Description
Korean pancakes (Pajeon) are savory, crispy-on-the-outside and tender-on-the-inside pancakes made with scallions and other vegetables, perfect as a snack, appetizer, or light meal.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 cup cold water
- 1 large egg
- ½ teaspoon salt
- 1 bunch scallions, cut into 2-inch pieces
- 1 small carrot, julienned (optional)
- ½ cup thinly sliced onion
- ¼ cup vegetable oil, for frying
- Optional dipping sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- ½ teaspoon sesame oil
- ½ teaspoon sugar
- ½ teaspoon red pepper flakes (optional)
Instructions
- In a large bowl, whisk together the flour, cornstarch, salt, water, and egg until smooth.
- Stir in scallions, onions, and carrots (if using) until coated with the batter.
- Heat 2 tablespoons of oil in a non-stick skillet over medium-high heat.
- Pour half the batter into the skillet, spreading it out evenly.
- Cook for 3–4 minutes until the bottom is golden and crispy, then flip and cook the other side for another 3–4 minutes.
- Transfer the pancake to a plate and repeat with remaining batter.
- Mix dipping sauce ingredients in a small bowl and serve with the pancakes.
Notes
- Use cold water in the batter for extra crispiness.
- Don’t overcrowd the pan to ensure even cooking.
- Add kimchi, shrimp, or peppers for variations.
- Reheat leftovers in a skillet for best texture.
- Pajeon freezes well; reheat from frozen by pan-frying.
Nutrition
- Serving Size: 1/2 pancake
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
