Vegan Pajeon
Vegan Pajeon is one of Korea’s most beloved classic savory pancakes, now made completely free of eggs and dairy! It features a thin, crispy, golden‑brown batter packed with fresh green onions and mixed vegetables, fried until the edges are crunchy and the center stays tender. Served with a tangy, savory dipping sauce, it makes a perfect light meal, snack, or side dish that captures all the authentic flavor and texture of the original version.
Shared by neraa
Time
25 min
Serves
2
Difficulty
easy
đź›’ Ingredients
- #For the Pancake:
- ¾ cup all‑purpose flour
- ÂĽ cup cornstarch
- 1 cup ice‑cold water
- ÂĽ tsp salt
- ÂĽ tsp black pepper
- 6–8 stalks green onions, cut into long thin strips
- ½ small carrot, julienned
- 4–5 shiitake mushrooms, thinly sliced (optional)
- Neutral oil for frying
- #For the Dipping Sauce:
- 2 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 1 small clove garlic, minced
- Pinch of gochugaru (chili flakes, optional)
👩‍🍳 Instructions
- 1
In a mixing bowl, whisk together the flour, cornstarch, salt, pepper, and ice‑cold water until you get a smooth, thin batter with no lumps.
- 2
Add the green onions, carrot, zucchini, and mushrooms to the batter, and toss gently until all vegetables are evenly coated.
- 3
Heat about 1 tablespoon of oil in a non‑stick pan over medium heat. Pour half of the batter and vegetable mixture into the pan, spreading it out evenly into a thin round pancake.
- 4
Cook for 4–5 minutes until the bottom is golden brown and crispy, then carefully flip it over and cook for another 3–4 minutes until the other side is also crisp and cooked through. Repeat with the remaining batter.
- 5
While the pancakes cook, mix all dipping sauce ingredients in a small bowl and set aside.
- 6
Cut the pancakes into wedges, serve warm with the dipping sauce on the side.