Korean Pancakes (Pajeon) Recipe

If you’ve never tried Korean pancakes, you’re in for a real treat with this Korean Pancakes (Pajeon) Recipe! These savory pancakes are loaded with fresh veggies and green onions, giving them a delightful crunch and vibrant flavor. I love how they come together quickly and make for a perfect snack, appetizer, or even a light meal when you’re craving something comforting yet a little different.

What makes this Korean Pancakes (Pajeon) Recipe so special is its simplicity and flexibility—you can use whatever veggies you have on hand, and the batter is forgiving. I often whip these up on weekends with friends over drinks or when I want a cozy evening snack that feels like a warm hug from the inside out. Once you try them, you’ll see why these pancakes have such a loyal following.

Ingredients You’ll Need

Each ingredient plays its part in balancing the pancake’s texture and flavor. The green onions bring that classic sharpness, while the julienned carrots and zucchini add a fresh crunch and slight sweetness. Here’s a quick look at what makes each one essential:

• All-purpose flour: The base of the batter, it keeps the pancakes tender yet sturdy enough to hold all those veggies.
• Water: Helps create a smooth, pourable batter—if it’s too thick, the pancakes won’t cook evenly.
• Egg: Adds richness and acts as a binder so the veggies stick together nicely.
• Green onions (scallions): This is the star ingredient—providing that unmistakable savory punch.
• Carrot: Julienned for subtle sweetness and color, plus it adds a great crunch.
• Zucchini: Also julienned, it brings moisture and freshness without overpowering the flavor.
• Salt and black pepper: Simple seasoning that enhances all the other flavors in the pancake.
• Vegetable oil: For frying, it helps get that golden, crispy crust we all love.

Variations

I like to experiment with this Korean Pancakes (Pajeon) Recipe depending on what’s in my fridge. It’s so easy to tweak, making it your own really adds to the fun. Don’t hesitate to swap out veggies or even toss in some seafood if you’re feeling fancy!

• Seafood Pajeon: Adding shrimp or squid makes it feel special and is actually my go-to when entertaining guests.
• Kimchi variation: Mixing in chopped kimchi gives the pancake a tangy, spicy twist that’s incredibly addictive.
• Gluten-free: Use a mix of rice flour or chickpea flour instead of all-purpose flour to keep it gluten-friendly without losing texture.
• Veggie swap: I’ve even tried bell peppers or mushrooms based on seasonality, which keeps this recipe feeling fresh every time.

How to Make Korean Pancakes (Pajeon) Recipe

Step 1: Mix the Batter to Perfection

Start by whisking together the all-purpose flour, water, and egg in a bowl until you get a smooth batter free of lumps. The consistency should be pourable but not too runny—think a little thicker than pancake batter. This is key because if it’s too watery, the pancakes won’t hold their shape and might break apart during cooking.

Step 2: Fold in Fresh Veggies

Next, gently fold in your chopped green onions, julienned carrots, and zucchini. Make sure all the veggies are well coated with the batter so they cook evenly and stick together in the pan. I find that soaking the zucchini in a paper towel to remove excess moisture beforehand helps prevent sogginess.

Step 3: Season and Prepare to Fry

Add in the salt and black pepper, mixing well. Now, heat a tablespoon of vegetable oil in a non-stick skillet over medium heat. The oil needs to be hot but not smoking; this helps get that beautiful golden crust without burning. You’ll want to add a little more oil for each pancake to keep them crispy all around.

Step 4: Cook Until Crispy and Golden

Pour about half a cup of batter into the pan, spreading it out gently with the back of a spoon to form a thin, even pancake. Cook for about 3-4 minutes until you see edges crisping and the bottom turning golden brown. Flip carefully and cook the other side the same way. Patience here pays off—the crispier the better!

Step 5: Drain and Serve Warm

Once cooked, transfer the pancake to a plate lined with paper towels to catch any extra oil. Repeat the process until all the batter is used up, and serve these Korean pancakes warm for the best experience. Trust me, fresh and hot truly makes all the difference.

How to Serve Korean Pancakes (Pajeon) Recipe

Garnishes

I like to sprinkle a few toasted sesame seeds and chopped fresh chives on top for a little extra pop. Sometimes, a drizzle of soy sauce mixed with a dash of rice vinegar and a pinch of sugar adds a tangy note that perfectly balances the pancakes’ richness.

Side Dishes

Pair your Korean Pancakes (Pajeon) Recipe with kimchi and a light salad with sesame dressing—it’s a combo I always come back to. If you want to go classic, serve it alongside a bowl of steaming hot dipping soy sauce with some chili flakes and minced garlic.

Creative Ways to Present

I once made mini pajeon using a muffin tin for a fun finger-food experience at a party, and they vanished in minutes! Another idea is layering them with thin slices of smoked salmon and a dab of cream cheese for a Korean-Asian fusion appetizer—unusual, but surprisingly delicious.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, I recommend letting the pancakes cool completely, then storing them in an airtight container in the fridge. They keep well for up to 2 days and are perfect for a quick snack or a light breakfast the next morning.

Freezing

Freezing Korean Pancakes (Pajeon) Recipe works great! Just lay them flat on a baking sheet until frozen solid, then transfer to a freezer bag. This prevents them from sticking together, and you can grab a few anytime you want without worrying about them spoiling.

Reheating

Reheat leftovers in a lightly oiled skillet over medium heat to keep them crisp—microwaving tends to make them soggy. It only takes a couple of minutes per side, and once warmed through, they taste almost as good as fresh!

FAQs

Final Thoughts

This Korean Pancakes (Pajeon) Recipe holds a special place in my heart because it’s one of those dishes that’s easy to make yet so satisfying. Whether you’re looking to impress friends or just enjoy a quick, tasty treat at home, pajeon delivers on flavor and comfort. I hope you’ll give it a try soon—and if you do, feel free to play around with the veggies and dipping sauces until you find your own perfect combo. Happy cooking!

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