Korean Simply Supper Pajun Pancake Sp5

Elevate your weeknight dinner game with the vibrant and flavor-packed Korean Simply Supper Pajun Pancake SP5. This quick and easy Korean-style savory pancake features a perfectly crisp exterior and a tender, veggie-loaded center, made with a colorful medley of scallions, carrots, red bell peppers, and zucchini. The batter, infused with soy sauce and sesame oil, brings a subtle umami depth to every bite. Paired with a tangy, garlicky dipping sauce featuring rice vinegar and optional Korean chili flakes (gochugaru) for a touch of heat, this dish is a harmonious balance of textures and flavors. Ready in just 25 minutes, this vegetarian-friendly recipe is perfect as a light dinner, crowd-pleasing appetizer, or satisfying snack. Whether you're exploring Korean cuisine for the first time or looking for a new twist on pancakes, this dish is your ticket to a comforting, delicious meal.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 2

Ingredients

• 1 cup all-purpose flour
• 0.75 cup cold water
• 1 large egg
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 4 large scallions, finely chopped
• 1 medium carrot, julienned
• 0.5 medium red bell pepper, thinly sliced
• 0.5 medium zucchini, julienned
• 2 tablespoons vegetable oil
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 teaspoon chopped garlic
• 0.5 teaspoon gochugaru (Korean red chili flakes, optional)

Directions

Step 1

In a large mixing bowl, combine the flour, cold water, egg, soy sauce, and sesame oil. Whisk until smooth to create a thin pancake batter.

Step 2

Fold in the chopped scallions, julienned carrot, red bell pepper, and zucchini to evenly distribute the vegetables.

Step 3

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

Step 4

Pour half of the batter into the skillet, spreading it out evenly to form a pancake about 1/4-inch thick.

Step 5

Cook for 3-4 minutes on one side until golden and crisp, then carefully flip and cook the other side for another 3-4 minutes. Remove from the skillet and repeat with the remaining batter, adding the remaining tablespoon of oil as needed.

Step 6

To make the dipping sauce, mix together rice vinegar, soy sauce, sugar, chopped garlic, and gochugaru (if using) in a small bowl.

Step 7

Slice the pancakes into triangular wedges and serve warm with the dipping sauce on the side.

Nutrition Facts

Serving size	(689.4g)

Amount per serving	% Daily Value*
Calories	995.0

Total Fat 50.2g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 24.6g
Cholesterol 219.5mg	0%
Sodium 751.7mg	0%
Total Carbohydrate 115.3g	0%
Dietary Fiber 9.7g	0%
Total Sugars 13.7g
Protein 24.0g	0%

Vitamin D 53.8IU	0%
Calcium 135.2mg	0%
Iron 8.3mg	0%
Potassium 975.1mg	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: 44.8%

Protein: 9.5%

Carbs: 45.7%