Korean Vegetable Pancakes Pajun
6 servings
20 minutes
Korean vegetable pancakes, or pajeon, are crispy fritters filled with fresh vegetables and herbs, traditionally served with a flavorful sauce. Their history is rooted in Korean cuisine, where they are known as a popular street food and home dining dish. The taste of pajeon is rich and diverse: the sweetness of apple combines with the mild spiciness of green onion and the freshness of carrot, while the golden crust makes each bite deliciously crispy. This recipe allows you to enjoy a harmony of textures and flavors, especially when paired with spicy sesame soy sauce. Pajeon can be served as an appetizer or main dish, perfectly complementing meals with other Korean delicacies.
1
Prepare all the ingredients.
2
Cut the green onion into long strips.
- Green onions: 20 g
3
Grate the carrot and apple on a Korean grater or cut into thin strips.
- Carrot: 150 g
- Apple: 100 g
4
Cut the sweet pepper and zucchini into thin strips.
- Zucchini: 150 g
- Sweet pepper: 150 g
5
Prepare the dough: mix flour, starch, water (150 g), and egg, whisk or blend.
- Chickpea flour: 130 g
- Cornstarch: 50 g
- Water: 200 ml
- Chicken egg: 1 piece
6
Add the prepared vegetables, salt, pepper, and mix.
- Carrot: 150 g
- Apple: 100 g
- Salt: to taste
- Chili pepper: to taste
7
Heat a small skillet with vegetable oil, spread the dough over the entire surface to form one large pancake, and fry until golden brown on both sides. Fry all the dough this way.
- Sesame: to taste
8
For the sauce, dilute soy sauce with water, add rice vinegar, sesame oil, and sugar. Mix until the sugar dissolves.
- Soy sauce: 100 ml
- Rice vinegar: 1 tablespoon
- Sesame oil: 1 tablespoon
- Sugar: 15 g
9
Finely chop the hot pepper (seeds can be left in if heat is desired) and add to the sauce.
- Chili pepper: to taste
10
Add the pressed garlic and sesame there.
- Sesame: to taste
11
Serve Korean pancakes with sauce, cutting them into small pieces for easier eating.
- Salt: to taste