Description
Korean Vegetable Pancakes, known as pajeon, are savory, crispy pancakes packed with a colorful medley of fresh vegetables. This vegetarian Korean appetizer features a light batter infused with garlic powder and a hint of salt, pan-fried to golden perfection and served with a tangy dipping sauce. Easy to make and versatile, these pancakes bring authentic Korean street food flavors to your table in just 30 minutes.
Ingredients
Scale
Batter Ingredients
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 cup cold water
- 1 egg
Vegetables
- 1 cup shredded zucchini
- 1/2 cup julienned carrots
- 1/2 cup thinly sliced green onions
- 1/2 cup thinly sliced onion
- 1/2 cup thinly sliced bell peppers
For Cooking
- 2 tablespoons vegetable oil for frying
Optional Dipping Sauce
- Soy sauce
- Rice vinegar
- Sesame oil
- Chili flakes
Instructions
- Prepare the Batter: In a large bowl, whisk together the all-purpose flour, cornstarch, salt, and garlic powder until well combined.
- Add Liquid Ingredients: Pour in the cold water and crack in the egg. Mix thoroughly until the batter is smooth with no lumps.
- Fold in Vegetables: Gently fold the shredded zucchini, julienned carrots, sliced green onions, sliced onion, and bell peppers into the batter, ensuring all pieces are evenly coated.
- Heat the Pan: Place a nonstick skillet over medium-high heat and add one tablespoon of vegetable oil, allowing it to get hot but not smoking.
- Cook the Pancakes: Pour a portion of the batter into the pan and spread it out evenly into a thin layer. Cook for 3 to 4 minutes until the bottom turns golden and crispy.
- Flip and Finish Cooking: Carefully flip the pancake using a spatula and cook the other side for 2 to 3 minutes until also golden and cooked through.
- Repeat: Remove the cooked pancake and place on a plate. Add more oil to the pan as needed and repeat the process with the remaining batter.
- Serve: Serve the pancakes hot alongside an optional dipping sauce made from a mix of soy sauce, rice vinegar, sesame oil, and chili flakes for added flavor.
Notes
- For extra crispiness, use ice-cold water when making the batter and avoid overmixing to keep it light.
- You can swap or add vegetables according to availability, such as mushrooms, bean sprouts, or cabbage.
- To make a traditional pajeon, add seafood like shrimp or squid to the batter.
- Serve immediately for best texture as the pancakes may soften when cooled.
