Pajeon Recipe (Korean Savory Pancakes)

4.45 from 204 votes

Pajeon Recipe (Korean Savory Pancakes)

Craving a quick and delightful dinner? Try this Pajeon recipe! These Korean Pancakes are a mix of carrots, green onions, and a basic batter to create these irresistible, savory pancakes. Pair it with an irresistible honey-garlic-soy dipping sauce - perfect for a cozy evening!

Prep Time15

Cook Time20

Total Time35

Course: Main Dish

Cuisine: Korean

Diet: Dairy Free, Vegetarian

Servings: main servings or 4 servings as a side

Calories: 648kcal

Author: Linda

Ingredients

For the Dipping Sauce

1/3 cup low sodium soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
2 tablespoons water
1 tablespoon toasted sesame oil
2 cloves garlic peeled and grated
1/2 teaspoon red pepper flakes optional

For the Savory Pancakes

8 scallions
1 carrot
1 cup all purpose flour
2 tablespoons cornstarch
1/4 teaspoon sugar
1/2 teaspoon kosher salt
9 ounces cold sparkling water
1 large egg lightly beaten
1 large garlic glove peeled and grated
3 tablespoons vegetable oil divided

Instructions

Combine the sauce ingredients in a small saucepan set over medium heat. Allow the mixture to come to a boil, then give it a good stir and turn the heat down to medium-low. Simmer for 5 to 7 minutes until slightly reduced and thickened.
Slice the scallions into 1-inch pieces. Cut the carrots into very skinny matchsticks (or julienne).
In a large mixing bowl, whisk together the flour, cornstarch, sugar, and salt. Make a well in the center and pour in the seltzer, large egg, and grated garlic. Stir gently with a spatula until just combined (there will be lumps). Gently fold in half of the scallions and carrots.
Heat two tablespoons of the vegetable oil in a 10-inch cast-iron skillet over medium heat. When the oil is hot and shimmering, pour in half of the batter and use the spatula to spread the batter out toward the edges of the pan.
Scatter half of the remaining scallions and carrots over the top of the raw batter. Use the spatula to make sure they are partially submerged in the batter so they won't fall off when you flip the pancake.
Fry for 4 to 5 minutes until the pancake is golden brown and the vegetables are lightly charred. Flip and cook for another 4 to 5 minutes on the other side.
Transfer to a paper towel-lined plate.
Add the remaining tablespoon of oil to the pan and repeat the process with the second half of the batter and veggies. Slice the cooked pancakes into pieces.
Serve with the warm dipping sauce.

Video

Notes

Storage Info:

Store Pajeon in an airtight container in the refrigerator for up to 2-3 days. For freezing, place the pancakes between layers of parchment paper and store them in a freezer-safe bag or container for up to 1 month. To reheat, first thaw in the refrigerator overnight if frozen, then warm them in a skillet over medium heat or in an oven preheated to 350°F (about 175°C) until heated through. This method helps retain their crispiness better than microwaving. Avoid reheating them multiple times, as it can affect the texture.

Nutrition