Korean Pancakes (Pajeon): An Incredible 7-Step Recipe
There’s something incredibly comforting about the sizzle of pancakes frying on a hot skillet – the sound mingles with delightful aromas that dance through the kitchen, creating a symphony of comfort and warmth. As the golden edges crisp up, I can’t help but think of moments shared around the table, laughter mingling with delicious food. These Korean Pancakes, known as Pajeon, are not just a meal but a cherished memory of crispy gatherings, warm smiles, and togetherness. Whether it’s a breezy weekend brunch or an easy weeknight dinner, they fit perfectly in every occasion. Trust me; this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for a busy weeknight dinner.
- Family-friendly flavors make it a hit with both kids and adults.
- Versatile recipe that allows you to customize ingredients with your favorite vegetables or proteins.
- Exceptionally crispy on the outside while remaining tender and flavorful on the inside.
- Great for meal prepping; leftovers reheat beautifully for a next-day snack.
What You’ll Need
Gather These Simple Ingredients
- 1 cup all-purpose flour
- 1 cup water
- 1 large egg
- 1 bunch green onions (scallions), chopped
- 1 small carrot, julienned
- 1 small zucchini, julienned
- ½ teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil (for frying)
How to Make Korean Pancakes (Pajeon): An Incredible 7-Step Recipe
Mastering Korean Pancakes (Pajeon) is straightforward when following these clear instructions. Let’s get started on this delicious journey together!
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In a large mixing bowl, combine the all-purpose flour, water, and egg. Whisk until the mixture is smooth and creamy, free of lumps. The batter should be slightly thinner than typical pancake batter.
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Add the chopped green onions, julienned carrot, and zucchini to the batter. Stir gently until the vegetables are evenly coated. You’ll see the colors of the veggies blend beautifully, making your pancake vibrant and appetizing!
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Season the batter with salt and black pepper. Taste a tiny bit and adjust the seasoning if needed – remember, these flavors will shine through!
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Heat a non-stick skillet over medium heat and add a generous splash of vegetable oil to coat the bottom of the pan. Feel free to embrace that sizzle!
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Once the oil is shimmering, ladle half of the batter mixture into the pan, spreading it into a circle approximately ¾-inch thick. Cook for about 4-5 minutes, until the bottom is golden brown and crisp.
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Carefully flip the pancake using a spatula, adding more oil if necessary to ensure it doesn’t stick. Fry the other side for an additional 3-4 minutes.
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Once both sides are crisp and golden, transfer the pancake to a plate. Repeat the process with the remaining batter, keeping the pancakes warm in an oven set to low heat as you finish frying.
Variations & Creative Twists
Delicious Variations to Try
- Seafood Delight: Add small shrimp or oysters to the batter for a zesty seafood twist that enhances the pancake’s flavor profile.
- Spicy Kick: Incorporate finely chopped red chili peppers for a spicy kick that adds warmth and excitement to every bite.
- Cheesy Pajeon: Sprinkle a generous amount of shredded cheese directly on the pancake during the cooking process for a gooey, indulgent treat.
- Herb-Infused: Add finely chopped herbs like cilantro or basil for a fresh flavor that elevates the traditional recipe.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: Batter can be made a few hours in advance and kept covered in the fridge. Just give it a good stir before using!
- Cut Smart: For even cooking, ensure both sides of the pancake are the same thickness when spreading the batter.
- Make Them Mini: For bite-sized goodness, use less batter and a smaller pan for adorable mini pancakes, perfect for snacking or entertaining.
- Leftover Love: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat for that crispy texture again!
Nutrition Information per Serving
What’s Inside – Nutrition Breakdown
- Serving Size: 1 pancake
- Calories: 215
- Carbohydrates: 28g
- Sugar: 2g
- Fat: 9g
- Protein: 5g
- Sodium: 360mg
Frequently Asked Questions
Reader FAQs About Korean Pancakes (Pajeon): An Incredible 7-Step Recipe
- Can I make this ahead? Yes! You can prepare the batter in advance and store it in the refrigerator.
- Can I use different ingredients? Absolutely! Feel free to mix in your favorite vegetables or proteins.
- How do I store leftovers? Keep them in an airtight container in the fridge for up to 3 days.
- How long does it last? They’re best enjoyed fresh but can last in the refrigerator for about 3 days!
Final Thoughts
These Korean Pancakes (Pajeon) are more than just a meal; they’re a gateway to delightful moments shared with loved ones in a cozy atmosphere. The balance of crispy edges, tender veggies, and that beautiful, comforting aroma will wrap you in nostalgia and warmth. Save this Korean Pancakes (Pajeon): An Incredible 7-Step Recipe to your comfort food board so it’s ready when you need a cozy treat! Happy cooking!
Korean Pancakes (Pajeon)
Ingredients
Pancake Batter
- 1 cup all-purpose flour
- 1 cup water
- 1 large egg
- 1 bunch green onions (scallions), chopped
- 1 small carrot, julienned
- 1 small zucchini, julienned
- ½ teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil (for frying)
Instructions
Preparation
- In a large mixing bowl, combine the all-purpose flour, water, and egg. Whisk until the mixture is smooth and creamy, free of lumps.
- Add the chopped green onions, julienned carrot, and zucchini to the batter. Stir gently until the vegetables are evenly coated.
- Season the batter with salt and black pepper. Taste a tiny bit and adjust the seasoning if needed.
Cooking
- Heat a non-stick skillet over medium heat and add a generous splash of vegetable oil to coat the bottom of the pan.
- Once the oil is shimmering, ladle half of the batter mixture into the pan, spreading it into a circle approximately ¾-inch thick. Cook for about 4-5 minutes until the bottom is golden brown and crisp.
- Carefully flip the pancake using a spatula and fry the other side for an additional 3-4 minutes.
- Once both sides are crisp and golden, transfer the pancake to a plate and repeat with the remaining batter, keeping pancakes warm in an oven set to low heat.
