Description
Savory Korean pancakes showcase green onions, seafood, and a crispy golden exterior that delights taste buds. Delicate yet hearty, these pajeon bring Seoul’s street food magic directly to your plate with irresistible texture and authentic flavor.
Ingredients
Scale
Main Ingredients:
- 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 Cooking Ingredients:
- 1 teaspoon garlic powder
- Salt to taste
- Pepper to taste
- Oil for frying (or use a non-stick pan)
- 1 batch Asian Dipping Sauce
Instructions
- Slice zucchini, carrots, and green onions into delicate, uniform thin strips using a sharp knife or mandoline for consistent texture and even cooking.
- Whisk together flour, egg, and water in a mixing bowl until smooth, creating a silky batter base with no lumps.
- Fold prepared vegetable strips into the batter, ensuring they are evenly distributed and coated with the mixture.
- Season the batter with garlic powder, salt, and pepper, gently stirring to incorporate the seasonings throughout.
- Warm a non-stick skillet over medium heat, lightly coating the surface with a thin layer of oil to prevent sticking.
- Ladle a portion of the vegetable-studded batter into the heated pan, carefully spreading it into a circular shape with smooth, deliberate movements.
- Allow the pancake to cook undisturbed for 3-4 minutes until the bottom develops a golden, crispy exterior and edges become slightly firm.
- Carefully flip the pancake using a wide spatula, cooking the opposite side for an additional 2-3 minutes until achieving a uniform, appetizing color.
- Repeat the cooking process with remaining batter, maintaining consistent heat and oil levels.
- Transfer finished Korean pancakes to a serving plate, garnishing with freshly chopped spring onions and a sprinkle of toasted sesame seeds.
- Accompany the pancakes with a complementary Asian dipping sauce, serving immediately while warm and crisp.
Notes
- Slice vegetables into thin, uniform strips for even cooking and crispy texture.
- Create a smooth, lump-free batter by whisking ingredients thoroughly before adding vegetables.
- Use a non-stick pan and medium heat to achieve a golden-brown, crispy pancake without burning.
- Ensure pancakes are thin and spread evenly for a delicate, restaurant-quality appearance.
- Let pancakes rest for a minute after cooking to maintain structural integrity when cutting.
- Pair with a tangy dipping sauce to enhance the savory flavors of the Korean-style pancake.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snacks
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 2
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg