Vegetable Pajeon (Korean Scallion Pancakes With Vegetables) Recipe (2024)

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CL

My family uses cornstarch and potato starch interchangeably (we're Asian). Just in case anybody didn't want to buy potato starch for a single recipe.

Lois

To make pancakes buy Beksul's Korean Pancake Mix. I found it at H Mart. It's a combination of flour, corn starch, garlic, onion and black pepper. This eliminates Step 1. It's easy to use and is authentically Korean.

Jen

Delicious, and a crowd pleaser including both my 7YO and 9YO. Great way to get lots of vegetables in. I will say, though, that as with most recipes the prep time isn’t factored in. Grating and chopping the veg alone took me 30 minutes (and that was using a Cuisinart), so all in it was more of a 60-90 min recipe for me.

Eela Thakrar

works great with besan (garbanzo bean flour) for GF option;

CBB

Fabulous! My husband couldn't stop raving about them. Garbanzo flour with potato starch made it deliciously GF. Used 4 cups of chopped kale. Rather than individual pancakes, I put the whole batter in a oiled cast iron pan over medium heat for ~ 5 minutes and then brushed~ T of oil over the top & under the broiler for 5 minutes. It slid right out of the pan & I cut it into 8 wedges. It was crisp and soft in the center & with the dipping sauce was a perfect meal. Real keeper!

Lisa

This is very much like a Japanese okonomiyaki recipe I've been making for years. I combine packaged shredded cole slaw mix and scallions with flour and eggs, and fry the pancakes in sunflower oil with a drop of sesame oil mixed in. I like to drizzle sweet chili sauce on top for serving. They come out great and are a favorite at my house. I might try this variation next time though.

Ken Morrison

I followed the recipe exactly and it turned out great. I used a mix of carrots, sweet potato, turnip, onion, pepper - vegetables I had on hand. Like any pancake, it took getting through the first two to get the temperature and timing right. I will definitely make this again.

Karen

Jen: I discovered with horror that the NYT doesn't take prep into account. The timing begins when the ingredients are as described in the list. I'd really like Sam et al. to change this! But, you know, tradition. . .

Kathy

Question, what would be a good substitute for kimchi?

Carole

What can I substitute for the kimchi so that I can make these now. Thanks

Maggie

With both zucchini and mushrooms, you might want to parcook them -- saute them in a little oil until they give up their liquid. Alternatively, with the zucchini, you can shred it, toss it with some salt, and let it drain for maybe half an hour, then rinse. That will get rid of a lot of the excess liquid as well.

Lolly

Thanks to Melissa for suggesting using a waffle iron. Easy and no messy frying. I don’t need to bother trying to fry these. My waffle iron will get regular use now. Very good. Not greasy with the waffle iron.

Jennie

Be sure to use potato starch, not potato flour. Pure starch is needed to get the right result.

Hnl mom

Thanks to those who suggested waffle iron, brilliant! I did not have potato starch or mochiko flour so I used a little over 1/4 cup cornstarch and the rest regular flour. Scallions, kale, onions, cabbage were the veg I used but was a little alarmed at how much veg there was in comparison to the batter so I held back about 1/4 of each veg. I should have put it all in. The batter expands in the waffle iron. I cooked until golden brown then put in a 200° oven to crisp and stay warm. Do ahead tip!

Mia

Used tapioca starch instead of corn starch or potato starch and added a second egg. Used GF APF but next time going to try the garbanzo bean flour instead and thank you for the commenter who shared the Japanese chef’s secret of poking the pancake with a chopstick to ensure the middle is not undercooked. Agree that the time was underestimated; also, I used some wet ingredients but with pressing the pancake & now the chopstick trick, I wouldn’t need to precook wet vegetables.

sarah m

This was delicious. Made w red bell pepper, carrots, and sweet potatoes. Next time want to use grated brussels sprouts for some green. Def make again!

rama

I found these to be soggy and not crisp at all even though I cooked them until they had brown spots and were deeply golden. There’s a recipe on instagram that works much better for me. Not sure what is wrong with this one.

Barbara Price

I could live on these - so many variations for topping them or stirring in. Our go to sauce is spicy kimchi Mayo. I process a 1/4 c kimchi and a big dollop of Mayo in a mini processor.

Gail G.

You can make them without kimchi and they’re delicious too.

Elizabeth, now of Coastal Maine

Our new go-to. I could eat them for every meal. I use almond flour and add sesame oil, oyster sauce, ginger and some dashi broth. I bake them so they are crispy minus the oil needed to fry. We also experiment with Asian toppings & dipping sauces. Peppers, cabbage, onion and carrots are an easy start.

LML

Has anyone successfully made these vegan-ommitting the egg?

Judy

No need to cook any veg. Makes four pancakes.

Elizabeth

Made these as written except using a GF flour and coconut aminos. We used red & yellow pepper, carrots, and broccoli. It was stellar. The pancakes are tasty all on their own. The green onions and dipping sauce take them over the top. We’ll be doing these again. Hoping I can pre-cook and keep them warm in the oven, without them getting mushy, to serve to guests.

Joey

Yummy also, and easy. We paired it with the Korean meatballs and a squash purée for a nice well rounded dinner.

Megan

Loaded them with kale, carrots, celery, green onion, kimchi. Kiddo loved them.

Jane

I made these with my 3 year old (I prepped the veggies and did the frying on my own, he did everything else). He loved helping and he LOVED eating these. He ate 2 palm-sized pancakes with dinner and called them rainbow latkes. I used carrots, beets, and zucchini for my veggies. They were delicious! My husband and I loved them too, would make again for sure.

Mina

This was a great recipe - I made it vegan using JustEgg as the egg substitute, and kept everything else as written and they turned out very nice. I also got pre grated zucchini and carrots from the whole foods salad bar to cut the prep time :) would absolutely recommend

Flora

Kale, red bell pepper and celery was a good mix. At first I didn’t think there was enough batter, but I made my two big pancakes work by pressing down a lot on the vegetables as they released moisture. The result was delicious with just soy sauce and rice vinegar. The jeon I had in South Korea had more batter between vegetables and seafood, and this would have been more manageable that way.

Barbara Price

We've fallen in love with these pancake! Add a fried egg, or a mound of sautéed mushrooms and leeks - really anything you can imagine. Our secret sauce: purée kimchi with mayo for a pungent, creamy and sometimes spicy dollop. Heaven.

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Vegetable Pajeon (Korean Scallion Pancakes With Vegetables) Recipe (2024)

FAQs

What to add to scallion pancake? ›

Cut each pancake into 6 wedges and shingle on plate. Toss cabbage and cucumber with vinaigrette and serve alongside pancakes and dipping sauce. Garnish with sliced green onion rounds.

What is the difference between Jeon and Pajeon? ›

Pajeon (Korean: 파전, Korean pronunciation: [pʰa. dʑʌn]) is a variety of jeon with scallion as its prominent ingredient, as pa (파) means scallion. It is a Korean dish made from a batter of eggs, wheat flour, rice flour, scallions, and often other ingredients depending on the variety.

Why isn t my pajeon crispy? ›

She says that when she put out her first video on the subject, “The number one question was: 'How come my pancake isn't crispy in the middle? ' And that's because you need to use a generous amount of oil, and make sure it gets under the pancake” by tilting the pan while lifting the pancake itself.

What to serve with Korean scallion pancakes? ›

The best side dishes to serve with scallion pancakes are a fried egg on top or a bowl of congee as part of a delicious breakfast. You can elevate lunch by pairing a scallion pancake with a hot bowl of miso soup, or some edamame.

What different things can you add to pancake mix? ›

  • 10 Easy Ingredients to Add to Pancake Mix. Oct 3, 2022. ...
  • Chia Seeds. Add 2 tablespoons of chia seeds for a boost of omega-3 fatty acids, and fiber. ...
  • Bananas. Mash up one medium-sized banana and toss into your mixing bowl. ...
  • Avocados. Avocados are packed full of healthy fats. ...
  • Peanut Butter. ...
  • Espresso Powder. ...
  • Raspberries. ...
  • Almonds.
Oct 3, 2022

What can I add to pancakes to make them taste better? ›

Spice It Up

If you're looking for how to make pancake mix better, the easiest option is to sprinkle in your favorite baking spices. Once you've mixed the batter, add in cinnamon, nutmeg, ginger or pumpkin pie spice mix.

What does pajeon mean in Korean? ›

Pajeon is a Korean savory pancake made with scallions. Pa means scallion, and jeon means pan-fried battered food. The most popular variation is made with seafood (haemul), hence the name haemul pajeon.

What do Koreans eat with pajeon? ›

Korean Pancakes – Pajeon: This easy Korean Pancake recipe, called Pajun is loaded with vegetables, and served with a spicy soy dipping sauce.

What is the difference between Korean and Japanese pancakes? ›

If you're a fan of both Japanese and Korean cuisine, then you're in for a real treat. Today, we're going to compare and contrast two popular pancake dishes: Both okonomiyaki and pajeon are savory flour and egg pancakes. Pajeon uses more non-wheat flour, more oil when frying, and a more salty s...

Why are my Korean pancakes gooey? ›

The batter should be thick so stir just until well combined. Over mixing will result in soft, somewhat gummy pancakes. Be sure to use cold water to keep the batter as cold as possible, and move quickly in making the pancakes. This will help produce the best texture.

Why is my Pajeon mushy? ›

Spread batter thinly – This is key in order to prevent from getting a mushy pancake. Beginner flips – Don't be afraid to use two spatulas to flip the pancake! If you try to flip it and it doesn't look like it will hold its shape and break, that means it's not fully cooked on one side.

Why are my scallion pancakes tough? ›

It's not okay: To use hot water because it'll make the dough tougher. To not rest the dough in Step 1 because it'll make the dough harder to roll. To skip the slamming in Step 5 because the pancake will be dense rather than fluffy.

What is a fun fact about scallion pancakes? ›

Here's a fun fact about the scallion pancake: according to legend, Marco Polo loved these pancakes. When he returned home to Italy, he had some chefs make a different type of pancake so he could have some more. But what he got was the ancestor of another dish we all know and love her in modern day America: pizza.

What is the difference between Chinese and Korean green onion pancakes? ›

If you have a lot of extra scallions laying around, make Korean pajeon since it uses the whole scallion. On the other hand, when you're craving a flaky and chewy texture, Chinese scallion pancakes are the way to go.

What do scallions go well with? ›

All Scallions Recipes
  • Cold Noodle Pork Bowls with Almond-Sesame Date Sauce. ...
  • Spinach, Scallion Buckwheat Pancakes. ...
  • Ginger-Miso Squash & Bok Choy Soup. ...
  • Spicy Pork Bowls with Bok Choy & Broccoli. ...
  • Carrot Salad with Green Onions, Parsley & Hazelnuts. ...
  • Collard Greens Summer Slaw with Soy-Sesame Dressing.

What can you add to pancake mix reddit? ›

So I added ground flax and chia seeds (both relatively inexpensive, nutrient dense and versatile so I keep them around), plus some unsweetened shredded coconut, and rolled oats. They turned out so good and felt a lot more filling than a traditional pancake.

How to eat scallion pancakes for breakfast? ›

Place the scallion pancake on top (the golden brown side facing down. Once the eggs have set, flip to the other side and add toppings. Let cook for 1-2 minutes then slide it onto a plate. Let cool a bit, cut in half and enjoy!

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