Korean Pancakes (Pajeon) Recipe
If you’ve ever wandered through a Korean market or dined at a Korean restaurant, you’ve likely come across Korean pancakes, or Pajeon. These savory delights are the perfect blend of crispy edges and tender, flavorful insides loaded with fresh veggies and green onions. Korean Pancakes (Pajeon) Recipe holds a special place in my heart because it’s such a simple dish that bursts with comforting, umami-rich tastes. Whether you’re craving a snack, an appetizer, or even a light meal, these pancakes always hit the spot.
What makes this Korean Pancakes (Pajeon) Recipe really work is how effortlessly the ingredients come together for that perfect balance of taste and texture. I love making them when I want to impress friends without spending hours in the kitchen or when I need a quick savory fix. Plus, the recipe’s flexibility means you can tailor it exactly how you like—stuffed with your favorite veggies or even seafood if you’re feeling adventurous.
Ingredients You’ll Need
These ingredients are common but come together magically in the batter, giving you that authentic Korean pancake experience. A good tip when shopping? Freshness of the green onions really makes a difference in flavor here.
- All-purpose flour: The foundation for the batter; it creates that chewy, crispy texture.
- Water: Thins out the batter just right for spreading in the pan.
- Egg: Acts as a binder to keep everything together with a nice richness.
- Green onions (scallions): Key flavor and texture element that’s fresh and aromatic.
- Carrot: Adds a slight sweetness and crunch; julienning it helps it cook evenly.
- Zucchini: Brings moisture and a subtle earthiness; julienned to blend smoothly in the pancake.
- Salt: Enhances the savory flavors throughout.
- Black pepper: Adds a gentle warmth and depth.
- Vegetable oil: For frying — ensures that golden, crispy crust we all love.
Variations
I love to mix things up with Korean Pancakes (Pajeon) Recipe depending on what’s in season or what’s in my fridge. Don’t be afraid to personalize it—this recipe really shines when it reflects your tastes.
- Seafood Pajeon: I’ve tried adding shrimp or squid for a taste of the coast—it turns this into a heartier dish perfect for sharing at dinner parties.
- Kimchi Pajeon: Stirring in chopped kimchi gives the pancakes a spicy, tangy kick that I adore for snack time.
- Gluten-Free Version: Using rice flour instead of all-purpose flour works surprisingly well if you’re avoiding gluten.
- Vegetarian Variations: Swap out any veggies you don’t like with mushrooms, bell peppers, or even sweet potato for a slightly different flavor profile.
How to Make Korean Pancakes (Pajeon) Recipe
Step 1: Whisk Together Your Batter
Start by combining the all-purpose flour, water, and the egg in a large bowl. I like to whisk everything until the batter is smooth with no lumps—this helps the pancakes cook evenly. If it feels too thick, a little splash more water can loosen it, but you want it thick enough to hold the veggies in place without being runny.
Step 2: Fold in the Fresh Veggies
Next, gently fold in the chopped green onions, julienned carrots, and zucchini. Make sure the veggies are coated nicely with the batter; this helps everything stick together and evenly distribute those fresh flavors in every bite.
Step 3: Season and Prep Your Pan
Add salt and black pepper to your batter and mix well. Heat a tablespoon of vegetable oil in a non-stick frying pan over medium heat. The oil needs to be hot but not smoking before you add the batter—that’s the sweet spot to get that lovely crisp on the outside without burning.
Step 4: Fry Until Golden and Crispy
Pour about half a cup of batter into the pan and gently spread it out into a pancake shape. Cook for 3-4 minutes on one side until it’s beautifully golden, then flip carefully and cook the other side. It’s important to resist the urge to move them too soon—you want that crust to form for flipping without sticking. Once cooked, set the pancake on paper towels to drain excess oil and repeat with the remaining batter.
How to Serve Korean Pancakes (Pajeon) Recipe
Garnishes
I usually sprinkle a little toasted sesame seeds on top and add a few extra chopped green onions for color and fresh zing. A small dish of dipping sauce made with soy sauce, a splash of rice vinegar, a pinch of sugar, and a dash of chili flakes makes all the difference, too.
Side Dishes
For a full Korean-inspired meal, I often serve these pancakes alongside kimchi, steamed rice, or a light seaweed soup. They’re also fantastic with pickled radishes or a simple cucumber salad to add freshness and balance the rich flavors.
Creative Ways to Present
When hosting friends, I like to cut the pancakes into smaller bite-sized pieces and arrange them on a beautiful platter with little dipping bowls spaced around—makes for a fun communal eating experience. Sometimes, I’ll also stack pancakes layered with thin slices of smoked salmon and a drizzle of spicy mayo for a fusion twist that surprises everyone.
Make Ahead and Storage
Storing Leftovers
After cooling your Korean pancakes, stack them between parchment paper sheets and store them in an airtight container in the fridge. I’ve found this keeps them tasting fresh for up to 3 days, making a great snack or quick lunch on busy days.
Freezing
I like to freeze leftover pancakes individually on a baking sheet first, then transfer them to a zip-top bag. This way, you can grab exactly how many you want without thawing the whole batch. They freeze beautifully and maintain their texture once reheated.
Reheating
To reheat, I pop the pancakes in a hot skillet with a little oil to crisp them back up—microwaving tends to make them soggy. It only takes a few minutes, and it brings back that perfect golden crust and fluffy inside.
FAQs
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Can I make Korean Pancakes (Pajeon) Recipe gluten-free?
Absolutely! Swapping the all-purpose flour with rice flour is a great gluten-free alternative. It maintains a similar texture and keeps the pancakes just as crispy and tasty.
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What dipping sauce goes best with Korean Pancakes (Pajeon) Recipe?
A simple sauce made with soy sauce, rice vinegar, a touch of sugar, sesame oil, and chili flakes works beautifully. It enhances the savory flavors without overpowering the pancakes.
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Can I add other vegetables or proteins to this recipe?
Definitely! Pajeon is super versatile. Feel free to add seafood like shrimp or squid, or swap veggies like mushrooms, bell peppers, or sweet potatoes to match your taste or what you have on hand.
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How do I get the pancakes crispy and not soggy?
The key is to use a hot pan with enough oil and not overcrowd the batter. Make sure to cook each side long enough until golden brown, and drain them on paper towels to remove excess oil.
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How long will the pancakes keep in the refrigerator?
Stored properly in an airtight container, they’ll keep well for up to 3 days. Just reheat them in a skillet to restore crispness before serving.
Final Thoughts
Honestly, Korean Pancakes (Pajeon) Recipe is one of those go-to dishes I always fall back on when I want something comforting yet quick. It’s so approachable that even if you’re new to Korean cooking, you’ll find success right away. I hope giving this recipe a try in your own kitchen brings you as much joy and satisfaction as it has for me—grab those green onions, and let’s get flipping!
Print
Korean Pancakes (Pajeon) Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 pancakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Description
Korean Pancakes, known as Pajeon, are savory, crispy pancakes loaded with fresh green onions and julienned vegetables. Perfect as a snack, appetizer, or side dish, these pancakes offer a delicious blend of fluffy batter with crunchy vegetables, pan-fried to golden perfection.
Ingredients
For the Pancake Batter
- 1 cup all-purpose flour
- 1 cup water
- 1 large egg
- ½ teaspoon salt
- ½ teaspoon black pepper
Vegetables
- 1 bunch green onions (scallions), chopped
- 1 small carrot, julienned
- 1 small zucchini, julienned
For Frying
- Vegetable oil (for frying)
Instructions
- Prepare the batter: In a mixing bowl, combine the all-purpose flour, water, and the egg. Whisk the ingredients together until the batter is smooth and free of lumps.
- Add vegetables to batter: Gently fold in the chopped green onions, julienned carrots, and zucchini. Make sure all vegetables are evenly coated with the batter for balanced flavor and texture.
- Season the batter: Add salt and black pepper according to your taste preference, stirring well to incorporate the seasoning evenly throughout the mixture.
- Heat the pan: Place a non-stick frying pan over medium heat and add about one tablespoon of vegetable oil. Allow the oil to heat until shimmering but not smoking.
- Cook the pancakes: Pour approximately half a cup of the batter into the hot pan, spreading it out gently to form a pancake shape about 5-6 inches in diameter.
- Fry the first side: Cook for 3-4 minutes until the bottom is golden brown and crisp. Use a spatula to check the color.
- Flip and cook the other side: Carefully flip the pancake and cook for another 3-4 minutes until the second side is also golden brown and the pancake is cooked through.
- Drain excess oil: Remove the cooked pancake from the pan and place it on paper towels to drain any excess oil. Repeat the frying process with the remaining batter, adding more oil as needed.
Notes
- For a crispier pancake, use a bit more oil and ensure the pan is hot before adding the batter.
- You can customize the vegetables by adding mushrooms, bell peppers, or seafood such as shrimp for variation.
- Serve hot with a dipping sauce made of soy sauce, vinegar, and a pinch of sugar for authentic flavor.
- Use a non-stick pan for easier flipping and less oil absorption.
Keywords: Korean pancakes, Pajeon, savory pancakes, green onion pancakes, vegetable pancakes, Korean appetizer, fried pancakes
