Korean Pancakes - Pajeon PT40M https://img1.recipesrun.com/201907/2019/1024/0a/f/603266/300x200x50.jpg 4 servings Ingredients: 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 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

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

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.
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
Ellie Ellie
1078 Recipes
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