Korean Pachanga Vegetable Pancake Recipes

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VEGETABLE PAJEON (KOREAN SCALLION PANCAKES WITH VEGETABLES)

Crisp at the edges, soft at the center and filled scallions and other vegetables, these irresistible, comforting pancakes (adapted from Sohui Kim of Insa and the Good Fork restaurants in Brooklyn) make for a quick dinner that you can throw together on any given weeknight. It's extremely forgiving, so feel free to use whatever vegetables you have on hand. Ms. Kim recommends finely shredded raw vegetables, or even leftover cooked vegetables. And if you don't have the bandwidth to make a dipping sauce, a drizzle of soy sauce and squirt of Sriracha adds verve without any work. Serve pajeon by itself or topped with a fried egg or two, if you want to add protein.

Provided by Melissa Clark

Categories     dinner, weekday, pancakes, vegetables, main course

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 15



Vegetable Pajeon (Korean Scallion Pancakes With Vegetables) image

Steps:

  • Prepare the pancakes: In a large bowl, whisk together all-purpose flour, potato starch, salt and baking powder.
  • In a medium bowl, combine water, egg and kimchi. Whisk kimchi mixture into flour mixture, and whisk until smooth. Fold in vegetables and about three-quarters of the scallions. (Save the rest for garnish.)
  • In a large nonstick skillet over medium heat, heat 2 tablespoons oil. Scoop 1/4 cup portions of batter into the skillet, as many as will fit while not touching, flatten, and fry until dark golden on the bottom, about 2 to 3 minutes. Flip and continue to fry until other side is browned, 2 to 3 minutes. Transfer to a paper towel-lined plate and sprinkle with a little more salt. Continue with remaining batter.
  • Before serving, make the dipping sauce: In a small bowl, stir together soy sauce, vinegar, ginger or garlic (if using), sesame oil and sugar. Sprinkle sliced scallion over pancakes, and serve with dipping sauce on the side.

1/2 cup all-purpose flour
1/2 cup potato starch (or 1/4 cup each white rice flour and cornstarch)
3/4 teaspoon fine sea salt, plus more as needed
1/2 teaspoon baking powder
3/4 cup ice water
1 large egg
1/4 cup finely chopped kimchi
4 cups finely chopped or grated mixed vegetables (carrots, zucchini, bell peppers, kale, whatever you've got)
4 scallions, cut into 2-inch-long sections and thinly sliced lengthwise
2 tablespoons grapeseed or peanut oil, plus more as needed
3 tablespoons soy sauce
2 teaspoons rice wine vinegar, plus more to taste
1 teaspoon finely grated fresh ginger or garlic (optional)
1/2 teaspoon sesame oil, plus more to taste
Pinch of granulated sugar

KOREAN PACHANGA (VEGETABLE PANCAKE)

Just got back from visiting hubby in Korea while he is serving there. A very nice Korean woman that works in his office taught me this recipe. Wow, it was so good. The ingredients are my best guess at what would be available here. Really, you can use any vegetable combination you like. These are not good reheated to me, so eat them immediately! This tastes great dipped in soy sauce!

Provided by tinala

Categories     Onions

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10



Korean Pachanga (Vegetable Pancake) image

Steps:

  • Start by cutting up all vegetables julienne style, about 2 inches in length.
  • In a small bowl mix flour and water together to form a thin paste.
  • No exact measurements for this, just a little thinner than pancake batter would be.
  • Whisk until smooth.
  • Add all vegetables and season with salt, pepper.
  • In a well greased nonstick skillet, drop mixture by large spoonfuls over medium/high heat.
  • Pancakes should be about 5 inches in diameter.
  • Cook on both sides until very browned.
  • Serve with soy sauce for dipping and enjoy.

1 carrot
1 large leek
6 green onions
1 large zucchini
1 large yellow squash
2 fresh jalapeno peppers, diced
salt
pepper
flour
water

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