Low Fat Korean Pancake (Pajeon)

Experience the deliciously crispy and flavorful charm of Low Fat Korean Pancake (Pajeon), a lighter twist on the classic Korean favorite. This easy-to-make recipe features a whisper-thin batter of all-purpose flour, cold water, and a single egg, perfectly complemented by the vibrant crunch of fresh green onions and julienned carrots. Seasoned with low-sodium soy sauce, garlic powder, and a touch of black pepper, these savory pancakes are cooked in just a spritz of olive oil spray for a guilt-free indulgence. Paired with a zesty homemade dipping sauce infused with sesame oil, rice vinegar, and a hint of chili heat, these golden pancakes are the perfect snack, appetizer, or light meal. Ready in under 40 minutes, this nutritious and satisfying Korean pancake recipe is ideal for those seeking a healthier take on traditional comfort food.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1.5 cups All-purpose flour
• 1.25 cups Cold water
• 1 large Egg
• 10 stalks Green onions
• 1 medium Carrot
• 2 tablespoons Low-sodium soy sauce
• 0.5 teaspoons Garlic powder
• 0.25 teaspoons Ground black pepper
• 1 for cooking Olive oil spray
• 1 tablespoon Rice vinegar
• 0.5 teaspoons Sesame oil
• 0.5 teaspoons Sesame seeds
• 0.5 teaspoons Chopped chili pepper

Directions

Step 1

Start by preparing the vegetables: slice the green onions into thirds and julienne the carrot into thin strips.

Step 2

In a large mixing bowl, combine the all-purpose flour, cold water, and the egg. Whisk together until a smooth batter forms.

Step 3

Add the green onions, julienned carrot, low-sodium soy sauce, garlic powder, and ground black pepper into the batter. Stir until the vegetables are evenly distributed.

Step 4

Heat a non-stick skillet over medium-high heat and lightly spray with olive oil spray.

Step 5

Pour a ladleful of the batter into the skillet, spreading it out to form a thin pancake. Cook for 3 to 4 minutes until the edges are crispy and golden brown.

Step 6

Carefully flip the pancake using a spatula and cook the other side for an additional 3 minutes until golden brown and cooked through.

Step 7

Repeat the process with the remaining batter, adding more olive oil spray as needed between pancakes.

Step 8

In a small bowl, prepare the dipping sauce by mixing rice vinegar, sesame oil, sesame seeds, and chopped chili pepper.

Step 9

Once all pancakes are cooked, cut them into wedges and serve hot with the dipping sauce on the side for a tasty low-fat Korean treat.

Nutrition Facts

Serving size	(801.4g)

Amount per serving	% Daily Value*
Calories	923.1

Total Fat 18.1g	0%
Saturated Fat 3.5g	0%
Polyunsaturated Fat 5.2g
Cholesterol 219.5mg	0%
Sodium 1184.8mg	0%
Total Carbohydrate 157.8g	0%
Dietary Fiber 11.2g	0%
Total Sugars 6.3g
Protein 33.0g	0%

Vitamin D 53.8IU	0%
Calcium 195.1mg	0%
Iron 13.0mg	0%
Potassium 854.8mg	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: 17.6%

Protein: 14.3%

Carbs: 68.2%