Vegetable Pajeon also known as Korean Scallion Pancakes is very popular Korean food with delectable savory flavor and crispy texture. Planted with vegetables and savory flavor with dipping sauce, this simple-to-cook dish helps to be a great appetizer, snack, or lightweight meal.
While traditionally pajeon used scallions as the main ingredient, this version also incorporates other vegetables for added flavor, texture, and nutrition.
Why Vegetable Pajeon?
Pajeon is versatile enough that you can use any variety of vegetables you have on hand or prefer, making it so lovely to be around since the combination of crispy outside with soft inside and the savory slightly spicy dipping sauce is perfect. Finally, it’s a great way to enjoy vegetables in a tasty and different sense.
Ingredients for Vegetable Pajeon
Here’s what you’ll need to make this delicious dish:
For the Pancakes:
- 1 cup all-purpose flour
- ¼ cup rice flour (optional for extra crispiness)
- 1 cup cold water (or club soda for extra fluffiness)
- 2 large eggs
- 1 bunch scallions, cut into 2-3 inch pieces
- 1 medium carrot, julienned
- ½ zucchini, julienned
- 1 small red bell pepper, julienned
- ½ onion, thinly sliced
- Salt and pepper to taste
- Oil for frying (preferably vegetable or sesame oil)
For the Dipping Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- ½ teaspoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon sesame seeds
- 1 clove garlic, minced
- 1 teaspoon Korean red pepper flakes (gochugaru) or a pinch of chili flakes (optional)
- 1 scallion, finely chopped
Making Vegetable Pajeon
Step 1: Prepare the Vegetables
You will also need to wash and chop the vegetables, using the slice or julienne-cut versions. While scallions are truly essential to this recipe, you will likely want to use a combination of carrots, zucchini, red bell peppers, and onions for color and flavor.
Step 2: Prepare the Batter
Mix all-purpose flour, rice flour, and cold water or club soda in a big bowl together. Rice flour is not necessary and makes the pancakes crunchier. Add the eggs and mix until you get a smooth batter. Add a pinch of salt and pepper.
Fold in the vegetables gently. You want to fold them gently so that they will be perfectly well mixed with the batter. This should thicken to a certain degree as to be able to coat but not liquidy.
Step 3: Fry the Pajeon
Put a non-stick skillet over medium-high heat and add a lot of oil. Pajeon is fried in much oil so that its crust outside can turn into a golden brown color.
Spread an amount of the batter into a thin, round pancake once the oil is hot enough. It should be 1/4 to 1/2 inch thick.
Let the pancake cook undisturbed for 3-4 minutes or until it is golden and crispy on the bottom. Flip the pancake and cook for another 3-4 minutes till crispy and it is fully cooked.
Remove the pancake from the pan and place it onto a plate lined with paper towels. Drain excess oil off pancake. Repeat with the rest of the batter.
Step 4: Prepare Dipping Sauce
Meanwhile, while the pancakes are cooking, whisk together soy sauce, rice vinegar, sesame oil, sugar, sesame seeds, minced garlic, and red pepper flakes, if using, along with chopped scallions in a small bowl. Taste and adjust.
Serve:
Serve Vegetable Pajeon hot right out of the skillet with the dipping sauce served on the side. Cut the pancake into pie sections or into small pieces so everyone can dip into the sauce easily. Though these pancakes are best fresh and crunchy, they can be reheated in a hot skillet to make them crunchy again.