Vegan Pajeon (Korean Scallion Pancake)

Crispy, savory, and bursting with vibrant vegetables, this Vegan Pajeon (Korean Scallion Pancake) is the perfect blend of traditional Korean flavors and plant-based ingredients. Made with a combination of all-purpose, rice, and chickpea flours for an irresistibly crispy texture, this pancake folds in fresh scallions, red bell peppers, and carrots for colorful crunch in every bite. A simple yet flavorful dipping sauce with soy sauce, rice vinegar, and gochugaru delivers a spicy umami kick. Quick to prepare and easy to fry to perfection, this recipe is ideal as a snack, appetizer, or light meal. Whether you're new to Korean cuisine or a seasoned fan, this vegan twist on classic pajeon will delight your taste buds and become a great addition to your go-to recipes.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup all-purpose flour
• 1 cup rice flour
• 2 cups cold water
• 2 tablespoons chickpea flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 tablespoons toasted sesame oil
• 7 stalks scallions (green onions), cut into thirds lengthwise
• 0.5 whole red bell pepper, thinly sliced
• 1 small carrot, julienned
• 3 tablespoons neutral oil for frying
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 0.5 teaspoon gochugaru (Korean red pepper flakes)
• 1 teaspoon toasted sesame seeds

Directions

Step 1

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

Step 2

Gradually add the cold water to the dry mixture, whisking continuously until you achieve a smooth, lump-free batter. Add the toasted sesame oil and mix well.

Step 3

Fold the scallions, red bell pepper, and julienned carrot into the batter until evenly distributed.

Step 4

Heat a non-stick skillet over medium-high heat and add a tablespoon of neutral oil.

Step 5

Once the oil is hot, pour a ladleful of the batter into the skillet, spreading it out evenly to form a pancake about 1/4 inch thick.

Step 6

Cook the pancake for about 3-4 minutes on each side until golden brown and crispy. You may need to add more oil when flipping.

Step 7

Remove the pancake and drain on a paper towel-lined plate. Repeat with the remaining batter.

Step 8

In a small bowl, whisk together the soy sauce, rice vinegar, gochugaru, and toasted sesame seeds to make the dipping sauce.

Step 9

Serve the pancakes warm, cut into wedges, with the dipping sauce on the side.

Nutrition Facts

Serving size	(1128.2g)

Amount per serving	% Daily Value*
Calories	1790.1

Total Fat 75.6g	0%
Saturated Fat 10.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 4043.1mg	0%
Total Carbohydrate 248.5g	0%
Dietary Fiber 14.8g	0%
Total Sugars 10.6g
Protein 35.0g	0%

Vitamin D 0IU	0%
Calcium 159.6mg	0%
Iron 10.1mg	0%
Potassium 1041.0mg	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: 37.5%

Protein: 7.7%

Carbs: 54.8%