[Veg 🟢]
Quick Summary
- Cuisine: Korean
- Diet: Vegetarian
- Prep Time: 10 mins
- Cook Time: 10 mins
- Difficulty: Easy
- Servings: 2-3 Pancakes
1. Introduction
Korean Vegetable Pancake, known as Pajeon, is a popular savory snack. It’s a perfect blend of crispy textures and fresh vegetables. This recipe is light, healthy, and a great way to introduce Korean flavors to your kitchen using simple ingredients.
2. Ingredients
- Vegetables: 1 cup julienned carrots, 1 cup shredded cabbage, 3-4 stalks of spring onions (sliced long), and 1 chopped green chili.
- Batter: 1 cup All-purpose flour (Maida), 1/2 cup Cornflour (for extra crunch), 1 tsp salt, and chilled water.
- Oil: Vegetable oil for shallow frying.
3. Step-by-Step Instructions
- Prep the Veggies: Cut all vegetables into thin, long strips (matchsticks) so they cook evenly and stay crunchy.
- Make the Batter: In a large mixing bowl, whisk flour, cornflour, and salt. Gradually add chilled water until you get a thick, smooth consistency.
- Mix: Add the sliced vegetables into the batter and toss gently until every piece is well-coated.
- Fry: Heat 2 tablespoons of oil in a non-stick pan over medium heat. Pour a portion of the batter and spread it into a thin circle.
- Flip: Cook until the bottom is golden brown and crispy (about 3-4 minutes). Flip and cook the other side until done.
4. Storage & Reheating Instructions
- Refrigeration: Store any leftover pancakes in an airtight container for up to 2 days. Use parchment paper between pancakes to prevent sticking.
- Freezing: You can freeze these for up to 1 month. Wrap them individually in plastic wrap and store them in a freezer bag.
- Reheating: Never use a microwave as it makes them soggy! Reheat on a dry pan over medium heat for 2 minutes on each side until they become crispy again.
5. Nutrition Information (Per Pancake)
- Calories: 180 kcal
- Protein: 4g
- Fats: 7g
- Carbs: 25g
- Fiber: 3g
6. Common Questions (FAQ)
- Q1: Can I make this gluten-free?
- A: Yes, you can replace all-purpose flour with a rice flour or a gluten-free flour blend.
- Q2: What is the best dipping sauce for this?
- A: A mix of soy sauce, a splash of vinegar, a teaspoon of sugar, and some sesame seeds works perfectly.
- Q3: Why is my pancake soggy and not crispy?
- A: This happens if the water isn’t ice-cold or if the pan isn’t hot enough. Keep the layer thin while frying.
- Q4: Can I make the batter in advance?
- A: It is best to cook it immediately. If you must wait, store the batter and veggies separately in the fridge.
7. Pro-Tips
- Use Ice-Cold Water: This is the secret to getting that signature Korean “crunch.”
- Don’t Over-crowd: Make sure the pancake layer is thin; if it’s too thick, it will become doughy in the middle.