Korean Pancakes
Crispy edges and a soft center define these versatile Korean Pancakes, also known as Pajeon. Perfect as a snack, appetizer, or main meal, they're easy to customize with various vegetables.
Ingredients
Batter Ingredients
- 1 cup all-purpose flour Can be substituted with gluten-free flour
- 1 cup water Adjust amount for desired batter consistency
- 1/2 teaspoon salt
Additional Ingredients
- 1 bunch scallions, chopped Can be substituted with onions or chives
- 1/2 cup sliced vegetables (optional) Use carrots, zucchini, bell peppers, or mushrooms
- Oil for frying oil for frying Use more oil for extra crunch
Serving Options
- to taste soy sauce For dipping
Instructions
Preparation
- In a mixing bowl, combine flour, water, and salt to create a smooth batter.
- Stir in the chopped scallions and any additional vegetables if using.
Cooking
- Heat a skillet over medium-high heat and add oil.
- Pour a ladleful of the batter into the skillet, spreading it into a thin, even layer.
- Cook for about 3-4 minutes on each side or until golden brown and crispy.
- Repeat with remaining batter.
Serving
- Serve hot with soy sauce for dipping. Present cut into slices or wedges for easy sharing, optionally topped with extra scallions.
Notes
Cool completely before storing leftovers in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze separated with parchment paper. Mix in seafood for a traditional touch.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 290mgFiber: 1g
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