Vegetable Pajeon (Korean Scallion Pancakes With Vegetables) Recipe (2024)

My family uses cornstarch and potato starch interchangeably (we're Asian). Just in case anybody didn't want to buy potato starch for a single recipe.

To make pancakes buy Beksul's Korean Pancake Mix. I found it at H Mart. It's a combination of flour, corn starch, garlic, onion and black pepper. This eliminates Step 1. It's easy to use and is authentically Korean.

I do Korean pancakes in the waffle maker - super crispy and less oil than a frypan

Delicious, and a crowd pleaser including both my 7YO and 9YO. Great way to get lots of vegetables in. I will say, though, that as with most recipes the prep time isn’t factored in. Grating and chopping the veg alone took me 30 minutes (and that was using a Cuisinart), so all in it was more of a 60-90 min recipe for me.

works great with besan (garbanzo bean flour) for GF option;

Fabulous! My husband couldn't stop raving about them. Garbanzo flour with potato starch made it deliciously GF. Used 4 cups of chopped kale. Rather than individual pancakes, I put the whole batter in a oiled cast iron pan over medium heat for ~ 5 minutes and then brushed~ T of oil over the top & under the broiler for 5 minutes. It slid right out of the pan & I cut it into 8 wedges. It was crisp and soft in the center & with the dipping sauce was a perfect meal. Real keeper!

I followed the recipe exactly and it turned out great. I used a mix of carrots, sweet potato, turnip, onion, pepper - vegetables I had on hand. Like any pancake, it took getting through the first two to get the temperature and timing right. I will definitely make this again.

This is very much like a Japanese okonomiyaki recipe I've been making for years. I combine packaged shredded cole slaw mix and scallions with flour and eggs, and fry the pancakes in sunflower oil with a drop of sesame oil mixed in. I like to drizzle sweet chili sauce on top for serving. They come out great and are a favorite at my house. I might try this variation next time though.

Jen: I discovered with horror that the NYT doesn't take prep into account. The timing begins when the ingredients are as described in the list. I'd really like Sam et al. to change this! But, you know, tradition. . .

Question, what would be a good substitute for kimchi?

What can I substitute for the kimchi so that I can make these now. Thanks

With both zucchini and mushrooms, you might want to parcook them -- saute them in a little oil until they give up their liquid. Alternatively, with the zucchini, you can shred it, toss it with some salt, and let it drain for maybe half an hour, then rinse. That will get rid of a lot of the excess liquid as well.

Thanks to Melissa for suggesting using a waffle iron. Easy and no messy frying. I don’t need to bother trying to fry these. My waffle iron will get regular use now. Very good. Not greasy with the waffle iron.

Thanks to those who suggested waffle iron, brilliant! I did not have potato starch or mochiko flour so I used a little over 1/4 cup cornstarch and the rest regular flour. Scallions, kale, onions, cabbage were the veg I used but was a little alarmed at how much veg there was in comparison to the batter so I held back about 1/4 of each veg. I should have put it all in. The batter expands in the waffle iron. I cooked until golden brown then put in a 200° oven to crisp and stay warm. Do ahead tip!

Be sure to use potato starch, not potato flour. Pure starch is needed to get the right result.

No need to cook any veg. Makes four pancakes.

Made these as written except using a GF flour and coconut aminos. We used red & yellow pepper, carrots, and broccoli. It was stellar. The pancakes are tasty all on their own. The green onions and dipping sauce take them over the top. We’ll be doing these again. Hoping I can pre-cook and keep them warm in the oven, without them getting mushy, to serve to guests.

Yummy also, and easy. We paired it with the Korean meatballs and a squash purée for a nice well rounded dinner.

Loaded them with kale, carrots, celery, green onion, kimchi. Kiddo loved them.

I made these with my 3 year old (I prepped the veggies and did the frying on my own, he did everything else). He loved helping and he LOVED eating these. He ate 2 palm-sized pancakes with dinner and called them rainbow latkes. I used carrots, beets, and zucchini for my veggies. They were delicious! My husband and I loved them too, would make again for sure.

This was a great recipe - I made it vegan using JustEgg as the egg substitute, and kept everything else as written and they turned out very nice. I also got pre grated zucchini and carrots from the whole foods salad bar to cut the prep time :) would absolutely recommend

Kale, red bell pepper and celery was a good mix. At first I didn’t think there was enough batter, but I made my two big pancakes work by pressing down a lot on the vegetables as they released moisture. The result was delicious with just soy sauce and rice vinegar. The jeon I had in South Korea had more batter between vegetables and seafood, and this would have been more manageable that way.

We've fallen in love with these pancake! Add a fried egg, or a mound of sautéed mushrooms and leeks - really anything you can imagine. Our secret sauce: purée kimchi with mayo for a pungent, creamy and sometimes spicy dollop. Heaven.

Enjoyed the lightness of the pancake and getting to use up whatever veggies were in the fridge! Definitely going to use the waffle maker next time, much easier, less messy, crispier, and healthier ;)

I’ve never been a fan of kimchi so it just didn’t make sense to buy a jar for this recipe. If you fall into that group, here’s what I used to mimic the missing flavor:Momof*cku Chili CrunchRice wine vinegar (two dashes)It worked great. I followed everything else as written.

If you don't have kimchi - Made 1/4 of Eric Kim's tomato kimchi, yields 1/2 c. Put 1/2 in recipe, put other half on top of pancakes!()

The pancakes are great and came together quickly even from scratch! I didn’t use the full 4 cups of veggies and the dipping sauce was way too salty. Next time I’ll try a different sauce recipe.

Followed the recipe exactly and was disappointed with the mushy texture. Will consider making again because I love scallion pancakes from restaurants and want to like this recipe! Will make adjustments that others noted about using less water. Perhaps it was too much moisture in the batter that created the mush. Will also definitely switch up the veg and add onion as mine turned out a bit bland using just scallions, summer squash, carrot, and kale. Also love the waffle iron trick, gotta try!

I made this as written, using cabbage and carrots as my mixed veg and cornstarch and rice flour (that’s what I had on hand). For the dipping sauce, I added both garlic and ginger because I couldn’t decide between the two. Everything was great. Even my four-year-old cleaned his plate! I’d definitely make this again, maybe with different vegetables. It’s a perfect recipe for clearing out the crisper. Oh, and it definitely took more than 30 minutes to make if I include prep time, but not much more.

This worked really well for me, except the batter ended up somewhat watery. 3/4 cup was too much water in my case, with a lot of grated zucchini and bell pepper, but perhaps it would be needed with a different mix of vegetables. In the future I'll be more sparing with the water at first. You can always add a bit more after folding things together; much easier than dealing with excess at that point.