Pajeon pancakes
Pajeon pancakes are savory pancakes from Korea. As you have probably guessed, they’re spicy. Don’t like spicy? Then do not add chili flakes and ginger.
Please don’t get discouraged by the number of the ingredients. The ingredients given are not only for the pajeon pancakes, but also for the side salad and the dipping sauce.
These savory pancakes make a fun lunch for both kids and adults. They are also a great party food. In my opinion, pajeon pancakes are tasty just as they are, without anything on the side. But just in case I am offering you a recipe for a dipping sauce that you can serve alongside.
As a bonus, you will also receive a recipe for an easy, refreshing salad, which you can make in no time and serve on the side too.
This amount of ingredients is enough for four (4) large pancakes.
- Ingredients
- 1 cup all-purpose wheat flour
- ½ teaspoon ginger powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- Sprinkle of red chili flakes (if you like it spicy)
- 1 cup water (240 ml)
- 1 potato, small
- 1 carrot, small
- ½ zucchini, small
- A small bunch of chives, chopped
- Black sesame seeds
- Cooking oil
- Ingredients for the dipping sauce
- 4 tablespoons tamari or shoyu (soy sauce)
- 4 tablespoons water
- 4 tablespoons rice vinegar
- ½ tablespoon agave syrup
- ½ tablespoon sesame oil
- ½ teaspoon ginger powder
- Chives, chopped
- Ingredients for the side salad
- 1 carrot, small, peeled
- ¼ kohlrabi, peeled
- ½ cucumber
- Couple of radishes
- Oil to taste
- Salt to taste
Method
For the dipping sauce: mix all the ingredients together in a bowl and set aside.
For the salad: grate all the ingredients. Add oil and salt to taste. Done!
Now we are going to make the pancakes. First grate the potato, carrot and zucchini into long thin strips using a grater or a mandolin.
Mix all the dry ingredients for the pancake batter together in a bowl. Slowly whisk in the water until smooth.
Next, add the grated potato, carrot and zucchini and chopped chives and mix until everything is well incorporated.
Heat a frying pan over medium heat and add oil. Using a ladle, pour the batter into the frying pan and use the bottom of the ladle to spread the batter into a thin (but not too thin), even layer. Sprinkle the sesame seeds on the pancake. Cook the pancake until golden brown and cooked through, about 2-3 minutes per side.
Serve sliced with the dipping sauce and carrot salad on the side.