Korean Vegetable Pancakes (Pajeon)

Ingredients

• Courgette 5 oz
• Carrot 5 oz
• Sweet Pepper 5 oz
• Apple 5 oz
• Scallions 0 oz
• Chickpea 5 oz
• Corn Starch 0 oz
• Water 5 fl oz
• Chicken Egg 1 piece
• Soy Sauce 5 fl oz
• Rice Vinegar for Sushi 1 tablespoon
• Sugar 0 oz
• Sesame Oil 1 tablespoon
• Mild Chili Spice to taste
• Salt to taste
• Sesame bun to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Cut the green onions into long strips.

Step 3

Grate the carrot and apple using a Korean grater or cut them into thin strips.

Step 4

Cut the bell pepper and zucchini into thin strips.

Step 5

Prepare the batter: mix flour, starch, 150 g of water, and an egg, whisking together with a whisk or blender.

Step 6

Add the prepared vegetables, season with salt and pepper, and mix well.

Step 7

Heat a small skillet with vegetable oil, pour the batter to cover the surface, shaping it into one large pancake, and fry until golden brown on both sides. Repeat this process for the remaining batter.

Step 8

For the sauce, dilute the soy sauce with water, add rice vinegar, sesame oil, and sugar. Mix until the sugar is dissolved.

Step 9

Finely chop the hot pepper (seeds can be left in if you prefer extra heat) and add it to the sauce.

Step 10

Add the pressed garlic and sesame seeds to the mixture.

Step 11

Serve the Korean pancakes with sauce, cutting them into small pieces for easier eating.