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Pajeon Korean Vegetable Pancake

Make magic with your leftover scraps of vegetables! This quick and easy savory pancake is the perfect healthy light meal or power snack.
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Ingredients Method Video

Ingredients
  

  • 8 stalks of scallion
  • 1/2 orange carrot
  • 1/4 yellow carrot
  • 1/4 purple carrot
  • 1/2 cup flour
  • 1/2 cup water
  • 1 teaspoon Doenjan fermented soy bean paste
  • Avocado oil for cooking
For the dipping sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon coconut amino
  • 1 tablespoon chili oil
  • 1 teaspoon toasted white sesame seeds

Method
 

  1. In a mixing bowl, whisk together the flour, water, and Doenjang, until very smooth and no lumps left;
  2. Wash and trim the scallions if needed to fit your pan, thinly shred the carrots lengthwise;
  3. Heat a drizzle of oil in a nonstick pan over medium-high heat, arrange the scallion and carrot all parallel to each other in a flat, thin layer, then slowly drizzle the batter on top of the vegetables evenly;
  4. Gently pat with your spatula and keep the rectangle shape of the pancake as it cooks;
  5. When the bottom of the pancake is golden brown, carefully flip the pancake and cook the other side, cook for a few minutes until this side is golden crispy as well;
  6. Remove from the pan and transfer onto a plate, cut into squares;
  7. Mix together all the dipping sauce ingredients;
  8. Serve the pancake hot with the sauce on the side, enjoy!

Video