★

4.4 from 708 reviews

Korean Pancakes, also called Pajeon, are delightful savory pancakes made with a simple batter mixed with fresh vegetables like green onions, carrots, and zucchini. Crispy on the outside and soft on the inside, these pancakes are pan-fried to a golden perfection and make a perfect appetizer or snack, offering a delicious taste of Korean cuisine.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4–6 pancakes 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Korean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Batter

• 1 cup all-purpose flour
• 1 cup water
• 1 large egg

Vegetables

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

Seasonings & Oil

• ½ teaspoon salt
• ½ teaspoon black pepper
• Vegetable oil (for frying)

Instructions

1. Make the Batter: In a bowl, combine all-purpose flour, water, and the egg. Mix until you get a smooth, lump-free batter.
2. Add Vegetables: Fold the chopped green onions, julienned carrot, and zucchini into the batter, making sure all the vegetables are coated evenly.
3. Season the Mixture: Add salt and black pepper to the batter and mix well to incorporate the flavors.
4. Heat Oil: Place a non-stick frying pan over medium heat and add a tablespoon of vegetable oil. Heat until shimmering but not smoking.
5. Pour the Batter: Pour about ½ cup of the batter into the hot pan. Spread it evenly to form a pancake shape roughly 6 inches in diameter.
6. Cook Until Golden: Cook the pancake for 3-4 minutes on one side until it turns golden brown and crispy. Carefully flip and cook the other side for another 3-4 minutes until 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 frying process with the remaining batter until all pancakes are made, serving warm.

Notes

• Feel free to add other vegetables like bell peppers or mushrooms according to your taste.
• Serve with a dipping sauce made from soy sauce, vinegar, and a touch of sugar for extra flavor.
• Use a non-stick pan to prevent sticking and use medium heat to cook pancakes evenly without burning.
• To make the pancake thinner or thicker, adjust the batter volume in the pan accordingly.
• Leftover pancakes can be stored in the refrigerator and reheated in a skillet or oven for best crispness.

Keywords: Korean pancakes, Pajeon, vegetable pancakes, savory pancakes, Korean appetizer, green onion pancakes