Name: Korean Pancakes (Pajeon): An Incredible 7-Step Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean
Ingredients: 1 cup all-purpose flour; 1 cup water; 1 large egg; 1 bunch green onions (scallions), chopped; 1 small carrot, julienned; 1 small zucchini, julienned; ½ teaspoon salt; ½ teaspoon black pepper; Vegetable oil (for frying)

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Introduction

Korean Pancakes, or Pajeon, are savory and crispy delights packed with fresh vegetables and green onions. This simple yet tasty dish makes a perfect appetizer or snack any time of the day. Follow this easy 7-step recipe to master the art of making authentic Korean Pancakes at home.

A round, golden brown pancake cut into eight triangular slices is stacked on a white plate over a white marbled surface. The pancake has a crispy, slightly charred texture with visible small chunks of green onions cooked inside it. The top is sprinkled with fresh chopped green onions and white sesame seeds. A pair of wooden chopsticks held by a woman's hand lifts one piece, showing its soft and fluffy inside layered between the crispy outer crust. The overall look is warm and inviting, with crisp edges and green highlights from the onions. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1 cup water
1 large egg
1 bunch green onions (scallions), chopped
1 small carrot, julienned
1 small zucchini, julienned
½ teaspoon salt
½ teaspoon black pepper
Vegetable oil (for frying)

Instructions

Step 1: In a bowl, combine all-purpose flour, water, and the egg. Mix until smooth.
Step 2: Fold in the chopped green onions, julienned carrots, and zucchini into the batter, making sure all the vegetables are well coated.
Step 3: Add salt and black pepper to the mixture and stir well to season evenly.
Step 4: Heat a tablespoon of vegetable oil in a non-stick frying pan over medium heat. Add more oil if making larger pancakes.
Step 5: When the oil is hot, pour about ½ cup of batter into the pan, spreading it evenly to form a pancake shape.
Step 6: Cook the pancake for about 3-4 minutes on one side or until it turns golden brown, then flip and cook the other side until golden.
Step 7: Remove the pancake from the pan and drain on paper towels if needed. Repeat with the remaining batter until all pancakes are cooked.

Tips & Variations

For extra crispiness, use a mix of vegetable oil and sesame oil when frying.
Add seafood like shrimp or squid to the batter for a classic Haemul Pajeon variation.
Try dipping the pancakes in a simple sauce made of soy sauce, rice vinegar, and a pinch of sugar for added flavor.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a non-stick pan over medium heat to regain crispiness, or warm briefly in a toaster oven. Avoid microwaving as it may make them soggy.

How to Serve

A stack of golden brown, crispy pancakes with a slightly uneven, rustic edge sits on a white plate placed on a white marbled surface. The pancakes have visible layers of cooked green onion pieces throughout, giving a slightly textured look. The top pancake is sprinkled with white sesame seeds and chopped green onions, adding contrast in color. A woman's hand using wooden chopsticks is lifting a triangular slice from the stack, showing the soft, chewy inside of the pancake and some melted bits on the crust. The overall look is warm and appetizing with a mix of crispy and tender textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter and refrigerate it for up to 4 hours before cooking. Stir gently before using, as some settling may occur.

What can I use instead of green onions?

If you don’t have green onions, chives or finely chopped leeks can make a good substitute, providing a similar mild onion flavor.