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–+ servings
Korean Pancake

Korean Pancake

These easy Korean Pancakes, called Pajeon, are crispy, loaded with julienned vegetables and hash browns, and served with a spicy soy dipping sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast
Cuisine Korean
Servings 4 pancakes
Calories 218 kcal

Equipment

  • non-stick skillets

Ingredients
  

Pajun (Pajeon)

  • 2 cups all-purpose flour
  • 1.5 cups water
  • 1 large egg
  • 1.5 teaspoons sea salt
  • 2 cups frozen hash browns completely thawed
  • 1 cup shredded carrots
  • 1 medium red bell pepper seeded and sliced julienne
  • 1 small zucchini sliced julienne
  • 1 bunch green onions cut in 1-inch sections
  • Pepper to taste
  • Vegetable oil for cooking

Dipping Sauce

  • 0.5 cup low-sodium soy sauce
  • 0.25 cup water
  • 1 tablespoon rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon sesame oil
  • 1 clove garlic minced
  • 1 teaspoon sesame seeds
  • 0.25 teaspoon crushed red pepper

Instructions
 

Preparation

  • Place all the dipping sauce ingredients in a microwave-safe bowl. Whisk and warm in the microwave for 1-2 minutes, just long enough for the sugar to dissolve. Whisk again and set aside.
  • In a large bowl, beat together the flour, water, egg and salt. Mix in the thawed hash browns, then set the batter aside to rest.
  • Preheat two non-stick skillets to medium high heat. Slice all the veggies julienne (long thin strips) and mix into the batter. Pepper to taste. If the batter still seems very thick after the veggies are mixed in, add 2-3 tablespoons of water and mix well.
  • Now add a little oil to each skillet and swirl around. Ladle enough veggie batter into each skillet to completely cover the bottom. Fry for 4-5 minutes, per side. Repeat with remaining batter. Cut the Korean pancakes into wedges and serve warm with the dipping sauce.

Notes

Using a 12-inch skillets, you should have enough batter to make 4 large pancakes. Place leftovers into an airtight container and store in the refrigerator for up to 3 days. Wrap the pancakes in parchment paper and freeze in a ziploc bag for up to 2 months. Reheat leftover pancakes in a skillet and avoid warming them in a microwave.

Nutrition

Serving: 0.5pancakeCalories: 218kcalCarbohydrates: 41gProtein: 6gFat: 3gCholesterol: 20mgSodium: 1004mgPotassium: 365mgFiber: 2gSugar: 5gVitamin A: 3250IUVitamin C: 29mgCalcium: 29mgIron: 2.6mg
Keyword crispy pancake, dipping sauce, Korean Pancake, Pajeon, savory pancake, vegetable pancake
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