Dairy-Free Korean Pancake (Pajeon)

Crispy, savory, and completely dairy-free, this Korean Pancake (Pajeon) recipe is a flavor-packed treat that's as fun to make as it is to eat! Featuring a batter made with a blend of all-purpose and rice flours for a perfectly crisp-yet-tender texture, these pancakes are loaded with vibrant scallions, julienned carrots, and zucchini for a beautiful array of colors and flavors in every bite. Lightly pan-fried to golden perfection, they pair wonderfully with the tangy, umami-rich dipping sauce made from soy sauce, rice vinegar, sesame seeds, and a touch of red pepper flakes for a mild kick. Quick and easy to prepare in just 35 minutes, this recipe is perfect for a light lunch, sharing as an appetizer, or as part of a Korean-inspired meal. Whether you're catering to dietary restrictions or just looking for a plant-based twist, this dairy-free pajeon will not disappoint!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup all-purpose flour
• 1 cup rice flour
• 1.5 cups cold water
• 1 teaspoon salt
• 0.5 teaspoon baking soda
• 1 bunch scallions (green onions), cut into 2-inch pieces
• 1 medium carrot, julienned
• 1 small zucchini, julienned
• 3 tablespoons vegetable oil for frying
• 0.25 cup soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• 1 teaspoon sesame seeds
• 0.5 teaspoon red pepper flakes

Directions

Step 1

In a large mixing bowl, whisk together the all-purpose flour, rice flour, cold water, salt, and baking soda until you have a smooth batter.

Step 2

Add the sliced scallions, julienned carrot, and zucchini to the batter, stirring to combine.

Step 3

Heat 1 tablespoon of vegetable oil in a large, non-stick skillet over medium-high heat.

Step 4

Pour a quarter of the batter into the skillet, spreading it out evenly with a spatula to form a pancake about 8 inches in diameter.

Step 5

Cook for about 3-4 minutes on each side, or until the pancake is golden brown and crispy.

Step 6

Transfer the cooked pancake to a paper towel-lined plate to drain any excess oil.

Step 7

Repeat the process with the remaining batter, adding more vegetable oil to the skillet as needed.

Step 8

For the dipping sauce, whisk together soy sauce, rice vinegar, sugar, sesame seeds, and red pepper flakes in a small bowl.

Step 9

Slice the pancakes into triangles or squares and serve warm with the dipping sauce.

Nutrition Facts

Serving size	(1113.4g)

Amount per serving	% Daily Value*
Calories	1528.9

Total Fat 46.3g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 0.8g
Cholesterol 0mg	0%
Sodium 5379.8mg	0%
Total Carbohydrate 246.1g	0%
Dietary Fiber 14.4g	0%
Total Sugars 14.1g
Protein 36.3g	0%

Vitamin D 0IU	0%
Calcium 206.4mg	0%
Iron 10.3mg	0%
Potassium 1258.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.9%

Protein: 9.4%

Carbs: 63.7%