THE BLOSSOM BITE
About the Recipe
Korean pancakes, also known as pajeon or “Korean pizza,” are an Asian specialty you absolutely need to try at least once in your life. These savory pancakes are made with a simple batter and vegetables, making them perfect as an appetizer, snack, or main dish. You’ll also find variations with seafood, meat, or kimchi (the iconic fermented cabbage of Korean cuisine), but today we’re sharing a plant-based version.
Making pajeon is easy, fun, and sustainable: a great way to use up veggies you already have at home, reduce waste, and try something new without sacrificing flavor.
Ingredients
120g all-purpose flour
160ml cold water
1 onion, sliced into rounds
1 carrot, julienned
1 zucchini, julienned
A pinch of salt
Vegetable oil for frying
For the dipping sauce:
2 tablespoons soy sauce
1 teaspoon rice vinegar (or apple cider vinegar)
A pinch of chili flakes (optional)
Sesame seeds for garnish
Preparation
Step1
In a mixing bowl, combine the flour, water, and a pinch of salt. Whisk until the mixture is smooth and lump-free.
Step2
Stir the scallions, carrot, and zucchini into the batter, making sure everything is evenly coated.
Step3
Heat a drizzle of vegetable oil in a non-stick pan over medium-high heat. Pour a ladleful of batter into the pan and spread it out into a thin pancake with the back of a spoon. Cook for 3-4 minutes on each side until golden and crispy. Repeat with the remaining batter.
Step4
In a small bowl, mix the soy sauce, vinegar, and chili flakes (if using). Garnish with sesame seeds.
Why I Love This Dish
I adore pajeon because they’re a delightful mix of flavors and textures that everyone enjoys! What I love most is how versatile they are: you can customize them with whatever ingredients you like and still get a delicious result. Plus, they’re a creative and tasty way to eat more veggies without even realizing it. And let’s face it: bringing an international twist to the table is always exciting, isn’t it?