This is not your typical sweet pancakes but this #Korean savoury pancakes is filled with vegetables and you will easily like it.
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. This Korean style pancakes is usually accompanied by a dipping sauce made out of soy sauce, vinegar, sesame oil and different spices.
In Korea, pajeons usually are made out of rice flour but versions outside the country sometimes uses wheat flour in combination with rice flour. Rice flour gives this pancake a crispy base which gives a good overall texture to the dish. It can be served as an appetizer, side dish or as a snack.
- 2 potatoes, julienned
- 1 carrot, julienned
- 2 stalks green onions, julienned
- 2 cups flour
- 1½ cups water
- 1 egg
- 1½ tsp salt
- freshly ground black pepper
- 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.