Korean Pancakes (Pajeon) – A Flavorful and Easy Snack

If you’re looking for a savory, veggie-packed dish that’s quick to prepare and full of flavor, Korean Pancakes (Pajeon) are the perfect choice. Made with simple ingredients like flour, egg, and fresh vegetables, these crispy pancakes come together in just 20 minutes. Paired with a tangy Asian Dipping Sauce, they make for an irresistible snack, appetizer, or even a light meal. Whether you’re new to Korean cuisine or a seasoned fan, this easy-to-follow recipe will quickly become a favorite!

Ingredients:

For the Korean Pancakes:

• 1 cup of Panash pancake mixture (natural) or all-purpose flour
• 1 egg
• ½ cup of water
• 1 small potato (cut into sticks)
• ½ of a carrot (cut into sticks)
• ½ of a zucchini (cut into sticks)
• 2 spring onions (cut into sticks)
• 1 tsp garlic powder
• Salt & pepper to taste
• Oil for frying (or use a non-stick pan)

For the Asian Dipping Sauce:

• Soy sauce
• Rice vinegar
• Sesame oil
• Chopped green onions
• Red pepper flakes or sesame seeds (optional for garnish)

Directions:

Step 1: Prepare the Vegetables

• Begin by prepping the veggies. Cut the potato, carrot, zucchini, and spring onions into thin sticks. You can use a knife, peeler, or mandoline to achieve uniform slices. Set the prepared vegetables aside.

Step 2: Make the Batter

• In a medium-sized bowl, combine 1 cup of pancake mixture (or all-purpose flour), 1 egg, and ½ cup of water. Mix well until the batter is smooth.
• Add the prepared vegetables into the batter. Season with 1 tsp garlic powder, salt, and pepper to taste. Stir everything together until the vegetables are fully coated in the batter.

Step 3: Fry the Pancakes

• Heat a small amount of oil in a non-stick pan over medium heat. You only need enough to lightly coat the surface of the pan.
• Pour a portion of the batter (about ¼ cup for each pancake) into the pan. Spread the batter evenly using a spatula to form a round pancake. Cook each side for about 4-6 minutes until golden brown and crispy.
• Repeat with the remaining batter, adding more oil to the pan if necessary.

Step 4: Make the Asian Dipping Sauce

• While the pancakes are cooking, whisk together soy sauce, rice vinegar, and a splash of sesame oil in a small bowl.
• Add chopped green onions and sprinkle with red pepper flakes or sesame seeds for extra flavor.

Step 5: Serve

• Serve the Korean Pancakes hot with the Asian Dipping Sauce on the side. Garnish the pancakes with additional spring onions and sesame seeds if desired.

Recipe Tips:

• Crispiness Tip: For extra crispy pancakes, press down lightly with a spatula while frying and ensure the pan is hot before adding the batter.
• Vegetable Variations: You can switch up the vegetables depending on what you have on hand. Try adding bell peppers, mushrooms, or even seafood like shrimp or squid for a variation of Haemul Pajeon (seafood pancake).
• Non-Stick Option: If you want to avoid using oil, cook the pancakes in a non-stick pan for a lighter version.

Recipe Information:

• Prep Time: 10 minutes
• Cooking Time: 10 minutes
• Total Time: 20 minutes
• Calories: 180 kcal per serving
• Servings: 4 servings

Korean Pancakes (Pajeon) are a deliciously simple and versatile dish. The combination of crispy edges, tender vegetables, and the savory dipping sauce makes this a perfect appetizer or snack for any occasion. Whether you’re serving it for a casual meal or sharing it with friends over drinks, Pajeon will always be a crowd-pleaser. Enjoy this easy recipe and add your own twist to make it truly yours!

Korean Pancakes (Pajeon)

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• Author: Dulcia
• Total Time: 20 minutes
• Yield: 4 1x

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Description

Korean Pancakes, or Pajeon, are a staple in Korean cuisine, known for their crispy texture and savory flavor. Loaded with fresh vegetables like zucchini, carrots, and spring onions, these pancakes are seasoned to perfection and pan-fried to a golden crisp. Paired with a flavorful Asian Dipping Sauce, they are perfect for any meal or snack.

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Ingredients

Scale 1x2x3x

1 cup of Panash pancake mixture (natural) or all-purpose flour
1 egg
½ cup of water
1 small potato (cut into sticks)
half of a carrot (cut into sticks)
half of a zucchini (cut into sticks)
2 spring onions (cut into sticks)
1 tsp garlic powder
salt & pepper to taste
oil for frying (or use a non-stick pan)
1 batch of Asian Dipping Sauce

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Instructions

Prepare your veggies by cutting them into sticks or use a peeler/mandoline. Set them aside.
In a bowl, combine the pancake mixture/all-purpose flour, egg, and water. Mix well and add the prepared veggies. Season with garlic powder, salt, and pepper.
Heat a small amount of oil in a non-stick pan over medium heat. Pour a portion of the batter into the pan and spread it evenly to form a pancake. Cook for 4-6 minutes until golden brown on both sides.
Repeat with the remaining batter.
Serve hot with Asian Dipping Sauce, garnished with spring onions and sesame seeds.

• Prep Time: 10 minutes
• Cook Time: 10 minutes

Nutrition

• Calories: 180