Description
This Korean Vegetable Pancake is a delicious and crispy dish made with a variety of vegetables and a light batter.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon salt
- ¾ cup cold water
- 1 large egg
- 1 cup green onions (cut into 2–3 inch pieces)
- ½ cup thinly sliced carrots
- ½ cup thinly sliced zucchini
- ½ cup cooked shrimp (optional)
- 2–3 tablespoons vegetable oil (for frying)
Instructions
- In a large mixing bowl, whisk together the flour, cornstarch, and salt. Add the egg and cold water, then whisk until smooth. The batter should be thin but not watery. It should lightly coat the back of a spoon.
- Gently fold in the green onions, carrots, and zucchini. If you’re adding shrimp, mix it in now. The batter should cling to the vegetables without drowning them.
- Place a non-stick or cast-iron skillet over medium-high heat. Add enough vegetable oil to lightly coat the bottom. The oil should shimmer but not smoke.
- Pour half of the batter into the hot pan, spreading it evenly into a thin circle. Flatten gently with a spatula so the vegetables distribute evenly.
- Cook for 3–4 minutes until the bottom turns golden brown and crisp. You’ll hear a gentle sizzling sound—that’s exactly what you want.
- Flip the pancake carefully and cook the other side for another 3–4 minutes. Press lightly with a spatula to ensure even browning.
- Transfer to a cutting board and slice into squares or wedges. Serve immediately while hot and crispy. Repeat with the remaining batter.
Notes
- I always use cold water because it helps create a lighter, crispier texture when the batter hits the hot oil.
- The bright green onions are the heart of this dish. When they cook, they soften and release a mild sweetness that defines authentic pajeon.
- Watching each Korean pancake turn golden in the pan is one of the most satisfying parts of the process.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg