Vegetable Pajeon (Korean Scallion Pancakes With Vegetables)

Recipe from Sohui Kim

Adapted by Melissa Clark

Updated Sept. 1, 2021

Vegetable Pajeon (Korean Scallion Pancakes With Vegetables)
Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.
Total Time
30 minutes
Rating
4(2,788)
Comments
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Crisp at the edges, soft at the center and filled with scallions and other vegetables, these irresistible, comforting pancakes (adapted from Sohui Kim of Insa and the Good Fork restaurants in Brooklyn) make for a quick dinner that you can throw together on any given weeknight. It’s extremely forgiving, so feel free to use whatever vegetables you have on hand. Ms. Kim recommends finely shredded raw vegetables, or even leftover cooked vegetables. And if you don’t have the bandwidth to make a dipping sauce, a drizzle of soy sauce and squirt of Sriracha adds verve without any work. Serve pajeon by itself or topped with a fried egg or two, if you want to add protein. —Melissa Clark

Featured in: A Pancake That’s Ready for All the Vegetables in Your Fridge

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Ingredients

Yield:3 to 4 servings

    For the Pancakes

    • ½cup all-purpose flour
    • ½cup potato starch (or ¼ cup each white rice flour and cornstarch)
    • ¾teaspoon fine sea salt, plus more as needed
    • ½teaspoon baking powder
    • ¾cup ice water
    • 1large egg
    • ¼cup finely chopped kimchi
    • 4cups finely chopped or grated mixed vegetables (carrots, zucchini, bell peppers, kale, whatever you’ve got)
    • 4scallions, cut into 2-inch-long sections and thinly sliced lengthwise
    • 2tablespoons grapeseed or peanut oil, plus more as needed

    For the Dipping Sauce

    • 3tablespoons soy sauce
    • 2teaspoons rice wine vinegar, plus more to taste
    • 1teaspoon finely grated fresh ginger or garlic (optional)
    • ½teaspoon sesame oil, plus more to taste
    • Pinch of granulated sugar
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

295 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 44 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 9 grams protein; 1103 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare the pancakes: In a large bowl, whisk together all-purpose flour, potato starch, salt and baking powder.

  2. Step 2

    In a medium bowl, combine water, egg and kimchi. Whisk kimchi mixture into flour mixture, and whisk until smooth. Fold in vegetables and about three-quarters of the scallions. (Save the rest for garnish.)

  3. Step 3

    In a large nonstick skillet over medium heat, heat 2 tablespoons oil. Scoop ¼ cup portions of batter into the skillet, as many as will fit while not touching, flatten, and fry until dark golden on the bottom, about 2 to 3 minutes. Flip and continue to fry until other side is browned, 2 to 3 minutes. Transfer to a paper towel-lined plate and sprinkle with a little more salt. Continue with remaining batter.

  4. Step 4

    Before serving, make the dipping sauce: In a small bowl, stir together soy sauce, vinegar, ginger or garlic (if using), sesame oil and sugar. Sprinkle sliced scallion over pancakes, and serve with dipping sauce on the side.

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Ratings

4 out of 5
2,788 user ratings
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Comments

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.

Melissa

I do Korean pancakes in the waffle maker - super crispy and less oil than a frypan

chrishpl

Just made these for a late breakfast--so good! Thanks @CL for hint re. using cornstarch (I couldn't find potato starch in my store). Had 2 c. cooked veggies (br.sprouts, sweet potato, etc.) that was begging to be used up, so this recipe was perfect. Added 2 c. chopped fresh kale. Used my CI skillet, which worked out great-although these need to get really dark golden-don't undercook. Can see where an egg on top would make an easy dinner. Great way to use up veggies, will definitely make again!

Barbara M

I used coleslaw mix, shredded spinach and zucchini. Since I didn’t use the kimchi I added grated fresh ginger in the batter. Used waffle iron as others have suggested. Turned out great!

Tessa

Can the cooked pancakes be frozen? Well, obviously they CAN be ... but would they be still be appealing to eat?

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Credits

Adapted from Sohui Kim, Insa and the Good Fork, Brooklyn, N.Y.

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