Vegan Pajeon 파전 (Korean Scallion/Green Onion Pancakes)

Ingredients

• 1 cup all purpose flour (, 130g)
• 1/2 tbsp baking powder
• 3 tbsp corn starch (or potato starch, 27g)
• 1 tsp salt (or black salt (kala namak), see notes)
• 1/4 tsp turmeric powder (optional for colour)
• 1 cup room temperature water (, plus additional 2-4 tbsp water to adjust consistency)
• 1 1/2 tbsp sesame oil
• 1 small white onion (sliced)
• 1 small carrot (peeled and thinly julienned)
• 1 bunch scallions or green onions (ends removed and sliced)
• 2 large king oyster mushrooms (halved then thinly sliced (see notes))
• 2 green chiles or japaleños (thinly sliced (optional for heat))
• Neutral oil (for cooking)
• Homemade dipping sauce
• Vegan kimchi
• Sundubu Jjigae (or Korean Soft Tofu Stew)

Instructions

1. 1

   You can check out the a complete step-by-step on how to make the pajeon in the photos above or in the video below.

2. 2

   --- Preparing the pancake batter ---

3. 3

   In a large mixing bowl, add in all the dry ingredient. Mix well.

4. 4

   Slowly pour in the water while mixing. Mix until you’ve reached a batter consistency. Add the sesame oil and then mix. If the batter is still too thick, you can add 2-4 tbsp more water.

5. 5

   Another option for the batter is to mix in the veggies into the batter and mix evenly to coat. If doing so, you'll just need to evenly spread the batter with the veggies later on when cooking.

6. 6

   --- Cooking the pancake ---

7. 7

   Heat a medium/large non-stick pan over medium high heat. Note that the size of your pancake will depend on the size of your pan.IMPORTANT: I highly recomment using a non-stick pan for the best results and so that your pancakes do not stick to your pan.It's also important that your pan has been preheated well and is hot before you add in the oil and the veggies/batter.

8. 8

   Add enough oil to add to coat the surface of the pan. Once hot, add in the sliced onions, carrots, scallions, chiles, and mushrooms—basically enough veggies to almost cover the pan. Leave to cook to a tender crisp for 1-2 minutes.Skip this step if you mixed the veggies into the batter.

9. 9

   Scoop around half of batter into the pan and carefully spread to cover the vegetables. Note that the amount you add will depend on the size of your pan.

10. 10

    Place more veggies on the top of the pancake and carefully press down onto the batter. Lower the heat to medium. You can cover the pan to allow the inside of the pancake to cook especially if you’re making a thicker pancake. Cook for 4-5 minutes over medium heat.

11. 11

    Once the sides start to dry up, carefully scrape the sides and the underneath of the pancake with a spatula to ensure it hasn’t stuck to the pan. Once it’s golden brown underneath and crisp to your liking, carefully flip the pancake with a spatula. Cook the other side until golden brown and crisp. Repeat this for the rest of the batter.

12. 12

    Slice your pancakes into small squares or bite-sized pieces. This is best enjoyed with a good dipping sauce but you can enjoy it plain too! See dipping sauce recipe here.I also find it a lot easier to cut the pancakes using a pair of scissors.

13. 13

    How to enjoy your jeon? I love mine with a hearty Sundubu Jjigae (Korean Soft Tofu Stew) or Jjajangmyeon. Best enjoyed with some Vegan Kimchi, too!

14. 14

    --- Storage and reheating tip ---

15. 15

    Store in an air-tight container and refrigerate. Pan fry the pancakes or pajeon on a pan for 2-3 minutes on each side until crisp.