Print

Korean Pancakes (Pajeon) Recipe

Korean Pancakes (Pajeon) Recipe
Print Recipe

★★★★★

4.9 from 29 reviews

Korean Pancakes (Pajeon) are savory, crispy pancakes made with a light batter and a mix of fresh vegetables like potato, carrot, zucchini, and spring onions. This easy-to-make recipe yields delicious pancakes perfect as a snack or appetizer, served best with a flavorful Asian dipping sauce.

Ingredients

Scale

Pancake Batter

  • 1 cup Panash pancake mixture (natural) or all-purpose flour
  • 1 egg
  • ½ cup water

Vegetables

  • 1 small potato, cut into sticks
  • ½ carrot, cut into sticks
  • ½ zucchini, cut into sticks
  • 2 spring onions, cut into sticks

Seasonings and Oil

  • 1 tsp garlic powder
  • Salt & pepper, to taste
  • Oil for frying (or use a non-stick pan)

Dipping Sauce

  • 1 batch of Asian Dipping Sauce (recipe not provided)

Instructions

  1. Prepare Vegetables: Wash and cut the potato, carrot, zucchini, and spring onions into thin sticks using a knife, peeler, or mandoline. Set these aside for mixing later.
  2. Mix Batter: In a mixing bowl, combine the pancake mixture or all-purpose flour with one egg and half a cup of water. Stir until a smooth batter forms. Add the freshly cut vegetables to the bowl, then season with garlic powder, salt, and pepper. Mix gently to coat the veggies evenly with the batter.
  3. Heat Pan and Fry: Add a small amount of oil to a frying pan or non-stick skillet and heat it over medium heat. Once hot, pour portions of the batter with vegetables into the pan to form pancakes—size can vary depending on preference. Cook each pancake for about 4-6 minutes per side until golden brown and cooked through.
  4. Serve: Remove the cooked pancakes and place them on a paper towel to absorb any excess oil if desired. Serve warm, garnished with additional spring onions and sesame seeds if preferred. Accompany with the Asian Dipping Sauce for dipping.
  5. Enjoy: These Korean pancakes are perfect for sharing as an appetizer, snack, or light meal. Remember to tag your creations with #thespicedchickpearecipes!

Notes

  • For best texture, keep the batter slightly thick so it holds the vegetables well but is still pourable.
  • You can customize the vegetable fillings based on seasonality and preference, but keep them cut into thin sticks for even cooking.
  • Cook on medium heat to ensure the pancakes cook through without burning on the outside.
  • The recipe makes approximately 1 large pancake, 6 medium, or 12 small pancakes depending on portion size.
  • Serve immediately for best texture; pancakes can lose crispiness when cooled.
  • The Asian Dipping Sauce adds a savory, tangy complement but can be substituted with soy sauce or a mix of soy sauce and vinegar if unavailable.

Nutrition

Keywords: Korean pancakes, Pajeon, savory pancakes, vegetable pancakes, Korean appetizer, Asian snacks, pan-fried pancakes

Find it online: https://lucabites.com/korean-pancakes-pajeon-recipe/