Best Korean Pachanga Vegetable Pancake Recipes
KOREAN VEGETABLE PANCAKE (BUCHIMGAE/PAJEON)
Steps:
- Thinly slice (julienne-style) or shred all vegetables using a mandoline, shredder, or sharp knife. I shredded the carrot and cabbage and thinly sliced the scallions and mushrooms.
- Add all of the ingredients, except the mushrooms, into a medium bowl, add the sesame seeds and mix.
- In a separate bowl, combine the flour, milk, and salt and mix until smooth. The batter should be slightly runnier than regular American pancake batter - add a little extra liquid if needed.
- Add the vegetables (without the mushrooms still) to the batter and fold them to thoroughly incorporate them into the batter.Alternatively, you can leave the two separate. When cooking the Korean vegetable pancake, first add the vegetables to your pan and spread out, then add just enough batter to cover the vegetables.
- In a large dry pan, cook the mushrooms over medium heat to allow them to release their excess liquid and brown.
- Once cooked, you can remove them from the pan, keep them on a plate or bowl and add 1/3 of them to each pancake.
- Add a little sesame oil to the pan and heat it up then add the mushrooms and pancake batter and cook over medium heat for a few minutes on each side (3-4 minutes) - until the outside is crispy and browned. Repeat with the remaining batter.
- After flipping the pancake, press down on it with a spatula slightly to encourage browning/crisping.If you want to crisp it up even further then you can transfer the pancake to a broiler for a minute or two for extra crunch!
- Once cooked, transfer the vegetable pancake to a plate, optionally slice it into smaller pieces, and serve with the sauce of your choice. I serve it with homemade gyoza dipping sauce.
- Make ahead: you can prepare the vegetables and batter (separately) 2-3 days in advance and store, covered, in the refrigerator until it's time to combine them and make the Korean pancakes. Fridge: store the leftover savory pancake in an airtight container and enjoy it within 3-4 days.Freeze: allow the veggie pancake to cool entirely before transferring to the freezer. If you've made a large batch, then you can pile them up with pieces of parchment paper between (to stop them sticking).Reheat: to reheat the Korean vegetable pancakes, you can place them in a non-stick pan, either dry or with a drop of oil, and heat on both sides until warmed through. Alternatively, for a larger batch, warm them up in the oven. Wrap a stack of pancakes in tin foil and bake for around 10 minutes at 350ºF/175ºC or until warmed. Avoid using a microwave; otherwise, you'll have limp, sad veggie pancakes.
Nutrition Facts : Calories 376 kcal, Carbohydrate 58 g, Protein 12 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 454 mg, Fiber 4 g, Sugar 9 g, UnsaturatedFat 6 g, ServingSize 1 serving
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
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.
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
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.
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