The Pajeon can be made from a standard pancake batter but in this recipe, I’m using the vegan and gluten-free pancake mixtures from Panash*. If you don’t have any store-bought pancake mixtures at home you can also use all-purpose flour.
I’ve kept this recipe vegetarian because I wanted to use up all the veggies that were left in my fridge but feel free to add seafood or thinly slices of beef. If you want a completely vegan recipe then leave out the egg and add soy milk or prepare the pancakes according the Panash pancake mixture.
These Korean Pancakes are great as a light snack or appetizer. I’ve brought mine to work lunch and didn’t reheat them, yet they were still great. I think they would work perfect for a picknick too!
*This is not a sponsored recipe. The Pancake mixtures were gifted to me and ever since I’ve been using them in my recipes because I like the fact that they use clean ingredients.
Korean Pancakes (Pajeon)
Ingredients
- 1 cup of Panash pancake mixture (natural) or all-purpose flour
- 1 egg
- ½ cup of water
- 1 small potato cut into sticks
- half of a carrot (cut into sticks) cut into sticks
- half of a zucchini (cut into sticks) cut into sticks
- 2 spring onions cut into sticks
- 1 tsp garlic powder
- salt & pepper to taste
- oil for frying (or use a non-stick pan) or use a non-stick pan
- 1 batch of Asian Dipping Sauce
Instructions
- Prepare your veggies by cutting them into sticks or use a peeler/mandoline. Set them aside.
- In a bowl add the pancake mixture/all-purpose flour, egg and water. Mix well and add the veggies. Season with garlic powder and salt & pepper.
- Add a bit of oil to a pan and fry the pancakes until they are cooked through and brown on each side. I cooked mine on medium heat and it took me 4-6 minutes for them to be fully cooked.
- Serve your pancakes with my Asian Dipping Sauce, garnish with spring onions and sesame seeds. If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!