Easy Korean Pancakes (Pajeon)

Korean pancakes, or Pajeon, are savory pancakes made with scallions and a variety of other ingredients. They are crispy on the outside and soft on the inside, making them a delicious snack or appetizer. This easy recipe will guide you through making your own Pajeon at home!

Ingredients

For the Pancake Batter:

• 1 cup all-purpose flour
• 1/2 cup water
• 1 large egg
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Filling:

• 1 cup scallions (green onions), chopped into 2-inch pieces
• 1/2 cup carrots, julienned (optional)
• 1/2 cup zucchini, julienned (optional)
• 1/2 cup cooked shrimp or squid, chopped (optional)

For Cooking:

• 2 tablespoons vegetable oil (or more as needed)

For Dipping Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon gochugaru (Korean red pepper flakes) or to taste
• 1 teaspoon sesame seeds (optional)
• Chopped scallions for garnish (optional)

Instructions

Step 1: Prepare the Batter

1. In a mixing bowl, combine the all-purpose flour, water, egg, salt, and black pepper. Whisk until the batter is smooth and well combined. The batter should be slightly thick but pourable. If it’s too thick, add a little more water.

Step 2: Add the Fillings

2. Gently fold in the chopped scallions, carrots, zucchini, and any seafood you are using into the batter. Mix until the vegetables are evenly coated.

Step 3: Heat the Pan

3. Heat a non-stick skillet or frying pan over medium heat. Add 1 tablespoon of vegetable oil and allow it to heat up.

Step 4: Cook the Pancakes

4. Once the oil is hot, pour half of the batter mixture into the pan, spreading it out evenly to form a pancake about 1/4 inch thick. Cook for about 3-4 minutes, or until the bottom is golden brown and crispy.

5. Carefully flip the pancake using a spatula and add another tablespoon of oil around the edges if needed. Cook for an additional 3-4 minutes on the other side until golden brown and crispy.

6. Remove the pancake from the pan and place it on a paper towel-lined plate to absorb excess oil. Repeat the process with the remaining batter, adding more oil to the pan as necessary.

Step 5: Make the Dipping Sauce

7. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, gochugaru, and sesame seeds (if using). Adjust the seasoning to your taste.

Step 6: Serve

8. Cut the pancakes into wedges and serve hot with the dipping sauce on the