Pajeon is a savoury pancake filled with variety of meat and vegetables having spring onions as the prominent one. Batter is commonly made out of a mixture of eggs, wheat flour and rice flour.
- 2 potatoes, julienned
- 1 carrot, julienned
- 2 stalks green onions, julienned
- 2 cups flour
- 1 1/2 cups water
- 1 egg
- 1 1/2 tsp salt
- freshly ground black pepper
- 1/2 cup soy sauce
- 1/4 cup water
- 1 tbsp rice vinegar
- 1 clove garlic, minced
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tsp sesame seeds, toasted
- 1/2 tsp red pepper flakes
- In a sauce pan combine all dipping sauce ingredients, place in stove top and cook in low heat until brown sugar dissolves. Remove from heat, place in a serving bowl then set is aside.
- In a bowl combine flour, water, egg and salt mix well until texture is consistent then let it rest for 5 minutes.
- Add the potatoes, carrot and green onions into the batter and fold, add water if needed then season with freshly ground black pepper.
- Heat up a skillet and add oil, pour a large scoop of the vegetable mixture into the skillet and pan fry for 4 minutes on each side. Repeat the process with the remaining vegetable mixture.
- Serve while hot with dipping sauce on the side.
I have a friend who would like this as a hearty gluten-free breakfast if it can be made with just rice flour — thanks!
Definitely rice flour can be a great substitute, in fact I think it would be better as it will give a crispier texture
I ALWAYS get the seafood pajeon when in a Korean restaurant. But I have not gotten around to make it myself so thanks for the great looking recipe!
The sauce sounds like the star of the show! Looks like the Pajeon just soaks it all up for a beautiful bite 🙂
I remember having this vegetable pancakes in a Korean restaurant…but somehow I never thought in making them myself…thanks for the recipe Raymund…looks delicious!
Have a great week 🙂
These look really good Raymund, I think they would make a great breakfast too 😉
I never really bothered to order these in a restaurant but they sure do look tasty and quite easy to prepare 🙂 thanks!
Your Korean pancakes look perfect and delicious! I’ve made them a couple of times but mine are always gummy. Looking at yours, I think I make them too thick. I’ll try your recipe next time.
Ahhhhh…Korean pancakes. We usually order the ones with seafood. Yours look really good!