Korean Pancakes (Pajeon)
Delicious and crispy Korean pancakes made with fresh vegetables that are easy to cook and perfect for any occasion.
Ingredients
For the batter
- 1 cup all-purpose flour
- 1 cup water
- 1 large egg Can be substituted for a no-egg option
- ½ teaspoon salt
- ½ teaspoon black pepper
Vegetables
- 1 bunch green onions (scallions), chopped Essential for flavor
- 1 small carrot, julienned
- 1 small zucchini, julienned
For frying
- as needed vegetable oil For frying, enough to coat the skillet
Instructions
Preparation
- Whisk together the flour, water, egg, salt, and black pepper until mostly smooth; little lumps are fine.
- Fold in the chopped scallions, julienned carrot, and zucchini until well combined.
Cooking
- Heat a nonstick skillet with a thin film of oil over medium-high heat.
- Pour a portion of the batter into the skillet, spread it to form a rough circle, and press down with a spatula.
- Cook for 2–3 minutes or until the edges are crispy, then flip and cook until golden brown on the other side.
- Drain on paper towels and serve warm.
Notes
Don't overcrowd the pan for the best crisp. Save some scallions for garnish. Enjoy with soy sauce or chili sauce!