Gluten-Free Pajeon (Korean Scallion Pancake)

Enjoy a savory twist on a Korean classic with this Gluten-Free Pajeon (Korean Scallion Pancake) recipe! Perfectly crispy on the outside and tender inside, these golden pancakes are made with a gluten-free all-purpose flour blend and sweet rice flour, ensuring a chewy yet light texture. Packed with vibrant scallions, julienned carrots, and zucchini, each bite bursts with fresh, earthy flavors. Paired with a tangy and slightly spicy gluten-free dipping sauce made from soy sauce, rice vinegar, toasted sesame seeds, and red pepper flakes, this dish is a crowd-pleaser for any occasion. Whether you're serving this for a snack, appetizer, or light meal, this easy-to-follow recipe comes together in just 30 minutes and is sure to impress everyone at the table—even those with dietary restrictions!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup gluten-free all-purpose flour
• 1 tablespoon sweet rice flour
• 0.75 cup water
• 1 unit large egg
• 1 bunch scallions, chopped into 3-inch pieces
• 0.5 unit carrot, julienned
• 0.5 unit zucchini, julienned
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 3 tablespoons vegetable oil
• 2 tablespoons soy sauce (gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame seeds
• 0.25 teaspoon red pepper flakes

Directions

Step 1

In a large mixing bowl, combine the gluten-free all-purpose flour, sweet rice flour, and salt.

Step 2

Gradually add the water to the flour mixture, whisking until smooth. Ensure there are no lumps.

Step 3

Whisk in the egg until fully incorporated. The batter should be slightly runny.

Step 4

Gently fold in the chopped scallions, julienned carrot, and julienned zucchini. Mix until the vegetables are evenly distributed.

Step 5

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

Step 6

Pour half of the batter into the skillet, spreading it evenly to form a pancake. Flatten it slightly with a spatula.

Step 7

Cook for 3-4 minutes, or until the bottom is golden brown and crispy.

Step 8

Carefully flip the pancake and cook the other side for another 3-4 minutes until golden brown and cooked through.

Step 9

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

Step 10

Repeat the process with the remaining batter, adding more oil to the skillet if necessary.

Step 11

To make the dipping sauce, combine gluten-free soy sauce, rice vinegar, toasted sesame seeds, and red pepper flakes in a small bowl.

Step 12

Serve the pancakes hot with the dipping sauce on the side.

Nutrition Facts

Serving size	(774.9g)

Amount per serving	% Daily Value*
Calories	1004.3

Total Fat 47.5g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 25.2g
Cholesterol 186mg	0%
Sodium 3352.5mg	0%
Total Carbohydrate 135.6g	0%
Dietary Fiber 10.2g	0%
Total Sugars 10.3g
Protein 18.4g	0%

Vitamin D 41IU	0%
Calcium 202.6mg	0%
Iron 4.8mg	0%
Potassium 1177.2mg	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: 41.0%

Protein: 7.1%

Carbs: 52.0%