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Crispy Korean Scallion Pancakes (Pajeon)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 45 reviews
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Korean
  • Diet: Vegetarian

Description

This Korean Pancakes (Pajeon) recipe offers a delicious and simple way to enjoy traditional Korean savory pancakes packed with fresh vegetables. Quick to prepare and fried to golden perfection, these pancakes are crispy on the outside and tender inside. Perfect as an appetizer, snack, or light meal, they bring authentic Korean flavors to your kitchen with minimal ingredients and effort.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Wet Ingredients

  • 1 cup water
  • 1 large egg
  • Vegetable oil (for frying)

Vegetables

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

Instructions

  1. Make the Batter: In a bowl, combine all-purpose flour, water, and the egg. Stir the mixture until you achieve a smooth, lump-free batter, ensuring the egg is fully incorporated.
  2. Add Vegetables: Fold the chopped green onions, julienned carrots, and zucchini into the batter. Mix gently but thoroughly so that the vegetables are evenly coated and distributed.
  3. Season the Mixture: Add salt and black pepper to the batter according to your taste preferences. Stir well to ensure even seasoning throughout the pancake mixture.
  4. Heat Oil: Place a non-stick frying pan over medium heat and add about a tablespoon of vegetable oil. Allow the oil to heat thoroughly; add more oil if cooking larger pancakes or multiple batches.
  5. Pour the Batter: Once the oil is hot, pour approximately ½ cup of the batter into the pan. Spread it evenly to form a thin round pancake about 6 inches in diameter, ensuring consistent thickness for even cooking.
  6. Cook Until Golden: Cook the pancake for 3 to 4 minutes on one side until it turns a beautiful golden brown. Carefully flip the pancake and cook the other side for an additional 3 minutes or until similarly golden and cooked through.
  7. Remove and Serve: Remove the cooked pancake from the pan and place it on paper towels to absorb any excess oil if necessary. Repeat the cooking process until all the batter is used. Serve warm for best taste and texture.

Notes

  • You can customize this recipe by adding other vegetables or seafood like shrimp for variation.
  • Use a non-stick or well-seasoned pan to prevent sticking and ensure easy flipping.
  • Adjust the thickness of the pancake to your liking; thinner pancakes will be crispier while thicker ones are softer inside.
  • Serve with traditional dipping sauces such as soy sauce with vinegar and chili flakes for an authentic experience.
  • Make sure the oil is hot before pouring the batter to achieve a crispy texture.

Find it online: https://recipes.mbeams.com/crispy-korean-scallion-pancakes-pajeon/