Pajeon Recipe (Korean Savory Pancakes)
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
2 main servings or 4 servings as a side
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Calories
648 kcal
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Course
Main Course
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Cuisine
Korean
Pajeon Recipe (Korean Savory Pancakes)
Description
The batter combines flour, cornstarch, sugar, salt, cold sparkling water, egg, and grated garlic, creating a slightly lumpy mixture that gives Pajeon its recognizable texture. Half of the sliced scallions and matchstick carrots are folded into the batter, while the rest are layered on top during cooking to produce a fresh vegetable bite and attractive appearance.
Cooking takes place in a hot cast-iron skillet with vegetable oil, which crisps the edges while keeping the center tender. The dipping sauce simmers briefly to blend soy sauce, honey, vinegar, sesame oil, garlic, and optional red pepper flakes into a balanced mixture that complements the pancakes' flavors.
These savory pancakes are typically served warm with the dipping sauce to enhance their appeal, fitting well as an appetizer or side dish. Their texture combines a crisp exterior with a soft interior studded with fresh vegetables.
Storage notes mention refrigeration for a few days and freezing with proper layering to prevent sticking. Reheating in a skillet or oven preserves crispness better than microwaving.
Ingredients
For the Dipping Sauce
- 1/3 cup soy sauce low sodium
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 1 tablespoon sesame oil toasted
- 2 cloves garlic peeled and grated
- 1/2 teaspoon red pepper flakes optional
For the Savory Pancakes
- 8 scallions
- 1 carrot
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon sugar
- 1/2 teaspoon kosher salt
- 9 ounces water cold sparkling
- 1 egg lightly beaten, large
- 1 garlic peeled and grated, large clove
- 3 tablespoons vegetable oil divided
Instructions
- Combine the sauce ingredients in a small saucepan set over medium heat. Allow the mixture to come to a boil, then give it a good stir and turn the heat down to medium-low. Simmer for 5 to 7 minutes until slightly reduced and thickened.
- Slice the scallions into 1-inch pieces. Cut the carrots into very skinny matchsticks (or julienne).
- In a large mixing bowl, whisk together the flour, cornstarch, sugar, and salt. Make a well in the center and pour in the seltzer, large egg, and grated garlic. Stir gently with a spatula until just combined (there will be lumps). Gently fold in half of the scallions and carrots.
- Heat two tablespoons of the vegetable oil in a 10-inch cast-iron skillet over medium heat. When the oil is hot and shimmering, pour in half of the batter and use the spatula to spread the batter out toward the edges of the pan.
- Scatter half of the remaining scallions and carrots over the top of the raw batter. Use the spatula to make sure they are partially submerged in the batter so they won't fall off when you flip the pancake.
- Fry for 4 to 5 minutes until the pancake is golden brown and the vegetables are lightly charred. Flip and cook for another 4 to 5 minutes on the other side.
- Transfer to a paper towel-lined plate.
- Add the remaining tablespoon of oil to the pan and repeat the process with the second half of the batter and veggies. Slice the cooked pancakes into pieces.
- Serve with the warm dipping sauce.
Notes
- Store Pajeon in an airtight container in the refrigerator for 2-3 days to maintain freshness.
- For freezing, layer pancakes between parchment paper and store in a freezer-safe container for up to 1 month.
- Reheat by warming in a skillet over medium heat or in a 350°F oven to retain crispness; avoid microwave reheating.
- Thaw frozen pancakes overnight in the refrigerator before reheating.
- Limit reheating to preserve texture and prevent sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2main servings or 4 servings as a side
Amount Per Serving
Calories 648 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 648kcal | 32% |
| Carbohydrates | 81g | 27% |
| Protein | 14g | 28% |
| Fat | 30g | 46% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 15g | 88% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 82mg | 27% |
| Sodium | 2190mg | 91% |
| Potassium | 423mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 19g | 38% |
| Vitamin A | 842IU | 17% |
| Vitamin C | 11mg | 12% |
| Calcium | 88mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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