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Crispy Korean Vegetable Pancakes (Pajeon Recipe)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 54 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

Description

This Korean Pancakes (Pajeon) recipe is a simple and delicious introduction to a classic Korean savory pancake made with a flavorful combination of scallions, carrots, and zucchini. Perfect for a quick snack or appetizer, these pancakes are crispy on the outside and tender inside, with a savory seasoning enhanced by salt and black pepper.

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

Seasoning

  • ½ teaspoon salt
  • ½ teaspoon black pepper

Cooking

  • Vegetable oil (for frying)

Instructions

  1. Make the Batter: In a bowl, combine all-purpose flour, water, and the egg. Mix until smooth to create a consistent pancake batter.
  2. Add Vegetables: Fold the chopped green onions, julienned carrots, and zucchini into the batter. Mix thoroughly to ensure the vegetables are evenly coated with the batter.
  3. Season the Mixture: Add salt and black pepper to taste, stirring well to distribute the seasoning throughout the mixture.
  4. Heat Oil: Place a non-stick frying pan over medium heat and add a tablespoon of vegetable oil. Heat the oil until hot but not smoking, adding more oil as needed for larger batches.
  5. Pour the Batter: Pour about ½ cup of the batter into the pan, spreading it evenly with the back of a spoon or spatula to form a round pancake shape.
  6. Cook Until Golden: Cook the pancake for 3 to 4 minutes on one side until it turns golden brown and crispy, then carefully flip it over and cook the other side until equally golden and cooked through.
  7. Remove and Serve: Remove the cooked pancake from the pan and place it on a paper towel-lined plate to drain excess oil if desired. Repeat the process with the remaining batter. Serve warm.

Notes

  • Use a non-stick pan to prevent sticking and achieve an even golden crust.
  • Adjust vegetable quantities or vary vegetables to your preference for different flavors and textures.
  • Serve with soy sauce or a dipping sauce of your choice for added flavor.
  • Cook over medium heat to ensure the pancakes cook evenly without burning.
  • Can be kept warm in a low oven while finishing other pancakes.

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