Name: Korean Pajeon Pancakes
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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If you have a craving for something crispy, savory, and just downright irresistible, you absolutely must try Korean Pajeon Pancakes. This delightful treat combines fresh green onions, vibrant vegetables, and a perfectly seasoned batter that crisps up golden on the outside while remaining tender inside. Each bite bursts with flavor and texture, making Korean Pajeon Pancakes a fantastic choice for any meal or snack time when you want something with a little bit of Southern Korean charm on your plate.

Ingredients You’ll Need

Making Korean Pajeon Pancakes is a breeze with a handful of simple, fresh ingredients. Each one plays a special role in delivering the perfect balance of flavor, texture, and color, so don’t skip or substitute lightly!

1 cup all-purpose flour: The base that holds everything together and creates that tender pancake texture.
1 cup water: Helps achieve the ideal batter consistency that’s easy to spread and cook evenly.
1 large egg: Adds richness and helps bind the ingredients while lending a beautiful golden hue.
1 bunch green onions (scallions), chopped: The star ingredient that injects fresh, savory flavor and crunch.
1 small carrot, julienned: Adds sweet crunch and vibrant color to brighten each bite.
1 small zucchini, julienned: Contributes moisture and delicate earthiness with a subtle vegetable bite.
½ teaspoon salt: Enhances all the flavors without overpowering the dish.
½ teaspoon black pepper: Brings just a touch of warmth and spice for balance.
Vegetable oil (for frying): Essential for that crispy, golden exterior that makes Korean Pajeon Pancakes truly special.

How to Make Korean Pajeon Pancakes

Step 1: Make the Batter

Start by whisking together the all-purpose flour, water, and egg in a bowl until the mixture is smooth and lump-free. This simple batter is the foundation of Korean Pajeon Pancakes and should be just thin enough to spread easily but thick enough to hold the veggies buoyant as you cook.

Step 2: Add Vegetables

Gently fold in the chopped green onions, julienned carrots, and zucchini until every piece is coated with batter. This step is where the pancake gets packed with color, crunch, and that unmistakable fresh aroma that makes Korean Pajeon Pancakes so comforting and inviting.

Step 3: Season the Mixture

Sprinkle in the salt and black pepper, then stir again to evenly distribute the seasoning. This step ensures every bite will have a perfect savory balance — the kind you keep reaching for again and again.

Step 4: Heat the Oil

Pour about a tablespoon of vegetable oil into a non-stick frying pan and heat it over medium heat. The oil needs to be hot but not smoking so that the pancakes cook evenly and develop that coveted golden crispness without burning.

Step 5: Pour the Batter

Carefully ladle about half a cup of the batter into the pan, spreading it evenly with the back of the ladle to form a pancake roughly 5 to 6 inches in diameter. This thickness is just right to achieve a crispy exterior while keeping the inside moist and tender.

Step 6: Cook Until Golden

Let the pancake cook on one side for 3 to 4 minutes, watching closely until it turns a gorgeous golden brown. Flip it gently with a spatula and cook the other side for another 3 to 4 minutes, aiming for an even color and slightly crispy edges that make Korean Pajeon Pancakes so satisfying.

Step 7: Remove and Serve

Once cooked to perfection, transfer the pancake to a plate lined with paper towels to drain any excess oil. Repeat this process with the remaining batter. Soon, your kitchen will smell like a Korean street food festival, and those Korean Pajeon Pancakes will be ready to devour!

How to Serve Korean Pajeon Pancakes

Garnishes

Adding a sprinkle of toasted sesame seeds or a handful of chopped fresh chives elevates the appearance and flavor of Korean Pajeon Pancakes. A side of sliced red chili or a drizzle of soy sauce mixed with a touch of rice vinegar makes the perfect dipping sauce to complement the savory notes.

Side Dishes

Korean Pajeon Pancakes pair beautifully with a simple kimchi salad or a bowl of warm steamed rice. For a heartier meal, add some Korean BBQ beef or spicy tofu on the side, creating a deliciously balanced spread that satisfies multiple cravings.

Creative Ways to Present

Try stacking several pancakes with layers of your favorite dipping sauce between them for a fun twist, or cut them into bite-sized pieces and serve as an appetizer at your next gathering. They also shine on a brunch table alongside a fresh cucumber salad and miso soup for an unforgettable fusion meal.

Make Ahead and Storage

Storing Leftovers

You can store leftover Korean Pajeon Pancakes in an airtight container in the refrigerator for up to 2 days. Just be sure to separate the pancakes with parchment paper to keep them from sticking together and losing their crisp texture.

Freezing

If you want to save Korean Pajeon Pancakes for longer, freeze them on a baking sheet first, then transfer them to a freezer bag. They keep well for up to a month and can be quickly reheated whenever a crispy snack craving hits.

Reheating

Reheat leftovers in a hot skillet with a small drizzle of oil to bring back that golden, crispy crust. Avoid microwaving as it tends to make them soggy, losing the wonderful texture that makes Korean Pajeon Pancakes so delightful.

FAQs

Can I use gluten-free flour for Korean Pajeon Pancakes?

Absolutely! Gluten-free all-purpose flour blends work well, but you may need to adjust the water slightly to get the right batter consistency. The pancakes might be a bit more delicate but just as tasty.

What other vegetables can I add?

Feel free to experiment with shredded cabbage, mushrooms, or bell peppers. These additions enhance both flavor and texture while keeping the spirit of Korean Pajeon Pancakes alive.

Is it necessary to use vegetable oil?

Vegetable oil is preferred for frying because of its neutral flavor and high smoke point. However, you can substitute with canola, sunflower, or light olive oil if needed.

Can Korean Pajeon Pancakes be made vegan?

Yes! Simply replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and ensure the batter is mixed until the texture is right. The result will still be delicious and packed full of flavor.

How do I know when the pancakes are cooked through?

Look for a golden brown color on both sides with crispy edges. The pancake should be firm to the touch and not oozy in the center, indicating that the batter has fully cooked and the vegetables are tender.

Final Thoughts

I hope you feel inspired to whip up these Korean Pajeon Pancakes soon because they truly are a treasure of Korean cuisine that’s simple, quick, and fun to make. From the fresh green onions to the crispy edges, this dish is a guaranteed crowd-pleaser that feels like a warm hug on a plate. Dive in and enjoy every crispy, flavorful bite!