Description
Korean Pancakes (Pajeon) are savory, crispy pancakes made with scallions and a variety of optional vegetables or seafood. A popular Korean street food and side dish, they are easy to make and perfect as an appetizer or light meal.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup rice flour
- 1 1/4 cups cold water
- 1 egg
- 1/2 tsp salt
- 1 bunch scallions (cut into 2–3 inch pieces)
- 1/2 cup julienned carrots
- 1/2 cup sliced zucchini
- Optional: 1/2 cup seafood mix (shrimp, squid, etc.)
- Vegetable oil for frying
- For Dipping Sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tsp sesame seeds
- 1 clove garlic, minced
- Chopped chili or red pepper flakes (optional)
Instructions
- In a large bowl, mix the all-purpose flour, rice flour, cold water, egg, and salt until a smooth batter forms.
- Add scallions, carrots, zucchini, and seafood (if using) into the batter and mix well to coat.
- Heat a non-stick skillet over medium-high heat and add a generous amount of vegetable oil.
- Pour a portion of the batter into the pan and spread it evenly to form a thin pancake.
- Cook for 3-4 minutes on one side until golden and crispy, then flip and cook another 2-3 minutes.
- Repeat with remaining batter, adding more oil as needed.
- Mix all dipping sauce ingredients in a small bowl and serve alongside the pancakes.
Notes
- Use cold water to ensure a crispier pancake.
- You can substitute or add other vegetables like mushrooms or bell peppers.
- Seafood is optional and can be omitted for a vegetarian version.
- Serve hot for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: Korean
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 2g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
