Description
Crispy edges and a chewy interior make Korean Pancakes (Pajeon) a delightful treat bursting with the fresh flavor of green onions. This easy recipe is perfect for any skill level and can be customized with your favorite vegetables or proteins. Ideal for serving as an appetizer or a main dish, these pancakes bring a stunning golden hue to your table and are sure to impress at any meal. Enjoy the savory notes and umami goodness that make them a beloved favorite in Korean cuisine.
Ingredients
- 1 cup all-purpose flour
- 1 cup cold water
- 4–5 scallions, chopped
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- dash of soy sauce, low-sodium preferred
- sesame seeds, toasted
- your choice of vegetables or proteins, such as chopped bell peppers, zucchini, chicken, or shrimp
Instructions
- In a large mixing bowl, whisk together 1 cup of all-purpose flour and ½ teaspoon of salt until well combined.
- Gradually pour in 1 cup of cold water while stirring continuously until you have a smooth batter that resembles thick pancake mix.
- Chop about 4-5 scallions into small pieces and fold them gently into the batter.
- Heat a non-stick skillet over medium-high heat and add about 2 tablespoons of vegetable oil.
- Pour half of the batter into the skillet, spreading it out evenly into a round shape about ½ inch thick.
- Let it cook undisturbed for about 3-4 minutes or until golden brown on one side.
- Carefully flip the pancake using a spatula and cook for another 3-4 minutes until both sides are beautifully golden brown.
Notes
Storage: Allow leftover Korean pancakes (Pajeon) to cool completely before storing. Place them in an airtight container and refrigerate for up to 3 days. For longer storage, you can freeze them, separating each pancake with parchment paper to prevent sticking. They can be frozen for up to 2 months.
Reheating: To reheat, place the pancakes in a skillet over medium heat for about 2-3 minutes on each side until warmed through and crispy. Alternatively, you can reheat them in a toaster oven at 350°F (175°C) for approximately 5-7 minutes to maintain their texture.
Serving: Serve Korean pancakes hot, cut into wedges, with a dipping sauce made of soy sauce mixed with a dash of vinegar and sesame oil. You can also sprinkle toasted sesame seeds on top for added flavor and garnish with additional chopped scallions.
Chef’s Tip: For extra flavor, consider adding a variety of vegetables or proteins to the batter, such as bell peppers, zucchini, or shrimp. Experiment with different combinations to find your favorite mix, and remember to chop the additions finely to ensure even cooking and better integration into the pancake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Stovetop
Nutrition
- Calories: 250 kcal
- Sugar: 0
- Sodium: 300mg
- Fat: 10g
- Carbohydrates: 35g
- Fiber: 0
- Protein: 5g
- Cholesterol: 0