Korean Vegetable Pancake Recipe

This Korean vegetable pancake is a delicious and easy-to-make dish packed with fresh veggies in a crispy batter. Perfect as a side dish, appetizer, or snack. Serve with a tangy dipping sauce for a fantastic addition to any meal.

Korean Vegetable Pancake

Let’s talk about Korean Pancakes! We love global cuisine and experimenting with unique flavors and exotic spices. However, today’s dish is a bit different but still worth sharing. Korean Pancakes, also known as Pajun (Pajeon), are made from a savory pancake batter mixed with fresh vegetables, then pan-fried. While the ingredients aren't particularly unique or exotic, the soy and sesame seed dipping sauce adds an amazing touch.

What are Korean Pancakes?

Korean Pancakes, also known as Pajun or Pajeon, are savory pancakes made from a batter that typically includes flour, eggs, and water. They are mixed with various ingredients such as green onions and other fresh vegetables. The mixture is then pan-fried until crispy and golden brown. They often serve these pancakes with a dipping sauce made from soy sauce, sesame oil, and sesame seeds, adding a flavorful touch to the dish.

✅You'll Need

• All-Purpose Flour: Provides the base for the pancake batter. Ensure it's sifted for a smoother texture.
• Water: Adjust the amount slightly to achieve the desired batter consistency, which should be slightly thicker than traditional pancake batter.
• Egg: Helps bind the ingredients together.
• Sea Salt: Adjust to taste.
• Shredded Cabbage: Adds crunch and volume to the pancakes. Napa cabbage or regular green cabbage work well.
• Mushrooms: Shiitake mushrooms provide a deeper flavor, but button mushrooms are a good alternative if shiitake aren't available.
• Julienned Carrots: Ensure they are cut into thin strips for even cooking.
• Red Bell Pepper: Adds a pop of color and a mild sweetness. Make sure to remove all seeds.
• Zucchini: Adds moisture and a mild flavor. Be sure to julienne it thinly so it cooks evenly.
• Red Onion: Adds a slight sharpness and color. Slice thinly for best results.
• Green Onions: Cut into 1-inch pieces to evenly distribute throughout the pancake.
• Pepper: Adjust according to your taste.
• Vegetable Oil: Use for frying the pancakes. Make sure to heat the oil well before adding the batter.

🔪How to Make Korean Vegetable Pancakes

Mix all ingredients for the sauce in a microwave-safe bowl, warm for 1-2 minutes to dissolve the sugar, whisk again, and set aside.

Beat flour, water, egg, and salt until smooth.

Mix in vegetables and green onions, season with pepper. If too thick, add 2-3 tablespoons of water.

Preheat a non-stick skillet over medium-high heat and add 2 tablespoons of oil.

Scoop about ⅓ cup portions of batter into the skillet, flatten, and fry for 2-3 minutes per side until golden. Transfer to a paper towel-lined plate. Repeat with the remaining batter.

👨‍🍳Pro Tips for Korean Vegetable Pancake

• Slice all vegetables thinly and uniformly for even cooking and better texture.
• The batter should be slightly thicker than traditional pancake batter. If it’s too thick after adding vegetables, add water a tablespoon at a time.
• Make sure the skillet and oil are hot before adding the batter. This ensures a crispy exterior.
• Fry pancakes in batches without overcrowding the skillet to maintain the right temperature and crispiness.
• After adding batter to the skillet, press down lightly with a spatula to ensure even cooking and a uniform shape.
• Place cooked pancakes on a paper towel-lined plate to drain excess oil and keep them crispy.

🗄️ Storage and Reheating

• To store, place them in an airtight container, separating each pancake with parchment paper to prevent sticking. Refrigerate for up to 3 days. For longer storage, freeze the pancakes in a single layer on a baking sheet, then transfer them to a freezer bag once frozen.
• Reheat in a skillet or oven until crispy.

If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!

Print Recipe

Korean Pancakes

Korean vegetable pancake is a delicious and easy-to-make dish packed with fresh veggies in a crispy batter. Perfect as a side dish, appetizer, or snack, these savory pancakes are sure to impress. Serve with a tangy dipping sauce for a fantastic addition to any meal.

Author: chefjar

Prep Time20 minutes mins

Cook Time20 minutes mins

Servings: 4

Calories: 292kcal

Ingredients

For the pajun (pajeon)

• 2 cups all-purpose flour
• 1 ¾ cups water
• 1 large egg
• 1 ½ teaspoons sea salt
• 2 cups shredded cabbage
• ½ cup sliced mushrooms shiitake or button
• 1 cup julienned carrots
• 1 red bell pepper seeded and julienned
• 1 small zucchini julienned
• ½ red onion sliced
• 1 bunch green onions cut into 1-inch pieces
• Pepper to taste
• Vegetable oil for cooking

For the Dipping Sauce:

• 1 clove garlic minced
• ¼ cup water
• 1 tablespoon rice vinegar
• ½ cup low-sodium soy sauce
• 2 tablespoons sugar
• 1 tablespoon sesame oil
• 1 teaspoon sesame seeds
• ¼ teaspoon crushed red pepper

Instructions

• Prepare the Dipping Sauce: Place all the dipping sauce ingredients in a microwave-safe bowl and whisk together. Warm the mixture for 1-2 minutes, just long enough for the sugar to dissolve. Whisk again and set aside.
• Prepare the Batter: In a large bowl, beat together the flour, water, egg, and salt until smooth. 
• Add the Vegetables: Mix the vegetables and chopped green onions into the batter. Season with pepper to taste. If the batter seems very thick after adding the vegetables, mix in 2-3 tablespoons of water to achieve the desired consistency.
• Cook the Pancakes: Preheat a non-stick skillet over medium-high heat. Add 2 tablespoons of oil and swirl to coat the bottom.
• Scoop about ⅓ cup portions of batter into the skillet, making sure they don't touch each other. Flatten them and fry until the bottoms are dark golden, about 2 to 3 minutes. Flip them over and fry until the other side is browned, another 2 to 3 minutes. Transfer to a plate lined with paper towels. Repeat with the remaining batter.
• Serve warm with the prepared dipping sauce.

Notes

To store, place them in an airtight container, separating each pancake with parchment paper to prevent sticking. Refrigerate for up to 3 days. For longer storage, freeze the pancakes in a single layer on a baking sheet, then transfer them to a freezer bag once frozen. 

Reheat in a skillet or oven until crispy.

Nutrition

Calories: 292kcal | Carbohydrates: 42g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 1102mg | Fiber: 5g | Sugar: 5g

Course: Pancake recipes

Cuisine: Korean

Keyword: korean pancakes, korean vegetable pancake

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