These versatile Korean savory pancakes, known as Pajeon or Jeon, offer a delightful combination of crispy edges and a tender interior. They can be customized with various fillings like fresh seafood or plant-based proteins, making them a perfect dish for any occasion, from a quick snack to a delightful dinner.
Quick Korean Savory Pancakes
These versatile Korean savory pancakes, known as Pajeon or Jeon, offer a delightful combination of crispy edges and a tender interior. They can be customized with various fillings like fresh seafood or plant-based proteins, making them a perfect dish for any occasion, from a quick snack to a delightful dinner.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup cornstarch (for extra crispiness)
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup cold water
- 1 large egg lightly beaten
- 3-4 scallions chopped into 2-inch pieces
- 1 small onion thinly sliced
- 1 green chili thinly sliced (optional)
- 4 oz cooked shrimp diced (optional)
- 4 oz cooked squid sliced (optional)
- 4 oz cooked scallops halved (optional)
- 6 oz firm tofu pressed and crumbled (optional)
- 6 oz tempeh crumbled (optional)
- 2 tbsp vegetable oil for frying
Instructions
- In a large bowl, whisk together the flour, cornstarch, baking powder, and salt.
- Gradually add the cold water and egg, mixing until just combined. A few lumps are okay; do not overmix.
- Gently fold in the scallions, sliced onion, and green chili (if using).
- If adding seafood or tofu/tempeh, ensure they are pre-cooked and thoroughly drained or pressed. Fold them into the batter at this stage.
- Heat 1-2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat.
- Pour about 1/2 to 3/4 cup of batter into the hot skillet, spreading it thinly into a round shape.
- Cook for 3-5 minutes per side, or until golden brown and crispy.
- Repeat with the remaining batter, adding more oil as needed.
- Serve immediately with your favorite dipping sauce.
Notes
For authentic Korean seafood pancake vibes, ensure shrimp, squid, or scallops are pre-cooked and drained well to prevent a soggy pancake. If opting for a vegetarian version, chopped firm tofu or tempeh works wonderfully; again, press out excess moisture. Experiment with other vegetables like sliced mushrooms, bell peppers, or kimchi. Serve with a simple dipping sauce of soy sauce, rice vinegar, a touch of sugar, and sesame seeds.
