Description
Korean pancakes, known as jeon (전), are a staple in Korean cuisine. This crispy and savory pancake is packed with vegetables and pairs perfectly with a flavorful soy-based dipping sauce. Whether enjoyed as a snack, side dish, or appetizer, Pajeon is an easy and delicious addition to any meal!
Ingredients
Pancake Batter:
1 cup all-purpose flour
2 tbsp cornstarch or potato starch (for crispiness)
1/2 tsp salt
1/2 tsp garlic powder
3/4 cup cold water
2 tbsp avocado oil (or any neutral oil, for frying)
Vegetables (2 ½ cups total):
1/2 cup zucchini, grated and squeezed dry
1/2 cup carrots, grated
1/2 cup green onions, sliced
For the Dipping Sauce:
2 tbsp low-sodium soy sauce
1 tbsp rice wine vinegar
1 tbsp water
1/2 tsp sesame oil
1 tsp maple syrup
1 clove garlic, minced
1/2 tsp sesame seeds
1 tbsp green onion, finely chopped
Instructions
Prepare the Vegetables: Grate the zucchini and carrots, then squeeze out excess moisture using a kitchen towel. Slice the green onions and set aside.
Make the Pancake Batter: In a mixing bowl, whisk together flour, cornstarch, salt, and garlic powder. Gradually add cold water, whisking until smooth. Stir in the prepared vegetables until evenly coated.
Cook the Pancakes: Heat 1 tbsp oil in a non-stick skillet over medium heat. Pour in a portion of batter and spread evenly into a thin pancake. Cook for 3–4 minutes until golden brown, then flip and cook for another 3–4 minutes.
Make the Dipping Sauce: In a small bowl, mix soy sauce, rice vinegar, water, sesame oil, maple syrup, minced garlic, sesame seeds, and chopped green onions.
Serve & Enjoy: Slice the pancakes into bite-sized pieces and serve warm with dipping sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: Korean
Nutrition
- Calories: ~250
- Sugar: 4g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Korean pancakes, Pajeon, vegetable pancakes, crispy pancakes, easy Korean recipe