Description
This Crispy Korean Vegetable Pancake, also known as pajeon, is a delicious and savory appetizer featuring a mix of fresh vegetables enveloped in a light, crispy batter. Served with a tangy and slightly spicy dipping sauce, this vegetarian Korean treat is perfect for sharing as a starter or side dish. The pancake is pan-fried to golden perfection, achieving a wonderful crunch that pairs beautifully with the flavorful dipping sauce.
Ingredients
Scale
For the pancake:
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 3/4 cup cold water
- 1 cup shredded cabbage
- 1/2 cup julienned carrots
- 1/4 cup chopped scallions (green onions)
- 1/4 cup thinly sliced bell pepper
- Vegetable oil for frying
For the dipping sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1 teaspoon finely chopped scallions
- 1/4 teaspoon red pepper flakes or a pinch of gochugaru (optional)
Instructions
- Make the dipping sauce: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, chopped scallions, and red pepper flakes. Set aside to allow flavors to meld while preparing the pancake.
- Prepare the pancake batter: In a large bowl, whisk together all-purpose flour, cornstarch, salt, garlic powder, and cold water until the mixture is smooth and free of lumps. Gently fold in the shredded cabbage, julienned carrots, chopped scallions, and sliced bell pepper, ensuring all vegetables are evenly coated with the batter.
- Heat the skillet: Place a large non-stick skillet over medium-high heat and add about 2 tablespoons of vegetable oil. Allow the oil to heat up until shimmering but not smoking.
- Cook the pancake: Pour the vegetable-batter mixture into the skillet, spreading it out evenly to form a thin layer. Cook for 4 to 5 minutes on one side, or until the bottom is golden brown and crispy. Carefully flip the pancake using a large spatula, pressing it gently to maintain crispiness, and cook for an additional 3 to 4 minutes on the other side.
- Drain and serve: Transfer the cooked pancake to a plate lined with paper towels to absorb excess oil. Slice into wedges and serve warm alongside the prepared dipping sauce.
Notes
- For extra crispiness, press down gently on the pancake with a spatula during cooking.
- You can customize the pancake by adding other vegetables such as zucchini, mushrooms, or onions according to your preference.
- Ensure the water is cold when mixing the batter for a lighter, crispier texture.
- Use a non-stick skillet to prevent sticking and ease flipping.
- The dipping sauce can be adjusted in spiciness by adding more or less red pepper flakes or gochugaru.
