Delicious Korean Pancakes: Crispy Joy in Every Bite

Discover the joy of crispy Korean pancakes (Pajeon) that are easy to make and customizable with vegetables or seafood.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 pancakes

Course: Appetizers

Cuisine: Korean

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup all-purpose flour Substitute with gluten-free flour for a gluten-free version.
1 cup water
1 large egg Use a flax egg for a vegan option.

For the Vegetables

1 cup chopped green onions Chives can be a tasty substitute.
1 medium carrot Can be omitted or swapped with bell peppers.
1 medium zucchini Feel free to replace with other grated vegetables.

For Seasoning

salt and black pepper Adjust to taste.

For Frying

2 tablespoons vegetable oil Consider using sesame oil for extra flavor.

Equipment

Mixing bowl
non-stick skillet
Spatula

Method

Step-by-Step Instructions

In a mixing bowl, combine flour, water, and egg. Whisk until smooth, about 2 minutes.
Gently fold in green onions, carrot, and zucchini. Season with salt and pepper as desired.
Heat the skillet over medium heat and add vegetable oil.
Pour batter into the skillet, spreading it into a circle. Cook for 3-4 minutes until browned.
Flip the pancake and cook for another 3-4 minutes until golden brown.
Remove pancakes and drain on paper towels. Repeat with remaining batter.
Serve hot with a soy-based dipping sauce.

Nutrition

Serving: 1pancakeCalories: 180kcalCarbohydrates: 24gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 7mgCalcium: 50mgIron: 1mg

Notes

Ensure skillet is hot for crispiness. Fry in batches to avoid sogginess.

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