Korean Pancakes (Pajeon): An Incredible 7-Step Recipe
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.
- 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
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
- 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.
- Add Vegetables: Fold in the chopped green onions, julienned carrots, and zucchini into the batter. Stir gently to coat the vegetables evenly without overmixing.
- Season the Mixture: Add salt and black pepper to the batter, mixing thoroughly to distribute the seasoning well throughout the mixture.
- 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.
- 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.
- 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.
- 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
