Korean Vegetable Pancakes (Pajeon)
Josh Ball
Rated 3.7 stars by 3 users
Category
Side dish
Cuisine
Korean
Servings
2
Prep Time
15 minutes
Cook Time
15 minutes
If you’ve never had a Korean pancake before, prepare to fall in love with this recipe by @olivesundays
Pajeon is savoury, crispy, a little chewy, and packed with all the best things you want in a quick comfort dish.
These pancakes are a popular street food in Korea and a total go-to for rainy days. You can use almost any leftover veggies from your fridge — perfect for reducing food waste and making the most of what you’ve got. Think of it as a delicious clean-out-the-crisper solution with serious crunch.
Check out our Farmers Pick Pantry for all your pantry essentials!
Ingredients
- 1/2 onion
- 1/2 carrot
- 1/2 green capsicum
- 1/2 cup of wombok
- Handful of spring onions
- Pinch of salt to season the veg
- 1 cup flour
- 1 1/4 cup water
- 1/2 tsp salt
- Olive oil for frying
- Garnish with a drizzle of sesame oil & roasted sesame seeds
-
Optional: Beerenberg Chilli Sauce or BBQ Sauce as dressing
Directions
Thinly slice the onion, carrot, green capsicum, wombok, and spring onions.
Toss them all into a mixing bowl and season with a pinch of salt.
In a separate bowl, mix 1 cup of flour, 1¼ cups of water, and ½ teaspoon of salt until smooth.
The batter should be a little runny, like crepe batter — not too thick.
Add the seasoned veggies into the batter and stir to coat everything evenly. If it looks a bit too thick, you can splash in a little more water.
Heat a generous drizzle of olive oil in a non-stick pan over medium-high heat. Once hot, pour in a ladle of the veggie batter and gently spread it out into a thin pancake.
Let the pancake cook for 3–4 minutes on one side until it turns golden brown and crispy, then flip and cook the other side for another 2–3 minutes. Repeat with the remaining batter.
