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Spicy Korean Pancakes (Pajeon)

Crispy and savory Korean pancakes with vegetables, served with a tangy soy dipping sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Appetizer, Snack
Cuisine: Asian, Korean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Pancakes
  • 1 cup all-purpose flour
  • 0.5 cup rice flour optional for crispiness
  • 1 cup cold water
  • 1 egg large
  • 1 cup scallions chopped
  • 0.5 cup zucchini julienned
  • 0.5 cup carrots julienned
  • 1 red chili thinly sliced
  • 0.5 tsp salt
  • 2 tbsp vegetable oil for frying
Dipping Sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 1 tsp chili flakes optional
  • 1 tsp sesame seeds

Equipment

  • Non-stick skillet
  • Mixing bowls
  • Knife
  • Cutting board

Method
 

  1. Mix flour, rice flour, water, egg, and salt in a bowl until smooth.
  2. Fold in scallions, zucchini, carrots, and red chili.
  3. Preheat skillet over medium heat and add 1 tbsp oil.
  4. Pour batter into skillet, spread thin, cook 3–4 min per side until golden.
  5. Mix soy sauce, rice vinegar, sesame oil, sugar, chili flakes, and sesame seeds for dipping.
  6. Serve pancakes immediately with dipping sauce.

Notes

For extra crispiness, add a pinch of baking powder to the batter.