Vegan Korean pancakes are one of my new favorite foods! “Pajeon” or scallion pancakes are very popular in Korea and can be very diverse in flavor! For example, you can use scallions alone to make these pancakes or you can fill them with any vegetable or seasonings you want! For my Pajeon I decided to mix Korean flavors with summer garden flavors which turned out very well! So lets take a look at these scrumptious flapjacks!
Table of Contents
A Closer Look…
These vegan Korean pancakes make for a nutritious breakfast, a creative lunch, or a hefty snack! You can add any vegetables and flavors you want! Also, you can easily make them gluten free by using rice flour or buckwheat flour! Let’s take a look at the ingredients I chose to use in my Pajeon.
Freshly Chopped Veggies!
The Base
For my flour base I chose to use all purpose flour and buckwheat flour for a little added nutrition! You can also use solely buckwheat flour or really any other kind of flour!
The Seasonings
I wanted my pancakes to have a garden veggie flare along with the traditional Korean taste. I threw in some dried basil, parsley, salt, and pepper into my flour mixture. In addition, I added lots of freshly grated garlic into the pancakes for a strong flavor!
The Veggies
For my veggie choices I kept it simple and classic with a hint of spice! Of course I used tons of green onions since that is what these pancakes are all about! I also added in very thinly sliced onion, zucchini, and red chili pepper!
Dipping Sauce (Homemade and Easy!)
These pancakes are super savory and are traditionally Asian so a sweet, salty, and spicy dipping sauce goes very well with them and adds even more flavor! You can purchase Asian dipping sauces at most local grocery stores but you can also make them homemade very easily! Here is how I made mine!
For two servings, mix together about 1 tablespoon fresh orange juice, 1 tablespoon soy sauce, 1 teaspoon rice wine vinegar, 1 teaspoon agave nectar or brown sugar, a dash of dried red pepper flakes, and a pinch of finely chopped green onion. Give it a mix and start dipping!
All in all I LOVED how these pancakes turned out! The flavors, the veggie choice, and the seasonings were all perfect to me!
Crispy on the Outside, Fluffy on the Inside!
When you give these vegan Korean pancakes a try let me know what you think in the comments below! If you would like to try more simple and delicious vegan Korean recipes check out my Easy and Delicious Korean Vegan Dumplings (Mandu), or my Comforting Traditional Korean Vegetable Rice Porridge (Yachae Jook)!
- Dry Ingredients
- 3/4 cup all purpose flour
- 1/4 cup buckwheat flour
- 1/2 tablespoon baking powder
- 2 tablespoons potato or corn starch
- A pinch of salt and pepper
- 1/2 teaspoon turmeric powder
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- Wet Ingredients
- 1 cup water
- 1 tablespoon sesame oil
- Veggies
- 1/2 yellow onion (thinly sliced)
- 1 cup green scallions (chopped)
- 1 cup zucchini (thinly sliced)
- 2 tablespoons fresh garlic (thin peeled pieces or minced)
- 1/4 cup chili peppers (thinly sliced and optional)
1
Place all the dry ingredients into a medium mixing bowl. Stir to combine.
2
Add the water and stir until the batter looks like regular pancake batter (medium thickness and creamy with little chunks).
3
Add the sesame oil. If the batter seems too thick or too thin adjust with some additional flour or water.
4
Coat a non-stick pan with some additional oil to ensure the pancake does not stick. *
5
Heat the pan on medium-low heat. Then, add some of your prepared vegetables into the bottom of the pan in a thin layer.
6
Pour half of the batter over the veggies.
7
Layer additional veggies on top of the batter and press them into the batter a little more with your fingers.
8
Sprinkle some salt and additional parsley on top and allow to cook for 5-7 minutes.
9
Use a spatula to loosen up the sides to check if the first side is golden brown.
10
Once golden brown, flip and cook the other side until it is also golden brown.
12
Dip in store bought or homemade dipping sauce (refer to recipe in blog above).
13
Or, store in the fridge for 4-5 days and reheat in a toaster!
*The size of your pan determines the thickness of your pancake. If it is a thicker pancake you will need to cover the pan and cook on low to ensure the inside cooks through 🙂 I used an 8 inch pan and cooked uncovered on low heat.