Description
Savory korean pancakes (pajeon) blend green onions and seafood in a crispy, aromatic delight. Delicate batter and quick pan-frying create a satisfying snack you’ll crave again and again.
Ingredients
Scale
- 1 cup (240 ml) panash pancake mixture (natural) or all-purpose flour
- 1 egg
- ½ cup (120 ml) water
- 2 spring onions (cut into sticks)
- ½ zucchini (cut into sticks)
- ½ carrot (cut into sticks)
- 1 small potato (cut into sticks)
- 1 tsp garlic powder
- Salt to taste
- Pepper to taste
- Oil for frying (or use a non-stick pan)
- 1 batch asian dipping sauce
Instructions
- Prep Ingredients: Julienne zucchini, carrots, and green onions into precise, thin strips using a sharp knife or mandoline for uniform texture and consistent cooking.
- Create Batter: Vigorously whisk flour, egg, and water in a bowl until achieving a velvety-smooth consistency with no visible lumps, ensuring a perfect pancake foundation.
- Combine Mixture: Gently incorporate prepared vegetable strips into the batter, thoroughly coating each strand and distributing them evenly throughout the mixture.
- Season Blend: Infuse the batter with garlic powder, salt, and pepper, delicately stirring to harmonize the seasonings across the entire mixture.
- Cook Pancakes: Preheat a non-stick skillet over medium heat, applying a gossamer-thin layer of oil to prevent adhesion, then pour a portion of vegetable-laden batter, spreading it into a precise circular shape with fluid motions.
- Perfect Browning: Allow the pancake to sizzle undisturbed for 3-4 minutes, developing a burnished golden crust and slightly crisped edges, then skillfully flip using a wide spatula to cook the alternate side for 2-3 minutes until achieving a uniform, appetizing golden-brown finish.
- Plate and Serve: Transfer the crisp Korean pancakes to a serving platter, adorning with freshly chopped spring onions and a delicate sprinkle of toasted sesame seeds, accompanied by a zesty Asian dipping sauce, ensuring immediate serving while at peak crispness and temperature.
Notes
- Master Vegetable Slicing: Use a sharp knife or mandoline to create uniform, thin strips ensuring even cooking and professional-looking pancakes.
- Batter Brilliance: Whisk ingredients thoroughly to eliminate lumps, creating a silky-smooth base that guarantees a tender, delicate texture.
- Heat Control Mastery: Maintain medium heat and use a non-stick skillet with minimal oil to achieve that perfect golden-crispy exterior without burning.
- Serving Perfection: Garnish immediately with fresh spring onions and toasted sesame seeds, and pair with a complementary dipping sauce to elevate the flavor profile and dining experience.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snacks
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 3
- Calories: 220
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg