Korean Vegetable Pancake (Pajeon) with Soy Dip

Ingredients

• 1/2 cup All-purpose flour
• 1/2 cup Cornstarch
• 1 tsp Baking powder(optional)
• 1/2 tsp Salt
• 1/4 tsp Ground black pepper(optional)
• 3/4 cup Water
• 1 Egg(optional)
• 2 cups Scallions (green onions), sliced
• 1/2 cup Carrot, julienned
• 1/2 cup Zucchini, thinly sliced
• 2 tbsp Neutral oil (for pan-frying)
• 3 tbsp Soy sauce
• 1 tbsp Rice vinegar (or white vinegar)
• 1 tsp Sesame oil(optional)
• 1 tsp Sugar(optional)
• 1 clove Garlic, grated(optional)
• 1 tsp Sesame seeds(optional)

Instructions

1. 1

   Prep (15 minutes): Slice scallions and julienne carrot; thinly slice zucchini. In a bowl, whisk flour, cornstarch, baking powder (if using), salt, and black pepper (if using).

2. 2

   Make batter (during prep): Whisk in water (and egg if using) until you have a thick, pourable batter. Fold in scallions, carrot, and zucchini.

3. 3

   Cook (15 minutes): Heat 1 tbsp oil in a nonstick skillet over medium heat. Pour in half the batter and spread into a thin round. Cook 5–7 minutes until golden and set, then flip carefully and cook another 5–7 minutes until crisp and cooked through. Repeat with remaining batter using the remaining 1 tbsp oil.

4. 4

   Make soy dip (while pancakes cook): Stir soy sauce, rice vinegar, sesame oil (if using), sugar (if using), and grated garlic (if using). Sprinkle sesame seeds (if using) over the dip or over the pancakes before serving.

5. 5

   Serve: Cut pancakes into wedges and serve hot with the soy dip.