Korean Pancakes - Pajeon

By Ellie

4 Person

40 Minutes

218 Calories

This easy Korean Pancake recipe, called Pajun is loaded with vegetables and served with a spicy soy dipping sauce. The recipe of crepe is simple, do not need too much kitchen things, you can enjoy the delicious crepe recipes! crepe recipes are not only for breakfast but also for lunch and dinner. Of course, homemade crepe recipes are not only delicious but also healthy. If you think this recipe is great, please bookmark it and share it with your friends.

Ingredients

For the Dipping Sauce:

1/4 tsp. crushed red pepper
1 tsp. sesame seeds
1 clove garlic, minced
1 tbsp. sesame oil
2 tbsp. sugar
1 tbsp. rice vinegar
1/4 cup water
1/2 cup low-sodium soy sauce

For the Pajun (Pajeon):

Vegetable oil for cooking
Pepper to taste
1 bunch green onions, cut in 1-inch sections
1 small zucchini, sliced julienne
1 red bell pepper, seeded and sliced julienne
1 cup shredded carrots
2 cups frozen hash browns, completely thawed
1 1/2 tsp. sea salt
1 large egg
1 1/2 cups water
2 cups all-purpose flour

Method

01

Place all the dipping sauce ingredients in a microwave-safe bowl. Whisk and warm in the microwave for 1-2 minutes, just long enough for the sugar to dissolve. Whisk again and set aside.
02

In a large bowl, beat together the flour, water, egg and salt. Mix in the thawed hash browns, then set the batter aside to rest.
03

Preheat two non-stick skillets to medium-high heat. Slice all the veggies julienne (long thin strips) and mix into the batter. Pepper to taste. If the batter still seems very thick after the veggies are mixed in, add 2-3 tablespoons of water and mix well.
04

Now add a little oil to each skillet and swirl around. Ladle enough veggie batter into each skillet to completely cover the bottom. Fry for 4-5 minutes, per side. Repeat with the remaining batter. Cut the Korean pancakes into wedges and serve warm with the dipping sauce.

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Korean Pancakes - Pajeon

4.1

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Calorie 218 Kcal
Prep Time 20 Mins
Cook Time 20 Mins
Total Time 40 Mins

02 Ingredients

For the Dipping Sauce:

1/4 tsp. crushed red pepper

1 tsp. sesame seeds

1 clove garlic, minced

1 tbsp. sesame oil

2 tbsp. sugar

1 tbsp. rice vinegar

1/4 cup water

1/2 cup low-sodium soy sauce

For the Pajun (Pajeon):

Vegetable oil for cooking

Pepper to taste

1 bunch green onions, cut in 1-inch sections

1 small zucchini, sliced julienne

1 red bell pepper, seeded and sliced julienne

1 cup shredded carrots

2 cups frozen hash browns, completely thawed

1 1/2 tsp. sea salt

1 large egg

1 1/2 cups water

2 cups all-purpose flour

03 Method

Step 1

Place all the dipping sauce ingredients in a microwave-safe bowl. Whisk and warm in the microwave for 1-2 minutes, just long enough for the sugar to dissolve. Whisk again and set aside.

Step 2

In a large bowl, beat together the flour, water, egg and salt. Mix in the thawed hash browns, then set the batter aside to rest.

Step 3

Preheat two non-stick skillets to medium-high heat. Slice all the veggies julienne (long thin strips) and mix into the batter. Pepper to taste. If the batter still seems very thick after the veggies are mixed in, add 2-3 tablespoons of water and mix well.

Step 4

Now add a little oil to each skillet and swirl around. Ladle enough veggie batter into each skillet to completely cover the bottom. Fry for 4-5 minutes, per side. Repeat with the remaining batter. Cut the Korean pancakes into wedges and serve warm with the dipping sauce.

04 Author