Korean savory pancakes, known as pajeon, are one of the most beloved dishes in Korean cuisine. Traditionally prepared on rainy days, they symbolize comfort and convenience at the table. Crispy on the outside, soft on the inside, and filled with fresh vegetables, these pancakes offer simplicity and flavor in every bite.

Quick to prepare, they are ideal for a light lunch, a tasty snack, or an uncomplicated dinner. In addition to being 100% plant-based, they provide fiber, antioxidants, and a good dose of satiety, without sacrificing the umami flavor characteristic of Asian cuisine.

Korean Pancakes (Pajeon)

Yield: 2 to 3 large pancakes | Preparation time: 15 minutes

Ingredients:

For mass:

• 80 g of common wheat flour
• 30 g of potato starch (or corn starch)
• 230 ml vegetable broth
• salt to taste

For Vegetables:

• 50 g of chopped chives (or scallions)
• 50 g grated carrot
• 50g of chopped shiitake mushrooms
• ½ medium onion, thinly sliced

For the accompanying sauce:

• 2 tablespoons of tamari or low-sodium soy sauce
• 2 tablespoons of rice vinegar
• 1 tablespoon of toasted white sesame seeds
• ½ tablespoon finely chopped chives
• ½ teaspoon of gochugaru (Korean chili flakes) or chili pepper flakes

For grilling:

• 1 tablespoon of toasted sesame oil

Preparation:

1️⃣ In a large bowl, mix the flour, cornstarch, and vegetable broth until you have a smooth, homogeneous dough.

2️⃣ Add the chives, carrot, mushrooms, and onion. Mix well to coat all ingredients in the batter.

3️⃣ Heat the sesame oil in a medium non-stick frying pan.

4️⃣ Pour a portion of the mixture and spread it with a spatula, forming an even disc.

5️⃣ Let it brown for 3 to 4 minutes on each side, pressing lightly with a spatula to ensure crispiness.

6️⃣ Prepare the sauce in a small bowl, mixing all the ingredients until well combined.

7️⃣ Cut the pancakes into squares or slices, serve while still warm, and finish with an extra touch of toasted sesame seeds.

Chef's tips: 

🔸The thinner the layer, the crispier it will be.

🔸For an extra boost of protein, you can add grated tofu or pieces of tempeh to the dough.

🔸If you want a gluten-free version, replace the wheat flour with rice flour plus 10g of starch.

🔸Try varying the vegetables according to the season or what you have available in the refrigerator, such as grated zucchini, sliced ​​cabbage, thinly sliced ​​bell peppers, or even bean sprouts for added crunch.

🔸If you want a more robust texture, add corn or peas to the dough.

→ Extra tip: before mixing vegetables with a high water content (such as zucchini), gently squeeze them with a clean cloth to prevent the mixture from becoming too wet.

Nutritional information (per pancake):

Calories: 210 kcal | Carbohydrates: 34 g | Protein: 4,3 g | Fat: 5 g | Fiber: 3 g

This information is provided as a courtesy and is an estimate only. Several factors, such as product types or brands purchased, may alter the nutritional information in any recipe.