Soy-Free Korean Pancake (Pajeon)

Discover the irresistible charm of Soy-Free Korean Pancake (Pajeon), a modern twist on the beloved Korean classic that skips the soy without compromising on flavor. Featuring a crisp yet tender texture, these vibrant pancakes are packed with fresh vegetables like leeks, carrots, zucchini, and scallions, creating a medley of color and nutrition in every bite. The batter, made with a blend of all-purpose and rice flour, ensures a light and crispy finish, while a perfectly balanced homemade dipping sauce featuring sesame oil, rice vinegar, and a hint of spice adds a tantalizing kick. Quick and easy to make in just 35 minutes, this soy-free recipe is perfect for a snack, appetizer, or light meal. Serve them warm and watch them disappear!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup all-purpose flour
• 0.5 cup rice flour
• 0.5 teaspoon baking powder
• 0.5 teaspoon salt
• 1.25 cups water
• 2 units large eggs
• 1 cup leeks, chopped into 2-inch pieces
• 1 unit carrot, julienned
• 1 unit zucchini, julienned
• 0.5 cup chopped scallions
• 1 tablespoon sesame oil
• 3 tablespoons vegetable oil
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 0.5 teaspoon garlic powder
• 0.5 teaspoon ginger powder
• 0.25 teaspoon red pepper flakes

Directions

Step 1

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

Step 2

Slowly add the water, whisking until you achieve a smooth batter.

Step 3

Beat the eggs in a separate bowl and add them to the batter, stirring until fully incorporated.

Step 4

Add the chopped leeks, julienned carrot, julienned zucchini, and scallions to the batter and mix well.

Step 5

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

Step 6

Pour about a quarter of the batter into the skillet, spreading it evenly to form a pancake. Make sure the vegetables are distributed evenly.

Step 7

Cook for 2-3 minutes until the bottom is golden brown and crispy, then flip and cook the other side for another 2-3 minutes.

Step 8

Remove from the pan and place the pancake on a paper towel-lined plate. Repeat with the remaining batter, adding more oil as needed.

Step 9

In a small bowl, mix sesame oil, rice vinegar, honey, garlic powder, ginger powder, and red pepper flakes to make the dipping sauce.

Step 10

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

Nutrition Facts

Serving size	(1225.5g)

Amount per serving	% Daily Value*
Calories	1562.3

Total Fat 66.6g	0%
Saturated Fat 11.1g	0%
Polyunsaturated Fat 31.0g
Cholesterol 372mg	0%
Sodium 1674.8mg	0%
Total Carbohydrate 214.0g	0%
Dietary Fiber 15.4g	0%
Total Sugars 35.0g
Protein 36.9g	0%

Vitamin D 80IU	0%
Calcium 277.4mg	0%
Iron 13.0mg	0%
Potassium 1577.0mg	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: 37.4%

Protein: 9.2%

Carbs: 53.4%