Pajeon – Savory Korean Pancake

Cook Time 30 mins
Cooking Method:
Cuisine: ,
Courses: , , ,
Difficulty: Intermediate
Servings: 4
Description

"Bring the vibrant flavors of Korea to your table with this Vegetarian Pajeon (Korean Savory Pancake). Crispy on the outside, tender on the inside, and packed with fresh vegetables like zucchini, carrots, and scallions, this plant-based twist on a traditional classic is perfect as an appetizer, snack, or light meal. Paired with a tangy soy-sesame dipping sauce, it’s a dish that celebrates simplicity, bold flavors, and the timeless appeal of Korean cuisine."

Ingredients
    For the Pancakes
  • 3/4 cup All-purpose flour
  • 1/4 cup Corn flour, enhances texture and crisp edges.
  • As needed: Cold water, adjust to create a thin, pourable batter.
  • 1 Large egg
  • 20 Scallions (green onions), cut into 2–3 inch pieces (Sliced vertically)
  • 1 Zucchini, julienned
  • 1 Jalapeño: pepper, thinly sliced (remove seeds for less heat)
  • 1/2 cup Carrots, grated
  • 1/4 cup Onion, thinly sliced
  • 1/2 teaspoon Salt, to season the batter.
  • As needed: Vegetable oil, for frying to achieve golden crispiness.
    • For the Dipping Sauce
  • 2 tablespoons: Soy sauce, base for the umami flavor.
  • 1 tablespoon: Rice vinegar, adds tanginess.
  • 1 teaspoon: Sesame seeds, for nuttiness and texture.
  • 1 teaspoon: Chili paste (e.g., gochujang)
  • 1 teaspoon: Brown sugar, balances the flavors with sweetness.
  • 1 teaspoon: Sesame oil, adds depth and aroma.
  • 1 Garlic clove , finely minced for a punch of flavor.
  • Salt : as per taste
Instructions
    Prepare the Batter
  1. 1
    In a mixing bowl, whisk together the all-purpose flour, rice flour, and corn flour.
  2. 2
    Crack in the egg and add cold water gradually, stirring until the batter is smooth and pourable. The consistency should coat the vegetables lightly but not be too thick.
  3. 3
    Season the batter with salt and mix well.
    4. Add Vegetables
  4. 4
    Stir the scallions, zucchini, jalapeño, carrots, and onions into the batter. Ensure all the vegetables are evenly coated.
    5. Heat the Pan
  5. 5
    Heat a generous amount of vegetable oil in a non-stick skillet over medium-high heat. The oil should be hot enough that a drop of batter sizzles immediately.
    6. Cook the Pancakes
  6. 6
    Spoon the batter with vegetables into the skillet, spreading it into an even, thin layer.
  7. 7
    Cook for 3–4 minutes until the edges are golden brown and crispy.
  8. 8
    Flip the pancake carefully with a wide spatula. Cook for another 2–3 minutes, adding more oil if needed for extra crispiness.
  9. 9
    Repeat the process with the remaining batter.
    10. Prepare the Dipping Sauce
  10. 10
    Combine soy sauce, rice vinegar, sesame seeds, chili paste, brown sugar, sesame oil, and minced garlic in a small bowl.
  11. 11
    Mix well and adjust the seasoning to your taste.
    12. Serve
  12. 12
    Transfer the pancake to a cutting board, slice into pieces, and serve hot with the dipping sauce.
Notes

Notes for Serving and Storing

Serving Tips:

  • Serve pajeon immediately to retain its crispy texture.
  • Pair it with a light salad or a side of kimchi for a complete Korean-inspired meal.
  • Enjoy it with a glass of chilled makgeolli for a traditional experience.

Storing and Reheating:

  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • To reheat, place the pancake in a skillet with a small amount of oil and heat over medium-low heat until crispy. Avoid microwaving as it can make the pancake soggy.
Keywords: Korean Cuisine, Vegetarian Pajeon, Savory Pancakes, Plant-Based Korean Dish, Vegetable Pancakes, Crispy Pancakes, Easy Korean Recipes, Pajeon Recipe, Asian Comfort Food, Soy Sesame Dipping Sauce, Vegetarian Korean Food, Healthy Pancake Recipes, Korean Street Food, Home Cooking, Rainy Day Comfort Food, Vegetarian Appetizers, Zucchini Pancakes, Scallion Pancakes, Korean Food Blog, Traditional Korean Recipes
Read it online: https://www.mellowmasala.com/recipe/pajeon-savory-korean-pancake/
Vinay Mummigatti

I love traveling, cooking, and reading. This blog is a reflection of my passion for cooking. Food is a representation of culture and I have tried to assimilate foods from different cultures across the world. I am an Indian by birth who moved to the USA 20 years back. I hope my recipes and articles bring new experiences and joy to the readers. Please share your comments and feedback.