Korean Pancake Recipe Vegan: Easy & Delicious Guide

If you’ve ever craved a crispy, savory snack that’s both satisfying and easy to make, Korean pancakes, or “Pajeon,” are a fantastic choice—especially when made vegan! This Korean pancake recipe vegan style brings together a delightful medley of fresh vegetables and a simple batter that crisps up beautifully on the stove.

Perfect as an appetizer, snack, or even a light meal, these pancakes are loaded with flavor and texture without any animal products.

Whether you’re new to Korean cuisine or a longtime fan of global flavors, this recipe delivers an authentic taste with a vegan twist. Plus, it’s quick to prepare and adaptable to whatever veggies you have on hand.

Dive into this recipe and discover how easy it is to enjoy a traditional Korean treat in a wholesome, plant-based way!

Why You’ll Love This Recipe

This vegan Korean pancake recipe is a winner for many reasons. First, it’s incredibly versatile—you can customize it with your favorite vegetables or whatever’s fresh in your fridge.

The batter is simple and uses basic pantry staples, making it accessible for home cooks at any skill level. Plus, the pancakes come out crispy on the outside and tender on the inside, delivering a delightful contrast in every bite.

It’s also a fantastic way to sneak more veggies into your diet while enjoying something indulgent. The dipping sauce that accompanies the pancakes adds a tangy, savory kick that perfectly complements the mild, savory pancakes.

Whether you’re serving this at a casual family dinner, a potluck, or a cozy night in, it’s sure to become a favorite.

For more delicious vegan recipes that celebrate bold flavors and wholesome ingredients, check out our Asian Vegan Recipes for Delicious and Healthy Meals and Vegetarian Tex Mex Recipes for Easy Weeknight Dinners.

Ingredients

• 1 cup all-purpose flour (can substitute with gluten-free flour blend)
• 1/2 cup rice flour (for extra crispiness)
• 1 1/4 cups cold water
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 cup green onions, chopped into 2-inch pieces
• 1/2 cup carrot, julienned
• 1/2 cup zucchini, thinly sliced
• 1/2 cup kimchi, chopped (optional but recommended for authentic flavor)
• 2 tablespoons vegetable oil (for frying, use neutral oil like canola or sunflower)

Equipment

• Large mixing bowl
• Whisk or fork
• Non-stick frying pan or cast iron skillet
• Spatula
• Measuring cups and spoons
• Knife and cutting board
• Small bowl for dipping sauce

Instructions

1. Prepare the batter: In a large mixing bowl, combine the all-purpose flour, rice flour, salt, and baking powder. Whisk together until evenly mixed.
2. Add cold water: Gradually pour in the cold water while whisking to form a smooth, thin batter. The consistency should be similar to heavy cream or pancake batter.
3. Mix in vegetables: Fold in the chopped green onions, julienned carrots, zucchini slices, and chopped kimchi if using. Stir to coat the vegetables evenly with the batter.
4. Heat the pan: Place your non-stick pan over medium-high heat and add 1 tablespoon of vegetable oil, swirling to coat the surface.
5. Cook the pancake: Pour half of the batter and vegetable mixture into the pan, spreading it out evenly to form a round pancake about 7-8 inches in diameter. Reduce heat to medium.
6. Fry until golden: Cook for about 3-4 minutes until the bottom is golden brown and the edges look set. Carefully flip using a spatula and cook the other side for another 3 minutes.
7. Repeat: Remove the cooked pancake and place it on a plate lined with paper towels to drain excess oil. Add another tablespoon of oil to the pan and repeat with the remaining batter.
8. Serve: Cut the pancakes into wedges and serve warm with dipping sauce (recipe below).

Tips & Variations

For extra crispy pancakes, add a bit more rice flour or cook on slightly lower heat for longer.

• Vegetable swaps: Feel free to use other veggies like mushrooms, bell peppers, or spinach. Just make sure they’re thinly sliced or chopped for even cooking.
• Kimchi option: Including kimchi adds a tangy depth, but if you prefer a milder flavor, omit it and add a bit of garlic powder or sesame oil instead.
• Dipping sauce variations: The classic soy-vinegar sauce can be jazzed up with chili flakes, minced garlic, or a splash of toasted sesame oil for more flavor.
• Make it gluten-free: Use a gluten-free all-purpose blend and confirm your kimchi is gluten-free to keep this recipe safe for gluten-sensitive eaters.

Nutrition Facts

Serving Suggestions

Korean pancakes are best enjoyed hot and crispy right off the stove. Serve them with a dipping sauce made from 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and a pinch of red pepper flakes for that authentic experience.

They pair wonderfully with simple sides like steamed rice or a fresh salad. For a heartier meal, serve alongside other vegan Korean dishes such as Asian Vegan Recipes for Delicious and Healthy Meals.

You can also enjoy them as a party appetizer or snack with friends and family.

Conclusion

This vegan Korean pancake recipe is a delightful way to experience the flavors of Korean cuisine while keeping things plant-based. The crispy texture combined with fresh vegetables and tangy dipping sauce makes for an irresistible treat that’s perfect any time of day.

It’s quick to prepare, budget-friendly, and easily customizable to suit your taste or whatever you have in your kitchen.

Whether you’re cooking for yourself, family, or guests, these pancakes will impress with their authentic flavor and satisfying crunch. Don’t forget to explore other vegan delights like our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes or the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a sweet finish to your meal.

Happy cooking and enjoy your Korean pancake adventure!

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