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Korean Pancakes (Pajeon)

Crispy Korean Pancakes (Pajeon) for an Easy Homemade Delight

Enjoy these Crispy Korean Pancakes (Pajeon) as a savory snack or light meal, customizable to your dietary needs.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Snacks
Cuisine: Korean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup all-purpose flour Substitute with gluten-free flour for gluten-free option.
  • 1 cup water Use sparkling water for added texture.
  • 1 large egg Replace with a flax egg for a vegan option.
  • 0.5 teaspoon salt Adjust to taste or use low-sodium variants.
  • 0.5 teaspoon black pepper Optional for milder flavors.
For the Vegetables
  • 1 bunch green onions (scallions) Can substitute with chives or shallots.
  • 1 small carrot Julienne or grate for even cooking.
  • 1 small zucchini Can omit or substitute with bell peppers.
For Frying
  • as needed vegetable oil Can use sesame oil for a richer flavor.

Equipment

  • Non-stick skillet
  • Mixing Bowl
  • measuring cup

Method
 

Step-by-Step Instructions
  1. Prepare the batter by combining 1 cup of all-purpose flour, 1 cup of water, 1 large egg, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper in a mixing bowl. Whisk until smooth.
  2. Fold in 1 bunch of chopped green onions, 1 small julienned carrot, and 1 small julienned zucchini into the batter, ensuring even coating.
  3. Heat a non-stick skillet over medium-high heat and coat the bottom with vegetable oil until it shimmers.
  4. Pour 0.25 cup of vegetable-filled batter into the skillet, spreading it thin. Cook for 3-4 minutes until golden.
  5. Flip the pancake carefully with a spatula and cook for an additional 2-3 minutes until golden and firm.
  6. Repeat the cooking process with remaining batter, adding more oil as needed, ensuring not to overcrowd the pan.
  7. Serve hot with a soy-based dipping sauce for best flavor.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 25gProtein: 5gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Best enjoyed fresh while crispy, but can store in an airtight container for up to 2 days. Freeze individual pancakes for up to 2 months with parchment paper in between.

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