Korean Pancakes (Pajeon): An Incredible 7-Step Recipe
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.
- 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
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
- Make the Batter: In a bowl, combine all-purpose flour, water, and the egg. Mix until you get a smooth, lump-free batter.
- Add Vegetables: Fold the chopped green onions, julienned carrot, and zucchini into the batter, making sure all the vegetables are coated evenly.
- Season the Mixture: Add salt and black pepper to the batter and mix well to incorporate the flavors.
- Heat Oil: Place a non-stick frying pan over medium heat and add a tablespoon of vegetable oil. Heat until shimmering but not smoking.
- 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.
- 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.
- 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
