Crisp Vegetable Pancake, Korean Style

Get ready to experience the addictive flavors and delightful textures of Crisp Vegetable Pancake, Korean Style, also known as Pajon. These savory cakes are a wonderful blend of crispiness on the outside and chewiness on the inside, creating a culinary delight that is hard to resist. For the best texture, rice flour is the secret ingredient that adds an element of magic to these pancakes. This Korean-style treat is perfect as a snack, appetizer, or even a light meal. Serve it hot or at room temperature with a side of Soy Dipping Sauce and Marinade or a mixture of soy sauce and vinegar. With the option to customize the vegetables and add delightful variations, you can explore a world of flavors with these pancakes. So let’s dive into this Korean culinary adventure and discover the joy of making and savoring Pajon.

Indulge in the mouthwatering flavors of Pajon, the Korean-style Crisp Vegetable Pancake that will leave you wanting more. These nearly addictive savory cakes boast a unique texture, reminiscent of crêpes, with crispiness on the outside and a tender, chewy interior. For the ultimate texture, use a combination of all-purpose flour and rice flour, readily available at most Asian markets. The choice of vegetables adds a burst of colors and flavors, and with the option to incorporate delightful variations, you can tailor these pancakes to suit your taste preferences. Serve them hot or at room temperature, paired with Soy Dipping Sauce and Marinade or a mixture of soy sauce and vinegar, and delight in this Korean culinary delight.

MAKES: 6 to 8 servings

TIME: 45 minutes

INGREDIENTS:

• 2 cups flour, preferably half all-purpose and half rice flour
• 2 eggs, lightly beaten
• 1 tablespoon neutral oil, like grapeseed or corn, plus more as needed
• 5 scallions, green parts only, cut into 3-inch lengths and sliced lengthwise
• 20 chives, preferably Chinese (“garlic”) chives, or parsley or cilantro
• 2 medium carrots, grated
• 1 small yellow squash or zucchini, grated

INSTRUCTIONS:

1. In a mixing bowl, combine the flour, eggs, and oil with 1 1/2 cups of water, stirring until a smooth batter is formed. Allow the batter to rest while you prepare the vegetables. When you’re ready to cook, stir the scallions, chives, grated carrots, and grated squash into the batter until well incorporated.
2. Heat a large nonstick skillet over medium-high heat and coat the bottom with oil. Ladle in a quarter of the batter and spread it out evenly into a circle, similar to a pancake. Reduce the heat to medium and cook until the bottom is browned, approximately 5 minutes. Flip the pancake and cook the other side for another 5 minutes until it becomes crispy and golden brown. (For guidance on flipping, refer to the illustration for flipping Rösti on page 345). Repeat the process with the remaining batter to create additional pancakes.
3. As the pancakes finish cooking, remove them from the skillet and drain any excess oil on paper towels if necessary. Cut the pancakes into small triangles or wedges and serve with a side of soy sauce dipping sauce.

OPTIONAL VARIATIONS:

• Kimchi Crispy Pancake: Add about 1 cup of chopped Kimchi to the batter for a tangy and spicy twist.
• Seafood and Vegetable Pancake, Korean Style: Enhance the flavor with up to 2 cups of sliced shrimp, squid, oysters, or mussels, pre-cooked and shelled, alone or in combination. Reduce the amount of vegetables by half to accommodate the seafood. Make the pancakes slightly thicker to support the seafood additions, and proceed with the recipe.

These delightful variations open up a world of flavors, allowing you to customize the Pajon according to your preferences. Enjoy the unique textures and tastes of these Crisp Vegetable Pancakes, Korean Style, and savor the culinary delights of Korean cuisine. Whether you serve them as a snack, appetizer, or a light meal, Pajon is sure to captivate your taste buds and keep you coming back for more.