Korean Pancakes (Pajeon): An Incredible 7-Step Recipe

Introduction

Korean Pancakes, or Pajeon, are a delightful savory treat packed with fresh vegetables and a crispy exterior. This simple 7-step recipe will guide you through creating these flavorful pancakes perfect for any meal or snack.

Ingredients

• 1 cup all-purpose flour
• 1 cup water
• 1 large egg
• 1 bunch green onions (scallions), chopped
• 1 small carrot, julienned
• 1 small zucchini, julienned
• ½ teaspoon salt
• ½ teaspoon black pepper
• Vegetable oil (for frying)

Instructions

1. Step 1: In a bowl, combine the all-purpose flour, water, and egg. Mix until you achieve a smooth batter.
2. Step 2: Fold in the chopped green onions, julienned carrots, and zucchini, ensuring the vegetables are well coated with the batter.
3. Step 3: Season the mixture by adding salt and black pepper, then stir well to distribute the seasoning evenly.
4. Step 4: Heat a tablespoon of vegetable oil in a non-stick frying pan over medium heat. Add more oil if cooking larger batches.
5. Step 5: When the oil is hot, pour about ½ cup of batter into the pan, spreading it out evenly to form a pancake shape.
6. Step 6: Cook the pancake for 3 to 4 minutes until the bottom turns golden brown. Flip carefully and cook the other side until golden as well.
7. Step 7: Remove the pancake from the pan and let it drain briefly on paper towels if desired. Repeat the process with the remaining batter.

Tips & Variations

• For extra crispiness, you can add a little rice flour to the batter.
• Try mixing in seafood like shrimp or squid for a classic Haemul Pajeon variation.
• If you prefer a spicier kick, serve with a dipping sauce made from soy sauce, vinegar, and a touch of chili flakes.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a non-stick pan over medium heat to restore their crisp texture, rather than microwaving which can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different vegetables in Korean pancakes?

Absolutely! You can customize your pancakes with bell peppers, mushrooms, or even kimchi for varied flavors and textures.

How do I prevent the pancakes from sticking to the pan?

Use a well-heated non-stick pan and enough oil to coat the surface. Avoid flipping too early; wait until the edges are firm and golden brown before turning.

Korean Pancakes (Pajeon): An Incredible 7-Step Recipe

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4.5 from 402 reviews

This Korean Pancakes (Pajeon) recipe offers a delicious and easy-to-make savory treat featuring a crispy golden exterior and a tender vegetable-filled interior. Made from a simple batter of flour, water, and egg, mixed with fresh green onions, carrots, and zucchini, these pancakes are pan-fried to perfection and seasoned with salt and pepper. Perfect as an appetizer, snack, or side dish, Pajeon is a beloved Korean classic that is both flavorful and satisfying.

• Author: rami
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 medium pancakes (serves 2–3 people) 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Korean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup all-purpose flour
• 1 cup water
• 1 large egg
• 1 bunch green onions (scallions), chopped
• 1 small carrot, julienned
• 1 small zucchini, julienned
• ½ teaspoon salt
• ½ teaspoon black pepper
• Vegetable oil (for frying)

Instructions

1. Make the Batter: In a bowl, combine all-purpose flour, water, and the egg. Mix until the batter is smooth and lump-free, ensuring a consistent base for the pancakes.
2. Add Vegetables: Fold in the chopped green onions, julienned carrots, and zucchini into the batter. Stir gently to coat the vegetables evenly without overmixing.
3. Season the Mixture: Add salt and black pepper to the batter, mixing thoroughly to distribute the seasoning well throughout the mixture.
4. Heat Oil: Place a non-stick frying pan over medium heat and add about one tablespoon of vegetable oil. Allow the oil to heat until it shimmers but does not smoke, which ensures the pancakes will fry evenly and crisp up nicely.
5. Pour the Batter: Pour roughly half a cup of the batter into the pan and spread it evenly with the back of a spoon or spatula to form a round pancake shape about 1/4 inch thick.
6. Cook Until Golden: Let the pancake cook undisturbed for 3 to 4 minutes or until the bottom turns golden brown and crispy. Carefully flip the pancake using a spatula and cook the other side for an additional 3 to 4 minutes until equally golden and cooked through.
7. Remove and Serve: Transfer the finished pancake to a plate lined with paper towels to absorb excess oil if necessary. Repeat this process with the remaining batter until all pancakes are cooked. Serve warm, optionally with dipping sauces such as soy sauce mixed with vinegar and chili flakes.

Notes

• You can customize the vegetables by adding mushrooms, bell peppers, or seafood like shrimp and squid for variations of Pajeon.
• Ensure the oil is hot enough before pouring the batter to avoid soggy pancakes.
• Use a non-stick pan or a well-seasoned cast iron skillet for best results.
• Leftover pancakes can be reheated on a skillet to maintain their crispiness.
• Pajeon is commonly enjoyed with a dipping sauce made from soy sauce, vinegar, and chili flakes for an authentic taste.

Keywords: Korean pancakes, Pajeon, savory pancakes, green onion pancakes, vegetable pancakes, Korean appetizer, easy Korean recipe