Pajeon – Savory Korean Pancake
Pajeon (파전), or Korean savory pancakes, is a quintessential dish that encapsulates the essence of Korean cuisine: bold flavors, humble ingredients, and a sense of togetherness. Traditionally made with scallions, this vegetarian version showcases the natural flavors of fresh vegetables like zucchini, carrots, and onions, enhanced with a hint of heat from jalapeños. It’s a vibrant, plant-based take on the beloved classic, offering a lighter and equally satisfying option.
Historically, Pajeon has been a part of Korean cuisine for centuries, often shared among families and friends alongside makgeolli, a traditional rice wine. It is especially enjoyed during holidays and communal gatherings, symbolizing warmth, togetherness, and a shared love for food. While scallion is the base ingredient, regional and seasonal variations abound. From seafood pajeon with shrimp and squid to kimchi pajeon with its spicy kick, each variation reflects the diversity of Korean flavors.
This recipe elevates the classic pajeon by incorporating vibrant vegetables like zucchini, carrots, and jalapeño, creating a visually stunning dish packed with nutrients. The accompanying soy-sesame dipping sauce adds a tangy, umami-packed punch that makes every bite irresistible. What makes this dish particularly interesting is its simplicity in preparation, coupled with the complexity of its flavors and textures.
Cultural and Traditional Significance
Pajeon is deeply rooted in Korean culinary traditions and is often associated with rainy days. There’s a charming cultural belief in Korea that the sound of rain resembles the sizzling of pajeon frying in a hot pan, making it the perfect comfort food during a storm. It’s also a popular choice for festive gatherings, Lunar New Year celebrations, and casual family meals.
This vegetarian version aligns beautifully with Korea’s focus on seasonality and fresh produce. In many Korean households, vegetables are celebrated as the star of the table, not just side dishes. A vegetarian pajeon is an homage to the simplicity and beauty of these ingredients.
Origins and Historical Context
The origins of pajeon date back centuries, evolving from jeon dishes that were a staple in royal courts and peasant households alike. Scallions, which are widely grown across Korea, became a primary ingredient due to their availability and versatility. This vegetarian adaptation builds on that tradition, emphasizing how Korean cuisine evolves to suit diverse tastes while maintaining its essence.
Variations of Pajeon
While scallions remain the foundation, the vegetarian version offers a refreshing twist:
- Classic Vegetarian Pajeon: Highlights scallions, carrots, onions, and zucchini.
- Mushroom Pajeon: Adds earthy flavors with shiitake or oyster mushrooms.
- Spinach and Garlic Pajeon: Uses spinach leaves and garlic for a vibrant, nutrient-rich option.
Pajeon’s charm lies in its adaptability. It serves as a canvas for fresh, seasonal ingredients while maintaining its distinct identity as a beloved Korean staple. Pairing pajeon with the tangy soy-sesame dipping sauce further elevates the experience, adding layers of umami and zest. It’s not just a dish—it’s a sensory journey that connects diners to Korean culture and heritage.
Whether you're enjoying it on a rainy day, sharing it with friends, or experimenting with your own ingredient combinations, pajeon is a dish that brings people together, celebrates tradition and satisfies both the palate and the soul.
"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."
- 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.
- 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
- In a mixing bowl, whisk together the all-purpose flour, rice flour, and corn flour.
- 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.
- Season the batter with salt and mix well.
- Stir the scallions, zucchini, jalapeño, carrots, and onions into the batter. Ensure all the vegetables are evenly coated.
- 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.
- Spoon the batter with vegetables into the skillet, spreading it into an even, thin layer.
- Cook for 3–4 minutes until the edges are golden brown and crispy.
- Flip the pancake carefully with a wide spatula. Cook for another 2–3 minutes, adding more oil if needed for extra crispiness.
- Repeat the process with the remaining batter.
- Combine soy sauce, rice vinegar, sesame seeds, chili paste, brown sugar, sesame oil, and minced garlic in a small bowl.
- Mix well and adjust the seasoning to your taste.
- Transfer the pancake to a cutting board, slice into pieces, and serve hot with the dipping sauce.
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.
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.