Korean Veggie Pancakes
These easy Korean Pancakes, called Pajun (Pajeon) are loaded with vegetables, served with a spicy soy dipping sauce, and are super kid-friendly.
If you’ve hung around A Spicy Perspective for more than a few weeks, you probably know I am crazy about global cuisine.
I love experimenting with unique flavor combinations, exotic spices, and classic dishes from places we’ve traveled.
Well today’s dish falls under the none-of-the-above category, but is still dazzling enough to share. *wink*
Korean Pancakes, known as Pajun (Pajeon) are made from a standard savory pancake batter mixed with various fresh vegetables, then are pan-fried to perfection.
There are no “unique” or “exotic” combinations here, unless you find the soy and sesame seeds in the dipping sauce exotic.
And I’ve never been to Korea. I’ve only passed through the Seoul Airport heading to other locations.
Nevertheless, my family has a favorite Korean restaurant here in Asheville, and we absolutely cannot visit without ordering the Pajun, Korean Pancakes.
They might be the best things on the menu…
Korean Pancakes are crispy on the outside, soft and moist in the middle, and chock-full of fresh lightly-cooked vegetables.
Now, I know we don’t always think of vegetables as kid-friendly, but my two babies beg for Pajun.
We also took a little friend, who is extremely picky has a delicate palate, to eat Korean pancakes with us and she was crazy over them as well.
So for the last few months my children + one, have been begging me to figure out how to make Korean pancakes.
Today’s recipe is dedicated to Carson, Ava and Paiton, my favorite little Pajeon eaters.
Urban Nature Glass Dinnerware from Villeroy & Boch.
This is actually a very simple recipe.
You whisk up the soy dipping sauce. Beat the pancake batter. Then let the batter rest while you chop up the veggies.
The vegetables should be cut really small, julienne-small, to make sure they cook through. I used my mandoline here to save time.
Assuming you might not own a mandoline, I also used pre-shredded carrots and hash browns, instead of whole potatoes and carrots to cut down on the prep-work.
Then mix in the veggies and fry up the pajun, 4-5 minutes per side.
This is a great make-ahead that can be warmed up in the oven.
They are also really good as leftovers.
Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Korean Pancakes - Pajun
Ingredients:
For the Pajun (Pajeon):
- 2 cups all-purpose flour
- 1 1/2 cups water
- 1 large egg
- 1 1/2 tsp. sea salt
- 2 cups frozen hash browns, completely thawed
- 1 cup shredded carrots
- 1 red bell pepper, seeded and sliced julienne
- 1 small zucchini, sliced julienne
- 1 bunch green onions, cut in 1 in. sections
- Pepper to taste
- Vegetable oil for cooking
For the Dipping Sauce:
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 1 Tb. rice vinegar
- 2 Tb. sugar
- 1 Tb. sesame oil
- 1 minced garlic clove
- 1 tsp. sesame seeds
- 1/4 tsp. crushed red pepper
Directions:
- Place all the dipping sauce ingredients in a microwave-safe bowl. Whisk and warm in the microwave for 1-2 minutes, just long enough for the sugar to dissolve. Whisk again and set aside.
- In a large bowl, beat the flour, water, egg and salt. Set the batter aside to rest.
- Preheat two non-stick skillets to medium high heat. Slice all the veggies julienne (long thin strips) and mix into the batter. Pepper to taste. If the batter still seems very thick, after the veggies are mixed in, add 2-3 tablespoons of water and mix well.
- Now add a little oil to each skillet and swirl around. Ladle enough veggie batter into each skillet to completely cover the bottom. Fry for 4-5 minutes, per side.
- Repeat with remaining batter. *Using two 12 inch skillets, you should have enough batter to make 4 large pancakes.
- Cut the Korean pancakes into wedges and serve warm with the dipping sauce.
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72 Responses to “Korean Veggie Pancakes”
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These look delicious!
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This is my first visit to your blog. I was going through Purr’s portfolio and I landed here! I love your blog design by the way. Your pajeon looks delicious and I particularly like the dipping sauce you made. The ingredients aren’t that different to what I normally do, but the chilli seeds floating on the sauce gives a nice exotic look I think.
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These pancakes look amazing, I love reading about (and eating) different world cuisines – and I love your step-by-step photographs.
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Would it be ok if I included this recipe in a book I am writing?
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Sommer — April 21st, 2013 @ 7:27 am
Eli, Please email me via the contact form. Thanks!
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The entire family liked these pancakes. The dipping sauce was wonderful and the kids did not even seem to notice all the veggies packed inside! We are making them again tonight as requested by a 6 year old.
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well, I tried this and I don’t know what went wrong but it was crunchy outside but now well done in the inside, help!!! I want to give it one more shot
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We lived in Seoul for 2 years…looking forward to making this this next week!
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I love this recipe! How delicious!
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LOVE these things, can’t wait to make my own at home!
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oh heavens, this sounds so good – think I will serve these w/the stir-fry I plan on making this week.
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These looks great. Can they be made a day ahead of time? I want to serve them at a big cocktail party and have so much to do, I dont know how I can make them that day. Could i make them and then reheat in the oven?
Thanks!
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