Low Sodium Korean Pancake (Pajeon)

Savor the delicious simplicity of Low Sodium Korean Pancake (Pajeon), a lighter twist on the traditional Korean favorite. This crispy, savory pancake recipe is packed with vibrant, fresh vegetables like green onions, carrots, zucchini, and red bell peppers, all folded into a delicate batter made with all-purpose and rice flours. Flavored with aromatic garlic powder, onion powder, and the rich nuttiness of toasted sesame oil, these golden pancakes are pan-fried to perfection with minimal sodium, allowing the natural flavors to shine. Ready in just 30 minutes, this dish is ideal as a wholesome appetizer, snack, or side dish. Enjoy them warm with a low-sodium soy dipping sauce for a healthier yet equally satisfying take on a Korean classic.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup all-purpose flour
• 0.5 cup rice flour
• 0.5 teaspoon baking powder
• 1.25 cups water
• 1 tablespoon toasted sesame oil
• 8 stalks green onions
• 0.5 red bell pepper
• 1 carrot
• 0.5 zucchini
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.25 teaspoon black pepper
• 2 tablespoons vegetable oil

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, rice flour, and baking powder.

Step 2

Slowly add water to the dry ingredients while stirring to create a smooth batter. Once smooth, stir in the toasted sesame oil.

Step 3

Clean and chop the green onions into 2-inch pieces. Thinly slice the red bell pepper and julienne the carrot and zucchini.

Step 4

Add the green onions, red bell pepper, carrot, and zucchini to the batter. Mix well to ensure the vegetables are evenly distributed.

Step 5

Season the batter with garlic powder, onion powder, and black pepper. Mix again to incorporate the spices.

Step 6

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

Step 7

Once the oil is hot, pour half of the batter into the skillet, spreading it evenly to form a large pancake.

Step 8

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

Step 9

Carefully flip the pancake using a spatula and cook the other side for another 3-4 minutes.

Step 10

Once cooked, remove the pancake from the skillet and repeat the process with the remaining batter using the rest of the oil.

Step 11

Place the cooked pancakes on a cutting board and slice them into desired pieces. Serve warm with low-sodium soy sauce for dipping, if desired.

Nutrition Facts

Serving size	(857.1g)

Amount per serving	% Daily Value*
Calories	1183.4

Total Fat 42.9g	0%
Saturated Fat 6.2g	0%
Polyunsaturated Fat 16.9g
Cholesterol 0mg	0%
Sodium 1093.7mg	0%
Total Carbohydrate 180.3g	0%
Dietary Fiber 11.7g	0%
Total Sugars 12.7g
Protein 23.0g	0%

Vitamin D 0IU	0%
Calcium 166.9mg	0%
Iron 8.8mg	0%
Potassium 959.4mg	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: 32.2%

Protein: 7.7%

Carbs: 60.1%