Korean Pancakes (Pajeon Recipe)
User Reviews
5
Korean Pancakes (Pajeon Recipe)
Description
This Pajeon Recipe starts with a batter made from all-purpose flour, water, egg, and salt, which is mixed with thawed frozen hash browns and various fresh vegetables sliced into thin strips, including carrots, red bell peppers, zucchini, and green onions. The vegetables add color, flavor, and texture contrast.
The batter is ladled into hot, oiled skillets and cooked until crisp and golden brown on both sides, providing a pan-fried exterior with a tender interior enhanced by starchy hash browns. The pancakes are then cut into wedges for serving.
The dipping sauce combines low-sodium soy sauce, water, rice vinegar, sugar, sesame oil, garlic, sesame seeds, and crushed red pepper, heated gently to dissolve sugar and bring out balanced sweet, salty, and spicy notes. Together with the pancakes, the sauce delivers a classic Korean savory snack or appetizer.
Using a 12-inch skillet, this recipe yields about four large pancakes, enough for sharing or multiple servings.
Ingredients
For the Pajun (Pajeon):
- 2 cups all-purpose flour
- 1 1/2 cups water
- 1 egg large
- 1 1/2 teaspoons salt sea salt
- 2 cups frozen hash browns completely thawed
- 1 cup carrot shredded
- 1 red bell pepper seeded and sliced julienne
- 1 zucchini sliced julienne, small
- 1 green onions cut in 1-inch sections, bunch
- black pepper to taste
- vegetable oil for cooking
For the Dipping Sauce:
- 1/2 cup soy sauce low-sodium
- 1/4 cup water
- 1 tablespoon rice vinegar
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 1 clove garlic minced
- 1 teaspoon sesame seeds
- 1/4 teaspoon crushed red pepper
Instructions
- Place all the dipping sauce ingredients in a microwave-safe bowl. Whisk and warm in the microwave for 1-2 minutes, just long enough for the sugar to dissolve. Whisk again and set aside.
- In a large bowl, beat together the flour, water, egg and salt. Mix in the thawed hash browns, then set the batter aside to rest.
- Preheat two non-stick skillets to medium high heat. Slice all the veggies julienne (long thin strips) and mix into the batter. Pepper to taste. If the batter still seems very thick after the veggies are mixed in, add 2-3 tablespoons of water and mix well.
- Now add a little oil to each skillet and swirl around. Ladle enough veggie batter into each skillet to completely cover the bottom. Fry for 4-5 minutes, per side. Repeat with remaining batter. Cut the Korean pancakes into wedges and serve warm with the dipping sauce.
Notes
- Using a 12-inch skillet yields enough batter to make four large pancakes.
- Ensure hash browns are fully thawed before mixing into the batter for even cooking.
- If the batter is too thick after adding veggies, adjust with a few tablespoons of water for better spreadability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4pancakes
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Serving | 0.5pancake | |
| Calories | 218kcal | 11% |
| Carbohydrates | 41g | 14% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 20mg | 7% |
| Sodium | 1004mg | 42% |
| Potassium | 365mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 3250IU | 65% |
| Vitamin C | 29mg | 32% |
| Calcium | 29mg | 3% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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