Vegan Korean Pancake (Pajeon)

Crispy on the outside, tender on the inside, this Vegan Korean Pancake (Pajeon) is a plant-based twist on a beloved Korean classic! Made with a simple batter of flour, cornstarch, and baking powder, this savory pancake is packed with vibrant vegetables like scallions, julienned carrots, and zucchini, creating a delightful medley of textures and flavors. Cooked to golden perfection in a sizzling skillet, each slice is irresistibly crisp and pairs beautifully with a tangy, umami-packed dipping sauce made from soy sauce, rice vinegar, and a hint of maple syrup. Perfect as an appetizer, side dish, or light meal, this recipe comes together in just 40 minutes and is sure to impress vegans and non-vegans alike. Whether you're exploring Korean cuisine or looking for a new way to enjoy fresh veggies, this Pajeon recipe is a must-try!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 cup cold water
• 1 bunch scallions (green onions), chopped into 2-inch pieces
• 1 small carrot, julienned
• 1 small zucchini, julienned
• 1 tablespoon toasted sesame oil
• 3 tablespoons neutral cooking oil (like vegetable or canola oil)
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup
• 0.5 teaspoon crushed red pepper flakes
• 1 teaspoon sesame seeds

Directions

Step 1

In a large bowl, whisk together the flour, cornstarch, salt, and baking powder.

Step 2

Gradually add the cold water to the dry ingredients, whisking until a smooth batter forms. Set aside.

Step 3

Fold the scallions, carrot, and zucchini into the batter until well coated.

Step 4

In a large non-stick skillet, heat 1 tablespoon of the neutral cooking oil over medium heat.

Step 5

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

Step 6

Cook the pancake until the edges are crispy and the bottom is golden brown, approximately 3-4 minutes.

Step 7

Carefully flip the pancake and drizzle a little sesame oil around the edge (1/2 tablespoon). Cook for another 3-4 minutes until the pancake is fully cooked and crispy.

Step 8

Repeat the process with the remaining batter, adding more neutral oil as needed.

Step 9

Remove pancakes from the pan and let them cool slightly before cutting into wedges.

Step 10

For the dipping sauce, in a small bowl combine soy sauce, rice vinegar, maple syrup, crushed red pepper flakes, and sesame seeds.

Step 11

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

Nutrition Facts

Serving size	(828.5g)

Amount per serving	% Daily Value*
Calories	1132.2

Total Fat 59.8g	0%
Saturated Fat 5.6g	0%
Polyunsaturated Fat 0.8g
Cholesterol 0mg	0%
Sodium 4617.2mg	0%
Total Carbohydrate 135.0g	0%
Dietary Fiber 10.6g	0%
Total Sugars 13.1g
Protein 22.0g	0%

Vitamin D 0IU	0%
Calcium 186.6mg	0%
Iron 9.3mg	0%
Potassium 1153.3mg	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: 46.1%

Protein: 7.5%

Carbs: 46.3%