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.
Ingredients
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
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