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Pajeon Korean Vegetable Pancake

Crispy Pajeon Korean Vegetable Pancake with Rainbow Carrots

Enjoy a delightful Crisp Pajeon Korean Vegetable Pancake, perfect for any meal with vibrant rainbow carrots.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 4 pancakes
Course: Appetizers
Cuisine: Korean
Calories: 130
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake
  • 1 cup Flour All-purpose or gluten-free flour can be used.
  • 1 cup Water Tap water.
  • 1 tablespoon Doenjang (fermented soybean paste) Miso can be used as a substitute.
  • 2 tablespoons Avocado Oil Can substitute with canola or vegetable oil.
  • 1 bunch Scallions Essential for the pajeon.
  • 1 medium Orange Carrot Brings sweetness; substitute with regular carrots if needed.
  • 1 medium Yellow Carrot Optional for a pop of color.
  • 1 medium Purple Carrot Can be omitted or replaced with any color carrot.
For the Dipping Sauce
  • 3 tablespoons Soy Sauce Tamari is a gluten-free option.
  • 1 tablespoon Rice Vinegar Can be substituted with apple cider vinegar.
  • 1 teaspoon Chili Oil Substitute with sriracha or your favorite hot sauce.
  • 1 teaspoon Toasted White Sesame Seeds Optional, can be replaced with black sesame seeds.
  • optional Coconut Aminos Sweet soy sauce alternative.

Equipment

  • mixing bowl
  • frying pan
  • spatula
  • Grater

Method
 

Step‑by‑Step Instructions
  1. In a mixing bowl, combine 1 cup of flour, 1 cup of water, and 1 tablespoon of Doenjang, whisk until smooth. Let rest for about 10 minutes.
  2. Wash and thinly shred a handful of scallions and the rainbow carrots to aim for about 1 cup of mixed vegetables.
  3. Heat 2 tablespoons of avocado oil in a frying pan over medium-high heat until shimmering.
  4. Lay shredded vegetables in a single layer in the hot oil and sizzle for about 30 seconds.
  5. Pour the batter evenly over the vegetables, ensuring they are fully covered, and cook for 4-5 minutes until edges are golden.
  6. Flip the pancake carefully and cook for another 3-5 minutes until crisp.
  7. Remove from the pan, slice into squares or wedges, and serve hot.
  8. Mix 3 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and chili oil in a bowl for the dipping sauce.
  9. Serve your Pajeon immediately with the dipping sauce.

Nutrition

Serving: 1pancakeCalories: 130kcalCarbohydrates: 20gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 330mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 3000IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

For best results, serve immediately for maximum freshness and crispness.

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