Name: Korean Pancakes (Pajeon) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Korean
Ingredients: 1 cup all-purpose flour; 1 cup water; 1 large egg; ½ teaspoon salt; ½ teaspoon black pepper; 1 bunch green onions (scallions), chopped; 1 small carrot, julienned; 1 small zucchini, julienned; Vegetable oil (for frying, about 1 tablespoon per pancake)

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Introduction

Korean Pancakes, or Pajeon, are savory, crispy delights packed with fresh vegetables and green onions. They make a perfect appetizer or snack that’s quick to prepare and deliciously satisfying. Let’s dive into this simple recipe to enjoy a taste of Korea at home.

The image shows a stack of golden brown pancakes in a white bowl, with crispy edges and a soft inside. The pancakes are topped with green chopped herbs and some thin slices of vegetables. A woman's hand using wooden chopsticks is holding a piece of pancake above the bowl. The background is a white marbled texture, making the warm colors of the food stand out. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a bowl, combine the all-purpose flour, water, and egg. Mix until you have a smooth batter.
Step 2: Fold in the chopped green onions, julienned carrots, and zucchini, making sure the vegetables are well coated in the batter.
Step 3: Season the mixture with salt and black pepper, stirring to combine evenly.
Step 4: Heat a tablespoon of vegetable oil in a non-stick frying pan over medium heat. Add more oil if making larger pancakes.
Step 5: Pour about ½ cup of the batter into the pan and spread it evenly into a pancake shape.
Step 6: Cook for 3–4 minutes until the bottom is golden brown, then carefully flip and cook the other side until golden.
Step 7: Remove the pancake and place it on paper towels to drain any excess oil if desired. Repeat with the remaining batter.

Tips & Variations

Add seafood like shrimp or squid for a traditional haemul pajeon twist.
Use a mix of vegetables such as bell peppers or mushrooms for more flavor and texture.
Serve with a dipping sauce made from soy sauce, vinegar, and a touch of sesame oil.
For extra crispiness, increase oil slightly and cook pancakes thinner and longer on lower heat.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to restore crispiness rather than microwaving, which may soften them.

How to Serve

The image shows a stack of golden brown pancakes on a white round plate. Each pancake layer is thin with crispy edges and soft centers. The top pancake is being lifted with wooden chopsticks held by a woman's hand, showing its light texture. Small green chopped herbs are sprinkled on top, adding a fresh touch. The plate sits on a white marbled surface, enhancing the warm colors of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter and chop the vegetables ahead of time. However, it’s best to add the vegetables just before cooking to keep them fresh and crisp.

What can I use as a dipping sauce?

A simple dipping sauce can be made by mixing soy sauce with a little vinegar and sesame oil. You can also add minced garlic, chopped chili, or sugar for extra flavor.