Vegetarian Korean Pancake (Pajeon)

Crispy, savory, and packed with vibrant veggies, this Vegetarian Korean Pancake (Pajeon) is a delightful twist on a beloved Korean classic. Made with a perfectly balanced batter of all-purpose and rice flour for that signature crispy-yet-chewy texture, these golden pancakes are loaded with fresh green onions, julienned carrots, and zucchini. A touch of soy sauce and sesame seeds adds umami-rich depth, while an optional hint of red chili provides a subtle kick. Quick and easy to prepare in just 30 minutes, this vegetarian-friendly recipe is perfect as a light lunch, appetizer, or snack. Serve warm with a tangy soy-vinegar dipping sauce for a truly authentic and irresistible Korean culinary experience.

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup all-purpose flour
• 0.25 cup rice flour
• 1 cup cold water
• 1 tablespoon soy sauce
• 0.5 teaspoon sugar
• 0.5 teaspoon salt
• 1 cup green onions (scallions), chopped
• 0.5 cup carrot, julienned
• 0.5 cup zucchini, julienned
• 4 tablespoons cooking oil
• 1 tablespoon sesame seeds
• 1 piece red chili pepper, thinly sliced (optional)

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, rice flour, cold water, soy sauce, sugar, and salt. Whisk until you achieve a smooth batter with no lumps.

Step 2

Add the chopped green onions, julienned carrots, and julienned zucchini into the batter. Stir well until the vegetables are evenly distributed.

Step 3

Heat 2 tablespoons of cooking oil in a non-stick skillet over medium-high heat.

Step 4

Pour half of the vegetable batter into the hot skillet, spreading it out evenly with the back of a spoon or spatula to form a round pancake about the size of the pan.

Step 5

Cook for about 3-4 minutes on one side or until the edges are crispy and golden brown. If desired, sprinkle half of the sesame seeds and sliced red chili pepper on top before flipping.

Step 6

Carefully flip the pancake and cook for another 3-4 minutes on the other side until it is golden and cooked through.

Step 7

Remove the cooked pancake from the skillet and place it on a paper towel-lined plate to absorb any excess oil.

Step 8

Repeat steps 3-6 with the remaining batter.

Step 9

Once all pancakes are cooked, cut each pancake into wedges. Serve warm with a soy-vinegar dipping sauce if desired.

Nutrition Facts

Serving size	(780.7g)

Amount per serving	% Daily Value*
Calories	1230.2

Total Fat 63.4g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 2.1g
Cholesterol 0mg	0%
Sodium 1858.2mg	0%
Total Carbohydrate 145.8g	0%
Dietary Fiber 10.9g	0%
Total Sugars 11.9g
Protein 22.4g	0%

Vitamin D 0IU	0%
Calcium 137.4mg	0%
Iron 8.3mg	0%
Potassium 1093.6mg	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: 45.9%

Protein: 7.2%

Carbs: 46.9%