Korean style pancakes are my go to meal when I need to empty the fridge. Just before we go shopping, its ideal for using up the last of the vegetables. The batter is a tasty vehicle for all those veggies that need eating. It makes for a filling breakfast or an ideal side dish for your next dinner.
The key ingredient to a pajeon is spring onions but if you don’t have them, feel free to make an inauthentic version with red or white onions. The batter forms a crisp, pancake with fluffy insides. It’s incredibly easy to make and was just as easy to adapt the traditional recipe to make a gluten free and vegan version. In this pancake’s home country, it’s not unusual to find a special pancake mix for sale in stores to make for the perfectly crispy pajeon. This mix was my inspiration to the changes I’ve made to the recipe from the traditional version. Mine is an interpretation that for me, makes this an easy, go to recipe. Pair it with a spicy dipping sauce an you won’t be disappointed.
- Makes: Serves 4
Ingredients
For the Pancake Batter:
- 180g White Rice Flour
- 3 Tbsp Cornstarch
- 375ml Water
- 1/4 tsp Sugar
- 1 tsp Vegan Fish Sauce
- 1 Chia Egg
- 1/2 tsp Garlic Granules
- 1/2 tsp Onion Granules
- 1/2 tsp Chilli Flakes
- Salt & Pepper to taste
Suggested Veggies (overall volume should be 2 cups):
- Spring Onions
- Carrots
- Courgette
- Peppers
For the Dipping Sauce:
- 80ml Soy Sauce Substitute (See Allergy note below)
- 3 Tbsp Rice Wine Vinegar
- 1/2 tsp Chilli Flakes
- 1/2 tbsp Maple Syrup
- 1 tbsp Toasted Sesame Seed Oil (optional)
- 1 Garlic Clove, minced
Directions
Mix together the dipping sauce in a small bowl. Put to one side to allow the flavours to meld together. Cut your choice of vegetables into thin strips and put to a side while you prepare the batter.
Whisk together the dry ingredients of the batter before slowly whisking in the wet. This should make a slightly thick batter. Fold through the sliced vegetables. Place a frying pan on a medium to high heat with about 2 tablespoons of oil. When the oil is hot and starting to shimmer, pour in about half the mix. Using a spatula, make sure all the veg is at least partially submerged in the batter. When the pancake is golden brown on the bottom and the vegetables are slightly charred, carefully flip and cook on the other side. Drizzle a few drops of oil around the edges of the pancake and leave to cook till golden brown. Transfer to a plate and repeat with the remaining batter.
Cut your pancakes into pieces and serve with the dipping sauce.
Notes
I’ve done a variety of versions of this – you can make 1 extra large pancake in a large frying pan (though flipping that was tricky). I’ve also made small pancakes in a small frying pan. Have fun with this!
Allergy Notes; I’m going to keep saying this – Soy Sauce is NOT gluten free as the brewing process contains wheat. A good gluten free option is Tamari which normally contains little to no gluten, is slightly less salty, and thicker than soy sauce. As always, check your brand to make sure you’ve not accidentally picked up one of the few brands which uses gluten. We use coconut aminos in our house, while not quite as rich as soy sauce, it’s both gluten free and soy free but different brands vary tremendously – you may have to look around before finding one that suits you.
The sesame seed oil is completely optional so if this is an allergen for you then leave out. With this change the recipe is vegan, gluten free and can be nut free.
