Gluten-Free Korean Pancake (Pajeon)

Crispy, savory, and entirely gluten-free, this Korean Pancake (Pajeon) recipe is a delightful twist on a beloved classic. Made with a batter of rice flour and cornstarch, these pancakes are packed with fresh vegetables like green onions, carrots, and zucchini for a vibrant and nutritious bite. Perfectly golden and lightly crisped in a skillet, these pancakes are paired with a tangy and umami-rich dipping sauce made from gluten-free soy sauce, rice vinegar, and sesame oil with a hint of spice. Ready in just 35 minutes, this recipe is ideal for appetizers, snacks, or light meals. Whether you're following a gluten-free diet or looking to explore authentic Korean flavors, this recipe is sure to satisfy!

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup rice flour
• 2 tablespoons cornstarch
• 0.5 teaspoon salt
• 1.25 cups water
• 2 eggs
• 1 bunch green onions
• 1 medium carrot
• 1 small zucchini
• 4 tablespoons vegetable oil
• 0.25 cup gluten-free soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1 teaspoon sesame seeds
• 0.5 teaspoon red pepper flakes

Directions

Step 1

Wash and prepare vegetables: slice the green onions into 2-inch lengths, julienne the carrot and zucchini.

Step 2

In a large mixing bowl, whisk together rice flour, cornstarch, and salt.

Step 3

Add water and eggs to the flour mixture and whisk until smooth to create the batter.

Step 4

Fold in the prepared vegetables into the batter until they are well-coated.

Step 5

Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium heat.

Step 6

Pour half of the batter into the skillet, spreading it evenly to cover the skillet in a thin layer.

Step 7

Cook for 4-5 minutes, or until the bottom is crispy and golden brown.

Step 8

Carefully flip the pancake and cook for an additional 3-4 minutes, until crispy.

Step 9

Transfer the pancake to a plate lined with a paper towel to remove excess oil.

Step 10

Repeat the cooking process with the remaining batter and oil.

Step 11

Make the dipping sauce by combining gluten-free soy sauce, rice vinegar, sesame oil, sugar, sesame seeds, and red pepper flakes in a small bowl. Stir until the sugar is dissolved.

Step 12

Cut the pancakes into wedges and serve hot with the dipping sauce on the side.

Nutrition Facts

Serving size	(1039.9g)

Amount per serving	% Daily Value*
Calories	1533.7

Total Fat 80.0g	0%
Saturated Fat 13.4g	0%
Polyunsaturated Fat 40.2g
Cholesterol 372mg	0%
Sodium 6428.0mg	0%
Total Carbohydrate 173.6g	0%
Dietary Fiber 9.6g	0%
Total Sugars 19.5g
Protein 33.5g	0%

Vitamin D 82IU	0%
Calcium 204.0mg	0%
Iron 5.7mg	0%
Potassium 1173.9mg	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: 46.5%

Protein: 8.7%

Carbs: 44.8%