Pajeon – Korean Savory Vegetable Pancakes with Soy Dipping Sauce

How to Make It

1. 1

   Prepare the Dipping Sauce

   In a small bowl, combine 30 ml low-sodium soy sauce (or tamari), 15 ml rice vinegar, a pinch of gochugaru or fresh chili, 5 g toasted sesame seeds, and 10 g finely sliced spring onion. Stir well and set aside to allow flavors to meld.

   Tip: Making the sauce first allows the flavors to develop while you prepare the pancakes. This sauce keeps refrigerated for up to 3 days.
2. 2

   Prepare the Vegetables

   Wash and dry all vegetables thoroughly. Trim spring onions and cut into 8 cm lengths. Julienne the zucchini and carrot into thin matchsticks approximately 5 cm long. Thinly slice the red bell pepper and shiitake mushrooms. Mince the garlic. Pat all vegetables dry with a clean cloth — excess moisture prevents crispiness.

   Tip: Drying the vegetables well is the single most important step for achieving the signature crispy texture of authentic pajeon.
3. 3

   Make the Batter

   In a large mixing bowl, combine 80 g whole wheat flour and 40 g rice flour. In a separate bowl, lightly beat 1 egg with 180 ml ice-cold sparkling water and 5 ml sesame oil. Pour the wet mixture into the flour mixture and stir gently until just combined — do not overmix. A few small lumps are fine. The batter should be slightly thinner than traditional pancake batter.

   Tip: Using ice-cold sparkling water is a traditional Korean technique that minimizes gluten development, resulting in a lighter, crispier pancake. Whole wheat flour replaces refined flour here for superior fiber content and a lower glycemic response.
4. 4

   Fold in the Vegetables

   Add the prepared spring onions, zucchini, carrot, red bell pepper, mushrooms, and minced garlic to the batter. Fold gently until all vegetables are evenly coated. The mixture should be vegetable-heavy — this is intentional and authentic to Korean pajeon style.

   Tip: The high vegetable-to-batter ratio is both nutritionally beneficial and culturally accurate. Pajeon is meant to be packed with vegetables, not thick with dough.
5. 5

   Cook the Pancakes

   Heat a large non-stick skillet or cast-iron pan over medium-high heat. Add approximately 4 ml of avocado oil and swirl to coat evenly. When the oil shimmers, ladle roughly one quarter of the batter into the pan, spreading it into a thin, even circle approximately 20 cm in diameter. Cook undisturbed for 3–4 minutes until the edges look set and the underside is deep golden brown. Flip carefully and press down gently with a spatula. Cook for a further 2–3 minutes until the second side is equally crispy. Repeat with remaining batter, adding a small amount of oil between each pancake.

   Tip: Resist the urge to move the pancake before it is ready — stillness creates the crust. A medium-high heat is essential; too low and the pancake steams rather than crisps.
6. 6

   Rest and Serve

   Transfer cooked pancakes to a wire rack for 1–2 minutes rather than a plate — this keeps the underside crispy by allowing steam to escape. Cut each pancake into wedges or strips using scissors, as is traditional in Korean table service. Arrange on a serving platter alongside the dipping sauce. Garnish with extra sesame seeds and sliced spring onion if desired.

   Tip: Koreans traditionally use kitchen scissors to portion pajeon at the table. Serving immediately after a brief rest on a wire rack is key to maintaining that satisfying crunch.