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Korean Vegetable Pancake

Prep Time:

15 Minutes

Cook Time:

18 Minutes


2 Servings



About the Recipe

The Koreans call this dish "pajeon". I loved it from the first time I ate it. The basic pancake is a mix of flour, water and onions, fried quickly in a very hot pan to produce a thin crispy pancake. These are served with a spicy dipping sauce and make a great lunchtime or supper treat


50g chinese chives or spring onions

1/2 onion (90g)

1/3 any coloured bell pepper (50g)

40g carrot

100g plain flour

40g potato or corn flour

1 egg

2 tsp vegetable stock powder

140ml water

2 tbsp veg oil

a little sesame oil

for the dipping sauce:

2 tbsp soy sauce

1 tsp vinegar

2 tsp sugar

2 tsp white sesame seeds

a little chilli


to make the dipping sauce:

mix the soy sauce, vinegar, sugar, sesame seeds & chilli in a small bowl and mix well

now to make the pancakes:

put all the vegetables in a bowl and set aside

in another bowl, combine the plain flour, potato flour, vegetable stock powder, egg & water and mix into a runny batter

add the batter to the vegetables and mix well

put 1 tbsp of veg oil in a very hot pan, add 1/2 of the pancake mixture, spread over and fry for 4-5 mins until lightly browned

sprinkle a little sesame oil over the pancake then turn it over

use a spatula to press the pancake down into the pan and cook another 3-4 mins until lightly browned

repeat for your second pancake

your Korean pancakes are ready: slice in a lattice shape and serve with the dipping sauce

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