Vegetable Pancake

Pajeon is a popular Korean savory pancake made with batter mixed with various vegetables or seafood and pan-fried. This vegan and gluten-free version is crispy on the outside and chewy on the inside!

This recipe was featured in Thrive Magazine! You can get the summer issue on Thrive

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Ingredients

1 large pancake

Pajeon

• 5 tbsp buckwheat flour

• 5 tbsp potato starch

• 5 tbsp water

• 1.5 tbsp cooking sake

• 1.5 tbsp mirin

• 1.5 tbsp kombu dashi powder (sea kelp powder)

Vegetables

• 1.77 oz (50g) chopped onions

• 1 abura-age (deep-fried tofu skin)

• 1 oz (30g) julienned carrots

• less than a handful of shredded purple cabbage

• 1 stalk of kale

• Scallion (cut into 4-inch strip)

Dipping sauce

• Gluten-free or regular soy sauce

• Sesame oil

• White sesame seeds

• Chili oil

• Sliced scallions

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Instructions

1. Prepare all the vegetables and set aside.

2. Mix the Pajeon ingredients in a bowl and add the prepared vegetables and mix.

3. Heat oil in the frying pan and spread the combined mixture in a circle. When the bottom is nicely browned, flip over and cook both sides evenly. 

4. Mix all the ingredients for the sauce. Sprinkle the pajeon with white sesame seeds and serve.

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