Crispy on the outside and tender on the inside, these savory Korean pancakes are loaded with fresh vegetables and seafood, creating an irresistible appetizer or light meal. Served with a tangy soy-vinegar dipping sauce, pajeon is the perfect combination of textures and flavors that will transport you straight to a Korean street market or cozy pojangmacha (food tent).
⏱️45 min
📊Easy
👥4 servings
🍽️Snack
quickseafoodfamily
Ingredients
200 gall-purpose flour
50 gcornstarch
250 mlwater
1 tspsalt
1 piecezucchini
1 pieceonion
100 ggreen onions (scallions)
150 gsquid or shrimp
150 mlvegetable oil
3 tbspsoy sauce
2 tbsprice vinegar
1 tspsugar
1 tbspsesame seeds
Instructions
1PREPARE THE BATTER: In a large mixing bowl, whisk together 200g of all-purpose flour, 50g of cornstarch, and 1 tsp of salt. Gradually add 250ml of cold water while stirring continuously until you achieve a smooth, slightly thick batter that coats the back of a spoon but still flows easily. The consistency should be thinner than pancake batter but thicker than crepe batter—this ensures crispy edges while keeping the interior tender.
2PREPARE THE VEGETABLES AND SEAFOOD: Slice 1 zucchini into thin half-moons about 3mm thick, dice 1 onion into bite-sized pieces, and cut 100g of green onions into 3cm lengths. If using squid, cut into thin rings about 5mm wide; if using shrimp, leave them whole or halve them lengthwise. Pat the seafood dry with paper towels to remove excess moisture, which will help them cook properly and prevent the batter from becoming too wet.
3MIX INGREDIENTS INTO BATTER: Add all the prepared vegetables and seafood directly to your flour mixture and fold gently until evenly distributed, taking care not to overmix which would develop gluten and make the pancake tough rather than tender. Use a spatula to combine, making 10-15 gentle strokes until everything is just coated with batter. The mixture should look rustic with visible pieces of vegetables and seafood throughout.
4HEAT THE OIL: Pour 150ml of vegetable oil into a large non-stick skillet or cast iron pan over medium-high heat and let it heat for 2-3 minutes until it shimmers and a small piece of scallion sizzles immediately when dropped into the pan. The oil temperature should reach approximately 375°F (190°C)—use a kitchen thermometer if available. Proper oil temperature is crucial for achieving that signature golden-brown, crispy exterior while cooking the interior through.
5COOK THE PAJEON: Pour about 180ml of batter into the hot oil in a circular motion, creating a pancake approximately 8-10 inches (20-25cm) in diameter and about 1/4 inch (6mm) thick. Let it cook undisturbed for 3-4 minutes until the bottom becomes golden brown and crispy—you'll hear a gentle sizzle and may see small steam bubbles rising from the top. Using a wide spatula, carefully flip the pajeon and cook the other side for another 2-3 minutes until equally golden brown and crispy.
6PREPARE THE DIPPING SAUCE AND SERVE: In a small bowl, whisk together 3 tbsp of soy sauce, 2 tbsp of rice vinegar, 1 tsp of sugar, and 1 tbsp of sesame seeds, stirring until the sugar dissolves completely. Transfer the cooked pajeon to a cutting board and slice into 2-inch (5cm) wide strips using a sharp knife or kitchen shears. Arrange on a serving platter, drizzle lightly with the dipping sauce, and serve immediately while still warm and crispy, with the remaining sauce on the side for dipping.