Description
Learn how to make delicious Korean Pancakes (Pajeon) at home with this easy recipe. These savory pancakes are packed with vegetables and perfect for a flavorful appetizer or side dish.
Ingredients
Scale
Batter:
- 1 cup all-purpose flour
- 2 tablespoons rice flour (optional, for extra crispiness)
- 1 cup cold water
- 1 egg
- 1/2 teaspoon salt
Vegetables:
- 3 green onions, sliced into 2-inch pieces
- 1/2 cup julienned carrots
- 1/2 cup thinly sliced zucchini
- 1/4 cup chopped kimchi or seafood (optional)
For Frying:
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/2 teaspoon Korean chili flakes or red pepper flakes
- 1 teaspoon sesame seeds
Dipping Sauce:
Instructions
- Batter: In a medium bowl, whisk together the flours, water, egg, and salt. Add the vegetables and kimchi/seafood if using. Stir well.
- Cooking Pancakes: Heat oil in a skillet, pour half the batter, cook until golden, flip, and cook until crisp. Repeat with the remaining batter.
- Dipping Sauce: Mix all sauce ingredients in a bowl. Serve with hot pancakes.
Notes
- You can substitute vegetables with mushrooms, bell peppers, or onions.
- Make smaller pancakes if desired and keep warm in the oven while cooking in batches.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Side Dish
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1/2 pancake
- Calories: 210
- Sugar: 3g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
